Diatetic Peach Cream Cheese Coffee Cake

By Joan_Z

On occasion I have increased by one-half the amt of peaches and cream cheese/Splenda/Vanilla mixture

Ingredients

• 1 pkg dry cake mix-white, yellow or french vanilla
• 1/3 c butter, room temperature
• 2 lg. eggs - divided
• 1 29 oz can peaches in juice (not syrup) - drained
• 8 oz cream cheese - room temperature
• 1/3 cup sugar (or 8 packs of Splenda)
• 1 tsp. Pure vanilla extract

Preparation

Step 1

Preheat oven to 350 degrees. Spray with Pam a 9x13" pan.
In large bowl, combine cake mix, 1 egg & butter. Mix with fork until just crumbly. Set aside 1 1/2 cups for topping.

Press remaining crumbs into prepared 9x13 pan and bake 10 minutes.

Cut peaches into 1" slices & spoon onto prepared/baked crust.
In a large bowl, combine cream cheese, sugar/Splenda, 1 egg & vanilla extract. Beat with mixer until creamy. Spread on top of peaches.

Sprinkle reserved crumbs over peaches & bake for 30 minutes.

Chill at least 30 minutes before serving. Refrigerate leftovers.