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.
Oxmoor House MARCH 2010
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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