3/4 c. flour
1 tsp. baking powder
1/2 tsp. salt
3 1/8 oz. dry vanilla pudding mix (not instant)
3 tbsp. butter, softened
1 egg
1/2 c. milk

Combine above ingredients in large mixer bowl. Beat 2 minutes at medium speed.

FILLING: Reserve juice from 1 (15 or 20 oz.) can peaches or pineapple chunks, well drained, and place fruit over batter.

Mix together 1 (8 oz.) package softened cream cheese, 1/2 cup sugar, 3 teaspoons reserved juice in small mixer bowl and beat 2 minutes at medium speed. Spoon to within 1 inch of edge of batter.

Spread 1 teaspoon sugar mixed with 1/2 teaspoon cinnamon over cream cheese filling. Bake 30 to 35 minutes at 350 degrees until crust is golden brown. Filling will appear soft. Store in refrigerator.