6 tbsp. butter (softened)
2 eggs
1 1/2 c. flour
1 tsp. salt
2 tsp. baking powder
1 lg. (4 3/4 oz.) pkg. vanilla pudding, not instant
1 c. milk
1 lg. can sliced peaches (drain and reserve syrup)
2 (8 oz.) pkgs. cream cheese (softened)
1 c. sugar
8 tbsp. peach syrup

Cream butter and eggs. Then add ingredients of flour through pudding and mix well. Slowly add milk and beat well. Pour into a 13x9x2 cake pan (NOT greased). Scatter drained peaches on top of batter. Set aside.

Mix cream cheese, sugar and peach syrup until smooth. Spread over top of peaches carefully to within 1 inch of side of pan. Sprinkle lightly with a cinnamon and sugar mixture and bake at 350 degrees for 30-40 minutes. Edges will begin to brown slightly when done.