Peaches N' Cream Cheese Cake
A luscious peaches n' cream cheese cake featuring a tender batter, sweet peach slices, and a creamy cheese filling, perfect for summer gatherings or dessert lovers.
Ingredients
- 3/4 cup flour ⓘ
- 1/2 teaspoon salt ⓘ
- 3 1/4 ounces dry vanilla pudding ⓘ
- 1 (15 to 20 ounces) can sliced peaches, well drained ⓘ
- 3 tablespoons reserved peach juice ⓘ
- 1/2 teaspoon cinnamon ⓘ
- 1 teaspoon baking powder ⓘ
- 1 egg ⓘ
- 3 tablespoons butter or margarine ⓘ
- 1/2 cup milk
- 1 (8 ounces) package cream cheese, softened ⓘ
- 1/2 cup sugar ⓘ
Instructions
- Combine flour, dry vanilla pudding, baking powder, salt, milk, egg, and butter in a large bowl.
- Beat for 2 minutes at medium speed.
- Pour the batter into a prepared pan.
- Place sliced peaches over the batter.
- In a small mixing bowl, beat the softened cream cheese, sugar, and reserved peach juice for 2 minutes at medium speed.
- Spoon the cream cheese mixture over the peaches, leaving about 1 inch of space from the edge of the batter.
- In a small bowl, mix 1 tablespoon sugar with 1/2 teaspoon cinnamon and sprinkle over the cream cheese filling.
- Bake at 350°F (175°C) for 30 to 35 minutes until the crust is golden brown.
- Allow to cool slightly, then refrigerate to set before serving.
Tips & Substitutions
For a lighter version, you can substitute low-fat cream cheese and use almond milk instead of regular milk. If you prefer a different fruit, try using well-drained canned pears or fresh apricots. Make sure the peaches are well-drained to prevent excess moisture in the cake. To enhance flavor, consider adding a teaspoon of vanilla extract to the cream cheese mixture.
Serving Suggestions
This Peaches N' Cream Cheese Cake pairs beautifully with a scoop of vanilla ice cream or whipped cream on top for added indulgence. Serve it alongside a fresh fruit salad for a light and refreshing contrast. It also makes a delightful brunch dish, perfect for gatherings or as a sweet treat after a meal.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place individual slices in the microwave for 15-20 seconds until warm. Alternatively, you can enjoy it cold straight from the fridge, as the flavors meld beautifully after a day.
Nutrition & Diet Analysis (per serving)
Each serving of Peaches N' Cream Cheese Cake contains roughly 464 calories, with 3g protein, 34g carbohydrates, and 35g fat. It is a good source of calcium (10% of the Daily Value). Note that it is relatively high in sodium, at 1052mg per serving (46% of the Daily Value).
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 fresh peaches instead of canned?
Yes, fresh peaches can be used instead of canned. Just make sure to peel and slice them, and if they're not very sweet, consider adding a bit of sugar to enhance their flavor. Fresh peaches will give your cake a deliciously vibrant taste and texture.
How can I make this recipe gluten-free?
To make this cake gluten-free, simply substitute the all-purpose flour with a gluten-free flour blend. Ensure that the pudding mix is also gluten-free, as some brands may contain gluten. This will help you achieve a similar texture without compromising flavor.
Can I freeze this cake?
Yes, you can freeze this cake! Allow it to cool completely, then wrap it tightly in plastic wrap or aluminum foil and store it in an airtight container. It can be frozen for up to 2 months. Thaw in the refrigerator overnight before serving, and it will taste great.
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).