Peach Crunch Cake

The Best part of finding a blogger whose taste I trust, is that I am much more willing to try new things. I used to love peaches. Now I only like fresh peaches. Something about peaches in dessert, and out of a can make me nauseas. I think I've just had way too much of them.

Despite this, Bakerella had an incredible looking Peach Crunch Cake, and the post was labeled "ridiculously easy" and I was in. I am so glad I was willing to try this. It might be the easiest dessert I've ever made, and it was incredible delicious. Bakerella's recipe calls for an large glass pan, but seeing as how I don't have one, and its only my Fiance and I, I used two tiny round casserole dishes. In the future I'll only make one, or use a smaller bowl, it was a lot. 

Its noted that this can be served warm or cold with a topping of ice cream. We enjoyed it hot out of the oven (perhaps too hot) with a large scoop of vanilla bean ice cream. The ice cream melted too fast for me to take pictures, so you should check out some of Bakerella's.

I promise its so easy. I can't wait to make it for company....it's the kind of dish that looks like you slaved away, not that you spend five minutes on it.

Peach Crunch Cake

Ingredients:
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

Directions
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.

(As usually, More Pictures below the break)