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Nutty Peach Crisp
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1 can (29 ounces) sliced peaches, undrained
1 package (18-1/4 ounces) yellow or butter pecan cake mix
1/2 cup butter, melted
1 cup flaked coconut
1 cup chopped pecans
Arrange peaches in an ungreased 13-in. x 9-in. x 2-in. baking dish. Sprinkle dry
cake mix over top. Drizzle with butter; sprinkle with coconut and pecans.
Bake, uncovered, at 325° for 55-60 minutes or until golden brown. Let stand
for 15 minutes. Serve warm or cold.
Yield: 12-15 servings.
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Printed from tasteofhome.com Jul 24, 2008Copyright Reiman Media Group, Inc © 2008 |