Peachy Pudding Cake

Pat Duran


This is a take on the chocolate sheet cake - and I think it is right up there with that delicious cake too!
It's moist and gooey and it is great for Church supper or Buffet.
A nice change from the chocolate once in awhile...
I didn't have a chocolate cake mix so that is why I mixed up this one. Hope you like it.

pinch tips: How to Cream Butter & Sugar



10x15 inch cake bars


10 Min


45 Min





15 to 18 oz
pkg. yellow or lemon cake mix
3 oz
pkg. instant french vanilla pudding mix
28 oz
can sliced peaches, juice reserved
1 c
flaked coconut
4 large
eggs, beaten
1/2 c
all purpose flour
1/2 c
peach juice
1/4 c
1/4 c
vegetable oil
1/2 c
lightly packed light brown sugar
1/2 c
almonds, chopped or your favorite type


1/2 c
butter, softened
1/2 c
brown sugar, firmly packed
1/2 c
evaporated milk, such as pet
1 1/3 c
flaked coconut

Directions Step-By-Step

Grease and flour or spray the 10x15 inch jelly roll pan.
In a blender or food processor place drained peaches and pulse until peaches look like crushed pineapple, just about 4 pulses should do it. Do not drain this. Set aside.
Heat oven to 350^.
Combine and blend all the cake ingredients , including the pulsed peaches.
Pour evenly into the prepared pan.
Bake about 45-50 minutes. Check with toothpick for doneness.
Cool on rack for 15 minutes then spread the glaze on top.
Place the butter,brown sugar, and evaporated milk in a sauce pan and bring to a boil and boil for 2 minutes. Remove from heat and add the coconut and spread on the warm cake. Enjoy!

About this Recipe

Course/Dish: Cakes
Main Ingredient: Fruit
Regional Style: American
Other Tag: Quick & Easy