Peach cake

 
                                 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.