peachy pudding cake
★★★★★
6
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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Ingredients For peachy pudding cake
- CAKE
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15 to 18 ozpkg. yellow or lemon cake mix
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3 ozpkg. instant french vanilla pudding mix
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28 ozcan sliced peaches, juice reserved
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1 cflaked coconut
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4 lgeggs, beaten
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1/2 call purpose flour
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1/2 cpeach juice
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1/4 cwater
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1/4 cvegetable oil
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1/2 clightly packed light brown sugar
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1/2 calmonds, chopped or your favorite type
- GLAZE
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1/2 cbutter, softened
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1/2 cbrown sugar, firmly packed
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1/2 cevaporated milk, such as pet
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1 1/3 cflaked coconut
How To Make peachy pudding cake
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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.
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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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