BATTER:

3/4 c. flour
1 tsp. baking powder
1/2 tsp. salt
3 1/4 oz. dry vanilla pudding mix, NOT instant
3 tbsp. soft butter
1 egg
1/2 c. milk

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

FILLING:

8 oz. cream cheese
1/2 c. sugar
3 tbsp. reserved juice
1 tbsp. sugar
1/2 tsp. cinnamon

Combine batter ingredients. Beat 2 minutes at medium speed. Pour into greased 9 inch deep dish or 10 inch pie pan. Place drained fruit over batter. Beat filling ingredients 2 minutes at medium speed. Spoon to within 1 inch of edge of batter. Combine sugar-cinnamon and sprinkle over filling. Bake at 350 degrees for 30 to 35 minutes. Cool and refrigerate.