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Categories:Viewed: 75 - Published at: 7 years ago
Ingredients
- 3 (16-ounce)Cans of sliced peaches
- 16 oz cream cheese
- 8 tbsp peach juice from the canned peaches
- 3/4 cup sugar
- 1 box of yellow cake mix
- 4 eggs
- 1 cup cold water
- 1/3 cup vegetable oil
- 1 (4- ounce) package of instant venilla pudding
Method
- Preheat oven to 325 dagreea.
- Grease and flour a 9x13 inch pan.
- Drain peaches and save the juice.
- Topping: Beat room temperature cream cheese, 8 Tblsp of peach juice, and sugar until fluffy , note: I took 4 slices of peaches and chopped then up and put it in and mixed just a little longer.
- Refrigerate
- Batter: combine cake mix, eggs, water, oil, and pudding on medium for about 2 minutes.
- Note: I chopped up 4 slices of peaches and then mixed a little longer
- Spread batter into pan.
- Lay peach slices in an even layer close to each other over batter.
- Carefully spread cream cheese mixture over peaches; try to cover the whole surface.
- Bake for 45 to 55 minutes.
- Cool completely before covering.
- Keep refrigerated
- Note: the baked cake mix may creep up and cover some of the cream cheese mixture, so it may slump a bit, but that's ok.
- The crust should be golden brown.
