A wonderful cake made with canned peaches, cream cheese and instant pudim mix.
Ingredients:
•3/4 c. self-rising flour
•1 pkg. cheesecake or vanilla instant pudim mix (3.4 ounce)
•3 tbsp. butter, softened
•1 egg
•1/2 c. milk
•1 lg (about 28 ounces) can sliced peaches, drained
•8 oz. cream cheese, softened
•1/2 c. sugar
•1/4 teaspoon cinnamon mixed with 1 1/2 teaspoons sugar
Preparation:
Mix together first 5 ingredients. Spread in lightly greased (deep) pie plate or casserole. Arrange peaches over batter. Beat the cream cheese, sugar and 3 tablespoons pêssego suco, suco de for about 2 minutes. Spread over peaches, leaving a 1-inch border. Sprinkle cinnamon-sugar over cream cheese mixture. Bake for 35 to 45 minutos in 350 degree preheated oven. Cool and refrigerate.
Ingredients:
•3/4 c. self-rising flour
•1 pkg. cheesecake or vanilla instant pudim mix (3.4 ounce)
•3 tbsp. butter, softened
•1 egg
•1/2 c. milk
•1 lg (about 28 ounces) can sliced peaches, drained
•8 oz. cream cheese, softened
•1/2 c. sugar
•1/4 teaspoon cinnamon mixed with 1 1/2 teaspoons sugar
Preparation:
Mix together first 5 ingredients. Spread in lightly greased (deep) pie plate or casserole. Arrange peaches over batter. Beat the cream cheese, sugar and 3 tablespoons pêssego suco, suco de for about 2 minutes. Spread over peaches, leaving a 1-inch border. Sprinkle cinnamon-sugar over cream cheese mixture. Bake for 35 to 45 minutos in 350 degree preheated oven. Cool and refrigerate.
