Peach Crisp

1 29-oz. can sliced peaches (do not drain)
1 18-oz. Box yellow cake mix
1 cup pecans, chopped
½ cup butter, melted
1 cup shredded coconut
1 cup vanilla yogurt
Preheat oven to 325 degrees. Place the peaches along with the juice in the bottom of a 9" x 13" baking pan. Sprinkle the cake mix over the top of the peaches. Pour the melted butter over the top of the cake mix. Combine the coconut and pecans, and sprinkle the mixture over the top. Bake for one hour. Top with dollops of vanilla yogurt. Serve warm. Serves 12.

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