A co-worker brought this easy, delicious dessert to work, and I couldn't resist asking for the recipe. A moist bottom layer made with canned peaches and a boxed cake mix is covered with a lovely golden topping of coconut and pecans. It tastes wonderful served warm with ice cream. —Nancy Carpenter Sidney, Montana
- 1 can (29 ounces) sliced peaches, undrained
- 1 package yellow or butter pecan cake mix (regular size)
- 1/2 cup butter, melted
- 1 cup flaked coconut
- 1 cup chopped pecans
- Arrange peaches in an ungreased 13-in. x 9-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.
Originally published as Nutty Peach Crisp in Quick Cooking May/June 1998, p29
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