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You’re the cutest thing that I ever did see.  I really love your peaches, want to shake your tree.  Lovey-dovey, lovey-dovey, lovey-dovey all the time.  Oee  baby, I’ll sure show you a good time.  (“The Joker”, Steve Miller Band)

So, I’m preeeeeetttty sure that snack cake isn’t exactly what Steve Miller was singing about in those lyrics.  What I do know for sure is that peaches (especially here in the peach state!) are at their prime right now…and your taste buds WILL have a good time when you bake up this yummy cake!

My original intention was to make a cookie with peaches in it.  I still wanted to incorporate pudding mix into the recipe.  If you’re wondering why, I explain it all here.

For the newbies, pudding mix not only gives the recipe some additional flavor, it keeps the final goods nice and soft.  Here’s the deal though.  When you add in fresh fruit – especially something as juicy as peaches – the pudding cookie batter just doesn’t end up translating to actual cookies very well.

But all was not lost.  I just dumped the batter into a greased pan and baked it like a cake.  To say that this smells great while baking in the oven is an understatement.  The smell of vanilla, peaches and cinnamon wafting through your house will make your toes curl (in a good way!).

When it was finished, I thought I’d let it cool, sprinkle some powdered sugar on it and just call it a peach snack cake – something you can simply cut a square out of the pan, wrap in a paper towel and take with you as you run out the door.  If you want to stop there, by all means, do so.  It’s mighty fine just as it is.

But if you’re like me and you can’t leave well-enough alone, do yourself a favor and make the topping.  I had seen a recipe for Cool Whip frosting a few weeks ago on Pinterest…and I remembered I had used something like it on a Pralines and Cream Cake a few years ago.  It sounded like the perfect topping for this situation – elevating it from a nice respectable peach snack cake to PEACHES N’ CREAM SNACK CAKE.

You just mix up another box of instant vanilla pudding mix, 1 c. milk, and 1/4 c. powdered sugar together for 2 minutes.  Fold in the Cool Whip and you’ve got one heck of a topping.  In the immortal words of Steve Miller, Oee Baby!

Go forth and bake yourself this cake…and I dare you to try getting this song out of your head.

Peaches ‘n Cream Snack Cake

  • 2 1/4 c. flour
  • 1 tsp. baking soda
  • ½ tsp. cinnamon
  • 1/2 c. butter, softened
  • 3/4 c. brown sugar
  • 1/4 c. sugar
  • 1 (3oz.) package instant vanilla pudding mix
  • 2 eggs
  • 1 tsp. vanilla
  • 4 peaches, peeled, pitted and diced (OR 1 can of peaches, drained and diced)

For the topping (optional)

  • 1 (3oz.) package instant vanilla pudding mix
  • 1 c. milk
  • ¼ c. powdered sugar
  • 1 (8oz.) container of thawed whipped topping (e.g., Cool Whip)

Preheat oven to 350°.

Spray a 13×9 pan with cooking spray.  Set aside.

Combine the flour, baking soda, and cinnamon.  Set aside.

In a large bowl, cream together the butter and sugars.  Beat in the instant pudding mix until blended.  Stir in the eggs, vanilla, and peaches.

Add the flour mixture.

Spread the dough evenly in the prepared pan.

Bake 25 minutes until edges and top are golden brown.  Cool completely.

*To finish as a grab n’ go snack cake, simply dust the top of the cake with some powdered sugar and cut into squares.

**To finish as more of a dessert, make the topping.  With a mixer, blend the milk, pudding mix, and powdered sugar together for 2 minutes.  Gently fold in the whipped topping.  Spread on top of the cake and cut into squares.

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