Peaches and Cream Cake


  • 6 tablespoons butter (melted)
  • 2 large eggs
  • 1 cup milk
  • 1 ½ cups all purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 2 small boxes instant vanilla pudding (3.5 ounces each)
  • 29 ounces peach slices in heavy syrup (1 large can)
  • 16 ounces cream cheese (room temperature)
  • 1 cup sugar
  • 6 tablespoons peach juice
  • Sugar and cinnamon for topping


  • Preheat the oven to 350º Fahrenheit.
  • Spray a 9×13 baking pan with cooking spray.
  • In a bowl, beat together the melted butter, eggs and milk using a hand mixer.
  • Add in the flour, baking powder, salt and dry pudding mixes.
  • Beat until smooth, scraping the sides of the bowl as needed.
  • Pour the cake batter into the prepared pan.
  • Drain the peaches but reserve the juice.
  • Arrange the peach slices on top of the batter.
  • In a small bowl, cream the cream cheese until smooth and creamy.
  • Add in the sugar and peach juice. Mix well.
  • Spoon the cream cheese mixture on top of the peaches evenly, coming to within 1” of the edge of the pan.
  • Sprinkle with cinnamon and sugar.
  • Bake for 45-55 minutes. This cake is hard to tell if it is done because of the cream cheese. Bake until the center no longer jiggles and the cake part is puffy and no longer runny.
  • Allow the cake to cool to room temperature completely, then cover and refrigerate

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