Peach & Pudding Cake

I got this recipe from my very good friend Lori, and she found it on the inside lid to an egg carton.  It is absolutely yummy, and can be served hot or cold.  Your family will love this moist, peach & cheese-cake-like cake, and your guests will want the recipe.  Enjoy!

Peach & Pudding Cake

1 - pkg. yellow cake mix

1 – cup oil

4 – eggs

1 – sm. pkg. instant van. pudding mix

1 – cup water

1 – lg. can sliced peaches, drained, reserving 3 T. juice

1 – cup sugar

1 ½ - pkg. (8 oz.) cream cheese, softened

Powdered Sugar

Combine cake mix, oil, eggs, pudding mix, and water.  Mix according to package directions.  Pour batter into greased 9”x13” baking pan.  Mix together sugar, cream cheese, & peach juice.  Spoon mixture evenly over the batter.  (See Pic 1)  Cut each peach slice in half and layer on batter.  (See Pic 2) Bake at 350 for 50-60 minutes.  (See Pic 3) Cool.  Sprinkle with powdered sugar.  (See Pic 4) Store cake in refridgerator.  Cake is also very good warm.

Pic 1

Pic 2

Pic 3 ~ The tooth pick test will not work with this cake.  Instead, grab both sides of the pan with pot holders and give it a shake.  If it holds firm, it's probably done.  If it looks like a wave of liquid batter is rolling across the cake just beneath the surface, it's not done.  :)

Pic 4 ~ It really does look prettier with the powdered sugar.  :)