To make the peach cake, place the contents of an 18 1/2-ounce box of butter-flavored yellow cake mix into a big bowl. Add 21 ounces of peach pie filling, 2 eggs, 3/4 cup of chopped pecans, 2/3 cup of vegetable oil and 1 teaspoon vanilla extract. Thoroughly stir the mixture to form a batter, and pour it into a lightly greased 9-by-13-inch baking pan. Bake the batter at 350 F for approximately 40 minutes or until a toothpick pushed into the center of the cake emerges clean.
To make the peach cobbler, combine 42 ounces of peach pie filling with 1/2 teaspoon of ground nutmeg, and transfer the mixture into an ungreased 9-by-13-inch baking pan. Mix 1 1/2 cups of all-purpose flour with 2 tablespoons of sugar, 1 teaspoon of baking powder and 1/2 teaspoon of salt in a bowl. Break 1/3 cup of cold butter into the flour mixture with a fork or pastry blender to create a crumbly mixture. Gently coat the crumbs with 3 tablespoons of milk and 1 lightly whisked egg.
Top the peach filling with the moist crumbly mixture, and scatter on 3 tablespoons of sugar. Bake the cobbler at 400 F for approximately 40 minutes or until the peach mixture is bubbly and the topping is golden brown.Learn more about Desserts