3ouncesnon-instant vanilla pudding mix (it should say “cook and serve” on the package)(1 package)
1 ½canssliced peaches, roughly chopped, drained, and pat dry(29 ounce cans) (reserve 3 Tbs juice)
For the cream:
3tablespoonsreserved peach juice(from the can as mentioned above)
Preheat oven to 350 degrees Fahrenheit.
Grease sides and bottom of 10-inch springform pan.
In a medium bowl, beat together butter, egg and milk.
Add in flour, salt, baking powder, and pudding mix and beat for an additional 2 minutes.
Pour batter into the greased springform pan and bake in oven for 10 minutes. (Don't worry...it will finish cooking later.)
While cake is baking, make cream cheese topping. In a small mixing bowl, beat cream cheese, ½ cup sugar, and 3 tablespoons peach syrup until light and fluffy, about 2 minutes.
Take the cake out of oven and sprinkle the peaches on the top.
Spoon mixture over peaches and gently spread to the edges.
Stir together sugar and cinnamon and sprinkle evenly over the top.
Bake 30-35 minutes or until golden brown.
Cool completely before serving. Store in the refrigerator.
The calories shown are based on the cake being cut into 8 pieces, with 1 serving being 1 slice of cake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**