Peach Crunch Cake

I found this recipe on a peach filling can label. It looked good, so I thought I'd give it a try. The taste reminds me of peach cobbler with a crunchy twist. It would make for a great dutch oven dessert.
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INGREDIENTS

1 21-oz can Peach Pie Filling

1 box yellow cake mix

3/4 cup (3 oz bag) chopped pecans, toasted

1/2 cup toffee bits

1 stick (1/2 cup) butter, cut into small pieces

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vanilla ice cream

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DIRECTIONS

1. Spread peach filling into a 9x9 baking pan.

2. Pour dry cake mix on top of fruit filling; swirl with a knife until cake mix is just moistened.

3. Sprinkle with nuts and toffee bits.

4. Dot with butter.

5. Bake in preheated 350 F oven for 45 minutes.

6. Cool for about 1 hour.

7. Serve with a scoop of vanilla ice cream.

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STEP-BY-STEP IN PHOTOGRAPHS

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