peachy pudding cake
(6 ratings)
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.
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(6 ratings)
yield
10 x15 inch cake bars
prep time
10 Min
cook time
45 Min
method
Bake
Ingredients For peachy pudding cake
- CAKE
-
15 to 18 ozpkg. yellow or lemon cake mix
-
3 ozpkg. instant french vanilla pudding mix
-
28 ozcan sliced peaches, juice reserved
-
1 cflaked coconut
-
4 lgeggs, beaten
-
1/2 call purpose flour
-
1/2 cpeach juice
-
1/4 cwater
-
1/4 cvegetable oil
-
1/2 clightly packed light brown sugar
-
1/2 calmonds, chopped or your favorite type
- GLAZE
-
1/2 cbutter, softened
-
1/2 cbrown sugar, firmly packed
-
1/2 cevaporated milk, such as pet
-
1 1/3 cflaked coconut
How To Make peachy pudding cake
-
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. -
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.
-
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! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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