Peaches and Cream Cake

Peaches and Cream Cake
Diana Rattray
  • 65 mins
  • Prep: 20 mins,
  • Cook: 45 mins
  • Yield: 8 servings
Ratings (8)

This peach cake is like an upside-down cobbler with a rich sweetened cream cheese topping. (So, there's no need to top this peach dessert with extra cream!) The bottom crust, even though it is fully cooked, stays quite moist from the sliced peaches. This recipe uses canned peaches, but if it is peach season, by all means, use fresh. You will need about six peaches to make this cake.

What You'll Need

  • 1 large (about 28 ounces) can​ sliced peaches
  • 3/4 cup self-rising flour
  • 1 package (3.4 ounces) cheesecake or vanilla instant pudding mix
  • 3 tablespoons unsalted butter, softened
  • 1 large egg
  • 1/2 cup milk
  • 8 ounces cream cheese, softened
  • 1/2 cup sugar
  • 1/4 teaspoon cinnamon
  • 1 1/2 teaspoons sugar

How to Make It

  1. Heat the oven to 350 F. Grease a deep dish pie plate or 1 1/2-quart casserole dish.
  2. Place a fine-mesh sieve over a bowl and drain the peaches. Set the peaches and the reserved liquids aside.
  3. In a bowl with an electric mixer, mix the flour, instant pudding, softened butter, egg, and milk until smooth and blended. Spread the batter over the bottom of the prepared pie plate or baking dish. Arrange the drained peaches over batter.
  1. In another bowl, beat the cream cheese, sugar, and 3 tablespoons of the reserved peach juice until smooth, about 2 minutes.
  2. Spread the cream cheese mixture over peaches, leaving a 1-inch border.
  3. In a small bowl, mix the cinnamon and sugar and then sprinkle over cream cheese mixture.
  4. Bake the peach dessert for 45 minutes in the preheated oven, or until the topping is lightly browned and set.
  5. Cool before serving. Store leftovers in the refrigerator.

Tips and Additional Recipes

If you don't have self-rising flour, you can make your own. Add about 1 1/4 teaspoons of baking powder and about 1/8 teaspoon of salt to 3/4 cup of all-purpose flour and whisk to combine.

If you are using fresh peaches instead of canned, you may not have enough juice for the cream cheese mixture. If this is the case, you can supplement with another juice you may have on hand, or thin the mixture with a little milk. Whipping the cream cheese until it really softens will also help.

Whether it is peach season or not, a dessert featuring this luscious fruit is always a welcome end to any meal. This peach cake layers a moist cake with fresh peaches and a buttery crumb topping, while the quick and easy peach crisp is perfect for when you are short on time. Everyone loves an old-fashioned peach cobbler, but if you are looking for something a little different try Joan's easy peach cobbler which is basically a traditional cobbler but upside down.

Nutritional Guidelines (per serving)
Calories 340
Total Fat 20 g
Saturated Fat 10 g
Unsaturated Fat 6 g
Cholesterol 158 mg
Sodium 326 mg
Carbohydrates 34 g
Dietary Fiber 3 g
Protein 9 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)