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Peach Cottage Pudding




  1. Drain peaches, reserving 3/4 cup of the syrup. Place peaches in well-greased 9-inch square baking dish and sprinkle with nuts.
  2. Combine measured peach syrup with 1/2 cup syrup and the tapioca. Pour over peaches; set aside.
  3. Cream butter. Gradually beat in sugar. Add egg, vanilla extract and spices, beating until well blended. Add pancake mix alternately with milk, beating after each addition until smooth. Carefully spread over peach mixture.
  4. Bake at 350 degrees F for 45 to 55 minutes or until cake tester inserted into center of cake comes out clean.
  5. Serve warm with additional pancake and waffle syrup, if desired.


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