Peaches N’ Cream Breakfast Cake Recipe

Peaches N’ Cream Breakfast Cake Recipe

Ingredients:

29 oz of canned halved peaches w/ thick syrup
1/4 c of preserved peaches
9 oz of yellow-cake mix
1 large egg
8 oz of softened creamcheese
2 Tbsps of butter
2 Tbsps of veggie oil
1 tsp of ginger

Instructions:

Have oven preheated to three hundred fifty degrees Fahrenheit. Have the peaches drained then reserve 1/2 c syrup. You place the peaches into 13×9″ pan.

You beat the butter, preserves & creamcheese together in mixer bowl. You pour this mixture over the peaches. Combine ginger, egg, reserved peach liquid & cake-mix then pour this over the peaches.

Have cake baked for 35-40 mins or ’til cake test is completed.

>> Peaches N’ Cream Breakfast Cake Recipe