Tasty Tuesday: Peach Cake with Pudding

Easy enough for every day eating and yet special enough to serve to guests, this moist, flavorful peach cake is sure to please!  The cake is good enough to eat alone but topped with the pudding, it become an extra special treat.  We especially enjoy it warm but even when it is cold, it’s still quite tasty.

Peach Cake
1 1/2 cups sugar
1 cup oil
3 eggs
2 cups flour
1 tsp. salt
1 tsp. cinnamon
1 tsp. soda
2 cups peaches, sliced (canned and drained or fresh)
1/2 cup nuts, optional

Beat sugar, oil and eggs together.  By hand, stir in dry ingredients, then peaches, then nuts.  Pour into a greased 9×13 pan.  Bake at 350 degrees for 40 minutes or until done.

Pudding Topping- best if served warm
3 Heaping Tbsp. Cornstarch
1/2 cup sugar
1/4 tsp. salt
2 cups milk
1 egg
1 Tbsp. butter
1 tsp. vanilla

Combine cornstarch, sugar and salt.  Add 1 1/2 cups milk and blend.  Cook until thickened.  Beat egg and remaining 1/2 cup milk together and add to thickened mixture.  Bring to a boil, stirring constantly.   Remove from heat; add butter and vanilla.

Serve pudding on top of each slice of cake.

For other recipe ideas, check out Balancing Beauty and Bedlam’s Tasty Tuesday, Blessed with Grace’s Tempt My Tummy Tuesday, All the Small Stuff’s Tuesdays at the Table, and 33 Shades of Green’s Tasty Tuesday.

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