Wednesday, September 5, 2007

Butter Pecan Peach Cake

I made this dessert last week when our engaged couple was coming over for our Sponsor Couple meeting. They raved about it last week and asked for the recipe tonight. So I thought I would post it here as well. This recipe is taken again from my Country Quick and Easy cookbook put out by Gooseberry Patch. They call it a cake. I would call it a cobbler. It was mighty tasty with vanilla ice cream on top.

I did several things differently. I used two 15 oz. cans of peaches not in syrup. I use the ones packed in juice. I did use the butter pecan cake mix if you can find it. I used margarine, which is usually fine. I did not use nuts and coconut. We don't like either!

Butter Pecan Peach Cake

29 oz. can sliced peaches, undrained
18.25 oz. pkg. butter pecan or yellow cake mix
1/2 cup butter, melted
1 cup chopped pecans
1 cup flaked coconut

In the bottom of an ungreased 13" x 9" baking pan, pour in peaches and syrup. Cover with dry cake mix; drizzle butter over the top. Sprinkle with pecans and coconut. Bake, uncovered, at 350 degrees for 30 to 35 minutes. Makes 18 to 24 servings.