peachy pudding cake
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.
prep time
10 Min
cook time
45 Min
method
Bake
yield
10 x15 inch cake bars
Ingredients
- CAKE
- 15 to 18 ounces pkg. yellow or lemon cake mix
- 3 ounces pkg. instant french vanilla pudding mix
- 28 ounces can sliced peaches, juice reserved
- 1 cup flaked coconut
- 4 large eggs, beaten
- 1/2 cup all purpose flour
- 1/2 cup peach juice
- 1/4 cup water
- 1/4 cup vegetable oil
- 1/2 cup lightly packed light brown sugar
- 1/2 cup almonds, chopped or your favorite type
- GLAZE
- 1/2 cup butter, softened
- 1/2 cup brown sugar, firmly packed
- 1/2 cup evaporated milk, such as pet
- 1 1/3 cups flaked coconut
How To Make peachy pudding cake
-
Step 1Grease 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. -
Step 2Heat oven to 350^. Cake: 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.
-
Step 3Glaze: 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!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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