Peaches and Cream Cake

Peach cobbler dances with the wonderful flavors of cheesecake and cheese danish in Peaches and Cream Cake--a glorious dessert baked in a pie dish!

Why We Love It

Fruit cobblers and cheesecakes are two of our favorite desserts. Peaches and Cream Cake combines the wonderful textures and flavors of them both in a delightful way. This cake's three distinct layers bake perfectly together to create two very different--yet absolutely amazing--palatable experiences.

When served warm, it reminds us of eating a peach cobbler-infused cheese danish. And when served chilled, it becomes an addictive peach-layered cheesecake.

We love BOTH versions so much, it's hard to decide which one is our favorite!

Why You'll Love It

Despite its many layers, Peaches and Cream Cake is super easy to make! This dessert uses canned peaches, which is great for two reasons: you don't have to prep the peaches and you can make it any time of year! And even though this is baked in a pie dish (which makes it look so pretty), there's no crust to deal with.

Equally enjoyed when served both warm and chilled, you have to give this one a try!

If you're a peach lover like me, you'll also enjoy Peach Upside-Down Cake!

Peaches and Cream Cake Ingredients

For the pudding cake base:

• 3/4 cup flour
• 1 teaspoon baking powder
• 1 box (3 oz.) vanilla pudding (NOT instant)
• 1/4 teaspoon salt
• 3 tablespoons butter, melted
• 1 egg
• 1/2 cup milk

For the fruit layer:

• 1 (29 oz.) can sliced peaches in light syrup (save 3 T. syrup for cheese layer)

For the cheese layer:

• 1 bar (8 oz.) cream cheese, softened (Philadelphia brand recommended)
• 1/2 cup sugar
• 3 tablespoons peach syrup (reserved from can)

For the topping:

• 1 tablespoon sugar
• 1/2 teaspoon cinnamon

How to make Peaches and Cream Cake

You'll want to gather the following equipment:

• pie plate (lightly greased)
• microwaveable safe dish
• medium mixing bowl
• hand mixer
• can opener
• colander
• small mixing bowl
• spatula
• mixing spoons
• measuring cups
• measuring spoons

Kitchen Ready Betty tips:

• Before starting, lightly grease your pie plate.
• Preheat your oven to 350 degrees.
• Melt the butter in a microwaveable safe dish so it's ready to go!
• Soften the cream cheese on your counter while you work on the below steps.

Let's start by making the pudding cake base! In a medium mixing bowl, add the flour, baking powder, vanilla pudding, salt, melted butter, egg and milk.

Using a hand mixer, beat on medium speed for 2 minutes. (Do NOT overbeat!)

Then pour the mixture into the prepared pie dish. Set aside.

Open your can of peaches. BEFORE you drain them, remove 3 tablespoons of syrup from the can. Reserve those 3 tablespoons for the cheese layer; then drain the peaches in a colander.

Kitchen Ready Betty tip: While the peaches are draining, cut some of the slices in half. (This makes them easier to arrange evenly over the pudding cake base.)

Then arrange the peaches over the pudding cake base. Set aside.

Now let's make the cheese layer! In a small bowl, add the softened cream cheese, 1/2 cup sugar and the 3 tablespoons of reserved peach syrup. Use a hand mixer to blend these ingredients until smooth.

Pour the cheese mixture over the peaches. Use a spoon or spatula to evenly distribute the cheese mixture.

Sprinkle 1 tablespoon of sugar and 1/2 teaspoon of cinnamon on top.

Bake in a preheated 350 degree oven for 30-35 minutes. Let cool 5-10 minutes before serving.

Enjoy Peaches and Cream Cake warm for that wonderful peach cobbler-infused danish experience!

Then enjoy it chilled the next day for that addictive peach-layered cheesecake experience!

Which version will your family like more???

Peaches and Cream Cake Leftovers?

Store in an airtight container. Refrigerate and enjoy within 3 days.

Everything is Just Peachy: The Canned vs. Fresh Debate

It's hard to think of a better tasting fruit in the summer than a ripe, juicy peach. Aren't they wonderful? I always look forward to those few peak weeks when peaches are at the height of their ripeness and glory. Juicy, flavorful and sweet, I just can't get enough!

But here's the thing--they can be a bit messy when being used in baked goods. Don't get me wrong: I'm certainly not opposed to using them in a peach pie or cobbler.

But in Peaches and Cream Cake, canned peaches come in handy for a few reasons. They are already prepared for you, you can make the dessert any time of year AND we do use some of the syrup in the cheese layer, which adds a nice kick.

Because there are other flavors working together with the peaches in this dessert, it is perfectly ok to use canned. If you're reluctant, I urge you to give it a try! I used to be a canned peach doubter (and still am at times) but with this recipe, they're all the charm!