1 - 16.25 oz. package white cake mix
1 - 21oz. can Musselman’s peach pie filling
1/2 cup sour cream
1 - 8oz. package cream cheese, softened
1 package vanilla pudding mix
1 - 16oz. can crushed pineapple in juice
Preheat oven to 350°F.
With fork, mix together cake mix, peach pie filling and eggs. Gently add sour cream. Spread batter into a greased 9"x13"baking pan.
Bake 30-35 minutes or until a wooden toothpick inserted near center comes out clean. Cool completely. Refrigerate until ready to serve.
Mix together cream cheese, instant pudding, and crushed pineapple with juice. Gently fold whipped topping into cream cheese mixture. Spoon a dollop of cream cheese mixture onto each serving.