Monday, June 29, 2015


One of the best things about summer is fresh fruit. When Friend Fran hosted the Farkle group, I chose a Gooey Butter Cake recipe that actually called for dried blueberries. I considered using fresh blueberries, but then decided to use some fresh peaches I had. I wasn't sure how it would turn out, but everyone praised it highly.


1            yellow cake mix (sugar free will work)
1            large egg
1/2        cup (1 stick) butter, melted


8            ounces cream cheese, softened (I used 1/3 less fat)
2            large eggs
1             teaspoon vanilla
1/2         cup (1 stick) butter, melted
4            cups sliced peaches
1             box powdered sugar (4-1/4 cups)

Preheat oven to 350 degrees F. Lightly grease a 9 x 13 - inch baking pan. (I used my homemade Pan Grease.)

In a mixing bowl, combine the cake mix, egg, and melted butter. Mix well with an electric beater.

Pat the mixture into the bottom of the prepared pan. Set aside.

The easiest way to do this is to drop globs of the batter around the bottom of the pan and then use a spatula or your fingers to blend them together.

In a large mixing bowl, beat the cream cheese until smooth.

Add eggs, vanilla, and melted butter and beat until blended.

Stir in the peaches with a large spoon or rubber spatula.

Add the powdered sugar and mix on low until well blended.

Spread the mixture over the cake batter.

Bake for 40 - 50 minutes. Do not overbake -- the center should be a little gooey. (I baked mine about 45 minutes.)

Serve at room temperature. Allow at least 2 hours for the cake to set up.

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