AuthorRetroRuth
From Duncan Hines, 1969
[cooked-sharing]
1 lemon cake mix
1 can peach pie filling
1 tsp lemon juice
½ cup chopped nuts
½ cup melted butter or margarine
Sweetened whipped cream, ice cream or coffee cream
1
Preheat oven to 350°. Spread pie filling in the bottom of a 9-inch square pan. Sprinkle with lemon juice. Combine dry cake mix, nuts, and melted butter. (Mixture will be crumbly.) Sprinkle over pudding.
2
Bake at 350° for 40 to 50 minutes, until golden brown. Serve with ice cream, whipped cream, or serve warm with coffee cream.
Yield: 8 to 10 servings
Ingredients
1 lemon cake mix
1 can peach pie filling
1 tsp lemon juice
½ cup chopped nuts
½ cup melted butter or margarine
Sweetened whipped cream, ice cream or coffee cream
Directions
1
Preheat oven to 350°. Spread pie filling in the bottom of a 9-inch square pan. Sprinkle with lemon juice. Combine dry cake mix, nuts, and melted butter. (Mixture will be crumbly.) Sprinkle over pudding.
2
Bake at 350° for 40 to 50 minutes, until golden brown. Serve with ice cream, whipped cream, or serve warm with coffee cream.
Yield: 8 to 10 servings
