Peach Crunch Cake

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  • 2 cans (about 22 oz. each) apple, peach, or apricot pie filling
  • 1 pkg. (2 layer size) white or yellow cake mix
  • 1 water
  • 2 eggs
  • 1 shredded coconut
  • 1 chopped pecans
  • 1 butter, melted


Lightly butter bottom and sides of 13 x 9 inch baking pan. Spread pie filling evenly over bottom of pan. Combine cake mix, water and eggs; beat 4 minutes on medium speed of electric mixer. Pour batter over pie filling; sprinkle with coconut and pecans. Drizzle butter over top. Bake at 350° for 40 minutes. Serve warm.

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