Monday, March 15, 2010

Peach Crunch Cake

A few months ago, my department at work decided to hold a Super Bowl potluck. Since we had to be at work and couldn't be at a Super Bowl party, and we get super busy during the actual game, it made sense to bring the food and just eat whenever we can.

After we made the decision, I was going through some of my favorite recipe Web sites and was instantly inspired by a recent Bakerella post. I decided to make the easy peach crunch cake - after all, it's fruit, so it's healthy, and more importantly to me, it's easy and will work well served warm or cold. We don't have a lot of refrigerator space at work, so cold food is often an issue. I have a long commute and we work long shifts, so having something that needs to be constantly heated is also a problem. And since we all snack on the food all night, it's good to bring stuff that can sit out for an extended period of time.

I will definitely make this again - it's easy, it's cheap and it's YUMMY.


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.

Source: Bakerella


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