1 (21-oz) can blueberry pie filling
1 pkg (2-layer size) yellow cake mix
1/2 cup butter, cut into thin slices
1 cup sliced almonds
Preheat oven to 350 degrees.
Spray a 9 x 13-inch baking pan with nonstick cooking spray.
Drain peaches, reserving juice. Cut peach slices into chunks and spread over the prepared pan.
Add the pie filling and 1/2 cup of the reserved peach juice to the pan over the peaches.
Top fruit with the dry cake mix, spreading out evenly.
Top cake mix with the butter slices, covering as much cake mix as possible.
Sprinkle the almonds over the cake mix.
Bake at 350 degrees for 45 to 50 minutes or until a wooden toothpick inserted in the center comes out clean.
Cool on a wire rack, in the pan, for at least 15 minutes before cutting to serve.
Note: Top each piece with a dollop of whipped topping or a scoop of vanilla ice cream when serving, if desired.
Photo credit - crazyforcrust.com
without almonds
without almonds
No comments:
Post a Comment
Note: Only a member of this blog may post a comment.