1- Heat oven to 350°. Mix cake mix, butter, brown sugar and cinnamon in large bowl with spoon until crumbly reserve 1 cup mixture. Press remaining crumbly mixture on bottom and side of ungreased 12-inch pizza pan or on bottom only of ungreased rectangular pan, 13 x 9 x 2 inches.
2- Beat sour cream and egg with spoon until blended carefully spread over crumbly mixture. Top with peaches. Sprinkle with reserved crumbly mixture and the nuts.
3- Bake 35 to 40 minutes or until topping is light golden brown and center is set. Cool completely, about 1 hour. Drizzle with Cinnamon Glaze. Store covered in refrigerator.
Stir all ingredients until consistency of thick syrup, adding additional milk, 1 teaspoon at a time, if necessary.
High Altitude (3500 to 6500 feet): For peach and apple pizzas, heat oven to 375°. Bake 40 to 45 minutes.
1 Serving: Calories 355 (Calories from Fat 135) Fat 15g (Saturated 8g) Cholesterol 50mg Sodium 340mg Carbohydrate 53g (Dietary Fiber 1g) Protein 2g. % Daily Value: Vitamin A 18% Vitamin C 2% Calcium 2% Iron 2%.
Fresh Apple Pizza: Substitute 2 medium apples, thinly sliced, for the peaches. Bake 38 to 42
Betty's Tip: For a sweet ending to any meal, serve this fruity pizza with a scoop of vanilla, butter pecan or dulce de leche ice cream.
From "Betty Crocker's Ultimate Cake Mix Cookbook." Text Copyright 2004 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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