Monday, August 5, 2013

Peach Crunch Cake - Trial and Review

Peach crunch cake is a simple layered dessert that goes great with ice cream. Take the extra time to use fresh peaches because you can taste the difference. I took this to a party and it was a hit. I received many complements and a few people asked me for the recipe.

The cake mixes in with the butter and peaches creating a gooey warm pudding. The brown sugar, butter and nuts give it a crunchy top. Two great textures.

The original recipe called for canned peaches in a light syrup. I used fresh and created a simple syrup for the peaches that replaces the syrup in a can.


  • 4-5 Fresh peaches
  • 1/2 cup water
  • 1/2 sugar
  • 1 box of yellow cake mix
  • 1 stick of butter
  • 2 handfuls of brown sugar
  • 1-2 Tbsp of chopped nuts (pecans)


  1. Heat the oven to 350 degrees.
  2. Peel the peaches. Reserve the peels. Slice and dice, then place in a 9x13 baking pan.
  3. In a pan, heat the water over high heat. Squeeze the peels of the peaches and pour in any juices from cutting the peaches.
  4. When it comes to a boil, add in the sugar and stir until dissolved.
  5. Pour it over the peaches.
  6. Pour the cake over the peach mixture.
  7. Slice the butter and place over the cake.
  8. Sprinkle the brown sugar over the butter.
  9. Sprinkle the nuts over the brown sugar.
  10. Bake for 40 minutes. Bake longer if you use a smaller pan.