Peachy Keen Bars

These peachy keen bars were a hit last night. Everyone that I had over really liked them. I used apple pie filling because I’m trying to use up all the jars that I canned last year. This is a good recipe to get rid of that with. You can use whatever fruit filling for pies you like with these. The crust  is ust a cake mix with butter and eggs and there’s cream cheese underneath that layer. So good. I highly recommend these the next time you have some kind of Fall get together to go too.

I bought some dulce de leche sauce awhile ago from Stone Wall Kitchen and drizzeled some of that over the bars. I think the sauce is starting to go bad, because all I could taste were chunks of salt in the caramel.  Dollop these bars with some some cool whip or whipping cream.

Recipe from Just a Pinch

Servings: 12

Peachy Keen Bars


  • 1 packet yellow cake mix
  • 1/3 cup butter
  • 2 large eggs
  • 8 ounces cream cheese
  • 1/3 cup sugar
  • 1 tsp vanilla extract
  • 29oz cans peaches (or any fruit or pie filling)


Step 1
Preheat oven to 350 degrees.
Spray a 9x13” pan with nonstick cooking spray.
Step 2
In a large bowl combine cake mix, butter and 1 egg; mix with fork just until crumbly.
Set aside 1 ½ c. crumbs for topping.
Step 3
Press the remaining crumbs on bottom of prepared pan; Bake 10 minutes.
Step 4
Cut peach slices into 1” pieces; Spoon onto partially-baked crust.
Step 5
In a large bowl, combine cream cheese, sugar, 1 egg and vanilla extract; beat with mixer until creamy. Spread over top of peaches.
Step 6
Sprinkle with reserved crumbs; Bake 30 minutes.
Step 7
Chill at least 30 minutes before serving; Serves 12.
Store leftovers in refrigerator.

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