Nutty Peach Crisp

1 can (29 oz.) or 2 cans (16 oz.) sliced peaches (drain and save juice)
1 package (18 1/4) yellow, butter pecan, or peach cake mix
1/2 cup butter or margarine, melted
1 cup flaked coconut
1 cup pecans, chopped

1. Arrange peaches in an ungreased
9″ x 13″ baking dish.

2. Sprinkle dry cake mix over top.

3. Add enough water to juice to make
1 1/2 cups. Gently pour juice over dry cake mix.

4. Drizzle with melted butter. Sprinkle with pecans, then top with coconut.

5. Bake at 325 degrees for 55-60 min. or until golden brown. Let stand for
15 minutes. Serve warm or cold.

A scoop of ice cream, a dollop of cream, or just cool whip is great on this

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