Instructions:

Peaches and Cream Cake

Source: America's Best Recipes 1998

1 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 cup milk
1/4 cup plus 2 tablespoons butter or margarine, softened
2 large eggs
2 (3.4 ounce) package vanilla pudding mix
2 (16 ounce) cans sliced peaches in syrup, undrained
16 ounces cream cheese, softened
1 cup plus 2 tablespoons granulated sugar, divided
1 teaspoon ground cinnamon

Preheat oven to 350 degrees F.

Combine first 7 ingredients in a large mixing bowl; beat at medium speed of an electric mixer until smooth. Pour batter into a greased 13 x 9 x 2-inch pan.

Drain peaches, reserving 1/4 cup plus 2 tablespoons syrup. Set reserved syrup aside.

Arrange peach slices over batter. Set aside.

Beat cream cheese at medium speed of an electric mixer until creamy, gradually add 1 cup sugar, beating well. Add reserved syrup, 1 tablespoon at a time, beating until smooth.

Spoon cream cheese mixture over peaches.

Combine remaining 2 tablespoons sugar and cinnamon and sprinkle evenly over cream cheese mixture.

Bake 45 minutes. Cool in pan on a wire rack.

Serves: 12