Peach Crunch Cake

For those of you who went to the last Relief Society meeting at Julie Chamber's house, and loved the dessert, this is how to make it. You can also find the recipe on Bakerella's website, here. Thanks, Julie!

Peach Crunch Cake

24.5 oz jar of sliced peaches in light syrup
1 package yellow cake mix
1 stick butter (1/2 cup), cut into 16 pieces
1 cup brown sugar
1/2 cup chopped walnuts

{Julie didn’t use the walnuts, but instead mixed 1 cup of oats with the brown sugar and sprinkled on top.}

Preheat oven to 350° F.
Layer ingredients in a 13 X 9 dish, in order starting with the peaches.
Bake for about 40 minutes.
Serve warm or cold… with or without ice cream.

Enjoy!