Peaches and Cream Cake

What happens when you bake cakes for a gathering and forget to take pictures for your food blog before service? In my experience, you do not get any pictures of two of the three cakes and the only piece of cake you do get a picture of is sloppy looking at best because your in a rush before someone else eats it.

This rather unusual Peaches and Cream Cake is creamy, moist and yummy. It uses canned peaches, so you don’t have to wait until peach season to enjoy it.

I think it makes a great brunch or lunch dessert.

Recipe: Peaches and Cream Cake

Ingredients:

1 1/2 c. flour
1 tsp. baking powder
6.4 oz. vanilla instant pudding
6 Tbsp. butter, melted
2 eggs, lightly beaten
1 c. milk
20 – 24 oz. can or jar of peaches (1 qt. home canned)
16 oz. cream cheese
1 c. sugar
8 Tbsp. reserved peach liquid
1 tsp. vanilla
2 tsp. cinnamon
2 Tbsp. granulated sugar

Instructions:

Drain peaches, reserving liquid. Set aside to let drain as much as possible.
Preheat oven to 350 degrees F.
Mix flour, baking powder, instant pudding, butter, eggs, and milk together.
Place mixture in a greased and floured 13 X 9 inch pan.
Cover mixture with drained peaches. (Using sliced peaches reduces the amount of peaches you need…. and still tastes great. If you use halves, you may need more to cover pan and may have more juice produced).
Cream together cheese, sugar, peach juice and vanilla; put on top of peaches.
Mix cinnamon and sugar together in a small bowl and sprinkle on top of cream cheese mixture.
Bake for 40 – 45 minutes.

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Ingredients:

Instructions: