Posted by Alwina Stillwell on Dec 11, 2014 under


1 can (21 oz.) Peach pie filling

1 pkg. yellow cake mix (16.5 oz.)

¾ cup chopped pecans, toasted

½ cup toffee bits 1 stick (1/2 cup) butter cut into small pieces

Vanilla ice cream


Spread peach pie filling in a 9” baking pan. Pour dry cake mix on pie filling; swirl with a knife until cake mix is just moistened. Sprinkle with nuts and toffee bits. Dot with butter. Bake in a preheated 350º oven for 45 minutes. Allow to cool for about 1 hour. Serve with a scoop of vanilla ice cream.

Serves 12.

Optional: Sprinkle cake mix with a dusting of cinnamon.

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