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Peaches and Cream Cake

Source of Recipe

recipe from Sophia Gabler. Monroville


List of Ingredients

1-20 oz. can crushed pineapple
2-1lb. bags frozen peaches-sweetened
1-18.25 package white cake mix
1 C. rasins
1 C. Pecans
1/2 C. brown sugar
1 stick-4 oz.-butter, melted



Recipe

Preheat oven to 350*. Spray 13x9x2-in. dish. Pour in pineapple juice and all next one bag of the peaches, then sprinkle over all the cake mix then the other bag of peaches, add the raisins (I always plump mine in brandy or apple juice) then the nuts which can be almost any kind. Sprinkle the sugar on the top and pour the butter evenly over all. Bake for 45 to 55 minutes serve warm with vanilla ice cream.