Bookkeeper's cake

Submitted by Barb Petri

1 pkg. yellow cake mix
1 cup sour cream
1 can peach pie filling
2 eggs

1- 8 oz. pkg. Philadelphia cream cheese
1/2 cup sugar
1- 8 oz. can crushed pineapple (drained)
1- 8 oz. Cool Whip
Chopped nuts (if desired)

Stir cake mix, eggs, sour cream and pie filling just
until mixed. Turn into greased and floured 9x13 inch
pan. Bake 30 minutes or until done in 350 degree oven.
Cool completely and cover with topping.

Topping: Mix cream cheese, sugar and pineapple.
Fold in Cool Whip. Sprinkle with nuts if desired.

Chill and enjoy.

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