Friday, February 4, 2011

Peach Crunch cake

This recipe is by non other than Bakerella and my family LOVES it!
It is so easy, yummy and you probably have everything in your pantry. Great for unexpected guests.

Try it and let me know if you like it.

Peach Crunch Cake
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
Preheat oven to 350 degrees F.
Layer ingredients in a 13 X 9 dish, in order starting with the peaches.
Bake for about 40 minutes.
Serve warm or cold… with or without ice cream.


  1. This looks really similar to a Dump Cake recipe that Brad and Jeff loved to make as teenagers. (Can you believe they learned how in their Priest's Quorum?) Anyway, that recipe uses cherry pie filling and crushed pineapple instead of the peaches. We'll have to give it a try with the peaches. Thanks for sharing!

  2. It looks yummilicious! And easy! Thanks!