Ingredients for Cream Cheese Peach Cake
- Milk
- All Purpose Flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- Vanilla Pudding Mix
- Egg
- 1 cup (2 sticks) unsalted butter, softened
- 4 cups fresh peaches, peeled and sliced
- 8 ounces cream cheese, softened
- 1 ½ cups granulated sugar
- Syrup
- Cinnamon
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How to Make Cream Cheese Peach Cake
- Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Gently fold in the peeled and sliced peaches.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool completely in the pan before frosting.
- For the cream cheese frosting, beat the cream cheese and butter until smooth. Gradually add the powdered sugar and vanilla extract, beating until light and fluffy.
- Spread the frosting evenly over the cooled cake.
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
129g
Fat
47g
Carbs
15g
