Sometimes, a recipe comes along that just speaks to you. This little Peach Crunch Cake, courtesy of baking maven, Bakerella, was just one of those recipes. Loaded with chopped walnuts, packed brown sugar and lots of sliced peaches, it resembles a peach cobbler, and would be extra delicious with a scoop of vanilla ice cream over the top. We decided to try it out and let our fellow Mission employees be the guinea pigs, and the results were, you guessed it, peachy!
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.
ENJOY! It’s that easy!