AuthorRetroRuth
Rating

From Duncan Hines, 1969

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 1 lemon cake mix
 1 can peach pie filling1 pound 5 oz
 1 tsp lemon juice
 ½ cup chopped nutsif desired
 ½ cup melted butter or margarine1 stick
 Sweetened whipped cream, ice cream or coffee cream

1

Preheat oven to 350°. Spread pie filling in the bottom of a 9-inch square pan. Sprinkle with lemon juice. Combine dry cake mix, nuts, and melted butter. (Mixture will be crumbly.) Sprinkle over pudding.

2

Bake at 350° for 40 to 50 minutes, until golden brown. Serve with ice cream, whipped cream, or serve warm with coffee cream.
Yield: 8 to 10 servings

Ingredients

 1 lemon cake mix
 1 can peach pie filling1 pound 5 oz
 1 tsp lemon juice
 ½ cup chopped nutsif desired
 ½ cup melted butter or margarine1 stick
 Sweetened whipped cream, ice cream or coffee cream

Directions

1

Preheat oven to 350°. Spread pie filling in the bottom of a 9-inch square pan. Sprinkle with lemon juice. Combine dry cake mix, nuts, and melted butter. (Mixture will be crumbly.) Sprinkle over pudding.

2

Bake at 350° for 40 to 50 minutes, until golden brown. Serve with ice cream, whipped cream, or serve warm with coffee cream.
Yield: 8 to 10 servings

Peach Crunch

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