Topping:
Preheat oven to 350 degrees F. In a large bowl, combine dry cake mix, pie filling, eggs, 1/2 tsp. extract and nuts. Blend at low speed until completely moistened, about 1 minute. Beat 2 minutes at medium speed. Spread batter in a greased and floured 13x9x2 pan. Topping: In a medium bowl combine the sugar, flour, butter and 1/2 tsp. extract with a fork or pastry blender. Mixture will be crumbly. Sprinkle evenly over batter. Bake at 350 degrees F for 40 to 45 minutes until center springs back.
Source: Back of the Duncan Hines box of cake mix a few years ago.
By Keeper from NC
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This is just perfect - easy and delicious! It sounds like it would be just perfect for Sunday dinner, or a potluck. I know it would just disappear! I am so happy that I get to be the first to vote for it! Thank you, Sandie, for another great recipe.
With peaches as little as 59 cents a pound in our local markets right now, this is the perfect way to use them. At that price, I'm thinking very strongly of buying 10-20 pounds just for the freezer. I don't think we're going to be seeing them this cheap again for a long time. Maybe I'd better make it 50 pounds because we love peaches and this is a perfect recipe for busy moms who don't really have time to make a lot from scratch these days.
Thanks Keeper. Another thumbs up for another great recipe.
Pookarina
In a word? Yum! I absolutely adore peaches. Thanks for a new idea of what to do with them.
Sounds lovely must make it soon. Do you think I could blend a tin of peaches up for the peach pie filling? As I've never seen that here to buy in shops.
There are few cakes as good as a peach cake. We'll eat them straight from the oven, left to cool slightly, or right from the refrigerator (which is delicious for breakfast incidentally. You just got to try it). Fancied up with whipped cream, or ice-cream, it is one of our favorite desserts and works very well as a midnight snack too when you need a bite before going to sleep.
I had the good fortune of living in Georgia's Peach Country one summer just when peaches were at their height of glory, and we must have eaten them every way you can think of. One of our favorite ways was a similar peach cake that was served in an old-fashioned down home type restaurant.
Huge servings with a big scoop of vanilla ice-cream, it was a meal in itself, and oftentimes we'd go there just for the evening meal. What great memories this brings back. Thank you for the memory jog and recipe.
MisMachado
With that nice crumb topping, I'm thinking Lunch Cake, so that's what I'm going to make it for the first time. We have a church group that meets every 2 weeks starting in September and this coming Thursday will be our first of the new season.
Kids are back to school, and mothers and grandmothers are free for a nice couple of hours spent sewing for hospital newborns. The hostess always serves some type of quick bread along with coffee or iced tea. I'm going to make two cakes just to be sure I have some leftover for my husband's supper. While I'm at it, I'd better print out a handful of copies of this delicious sounding cake. I know I'll be asked.
Thank you Keeper. Thumbs up. ww
We will make this cake. It's something that pleases our entire family, I'm
sure. We all like peach "anything'. You'll get our vote.
Lee
Thanks to all of you for your thumbs up, added suggestions, and ideas.
Ruth, I sent you an e mail to make the peach filling from scratch. Here in the states, I take a lot of our can goods for granted. Yet over in England you eat a bit healthier, because I know most of your cooking is from scratch and your packaged foods have very little to no additives like ours do.
Keeper
Thanks to those who voted and allowed me to win with this entry.
Keeper
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