Recipe for Peach Cream Breakfast Cake from the Cakes section.
Peach Cream Breakfast Cake1 (29 ounce) can peach halves in heavy syrup, undrained
8 ounces cream cheese, softened
1/4 cup apricot or peach preserves
2 tablespoons butter or margarine
1 (9 ounce) box yellow cake mix
2 tablespoons vegetable oil
1 egg
1 teaspoon ginger Preheat oven to 350 degrees F. Drain peaches, reserving 1/2 cup syrup. Place sliced peaches in an 8-inch square pan. Beat cheese, preserves and butter in a mixing bowl. Pour over peaches. Beat cake mix, reserved syrup, oil, egg and ginger. Pour over peaches. Bake 35 to 40 minutes.
We hope you enjoy your freshly made Peach Cream Breakfast Cake. This recipe came from Cakes's, if you'd liked this recipe, there may be many others you'll find delicious as well.
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