Peach Melba Cake

Name: Peach Melba Cake
Ingredients: 3/4 cup all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon salt; 5 tablespoons butter, melted; 1 egg; 1/2 cup milk; 1 (3-ounce) box French Vanilla pudding mix; 1 cup sliced peaches; 1 tablespoon peach juice; 2/3 cup crumbled coconut macaroons; 1/2 cup gingersnap cookie crumbs; 1 (8-ounce) package cream cheese, softened; 1 egg; 2 tablespoons peach juice; 1/2 cup sugar; 2 tablespoons gingersnap cookie crumbs; 1/2 cup raspberry jam

17 ingredients

8 steps

Ingredients

3/4 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
5 tablespoons butter, melted
1 egg
1/2 cup milk
1 (3-ounce) box French Vanilla pudding mix
1 cup sliced peaches
1 tablespoon peach juice
2/3 cup crumbled coconut macaroons
1/2 cup gingersnap cookie crumbs
1 (8-ounce) package cream cheese, softened
1 egg
2 tablespoons peach juice
1/2 cup sugar
2 tablespoons gingersnap cookie crumbs
1/2 cup raspberry jam

Directions

1

Preheat the oven to 350 degrees F.
2

In medium mixing bowl, mix flour, baking powder, salt, butter, egg, milk, and pudding mix.
3

Mix until smooth, and pour into greased 9-inch springform baking pan.
4

Place well-drained peaches, peach juice, macaroons and gingersnap crumbs over top of batter.
5

In a small mixing bowl, mix cream cheese, egg, peach juice, and sugar, and pour over cake mixture.
6

Top with gingersnap crumbs.
7

Bake for 45 minutes, or until golden brown and center is done.
8

When cool, spread raspberry jam over top.