Preheat oven to 350 degrees. Grease bottom and sides of 9 inch deep dish or 10 inch pie pan.

BATTER:

3/4 c. Pillsbury's best all-purpose flour or unbleached flour (if using Pillsbury's best self-rising flour, omit the baking powder and salt
1 tsp. baking powder
1/2 tsp. salt
1 (3 1/4 oz.) pkg. dry vanilla pudding mix (not instant)
3 tbsp. butter, softened
1 egg
1/2 c. milk

Combine in a large mixer bowl; beat 2 minutes at medium speed. Pour into prepared pan.

FRUIT:

1 (15 to 20 oz.) can sliced peaches or pineapple chunks

Drain well. Reserve juice. Place over batter.

FILLING:

1 (8 oz.) pkg. cream cheese, softened
1/2 c. sugar
3 tbsp. reserved juice

Combine in small mixer bowl. Beat 2 minutes at medium speed. Spoon over fruit to within 1 inch of edge of batter.

TOPPING:

1 tbsp. sugar
1/2 tsp. cinnamon

Combine; sprinkle over cream cheese filling. Bake at 350 degrees for 30 to 35 minutes until crust is golden brown. Filling will appear soft. Store in refrigerator.