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1 (14 oz.) pkg. butter pecan
coffee cake mix
2 Tbsp. milk
1/3 c. butter or margarine
2 eggs
1 1/2 c. (1 lb. can) drained
sliced peaches

In 4 cup measure, combine topping (from box) with milk
and butter; stir to combine. Cook, uncovered, 2 minutes,
stirring once; set aside. In small mixer bowl combine coffee
cake mix with eggs and the 1/3 cup peach syrup. Blend about 1
minute or 100 strokes. Spread batter in unlined 1 1/2 quart
(10 x 6-inch) or 2 quart (8 x 8-inch) baking dish. Pour about
1/3 of topping over batter; swirl through batter (save remain-
ing topping). Cook, uncovered, 4 minutes and 15 seconds or
until toothpick comes out clean and top still looks moist.
Arrange peach slices over top of cake. Drizzle remaining
topping over cake. Return to oven and Cook, uncovered, 1
minute. Serve warm or cold. Makes 8 to 9 servings.

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