Coconut Peach Dump Cake


2 large cans of peaches in juice
1 box of yellow cake mix
1 stick butter, melted
3/4 cup of brown sugar
1 cup chopped pecans
1 cup shredded coconut


Preheat oven to 350 degrees.  Spray 9 x 13 inch pan with cooking spray.   Pour canned peaches with juice into pan.  Pour cake mix over peaches. Drizzle butter over the top.  Next, sprinkle 3/4 cup brown sugar on top and bake for 30 minutes.  Then top with chopped pecans and shredded coconut and bake for another 15 to 20 minutes.  Best served warm  with vanilla ice cream.

Recipe from Festival Foods.

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