Peachy Pudding Cake

★★★★★ 6 Reviews
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By Pat Duran
from Las Vegas, NV

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.

serves 10x15 inch cake bars
prep time 10 Min
cook time 45 Min
method Bake

Ingredients

  • CAKE
  • 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 lg
    eggs, beaten
  • 1/2 c
    all purpose flour
  • 1/2 c
    peach juice
  • 1/4 c
    water
  • 1/4 c
    vegetable oil
  • 1/2 c
    lightly packed light brown sugar
  • 1/2 c
    almonds, chopped or your favorite type
  • GLAZE
  • 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
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How To Make

  • 1
    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.
  • 2
    Heat 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.
  • 3
    Glaze: 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!

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