Nutty Peach Crisp
By: Cindy Henriksen
1 can (29oz.) Or 2 cans (16 oz) sliced peaches (drain and save juice)
1 package (18 1/4oz) yellow, butter pecan or peach cake mix
½ cup butter, melted
1 cup flaked coconut
1 cup pecans, chopped
Arrange peaches in an ungreased 9x13" baking dish. Sprinkle dry cake mix over the top.
Add enough water to the juice to make 1 ½ cups liquid. Gently pour juice over the dry cake mix.
Drizzle with melted butter. Sprinkle with pecans, then top with coconut.
Bake in a 325 degree oven for 55-60 minutes. Let stand for 15 minutes. Serve warm or cold.
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