Saturday, January 30, 2010

Peach Crunch Cake

Picture and recipe courtesy of Bakerella!

24.5 oz jar of sliced peaches in light syrup
1 package yellow cake mix
1 stick butter (1/2 cup), cut into 16 pieces
1 cup brown sugar
1/2 cup chopped walnuts

Dumb sliced peaches (syrup and all) in the bottom of a 13x9 pan. Cut peaches in half to help cover the bottom of the pan completely.

Sprinkle yellow cake mix over the top of the peaches. I kind of helped the cake mix get wet from the peaches juice to ensure that it would cook good.

Cut up the stick of butter and spread across the top of the cake mix.

Sprinkle brown sugar over the top of the butter.

Sprinkle the walnuts over the top of the brown sugar.

Preheat oven to 350 degrees F. Bake for about 40 minutes.

Serve warm or cold… with or without ice cream.

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