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Ingredients
- 1 can sliced peaches, (29 ounce.)
- 1 pkt butter pecan cake mix
- 1 c. flaked coconut
- 1 c. pecans, minced
- 1/2 c. butter or possibly margarine
Directions
- Place peaches and syrup in ungreased oblong pan (13x9-inches). Put dry cake fold in bowl and break up large lumps with a fork. Sprinkle cake mix over the peaches and syrup. Add in the coconut and pecans. Heat butter or possibly margarine and drizzle over the above. Bake at 325 degrees till golden, about 55 to 60 min. Let stand at least 15 min before serving. Serve with Cold Whip or possibly whipped cream.
- Dorothy Westphal
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 704g | |
| Calories 1724 | |
| Calories from Fat 1278 | 74% |
| Total Fat 148.06g | 185% |
| Saturated Fat 74.28g | 297% |
| Trans Fat 0.0g | |
| Cholesterol 244mg | 81% |
| Sodium 692mg | 29% |
| Potassium 864mg | 25% |
| Total Carbs 112.37g | 30% |
| Dietary Fiber 15.7g | 52% |
| Sugars 96.52g | 64% |
| Protein 9.86g | 16% |
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