Peaches and Cream Cake
Ingredients:
Cake:
¾ cup all-purpose flour
½ teaspoon salt
1 teaspoon baking powder
1 (3 oz) package non-instant vanilla pudding mix
4 tablespoons (¼ cup) butter
1 large egg
½ cup milk
1 (29 oz) can sliced peaches, drained, chopped, and patted dry (reserve 3 tablespoons juice)
For the Cream:
8 oz cream cheese, softened
½ cup granulated sugar
3 tablespoons reserved peach juice
For the Topping:
1 tablespoon granulated sugar
½ teaspoon cinnamon
Directions:
Preheat oven to 350°F and grease the sides and bottom of a 10-inch springform pan.
In a medium bowl, beat butter, egg, and milk with an electric mixer until smooth.
Add flour, salt, baking powder, and pudding mix. Beat for 2 minutes more until well combined.
Pour batter into the prepared pan and bake for 10 minutes.
While the cake bakes, prepare the cream topping. In a small bowl, beat cream cheese, granulated sugar, and peach juice until fluffy, about 2 minutes.
Remove the cake from the oven and top with chopped peaches. Spoon the cream topping over the peaches, spreading it evenly to the edges.
In a small bowl, mix granulated sugar and cinnamon. Sprinkle this mixture over the top of the cake.
Return the cake to the oven and bake until golden brown, 30-35 minutes.
Let the cake cool completely before serving. Enjoy!
Prep Time: 20 minutes | Cooking Time: 40-45 minutes | Total Time: 1 hour 5 minutes | Kcal: 350 kcal per serving | Servings: 8