Recipes

[photos by JOE HARDWICK]

Peach Crunch Cake

Joe Nichols made this peachy dessert you can enjoy anytime!

June 2, 2008

Ingredients

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

Preparation

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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