Peaches and Cream Cake

Peaches and Cream Cake | Pinky's Pantry
This recipe is one of those that’s been around forever under one name or another. It was given to me by one of the nurses at work. She’s been making it for years and she said it’s always a hit at her house. I’m glad I got the recipe from her because it was a hit with my family, too, though I did tweak it a little (as always). I increased the peaches, cut down on the sugar, and added vanilla extract. I can tell it’s going to become a favorite at our family get-togethers and at potlucks, too. This one is a definite keeper!
Peaches and Cream Cake | Pinky's Pantry


  • 1½ cups flour
  • 2 tsp. baking powder
  • 1 tsp. salt
  • 2 pkgs. (3.4 oz. each) cook & serve vanilla pudding (do not use instant)
  • 1 cup milk
  • 6 Tbsp. butter, softened
  • 2 eggs
  • 2 large (29 oz. each) cans sliced peaches
  • 2 pkgs. (8 oz. each) cream cheese, softened
  • ¾ cup sugar
  • 6 Tbsp. peach syrup from can
  • ½ tsp. vanilla extract
  • cinnamon-sugar, for sprinkling on top (recipe below)
  1. Preheat oven to 350ºF. Grease a 9×13 pyrex glass baking dish.
  2. Drain both cans of peaches, reserving 6 tablespoons of syrup for later.
  3. In a bowl, mix flour, baking powder, salt, and vanilla puddings together.
  4. Add milk, butter, and eggs.
  5. Beat together with an electric mixer, about 3-4 minutes.
  6. Spread in prepared baking dish.
  7. Arrange peach slices to cover top of batter.
  8. Beat cream cheese in a bowl until smooth.
  9. Add sugar, peach syrup, and vanilla, and beat until well-combined.
  10. Spoon over peaches, then smooth with a spatula.
  11. Sprinkle cinnamon-sugar over cream cheese mixture.
  12. Bake for 35-40 minutes.
NOTE:  To make cinnamon sugar, the ratio is 1/4 cup sugar to 2 teaspoons cinnamon. Store in an airtight container. For this recipe, you’ll probably only sprinkle about a couple of tablespoons or so over the top.

Country Apple Dumplings

Apple Dumplings | Pinky's Pantry
I’ve had this recipe a long time. I don’t remember where I got it from but I believe there are several variations of it floating around out there. What first caught my attention with this dessert was that it called for a can of Mountain Dew! How weird is that? Since then, I’ve made it with 7-Up, Cherry 7-Up, and Sprite, both regular and diet. They all work fine.
Apple Dumplings | Pinky's Pantry
This recipe is really easy to make. The hardest part is wrapping the little apple wedges in crescent roll dough and it’s not so much that it’s hard, as that it takes a bit of time, but these apple dumplings are sooo good that it’s well worth it. Don’t worry about stretching, pulling or ripping the crescent roll dough. Just patch and pinch it back together. It’s really forgiving and will bake up just fine. You really need to give this recipe a try. My kids love it and everytime I take it anywhere, this dessert is the first one to get wiped out!
Apple Dumplings | Pinky's Pantry


  • 2 large apples, peeled and cored
  • 2 (10-oz.) cans refrigerated crescent roll dough
  • 1 cup butter
  • 1 cup white sugar
  • 1 tsp. ground cinnamon
  • 1 tsp. vanilla
  • 1 (12-oz.) can Mountain Dew
  • vanilla ice cream or whipped cream for serving
  1. Preheat the oven to 350° F. Grease a 9×13 inch baking dish.
  2. Cut each apple into 8 wedges and set aside.
  3. Separate the crescent roll dough into triangles.
  4. Wrap each apple wedge in a crescent roll triangle. I just stretch and pinch the dough as I need to in order to completely encase the apple wedge.
  5. Place dumplings in the baking dish trying not to let them touch each other.
  6. Bake for 15-20 minutes.
  7. While dumplings are baking, melt butter, sugar, cinnamon, and vanilla together in a small saucepan.
  8. Pull dumplings out of oven and flip each one over so browned side is down.
  9. Pour melted butter mixture over the dumplings.
  10. Next pour Mountain Dew over the dumplings.
  11. Return to oven and bake for an additional 20 minutes or until golden brown.
  12. Serve with ice cream or whipped cream.