| Recipe Ingredients: |
| 1 |
can peach slices |
| 1/3 |
cup packed brown sugar |
| 2 |
tablespoons butter or margarine, melted |
| 1/4 |
cup chopped Pecans |
| 1 |
package pound cake mix , plus ingredients to prepare mix |
| 1/2 |
teaspoon almond extract |
| |
whipped cream |
Cooking Directions: |
| 1. |
Generously grease 7-1/2-inch slow cooker bread-and-cake bake pan or casserole dish; set aside.
|
| 2. |
Drain peach slices, reserving 1 tablespoon of juice. Combine reserved peach juice, brown sugar and butter in prepared bake pan. Arrange peach slices on top of brown sugar mixture. Sprinkle with pecans.
|
| 3. |
Prepare cake mix according to package directions; stir in almond extract. Spread over peach mixture. Cover pan. Make foil handles (see Note) for easier removal of pan from slow cooker. Place pan into slow cooker. Cover; cook on HIGH 3 hours.
|
| 4. |
Use foil handles to remove pan from slow cooker. Cool, uncovered, on wire rack for 10 minutes. Run narrow spatula around sides of pan; invert onto serving plate. Serve warm with whipped cream, if desired.
|
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|
Roasted Pecans (Unsalted)
Pecan halves, fresh from Georgia. Roasted to perfection. Crunchy and delicious for those who are on restricted salt diets.
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