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peachesandcreamcake

Peaches and Cream Cake

Kitchen Ready Betty
This vintage peaches and cream cake is a nostalgic Southern treat that tastes like a delicious cross between a peach cobbler and a creamy cheesecake. With a tender vanilla pudding base and a sweet cream cheese topping, it is the perfect easy recipe for your next family gathering or holiday spread!
5 from 2 votes
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Prep Time 20 minutes
Cook Time 30 minutes
Rest Time 10 minutes
Total Time 1 hour
Course Desserts
Cuisine American
Servings 10
Calories 171 kcal

Equipment

  • 9 inch pie plate (well greased)
  • colander
  • electric hand mixer
  • mixing bowls
  • measuring cups & spoons

Ingredients
  

Pudding Cake Base:

  • ¾ cup all-purpose flour spooned and leveled for best results
  • 1 teaspoon baking powder
  • 1 box (3 oz.) vanilla cook and serve pudding NOT instant
  • 3 tablespoon butter melted
  • 1 egg at room temperature for easier mixing
  • ½ cup milk

Peach and Cream Cheese Layer:

  • 1 can (29 oz.) sliced peaches in light syrup reserve 3 tablespoons of syrup for the cheese layer
  • 8 ounces (1 bar) cream cheese, softened to room temperature Philadelphia brand recommended
  • ½ cup sugar
  • 3 tablespoon peach syrup reserved from can

Topping:

  • 1 tablespoon sugar
  • ½ teaspoon cinnamon

Instructions
 

  • Preheat oven to 350 degrees.
  • In a medium mixing bowl, add flour, baking powder, vanilla pudding, salt, melted butter, egg and milk.
  • Using a hand mixer, beat at medium speed for 2 minutes. Do NOT overbeat.
  • Pour mixture into a lightly greased, 9-inch pie dish. Set aside.
  • After opening the can of peaches, reserve 3 tablespoons of syrup. Then drain the peaches into a colander.
  • Arrange drained peaches over pudding cake base. Set aside.
  • In a small mixing bowl, add softened cream cheese, ½ cup sugar and 3 tablespoons reserved peach syrup. Using a hand mixer, blend until smooth.
  • Pour the cheese mixture over the peaches. Use a spoon or spatula to evenly distribute.
  • Sprinkle 1 tablespoon sugar and ½ teaspoon cinnamon on top.
  • Bake in a preheated 350 degree oven for 30-35 minutes. Let stand 5-10 minutes before serving.
  • Store in airtight container and refrigerate. Enjoy within 3 days.

Notes

To keep your peaches and cream cake from becoming too saturated, make sure you use cook and serve vanilla pudding rather than the instant kind. Also be sure to drain the canned peaches in a colander so the extra moisture doesn't prevent the cream cheese layer from setting properly!
For the best texture, avoid overmixing the cake batter. Stir until just combined to ensure your peaches and cream cake stays light and tender rather than becoming tough or chewy.
To keep your peaches and cream cake fresh, cover the pie plate tightly with aluminum foil or plastic wrap. You can also move individual slices to an airtight container before placing them in the refrigerator. This Southern dessert is best enjoyed within three days for the best texture and flavor.
 

Nutrition

Serving: 1 sliceCalories: 171kcalCarbohydrates: 32gProtein: 2gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 28mgSodium: 89mgPotassium: 110mgFiber: 1gSugar: 23gVitamin A: 331IUVitamin C: 2mgCalcium: 50mgIron: 1mg
Keyword cake, cheese Danish, cheesecake, cream cheese, dessert, peach cobbler, peaches, peaches and cream, peaches and cream cake, peaches and cream cheese cake
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