3/4 c. flour
1 tsp. baking powder
1/2 tsp. salt
3/4 oz. dry vanilla pudding, NOT instant
3 tbsp. butter
1 egg
1/2 c. milk
1 (15-20 oz.) can sliced peaches
8 oz. cream cheese
Juice from canned peaches
1/2 c. sugar

Preheat oven to 350 degrees. Combine first 7 ingredients in bowl, mixing well. Pour into 9-inch greased pie or cake pan. Drain canned peaches, reserving the juice. Place peach slices on top of mixture in pan.

Combine and beat at 2 minutes at medium speed, 8 oz. softened cream cheese, 1/2 cup sugar, 3 tablespoons of reserved juice. Spoon this within 1 inch of edge of batter. Sprinkle top with 1/2 teaspoon cinnamon and 1 tablespoon sugar.

Bake 35-40 minutes or until brown. Serve warm or cool and refrigerate.