A couple of months ago I saw a recipe by Bakerella that I really wanted to try: Peach Crunch Cake. Well, unfortunately, Mike doesn't like peaches so it's not really something I can just make. I made sure to have a large can of sliced peaches in the pantry just in case the occasion arose where I could give it a whirl. Well, my parents came over for dinner yesterday, and I figured it's as good a time as any so I gave it a try.
First of all, it was ridiculously easy to make. You literally just dump everything in the pan. Second, it was ridiculously yummy. Even Mike tried it and liked it! Well, I guess this is a keeper. I got Edy's slow churned vanilla bean ice cream for the top, too.
Here's Bakerella's recipe:
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 (Meagan's note: I used pecans)
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.
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