Peach Crunch Cake

Cut the peaches into smaller pieces and you can distribute them more evenly. Next up, you need a yellow cake mix. Sprinkle it right over the top of the peaches. No mixing. None. Keep sprinkling until it’s all covered up. Then layer 1 stick of butter right on the top. For some reason this photo makes me smile. Like little pats of butter floating in clouds. And this really makes me smile. Brown sugar baby. I can’t put this on anything without sneaking a spoonful for myself. Sugar. Straight up. Don’t tell. Oh this is looking good. So fluffy. I need a spoon. No… I need to wait. Finally, add some chopped walnuts. Here ’tis from the top and again from the side. Bake it at 350 degrees for about 40 minutes and voila… Peach crunch cake. Really though it’s more dessert than cake. 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.