July 17, 2017


I was looking through cookbooks to get some inspiration for a recipe for peaches that were very ripe and ready to use the day they were given to me at the Farmer's Market.  So thoughtful and nice, and I am always grateful for all the nice people in the world. 

We stopped by one of the vendors to buy tomatoes, you know, the homegrown kind.  I wonder, would we love "homegrown tomatoes" as much if we could get them all year round??  The local farmer is a long-time friend of my hubby's, and he gave us some overripe peaches that needed to be used soon.

There's always peach cobbler, which I make every year when peaches are in season, but I have already done that for "the blog", and wanted something I could share here.

And then I remembered this cake, which I haven't made in years.  A friend of the family used to make it, and I got the recipe from her; the days before the internet and a time when recipes weren't literally a click away.  The recipe calls for a large can of peaches, but I substituted fresh peaches in its place.

Even the name of this cake sounds wonderful!   Because it is made with fresh peaches and cream cheese, I refrigerated it.

If you get your hands on some fresh peaches, do try this recipe.  I don't think you'll be disappointed.  If you don't have access to fresh peaches,  canned peaches make a good cake, too!!


Peaches and Cream Cake

1 Yellow Cake Mix
1 (small) box of vanilla instant pudding
4 eggs
1 cup of water
4 to 5 peaches, peeled and cut into slices
1 8-ounce cream cheese
1/2 cup of sugar
4 tablespoons of juice from peaches or water

Spray the bottom of a 9 X 13 cake pan with Canola Oil Spray.

In a stand mixer, combine yellow cake mix, instant pudding, eggs, and water.  Beat until all ingredients are incorporated.  Scrape down sides and beat for two minutes.

Pour into a prepared 9 X 13 cake pan.

Spread sliced peaches on top of cake batter.

Beat together 8-ounce cream cheese, sugar and peach juice (or water). Spread on top of peaches.

Bake in a 350 degree oven for 30 to 35 minutes or until toothpick inserted in center of cake comes out clean.  (Be careful to not overbake).  



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