Sunday, August 28, 2011


This is a recipe I've had since the 1960s or 70s.

1/4 cup butter, melted
1/3 cup firmly packed light brown sugar
1 can (29-oz) sliced peaches, well drained
1 box (2-layer size) yellow cake mix
1 pkg (4-serving size) instant vanilla pudding mix
4 large eggs
1 cup sour cream
1/4 cup vegetable oil
1/2 tsp almond extract, optional

Combine the melted butter and the brown sugar together, mixing well. Cover the bottom of a 9 x 13-inch baking pan with the buttery mixture. Arrange the peach slices in rows over the butter/sugar mixture.

In a large mixer bowl, combine the cake mix, and pudding mix. Add the eggs, sour cream, vegetable oil, and almond extract, if using. Blend, then beat at medium speed for for 4 minutes. Carefully spoon the batter over the peach slices.

Bake cake at 350 degrees for 50 to 55 minutes or until it springs back when lightly touched. Remove from the oven and allow to cool in the pan for 5 minutes. Invert onto a serving platter and remove the pan. Serve warm or cool with whipped cream, if desired.

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