ix all together.
Pour Peach Pie filling evenly over batter mixture
TO MAKE THE PIE CRUST Place the flour and
Unroll 1 pkg. crescent rolls and put in bottom of 9 x 13 inch pan that has been sprayed with Pam.
Flatten rolls to cover bottom of pan.
Bake at 350\u00b0 until brown.
Mix 1 cup sugar and cream cheese.
Put on baked crust.
Add peach pie filling.
Unroll the other can of crescent rolls and add to top of pie filling.
Melt margarine and spoon evenly on top of rolls.
Mix 1/3 cup sugar with cinnamon and sprinkle on top.
Bake until top crust is brown.
large bowl, mix the peach pie filling, cinnamon, allspice, cloves, ginger
Mix all fruit together and then mix peach pie filling with fruit.
Refrigerate before serving.
Mix together the cake mix, eggs, lemon juice, nuts and peach pie filling.
Pour into a 9 x 13-inch pan (greased and floured). Mix together the flour, margarine, sugar and lemon juice. Sprinkle over batter.
Bake at 350\u00b0 for 35 minutes.
Preheat oven to 350.
Heat pecans 5-8 minutes to toast them.
Mix sugar, oil and eggs together in mixer.
Stir flour, soda, salt and lemon rind together.
Gradually add to oil and sugar mixture. Beat at low speed.
Add Vanilla, Peach Pie Filling and pecans.
Pour into 2 8\"x4\" loaf pans. Bake for 45 minutes. Shield with foil and cook 15 minutes longer. Cool 10 minutes in pan then remove and let cool.
Joanne in Maricopa, Arizona.
Preheat oven to 350\u00b0.
Combine dry cake mix, cinnamon, nutmeg in a bowl.
Cut in butter with pastry blender till crumbly.
Stir in nuts; set aside.
Combine peach pie filling and cranberry sauce in an ungreased 13 x 9 dish. Mix well.
Sprinkle crumb mixture over fruit.
Bake 45-50 minutes or golden brown.
nch pieces.
Add the peach pie filling, pineapple pieces and pineapple
Preheat oven to 425\u00b0.
Into a 1 1/2-quart shallow baking dish, spoon peach pie filling.
Into a medium bowl, measure flour, brown sugar, cinnamon and salt.
With pastry blender or 2 knives used scissor-fashion, cut in butter or margarine until mixture resembles coarse crumbs.
Stir in coconut.
Crumble mixture evenly over peach pie filling.
Bake 15 minutes or until topping is golden brown and filling is bubbly.
Serve with half and half.
Pour crushed pineapple in bottom of cake pan.
Pour peach pie filling over top of crushed pineapple.
Pour dry cake mix over peach pie filling.
Pour melted butter over cake mix.
Bake at 350\u00b0 until brown.
Cream the butter and sugar.
Add eggs one at a time.
Add flavoring.
Mix flour, baking powder and salt.
Add to creamed mixture.
Reserve 1 cup for topping, press remaining in greased 9 x 12-inch pan.
Add apple pie filling at one end of the pan and peach pie filling at the other end of the pan.
Put reserved batter on top in blobs; stretch out.
Bake at 350\u00b0 for 40 minutes on middle rack.
Eat from what half you desire.
Other fruits may be used.
Preheat oven to 350 degrees.
Combine cake mix, cinnamon, nutmeg in a bowl.
Cut in butter with a pastry blender until crumbly.
Stir in nuts and set aside.
Combine peach pie filling and cranberry sauce in an ungreased 13 x 9 inch pan. Sprinkle crumb mixture over fruit.
Bake for 45 to 50 minutes or until golden brown.
Serve with ice cream.
Mix flour, sugar and milk.
Melt butter in an 8 x 8 x 2-inch baking pan.
Pour batter over melted butter.
Mix peach and apple pie filling; spoon all over the batter.
Bake for 1 hour at 350\u00b0.
Mix flour, sugar and milk in a square Pyrex dish.
Pour peach pie filling evenly into mixture. Slice stick of margarine on top. Sprinkle with sugar.
Bake at 375\u00b0 for 45 minutes.
In 11 x 7-inch Pyrex dish, melt margarine.
Set aside.
In small bowl, combine sugar, milk and flour.
Pour into melted margarine.
Do not stir.
Pour peach pie filling over this.
Do not stir.
Bake at 350\u00b0 until brown and bubbly.
Heat oven to 400\u00b0.
Combine cherry and peach pie fillings in 13 x 9-inch baking pan.
Combine sugar and cinnamon in small bowl. Separate each biscuit into 2 sections; dip each section in butter, then in sugar-cinnamon.
Arrange on top of filling.
Bake 18 to 20 minutes until golden brown.
Serve warm.
Makes 8 to 10 servings.
Combine first four ingredients.
Melt butter in pan.
Pour in batter, then peach pie filling on top.
Bake at 350 degrees for 45 minutes.
Build a campfire and allow the fire to burn until it has accumulated a bed of coals. Rake the coals into a flat bed on one side of the fire.
Line a 12-inch Dutch oven with parchment paper. Pour in peach filling; spread evenly. Sprinkle cake mix on top, followed by 1/2 cup pecans. Stir peach mixture briefly.
Sprinkle butter cubes, the remaining 1/2 cup pecans, and toffee chips evenly over the peach mixture. Cover with lid.
Carefully place medium-hot coals over and under the Dutch oven; cook until golden brown, 30 to 35 minutes.
In a large mixing bowl; mix together peach pie filling and blueberries and spoon onto bottom of a prepared 8-inch baking pan.
Sprinkle cake mix over the top.
Drizzle melted butter over cake mix and sprinkle chopped nuts on top.
Bake in a preheated 350\u00b0F oven for 45 to 50 minutes, or until top is golden brown.
Variations:
Use apple pie filling and spice cake mix.
Use blueberry pie filling and lemon cake mix.
Use any pie filling combined with any cake mix.