Easy Peach Crunch Cake. Dessert recipe made with a box cake, canned peach filling. Moist cake with a crunchy top.
1 package white cake mix
1⁄4 cup flour
1 teaspoon baking powder
1 (21 ounce) can peach pie filling
1⁄2 teaspoon lemon extract
1⁄2 cup sugar
1⁄2 cup flour
1⁄4 cup butter, softened
Preheat oven to 350.
Combine first 6 ingredients in a large mixer bowl.
Blend at low speed until moistened.
Beat 2 more minutes on medium speed.
Spread into a greased and floured 13×9 pan.
Combine remaining ingredients, sugar, flour and butter, in a bowl with a fork until crumbly.
Sprinkle over the batter.
Bake at 350 for 40-50 minutes until center springs back when touched.
Best served warm. You could sprinkle powdered sugar over top or serve with whipped cream or peach ice cream.
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