Thursday, February 25, 2010

Peach Crunch Cake

If you want to make dessert super quick (not counting baking time) and have almost no dishes to wash and NOTHING to mix, this is it!!!! I know you don't believe me, but that ok you just gotta trust me on this one. This is SUPER yummy when warm and still good when at room temp. Serve it with ice cream (or without).... Mmmm so good on these cold and rainy days.

Adapted from: Bakerella

Here is what you need:
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
1. Preheat oven to 350F.
2. Pour out your canned peaches into a baking dish (PREFERABLY 13X9 PAN)
3. Now take a knife and slice each piece in 2-3. And evenly spread around.
4. Take your layered cake mix (the entire box) and evenly sprinkle it on top of the peaches until all the peaches are covered.
5. Now, slice your cold butter into about 16 pieces and evenly layer on top of the cake mix.
Mhmmm... Butter :) You do know that butter make everything taste like 10X better, right?
6. Now evenly sprinkle your brown sugar on top of butter and across pan.
7. Now also evenly sprinkle the chopped walnuts. These give the cake that yummy crunch.
8. Put your "layered" cake into the oven....
..... and bake at 350F for 40 minutes.

1 comment :

  1. I made an adaptation of this and used crushed pinapple. It was amazing!