Wednesday, August 5, 2009

Peach Crunch Cake

Sydney told me about this recipe while we were at our playgroup and I just had to try it.
The recipe is on the back of this can.

Peach Crunch Cake

21 oz can Peach filling
1 box Yellow Cake Mix
3/4 c Chopped Pecans
1/2 c Toffee Bits
1/2 c Butter, cut in small pieces

Oven at 350
Pour Peaches on the bottom of a 8 X 8" pan. Spread cake mix on top and swirl with a knife until cake mix is moistened.
Sprinkle the Pecans and Toffee bits over the top and then drop the pieces of Butter on top. Cook for 45 minutes, cool for an hour.
Serve with ice cream. :-)


Sarah Lenhart said...

Oooh. Now I want to ditch my diet that I started this morning. :)

Anonymous said...

Hey I have done this but with can cherries, and instead of toffee bits coconut. It is called dump cake, I need to try your way.


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