BY Debbie Dance Uhrig
- Butter Pecan or regular Butter Cake mix
1/2 cup chopped pecans for bottom
1/2 cup brown sugar
- 28-29 ounce can heavy syrup peaches
Top
3/4 cup melted butter
1/2 teaspoon maple flavoring
1/2 cup chopped pecans
Pour can of peaches across the bottom of a greased 9 x 13 baking pan.
Evenly sprinkle down the pecans and brown sugar over the peaches. Over the fruit sprinkle down the cake mix, again spreading evenly.
For the top of the cobbler melt the butter and stir in the maple flavoring.
Drizzle this across the cake mix as equally distributed as possible. Finish with the last 1/2 cup chopped pecans over the top.
Place in a 350 degree oven and bake until the top is golden brown. Outer rim of cobbler should also be boiling.
Plan on this serving 8-10 persons not the traditional 12 servings from a 9 x 13 baking pan. If you’re from the country you’ll want a bit of cream over your cobbler. Vanilla or cinnamon ice cream or whipped cream are also good additions.
When this was done baking it seemed very loosey goosey and I worried that it wouldn’t set up. After cooling it was just fine. I also could not get any butter pecan cake mixes when I first created this on September 6, 2014. The alternative was a regular butter cake mix.
Fresh peaches would be a super alternative, you would just have to sweeten them and maybe add a bit of cinnamon. You’ll also need about a cups worth of liquid for the bottom. This could be made with peach or apricot nectar and a bit of cornstarch.
