Easy Peach Crunch Cake. Dessert recipe made with a box cake, canned peach filling. Moist cake with a crunchy top.
Easy Peach Crunch Cake
- 1 package white cake mix
- 1 ⁄4 cup flour
- 1 teaspoon baking powder
- 1 21 ounce can peach pie filling
- 3 eggs
- 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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