PEACHY PUDDING CAKE

Peachy Pudding Cake image

Provided by Pat Duran

Categories Cakes

Time 55m

Number Of Ingredients 17

CAKE
15 to 18 oz pkg. yellow or lemon cake mix
3 oz pkg. instant french vanilla pudding mix
28 oz can sliced peaches, juice reserved
1 c flaked coconut
4 large eggs, beaten
1/2 c all purpose flour
1/2 c peach juice
1/4 c water
1/4 c vegetable oil
1/2 c lightly packed light brown sugar
1/2 c almonds, chopped or your favorite type
GLAZE
1/2 c butter, softened
1/2 c brown sugar, firmly packed
1/2 c evaporated milk, such as pet
1 1/3 c flaked coconut

Steps:

1. Grease and flour or spray the 10x15 inch jelly roll pan. In a blender or food processor place drained peaches and pulse until peaches look like crushed pineapple, just about 4 pulses should do it. Do not drain this. Set aside.
2. Heat oven to 350^. Cake: Combine and blend all the cake ingredients , including the pulsed peaches. Pour evenly into the prepared pan. Bake about 45-50 minutes. Check with toothpick for doneness. Cool on rack for 15 minutes then spread the glaze on top.
3. Glaze: Place the butter,brown sugar, and evaporated milk in a sauce pan and bring to a boil and boil for 2 minutes. Remove from heat and add the coconut and spread on the warm cake. Enjoy!