1 box yellow cake mix
21 oz. can peach pie filling
2 eggs
1/2 c. sour cream

FROSTING:

8 oz. cream cheese, soft
3 oz. box vanilla pudding, instant
20 oz. can crushed pineapple in syrup
9 oz. pkg. Cool Whip

Cake: Combine all ingredients and mix with a fork for one minute. Put in ungreased jelly roll pan and bake at 350 degrees for about 30 minutes.

Frosting: Mix the cream cheese, dry pudding mix and undrained pineapple for 1 minute. Fold in Cool Whip. Cake is better when prepared a day ahead. Freezes very well.