Peaches And Cream Cheese Cake

• 3/4 c. flour
• 1 tsp. baking powder
• 1/2 tsp. salt
• 1 small box vanilla pudding (not instant)
• 3 Tbsp. oleo
• 1 egg
• 1/2 c. milk
• 15 to 20 oz. can peaches or pineapple, drained (reserve juice)
• 1 (8 oz.) pkg. cream cheese
• 1/2 c. sugar
• 3 Tbsp. reserved juice
• 1 Tbsp. sugar
• 1/2 tsp. cinnamon

1. Beat first 7 ingredients 2 minutes in small bowl and pour into greased 9 or 10-inch pie pan.
2. Place 15 to 20 ounce can of peaches or pineapple on top of batter (drain fruit well and reserve juice).
3. Combine cream cheese, 1/2 cup sugar and juice.
4. Beat for 2 minutes and spoon on top of peaches 1-inch from edge.
5. Combine 1 tablespoon of sugar, 1/2 teaspoon of cinnamon and sprinkle over cream cheese.
6. Bake at 350u0b0 for 30 to 35 minutes until crust is golden brown.
7. Filling will appear soft.

flour, baking powder, salt, vanilla pudding, oleo, egg, milk, peaches, cream cheese, sugar, reserved juice, sugar, cinnamon

Taken from www.cookbooks.com/Recipe-Details.aspx?id=499786 (may not work)