Friday, March 11, 2011

Weekend Recipe

Joe Nichols Peach Crunch Cake


  • 21-oz. can peach pie filling
  • 1 package yellow cake mix
  • ½ cup toffee bits
  • 1 stick (½ cup) butter cut into small pieces


  1. Spread peach filling in 9-by-9-inch baking pan.
  2. Pour dry cake mix on top of fruit filling. Swirl with knife until cake mix is wet.
  3. Place toffee bits on top.
  4. Dot with butter.
  5. Bake in preheated oven at 350° for 45 minutes.
  6. Let sit for a few minutes, then add a scoop of ice cream on top.

Serves 6 – 8

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