Editor’s Note: This recipe calls for butterbrickle cake mix, something Betty Crocker doesn’t make anymore! To replicate it, you can use a white or yellow cake mix, swap in butter for the oil, add a dash of vanilla extract, and 1/2 cup of toffee bits such as Heath Bits O’ Brickle.
Velma B. Plautz (Mrs. Alfred)
1 lg. can sliced peaches (juice and all)
1 box butterbrickle cake mix
1/2 c. chopped nutmeats
1/2 c. melted margarine
Use a 9x-13-inch pan, greased lightly. Pour peaches, juice and all into pan. Sprinkle dry cake mix over peaches. Sprinkel chopped nutmeats over the cake mix. Pour melted margarine over top of all. Bake, uncovered, for 40 to 45 minutes at 325°. Top with whipped cream or ice cream when served. Serves 12.
Butter pecan cake mix works well if the butterbrickle cake mix is not available.
This recipe is from the Memory section of The Pocahontas Community Hospital 25 Years of Caring 1967 – 1992 cookbook and is used with permission.
