Buttery topping makes this cake good with morning coffee or as a dessert too. I like it warm with whip cream. Pie filling and cake mix make it super easy!
1 13×9 pan
1 package white cake mix
1⁄4 cup flour
1 teaspoon baking powder
1⁄2 cup chopped nuts
1 (21 ounce) can peach pie filling
1⁄2 teaspoon lemon extract
1⁄2 cup sugar
1⁄2 cup flour
1⁄4 cup butter, softened
Preheat oven to 350.
Combine first 7 ingredients in a large mixer bowl.
Blend at low speed til moistened.
Beat 2 minutes and medium.
Spread into a greased and floured 13×9 pan.
Combine remaining ingredients, sugar, flour and butter, in a bowl with a fork until crumbly.
Sprinkle over the batter.
Bake at 350 for 40-50 minutes until center springs back when touched.
Serve slightly warm, with whipped cream.