| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Cakes | 1 | Servings | |
INGREDIENTS
| 3/4 | c | Flour |
| 1 | ts | Baking powder |
| 1/2 | ts | Salt |
| 1/2 | c | Milk |
| 1 | Egg | |
| 3 1/4 | oz | (pk) dry vanilla pudding mix |
| 3 | tb | Butter or margarine |
| 1 | cn | (15-20 oz) sliced peaches, reserve juice, drained |
| 1 | pk | (8 oz) cream cheese, softened |
| 1/2 | c | Sugar |
| 3 | tb | Peach juice |
| 1 | tb | Sugar |
| 1/2 | ts | Cinnamon |
INSTRUCTIONS
Combine the first ingredients. Beat 2 minutes on medium speed. Pour into greased pan. Place the drained peaches over the batter. Combine cream cheese, 1/2 cup sugar and peach juice. Beat 2 minutes at medium speed. Spoon to within 1 inch of edge of batter. Mix together the 1 tablespoon sugar and 1/2 teaspoon cinnamon. Sprinkle over entire filling. Bake at 350 degress for 30-35 minutes until crust is golden. Filling will appear soft. Store in refrigerator. NOTES : Can use pinapple chunks instead of peaches. Recipe from a dear friend that passed away years ago from breast cancer. Recipe by: Carol Duncan Posted to MC-Recipe Digest V1 #599 by hister@juno.com (Iris E. Dunaway) on May 04, 1997
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