1/2 cup margarine
1 cup brown sugar
1 cup chopped pecans
1 egg, beaten
1 vanilla extract
1 cup fresh grated bananas
2 cups water
3 tablespoons orange juice
1 (8 ounce) package yellow cake mix
1/2 cup banana pecans
3 cups chopped pecans
Preheat oven to 350 degrees F (175 degrees C).
Cut a 9 inch tube pan into 1 inch cubes.
In a large bowl, cream together margarine, sugar, pecans and egg. Mix in vanilla extract, bananas and water. Stir in orange juice. Beat with electric mixer or with hands until batter is a thick and smooth.
Transfer batter into prepared pan. Pour half of peach mixture on top of pudding. Cover and refrigerate overnight.
Remove pan from oven and brush head of pan with remaining peach mixture. Bake in preheated oven for 30 minutes, or until toothpick inserted in center comes out clean.
Remove from oven and cool. Whip egg in small bowl until batter gets firm. Stir peach mixture with banana pecans and pecans, then spread topping over pudding. Chill until serving.
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