Nectarine Or Peach Pie Cake
A delicious fruit-filled cake with tender cake base and creamy topping, perfect for summer or winter when using canned peaches, offering a delightful blend of sweetness and spice.
Ingredients
- 3/4 cup flour ⓘ
- 1 teaspoon baking powder ⓘ
- 1 small package vanilla pudding (not instant) ⓘ
- 3 tablespoons soft butter ⓘ
- 1 egg ⓘ
- 1/2 cup milk ⓘ
- 2 cups sliced peaches or nectarines ⓘ
- 8 oz. package cream cheese ⓘ
- 3/4 cup powdered sugar ⓘ
- 1 tablespoon granulated sugar ⓘ
- 1/2 teaspoon cinnamon ⓘ
- 1/4 cup orange juice ⓘ
Instructions
- Combine flour, baking powder, vanilla pudding, butter, egg, and milk in a large bowl.
- Beat for 2 minutes at medium speed until well blended.
- Pour the batter into a greased 9-inch pie plate.
- Arrange sliced peaches or nectarines over the batter.
- In a small bowl, beat together cream cheese, powdered sugar, and orange juice until creamy.
- Gently spoon the cream cheese mixture over the fruit, covering as much as possible.
- Mix granulated sugar and cinnamon, then sprinkle evenly on top of the cake.
- Bake at 350°F (175°C) for 30 to 35 minutes until golden and set.
- Serve warm or cold.
Tips & Substitutions
For a lighter version, consider using low-fat cream cheese and almond milk instead of regular cream cheese and whole milk. For added flavor, you can mix in a teaspoon of vanilla extract to the batter. If fresh peaches or nectarines are out of season, canned or frozen fruit can work in a pinch, just make sure to drain them well. This cake is reminiscent of Lois Dip.
Serving Suggestions
This Nectarine or Peach Pie Cake is delightful on its own, but you can elevate it by serving it with a scoop of vanilla ice cream or a dollop of whipped cream. It pairs beautifully with June'S Ambrosia for a refreshing summer dessert spread. Enjoy it as a sweet breakfast treat or a satisfying afternoon snack.
Storage & Reheating
Store any leftover cake in an airtight container in the refrigerator for up to 3 days. To reheat, warm individual slices in the microwave for about 20-30 seconds, or until just heated through. You can also serve it cold, making it a versatile dessert option.
Nutrition & Diet Analysis (per serving)
Each serving of Nectarine Or Peach Pie Cake contains roughly 523 calories, with 10g protein, 86g carbohydrates, and 16g fat. It is an excellent source of iron (21% of the Daily Value), and a good source of protein and vitamin C.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other fruits instead of peaches or nectarines?
Absolutely! This recipe is quite versatile, and you can substitute with other fruits like plums, cherries, or even berries. Just ensure the fruits are sliced and don't release too much moisture while baking to maintain the cake's texture.
What can I do if I don't have vanilla pudding?
If you don’t have vanilla pudding, you can replace it with an equal amount of additional flour and a teaspoon of vanilla extract to add flavor. Alternatively, a homemade custard can work as a substitute, adjusting the liquids accordingly.
How do I know when the cake is done baking?
The cake is done when it is golden brown on top and a toothpick inserted in the center comes out clean. Keep an eye on the edges as they tend to brown faster. If the top is browning too quickly, you can cover it loosely with aluminum foil.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).