Gooey Peach Cake Recipes

Steps:

• 1. In a large bowl, mix cake batter as directed on box. For a more rustic cake, you can leave it a bit clumpy. (This is one point where you could add extract.)
• 2. In a small bowl, mix brown sugar and corn starch until well combined.
• 3. In a small nonstick skillet, heat peaches in juice, breaking them up a little. (You can also add the extract here if you choose to use it.)
• 4. Add the brown sugar mixture and stir until thickened.
• 5. In an ungreased 9x13 cake pan (I use Pyrex, which comes with a lid for storage and transport) pour cake batter.
• 6. Drop peaches by large spoonfuls all over the batter.
• 7. If you want almonds, sprinkle them on at this point.
• 8. Bake at 350 degrees for 25-35 minutes. Don't overbake; it's best when it's still a little gooey.
• 9. Serve hot or cold, with ice cream or milk, or sneak spoonfuls from the pan every time you pass the kitchen. ;)

Steps:

• 1. Preheat oven to 350 degrees. Place 1/2 stick of butter in a 9x13 pan and melt in the oven.
• 2. TO MAKE CRUST LAYER: mix all remaining crust ingredients (except butter) until smooth. Pour 1/2 of the mixture in bottom of pan with melted butter. DO NOT STIR.
• 3. TO MAKE PEACHES LAYER: Put peaches in a medium saucepan mix in flour, sugar and salt. Heat until mixture thickens slightly. Spoon peaches over crust mixture in pan.
• 4. TO MAKE GOOEY LAYER: Mix all ingredients until smooth and creamy. Pour over peaches. Make sure each layer is distributed evenly in pan as you pour it. DO NOT mix layers once in pan.
• 5. Drizzle remaining crust mix on top of cobbler (it will not completely cover the gooey layer). iBake for 45-50 min. Let cool at least 15 minutes before digging in. Excellent warm but good cold too.