Dump Cake Using Frozen Peaches Recipes

Steps:

• Spread the can of pineapple (not drained) on the bottom of a large cake pan.
• Open 1 bag of peaches and pour over pineapple.
• Open 1 bag cake mix and pour over peaches.
• Open 2nd bag of peaches and pour over cake mix.
• Srinkle brown sugar over mixture and then pour butter over mix.
• Pop in 350° oven for 45 minutes or until toothpick comes out clean.

Steps:

• Preheat the oven to 350 degrees F.
• For the cherry-pineapple dump cake: Dump the cherry pie filling and crushed pineapple into a 9-by-13-inch baking dish. Stir together. Sprinkle the cake mix over the top of the fruit. Slice the butter into tablespoons and distribute evenly over the surface of the cake mix.
• For the peach dump cake: Dump the peaches into a 9-by-13-inch baking dish. Sprinkle the cake mix over the top of the fruit. Slice the butter into tablespoons and distribute evenly over the surface of the cake mix.
• Bake until the tops are brown and bubbly, 45 minutes to 1 hour. Serve with whipped cream.

Steps:

• In a 9x13 inch pan mix cherries and pineapple. Sprinkle dry cake mix over pineapple, and cherry mixture stir until just combined. Then sprinkle walnuts over top. Drizzle top with melted butter or margarine.
• Bake in a 350 degree F (175 degree C) oven for 35 or 40 minutes or until golden brown.

Steps:

• Preheat oven to 350°F. Butter and flour a 13x9" baking dish. Arrange peaches and blueberries in a single layer in prepared dish. Top evenly with sugar and add vanilla. Shake pan gently to cover fruit with sugar. Sprinkle cake mix and cinnamon over fruit and shake gently again to combine. Dot evenly with 3/4 cup cubed butter and top with pecans. Bake cake until surface springs back to the touch and cake is set and golden brown, 40-45 minutes. Serve warm or at room temperature.
• Do Ahead
• Cake can be made 3 days ahead; wrap in plastic and chill.

Steps:

• Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray. In pan, mix peaches, sugar and cinnamon. Spread evenly.
• Top with dry cake mix, and gently shake pan to distribute evenly. Pour melted butter over top, tilting pan to cover as much of the top with butter as possible.
• Bake 42 to 45 minutes or until light golden brown, mostly dry on top and bubbly around edges. Cool 20 minutes before serving.
• In small microwavable bowl, microwave frosting uncovered on High 5 to 10 seconds or until thin enough to drizzle. With fork, drizzle on top of cake. Serve with whipped topping or vanilla ice cream, if desired.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with margarine.
• Pour peaches and heavy syrup into the prepared baking dish. Spread cake mix evenly over peaches. Arrange butter pats in even rows on the cake mix.
• Bake in the preheated oven until top of cake is golden brown, 35 to 40 minutes.

Steps:

• In greased 9x13" pan, dump pineapple.
• Spoon pie filling on top.
• Dump dry cake mix on top and spread evenly.
• Sprinkle nuts on top.
• Slice margarine and place evenly on top.
• Bake at 350 deg for 1 hour.
• Cool and eat.

Steps:

• Preheat oven to 375 degrees F.
• Empty peaches into the bottom of a 9 x 13 inch baking 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 for 45 minutes.
• Serve with vanilla ice cream, if desired.