#1451 - Peaches and Cream

(by Shirley McNevich)

3/4 cup flour
1 - 3.75oz. box Jell-O vanilla pudding mix (NOT instant)
1 tsp. baking powder
1 beaten egg
1/2 cup milk
3 TBSP butter (melted)
1 - 16oz. can DelMonte peach slices (drain but save the juice)
1 - 8oz. Philadelphia cream cheese (softened)
1/2 cup white sugar + 1 TBSP white sugar
1/2 tsp. cinnamon

In a bowl add flour, pudding mix and baking powder--stir. In a separate bowl add beaten egg, milk and melted butter--stir until mixed. Pour the egg mixture into the flour mixture--stir until mixed. Grease an 8 x 8 glass baking dish. Spread the pudding mixture into the bottom of the greased dish. Cut the drained peaches into bite sized pieces and spread them evenly on top of the pudding mixture. In a mixer add cream cheese, 1/2 cup white sugar and 1/3 cup of the reserved peach juice--beat until smooth. Pour the cream cheese mixture evenly on top of the peaches. In a bowl add cinnamon and 1 TBSP white sugar--stir with a spoon. Sprinkle the cinnamon sugar mixture evenly on top of the cream cheese mixture. Bake at 325 degrees for 45 minutes. Cool completely, then refrigerate.

#1301 - Peach Dump Cake

(by Shirley McNevich)

1 - 24.5oz. can Del Monte sliced peaches (in heavy syrup)
1/2 cup fresh blueberries
1/2 cup chopped pecans
1 box Duncan Hines yellow cake mix (do NOT mix according to box directions)
1/2 cup butter (melted)

Grease a 9 x 13 cake pan. Pour peaches/syrup and blueberries into the greased cake pan. Sprinkle the cake mix powder evenly over the top of the peaches and blueberries--stir the cake mix through the peaches and blueberries lightly with a spoon. Sprinkle the pecans evenly over the top of the mixture. Drizzle melted butter evenly over the top of the mixture. Bake at 350 degrees for 35-40 minutes or until top is browned.

#989 - Sour Cream Peach Cake

(by Shirley McNevich)

3/4 cup butter
1 box Duncan Hines yellow cake mix
2 egg yolks
2 cups Breakstone's sour cream
1 - 29oz. can Del Monte sliced peaches (drain well)
1/2 tsp. cinnamon
1 - 8oz. Cool Whip (thawed)

In a large bowl add cake mix--add butter and cut in the butter using two knives until it makes crumbs. Grease a 9 x 13 cake pan--spread cake mixture crumbs into the bottom and pat lightly with the back of a spoon. In a separate bowl beat the egg yolks--add sour cream and stir. Drain the sliced peaches--cut each peach slice into bite sized pieces--repeat with all peach slices. Add bite sized peaches to the sour cream mixture--stir. Pour peach mixture over the crust in the cake pan. Sprinkle cinnamon (to your taste) over the top of the cake. Bake at 350 degrees for 25-30 minutes or until edges start to brown. Cool completely and refrigerate overnight. Spread the Cool Whip over the entire top before cutting and serving.