Ingredients
Cake:
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 5 tablespoons butter, melted
- 1 egg
- 1/2 cup milk
- 1 (3-ounce) box French Vanilla pudding mix
- 1 cup sliced peaches
- 1 tablespoon peach juice
- 2/3 cup crumbled coconut macaroons
- 1/2 cup gingersnap cookie crumbs
Topping:
- 1 (8-ounce) package cream cheese, softened
- 1 egg
- 2 tablespoons peach juice
- 1/2 cup sugar
- 2 tablespoons gingersnap cookie crumbs
- 1/2 cup raspberry jam
Directions
Preheat the oven to 350 degrees F.
In medium mixing bowl, mix flour, baking powder, salt, butter, egg, milk, and pudding mix. Mix until smooth, and pour into greased 9-inch springform baking pan. Place well-drained peaches, peach juice, macaroons and gingersnap crumbs over top of batter.
In a small mixing bowl, mix cream cheese, egg, peach juice, and sugar, and pour over cake mixture. Top with gingersnap crumbs.
Bake for 45 minutes, or until golden brown and center is done. When cool, spread raspberry jam over top.
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By herbertjunk_7743432
Roseville, CA
on September 11, 2007
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I loved this cake. The recipe was easy to follow and it tasted awesome. I did want to recommend that you use regular cooked pudding (in the boxas there is no clarification between that and instant. Otherwise, great cake!
By Chef #1146802
Leesburg, VA
on June 17, 2007
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I found this recipe a month ago. I have made it three times already. Easy and soooo good!!
By ukrcathsem_2203991
Stamford, CT
on March 02, 2005
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I was looking for a fast cake recipe for a special birthday. I came across this recipe and had my doubts when there was no rating but I tried it anyway. It had a few steps but was very simple to make and it was a big hit with my guests. It's very different from any other cake that I've made and it will definitely be one that I make often.
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