Name: Peaches and Cream Cake: The Ultimate Homemade Dessert Guide
Ingredients: 3/4 cup all-purpose flour; 1/2 teaspoon salt; 1 teaspoon baking powder; 1 (3 oz) package non-instant vanilla pudding; 4 tablespoons (1/4 cup) butter, softened; 1 large egg; 1/2 cup milk; 1 (29 oz) can sliced peaches, drained, chopped, and patted dry (reserve 3 tablespoons juice); 8 oz cream cheese, softened; 1/2 cup granulated sugar; 3 tablespoons reserved peach juice; 1 tablespoon granulated sugar; 1/2 teaspoon cinnamon

Ingredients

Scale

Cake Batter:

3/4 cup all-purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
1 (3 oz) package non-instant vanilla pudding
4 tablespoons (1/4 cup) butter, softened
1 large egg
1/2 cup milk
1 (29 oz) can sliced peaches, drained, chopped, and patted dry (reserve 3 tablespoons juice)

Cream Layer:

8 oz cream cheese, softened
1/2 cup granulated sugar
3 tablespoons reserved peach juice

Topping:

1 tablespoon granulated sugar
1/2 teaspoon cinnamon

Instructions

Preheat your oven to 350°F (175°C). Grease the bottom and sides of a 10-inch springform pan.
In a medium bowl, beat butter, egg, and milk together with an electric mixer until smooth.
Add flour, salt, baking powder, and pudding mix. Beat for 2 more minutes until fully combined.
Pour the batter into the prepared pan and bake for 10 minutes.
Meanwhile, prepare the cream filling: In a small bowl, beat cream cheese, sugar, and reserved peach juice until light and fluffy (about 2 minutes).
Remove the cake from the oven, top with chopped peaches, and then spoon the cream mixture over the top. Spread gently to the edges.
In a small bowl, mix the cinnamon and sugar, then sprinkle over the top of the cream.
Return the cake to the oven and bake for an additional 30–35 minutes, or until golden brown and set.

Allow to cool completely before slicing. Serve chilled or at room temperature.

Notes

Chef’s Tip

For a fresh finish, top slices with whipped cream and a few peach slices just before serving.