Peach Cake Recipe - Cooking Index
Peach Cake Recipe - Cooking Index
| 1 | Orange or lemon cake mix | |
| 1 | Peach pie filling | |
| 1/2 cup | 118ml | Sour cream (cultured) |
| 2 cups | 396g / 13oz | Eggs (large) |
| 1 | Cream cheese - softened | |
| 1 | Instant vanilla pudding | |
| 1 | Crushed pineapple - do not drain | |
| 1 | Crtn whipped topping |
With fork (do not use spoon), mix together the cake mix, pie filling and eggs. Add sour cream. Spoon into a 10X14-inch baking dish.
Bake at 350F 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.
NOTES : This is a very good cake and keeps well, but must be refrigerated.
Source:
Della Longhofer, Shattuck, OK
Average rating:
10 (1 votes)
Submit your rating:
Click a star to rate this recipe.