Easy Peach Cake
Easy Peach Cake recipe
Yield
16 servingsPrep
20 minCook
30 minReady
60 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
cake mix, orange
or lemon |
* |
| 21 | ounces |
peach pie filling
canned |
* |
| ½ | cup |
sour cream
cultured |
|
| 2 | large |
eggs
|
|
| 8 | ounces |
cream cheese
softened |
|
| 3 ½ | ounces |
instant pudding mix, vanilla
|
|
| 16 | ounces |
pineapple, canned, crushed
do not drain |
|
| 8 | ounces |
whipped topping, prepared
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
cake mix, orange
or lemon |
* |
| 606.9 | ml/g |
peach pie filling
canned |
* |
| 118 | ml |
sour cream
cultured |
|
| 2 | large |
eggs
|
|
| 231.2 | ml/g |
cream cheese
softened |
|
| 101.2 | ml/g |
instant pudding mix, vanilla
|
|
| 462.4 | ml/g |
pineapple, canned, crushed
do not drain |
|
| 231.2 | ml/g |
whipped topping, prepared
|
|
Directions
With fork (do not use spoon), mix together the cake mix, pie filling and eggs.
Add sour cream. Spoon into a 10 by 14-inch baking dish .
Bake at 350℉ (180℃) for 30 minutes.
Cool completely.
Mix together cream cheese, instant pudding, crushed pineapple, with juice, and fold into the whipped topping.
Spread on cool cake.
Refrigerate until ready to serve.
