PEACH CRUNCH CAKE

By BDDarren

Birds Eye Foods

Ingredients

• 1 2l -oz. can Comstock More Fruit Peach Pie Filling or Topping
• 1 18.25-oz. pkg. yellow cake mix
• 3/4 cup choppsed pecans, toasted
• 1/2 cup toffee bits
• 1 stick (1/2 cup) butter, cut into small pieces
• Vanilla ice cream

Preparation

Step 1

Spread peach filling in a 9 x 9-inch baking pan. Pour dry cake mix on top of fruit filling; swirl with a knife until cake mix is just moistened. Sprinkle with nuts and toffee bits. Dot with butter. Bake in preheated 350F oven for 45 minutes. Cool for about 1 hour. Serve with a
scoop of vanilla ice cream.