3/4 cup all purpose flour
1 tsp baking powder
1/2 tsp salt
3-1/4 oz pkg vanilla pudding mix (not instant)
3 tbsp butter, softened
1 egg
1/2 cup milk
1 can (15-20 oz) sliced peaches or pineapple chunks, drained
1 pkg (8-oz) cream cheese, softened
1/2 cup sugar
3 tbsp of reserved juice
1 tbsp sugar
1/2 tsp cinnamon
Combine flour, baking powder, salt, pudding, butter, eggs, and milk in large mixer bowl. Beat 2 minutes at medium speed. Pour into buttered pan (9" deep dish or 10" pie pan). Place drained fruit over batter. Reserve the juice. Combine cream, sugar, and 3 tablespoons of reserved juice in small mixer bowl. Beat 2 minutes at medium speed. Spoon to within 1" of edge of batter. Combine 1 tablespoon sugar with 1/2 teaspoon cinnamon and sprinkle over cream cheese filling. Bake in 350° F oven 30-35 minutes. Filling will appear soft. Store in refrigerator.
