Description
A delightful Peaches and Cream Cake featuring a soft vanilla pudding-based batter topped with sweet sliced peaches and a creamy, tangy cream cheese topping, finished with a cinnamon sugar sprinkle. Perfect for a fruity dessert with creamy richness and a touch of spice.
Ingredients
Units
Scale
For the cake:
- 3 tablespoons salted butter (softened)
- 1 large egg
- 1/2 cup 2% milk
- 3/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 3 ounces non-instant vanilla pudding mix (cook and serve)
- 1 1/2 cans sliced peaches, roughly chopped, drained, and patted dry (29 ounce cans, reserve 3 tablespoons juice)
For the cream:
- 8 ounces cream cheese (softened)
- 1/2 cup granulated sugar
- 3 tablespoons reserved peach juice
For topping:
- 1 tablespoon granulated sugar
- 1 teaspoon cinnamon
Instructions
- Preheat and prepare pan: Preheat oven to 350 degrees Fahrenheit and grease the sides and bottom of a 10-inch springform pan thoroughly to prevent sticking.
- Make the batter: In a medium bowl or stand mixer with paddle attachment, beat together softened butter, egg, and milk on medium speed until combined.
- Add dry ingredients: Gradually add flour, salt, baking powder, and the vanilla pudding mix to the wet ingredients. Beat everything together for an additional 2 minutes to create a smooth batter.
- Partial bake: Pour the batter into the prepared springform pan and bake for 10 minutes. This initial baking starts the cake but doesn’t finish it, so it remains slightly undercooked.
- Prepare cream cheese topping: While the cake bakes, beat softened cream cheese, ½ cup sugar, and 3 tablespoons reserved peach juice in a small mixing bowl until light and fluffy, about 2 minutes.
- Add peaches and cream: Remove the cake from the oven and evenly sprinkle the drained, chopped peaches over the surface. Spoon the cream cheese mixture over the peaches and gently spread it to the edges.
- Top with cinnamon sugar: Mix together 1 tablespoon granulated sugar and 1 teaspoon cinnamon. Sprinkle this mixture evenly over the cream cheese layer.
- Finish baking: Return the pan to the oven and bake for an additional 30-35 minutes, or until the top is golden brown and the cake is fully cooked.
- Cool and serve: Allow the cake to cool completely before slicing and serving. Store leftovers refrigerated to maintain freshness.
Notes
- Double this recipe and bake it in a 9×13-inch baking pan for 45-55 minutes for a larger batch.
- The nutrition information is an estimate based on 8 servings; actual values may vary based on ingredient brands. Consult a nutritionist for precise dietary advice.
Nutrition
- Serving Size: 1 slice (1/8 of cake)
- Calories: 382
- Sugar: 38g
- Sodium: 358mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 67mg
