PEACH COBBLER DUMP CAKE I RECIPE | ALLRECIPES
Yellow cake mix and peaches canned in heavy syrup are the primary components in this simple dump cake recipe.
Provided by Jessica
Categories Desserts Fruit Desserts Peach Dessert Recipes
Total Time 55 minutes
Prep Time 10 minutes
Cook Time 45 minutes
Yield 1 -9x13 inch cake
Number Of Ingredients 4
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Empty peaches into the bottom of one 9x13 inch pan. Cover with the dry cake mix and press down firmly. Cut butter into small pieces and place on top of cake mix. Sprinkle top with cinnamon.
- Bake at 375 degrees F (190 degrees C) for 45 minutes.
Nutrition Facts : Calories 154.7 calories, CarbohydrateContent 24.3 g, CholesterolContent 10.6 mg, FatContent 6.4 g, FiberContent 0.7 g, ProteinContent 1.2 g, SaturatedFatContent 2.8 g, SodiumContent 171 mg, SugarContent 16.3 g
EASY PEACH COBBLER WITH CAKE MIX RECIPE | ALLRECIPES
This is a quick but company-worthy cobbler. So simple, yet wins rave reviews. If desired, use 2 (32 ounce) cans of peaches in place of fresh peaches. If doing this, use peach syrup instead of water and then omit the white sugar from recipe. Also, yellow cake mix can be substituted for the white.
Provided by Rebecca Lentz
Categories Desserts Fruit Desserts Peach Dessert Recipes
Yield 12 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Spread peach slices evenly into a 9x13 inch baking dish. If using canned peach juice, pour 1 cup of it over peach slices. If using fresh peaches, combine water and sugar in a small bowl. Stir to dissolve, then pour mixture over peaches.
- Sprinkle cinnamon over peach slices, followed by dry cake mix. Top cake mix with pats of cream cheese. Dot cobbler with butter or margarine.
- Bake in preheated oven for 45 minutes, until golden.
Nutrition Facts : Calories 403.8 calories, CarbohydrateContent 56.4 g, CholesterolContent 40.9 mg, FatContent 18.8 g, FiberContent 0.4 g, ProteinContent 3.4 g, SaturatedFatContent 9.7 g, SodiumContent 397 mg, SugarContent 45.9 g
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- Preheat oven to 350°F. In a 13x9-inch or other shallow 3-qt. baking dish, dump 2 cans of peaches and syrup. Drain the third can and add only the peaches to the baking dish. Top peaches with dry cake mix; spread it out evenly across the entire surface of peaches. Drizzle cake mix with butter. Bake 55 minutes to 1 hour or until top is deep golden brown and fruit is bubbly. Dust with powdered sugar or top with whipped cream or vanilla ice cream before serving, if desired.
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- Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream. Beat just until combined., Pour half the batter into a greased 13x9-in. baking dish. Combine pie filling and peaches; spread over batter. Drop remaining batter by tablespoonfuls over filling. , For topping, combine brown sugar, flour, oats and cinnamon in a bowl. Cut in butter until mixture is crumbly. Sprinkle over batter. , Bake 70-75 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. In a small bowl, combine confectioners' sugar and enough milk to achieve desired consistency; drizzle over coffee cake.
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