Peach Cobbler Dump Cake Recipes

Steps:

• Preheat oven to 375ºF.
• Empty peaches into the bottom of a 13 x 9- inch pan.
• Cover with the dry cake mix and press down firmly.
• Cut butter or margarine into small pieces and place on top of cake mix.
• Sprinkle top with cinnamon.
• Bake for 45 minutes.

Steps:

• Preheat oven to 350°. Pour 1 can of peaches into a greased 13x9-in. baking dish. Drain remaining can of peaches and add to baking dish; sprinkle with brown sugar and cinnamon. Sprinkle with cake mix and almonds., Cut butter into very thin slices; arrange over top, spacing evenly. Bake until golden brown and fruit is bubbly, 35-40 minutes. Serve warm.

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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place peaches in bottom of 9x13 cake pan. Sprinkle dry peach gelatin over peaches. Sprinkle dry cake mix over gelatin. Cut up butter and distribute over cake mix. Pour 1 cup of reserved peach juice and 1/2 cup of water over the top.
• Bake in the preheated oven for 60 minutes, or until the top is browned.

Steps:

• Place butter in a 1 1/2-quart baking dish and put in the oven to melt. Preheat the oven to 350 degrees F (175 degrees C).
• Remove melted butter from the oven and set aside to cool, about 5 minutes.
• Mix flour, sugar, milk, and 1 teaspoon cinnamon together in a bowl. Gently pour batter into the middle of the melted, cooled butter; be sure you do not stir. Pour peaches and juice into the center of the batter; once again it is important you do not stir. Sprinkle cinnamon on top, a little at a time.
• Bake in the preheated oven until brown and bubble, 30 to 60 minutes; cooking time will vary depending on the wetness of the ingredients.

Steps:

• Melt butter in cooking dish (approx. 1 1/2 qt) and set aside to cool.
• Mix flour, sugar, cinnamon and milk.
• Pour Batter gently into the middle of melted butter but DO NOT STIR.
• Pour peaches and juice into the center of the batter but DO NOT STIR.
• Sprinkle cinnamon on top, a little at a time.
• Bake at 350 degrees for approximately 30 minutes until brown and bubbly.

Steps:

• Preheat the oven to 325 degrees F.
• For the streusel topping: Whisk together the melted butter, brown sugar, granulated sugar, cinnamon and salt in a small bowl until smooth and combined. Stir in the flour until completed moistened and clumping into pea-size pieces. Cover with plastic wrap or a kitchen towel and set aside.
• For the pound cake: Line a 9-by-5-inch loaf pan with parchment, leaving a 2-inch overhang on the longer sides. Spray generously with nonstick cooking spray.
• Beat the butter and granulated sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 4 minutes. Add the eggs, one at a time, until combined, then beat in the vanilla.
• Whisk together the cinnamon, baking powder, baking soda, salt and 1 1/2 cups of the flour in a separate large bowl until combined. With the mixer on medium low, add the flour mixture to the butter mixture in three batches, alternating with the buttermilk; beat until just combined.
• Toss the diced peaches with the remaining 2 tablespoons flour in a small bowl, then gently fold into the batter until evenly distributed throughout.
• Transfer the batter to the prepared loaf pan and sprinkle evenly with the streusel topping. Bake until golden brown and a toothpick inserted in the center comes out clean, 1 hour 15 minutes to 1 hour 30 minutes. Transfer to a wire rack to cool slightly, about 15 minutes. Run a small offset spatula around the edge of the loaf pan, then use the parchment paper overhang to lift the cake out of the pan and onto the wire rack. Let cool completely.
• For the macerated peaches: Toss the sliced peaches with the brown sugar, lemon zest and vanilla in a large bowl until combined. Set aside until the peaches are softened and starting to release their juices, about 30 minutes.
• For the whipped cream: Beat the heavy cream, sour cream and brown sugar in a large bowl with an electric mixer on medium-high speed until soft peaks form, about 2 minutes. Cover and keep cold in the refrigerator until ready to serve.
• Cut the pound cake into 1-inch-thick slices using a serrated knife. Top with some of the macerated peaches and a dollop of whipped cream.

Steps:

• Dump all ingredients, in layers, in order as given, into a 9 X 13 inch baking pan.
• Bake at 350 degrees for 45- 50 minutes, or until lightly browned and bubbly.
• If chopped nuts have a tendency to brown too soon, cover pan with foil after 40 minutes.

Steps:

• Preheat the oven to 350 degrees F. Spray a 9-by-13-inch baking dish with cooking spray.
• Toss together the sliced peaches, brown sugar, granulated sugar, cornstarch, cinnamon, nutmeg, salt, and lemon juice in a large bowl. Let sit 15 minutes.
• Transfer to the prepared baking dish and top evenly with the cake mix. Cover the top with the slices of butter.
• Bake until golden brown and the juices are bubbling, 45 to 55 minutes. Let cool slightly before serving with ice cream.

Steps:

• Preheat the oven to 375 degrees F. Spray a 9-by-13-inch baking dish with cooking spray.
• Add the peaches with their juices, the cinnamon and 1 teaspoon salt to the baking dish. Stir to combine. Top evenly with the corn muffin mix and then the brown sugar. Dot evenly with the butter.
• Bake until golden brown and set, about 45 minutes. Let cool for 20 minutes. Top with the pecans and serve with ice cream.

Steps:

• Preheat oven to 325.
• Spread whole can of pie filling in a 13X9 baking pan.
• Spread whole can of crushed pineapple over pie filling.
• Sprinkle the cake mix evenly over the pie filling and pineapple.
• Spoon butter over the mix until it's even over the whole cake.
• Sprinkle coconut until it's well coated.
• Bake for 1 hour and 15 minutes.
• Serve hot with ice cream if you like.

Steps:

• Preheat oven to 425°F.
• Empty the canned peaches into a 1 quart baking dish that has been sprayed with non-stick cooking spray.
• Mix in the cinnamon and brown sugar; sprinkle with the Crumb Cake Mix and cut butter into 4 equal portions and place on top.
• Cover and bake in preheated oven for 20 minutes; remove cover and continue to cook for an additional 10 minutes or until top is brown.
• Can be served immediately or is also good room temperature.