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Peaches & Cream Cheese Cake
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--BATTER:--
3/4 c. flour
1 tsp. baking powder
1/2 tsp. salt
3 1/4 oz. dry vanilla pudding mix,
NOT instant
3 tbsp. soft margarine
1 egg
1/2 c. milk
1 (15 to 20 oz.) can sliced peaches or
pineapple chunks
--FILLING:--
8 oz. cream cheese
1/2 c. sugar
3 tbsp. reserved juice
1 tbsp. sugar
1/2 tsp. cinnamon
Combine batter ingredients. Beat 2 minutes at medium speed. Pour into greased 9 inch deep dish or 10 inch pie pan. Place drained fruit over batter. Beat filling ingredients 2 minutes at medium speed. Spoon to within 1 inch of edge of batter. Combine sugar-cinnamon and sprinkle over filling. Bake at 350 degrees for 30 to 35 minutes. Cool and refrigerate.
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