Peaches Cream Cheese Cake

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

1. Combine the first 7 ingredients and beat 2 minutes at medium. Pour into 9-inch deep dish or 10-inch pie pan.
2. Place pineapple or peaches over batter.
3. Combine cream cheese, 1/2 cup sugar and reserved juice in small mixing bowl.
4. Beat 2 minutes at medium speed.
5. Spoon to within 1-inch of edge of batter.
6. Sprinkle 1 tablespoon sugar and cinnamon over cream cheese filling.
7. Bake at 350u0b0 for 30 to 35 minutes until crust is golden brown.
8. Filling will appear soft.
9. Store in refrigerator.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1006115 (may not work)