Peach Coconut Crunch Cake
2 cups fresh ABBOTT PEACHES, peeled and chopped.
1 package (1 layer size) white or yellow cake mix
1/2 cup water
1/2 cup flaked coconut
/2 cup chopped pecans
1/2 cup melted butter
Lightly butter bottom and sides of a 9-inch baking dish. Combine cake mix, water, and egg; beat for 4 minutes on medium speed of electric hand-held mixer. Pour batter over the pie filling; sprinkle with coconut and pecans.
Drizzle the butter over top of batter. Bake at 350° for 40 minutes. Serve warm.