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.
(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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