Peach Cake

* Exported from MasterCook II *

Peach Cake

Recipe By : Della Longhofer, Shattuck, OK
Serving Size : 1 Preparation Time :0:00
Categories : Cakes Fruit

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Package Orange or Lemon Cake Mix
1 Can (21 oz) Peach Pie Filling
1/2 Cup Sour Cream -- (Cultured)
2 Large Eggs
1 Pkg (8 Oz) Cream Cheese -- Softened
1 Pkg 3 1/2 oz Instant Vanilla Pudding
1 Can (16 Oz) Crushed Pineapple -- Do Not Drain
1 8 Oz Carton 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
350
degrees 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.


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NOTES : This is a very good cake and keeps well, but must be
refrigerated.

Published (corrected copy) in March '97 Tastes of Oklahoma column
which is written by Flo Burtnett. Vol. LXXVIII, No 3, Farm News
&
Views, Oklahoma Farmers Union. Originally published as Pecan
Cake in the Jan/Feb '97 Issue.