Anyone remember the weekend trip Hubs and I made to Asheville, North Carolina over Thanksgiving break? Well, one of the breakfasts our innkeepers served was so incredible that I just had to ask for the recipe! While this was served as the first course of a hearty warm breakfast, it would be just as delicious for dessert!
2 14-ounce cans sliced peaches
1 box yellow cake mix
1/2 cup melted butter
1 cup chopped pecans
1 cup shredded coconut
1 cup vanilla yogurt
Preheat oven to 325.
Pour peaches (and juice) into 9-by-12 baking dish. Cut peach slices into bite-sized pieces (cutting them in halves works great!).
Sprinkle dry cake mix on top, then drizzle with melted butter.
In a separate bowl, combine nuts, coconut, and yogurt. Drop in rounded tablespoons all over top of dish.
Bake uncovered for an hour. Serve warm.
Recipe from The Wright Inn & Carriage House, Asheville, North Carolina