Found this recipe and was looking forward to making it- until I saw it needed a BOXED cake mix!! ( NOT something I have at hand) Surely a COOKING SITE is for people who love cooking and at least an alternative for making from scratch the topping should be available.
No one will ever guess that the key ingredient to the buttery topping of this fresh, fruit-filled dessert is a pineapple cake mix. Select a cored pineapple with a generous amount of juice in the container to use in the batter.
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- Calories: 333
- Calories from fat: 0.0%
- Fat: 10.6g
- Saturated fat: 5.5g
- Monounsaturated fat: 2g
- Polyunsaturated fat: 0.3g
- Protein: 5.1g
- Carbohydrate: 58.4g
- Fiber: 1.8g
- Cholesterol: 18mg
- Iron: 0.4mg
- Sodium: 83mg
- Calcium: 90mg
- 1 cored fresh pineapple
- 3 cups sliced peeled peaches (3 large)
- Cooking spray
- 1/4 cup butter, melted
- 1 1/2 cups pineapple supreme cake mix (such as Duncan Hines Moist Deluxe)
- 2 cups vanilla low-fat frozen yogurt
- 1/4 cup chopped pecans, toasted (optional)
- 1. Preheat oven to 350°.
- 2. Drain pineapple, reserving 3 tablespoons juice. Chop pineapple to measure 3 cups.
- 3. Combine chopped pineapple, reserved juice, and peach slices in an 11 x 7inch baking dish coated with cooking spray. Stir butter into cake mix until smooth. Spread batter over fruit; coat with cooking spray.
- 4. Bake at 350° for 38 minutes or until golden and bubbly. Serve warm with frozen yogurt. Sprinkle each serving with 1 tablespoon pecans, if desired.
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