Preheat oven to 350°F.
With fork, mix together cake mix, LUCKY LEAF Premium Peach Pie Filling and eggs. Gently add sour cream. Spread batter into a greased 9x13-inch baking pan.
Bake 30-35 minutes or until a wooden toothpick inserted near center comes out clean. Cool completely. Refrigerate until ready to serve.
Mix together cream cheese, instant pudding, and crushed pineapple with juice. Gently fold whipped topping into cream cheese mixture. Spoon a dollop of cream cheese mixture onto each serving.
This recipe was created by
Mandy is a converted country girl, wife and mother to four kids. When she’s not in the kitchen, she likes to spend time with her family, snuggle up to a good book, or catch her favorite TV shows. She bakes because she loves desserts and especially loves to bake with her children!
What others are saying about this recipe
Are you suppose mix up the package of white cake mix according to the directions on the box and then add peach pie filling , eggs and sour cream? Your instructions aren’t very clear.
No, you actually do not make the cake according to the directions on the box. Simply use the dry contents as the first ingredient that you then mix with the Peach Pie Filling, eggs, then sour cream.
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This cake was fantastic. Directions were clear and easy to follow. My family are big pineapple upside down cake fans, and this made a great light summer treat with a similar twist. Keep up the yummy baking!
Thank you for such a tasty, easy recipe that my family truly enjoyed. Such a moist cake.. Thanks so much.
Do you use instant pudding (no cook pudding) or the kind you cook?