Peach Dump Cake Paula Deen Recipes

PEACH DUMP CAKE

Steps:

• Preheat oven to 350 degrees. Spray a 9 X13 inch baking dish with nonstick baking spray.
• Pour 2 cans of peaches in baking dish. Drain the 3rd can of peaches, then add to the baking dish.
• Evenly spread cake mix over top of peaches and press down firmly. Arrange butter slices evenly over top of cake mix.
• Bake in the preheated oven, 50-60 minutes, or until the top is deep golden brown and bubbly. Serve warm

PEACH COBBLER DUMP CAKE I

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.

PEACH DUMP CAKE

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.

PEACH PECAN POUND CAKE

Steps:

• Preheat oven to 325°. Lightly grease a 10-inch tube pan with all-vegetable shortening. In a large bowl, beat flour, sugar, butter, buttermilk, eggs, and vanilla paste with a mixer at low speed for 1 minute; scrape sides and bottom of bowl. Increase speed to medium, and beat for 2 minutes; stir in 2 1/2 cups peaches. Sprinkle pecans in bottom of prepared pan, and pour batter into pan. Bake until a wooden pick inserted near center comes out clean, about 90 minutes. Let cool in pan on a wire rack for 20 minutes. Remove from pan, and let cool completely on a wire rack. Top with remaining ½ cup peaches just before serving. Refrigerate in an airtight container for up to 2 days.

EASY PEACH DUMP CAKE

Steps:

• Grease bottom of a 9x13 pan.
• Pour in can of peaches.
• Top with cake mix (stir if you'd like but I haven't found that necessary.
• Melt butter and pour over the top of the peaches and cake mix.
• Bake in a pre-heated 350° for 40 minutes or until bubbly.

PEACH COBBLER DUMP CAKE

Steps:

• Preheat oven to 375 F.
• Drain one of the cans of peaches, reserving the syrup. Empty the peaches into a 13x9 baking pan. Empty the entire contents of the other can of peaches (with syrup) into the 13x9 pan. Spread the peaches out evenly. Sprinkle cinnamon sugar across the top of the peaches.
• Sprinkle the cake mix on top of the peaches and press down with your hands.
• Cut butter into 16 pieces and distribute across the top of the cake mix. Pour reserved syrup over the cake mix and run a knife through the mix and the syrup to spread it around a bit.
• Bake in preheated oven for 45 minutes. Serve warm with ice cream, fresh cream or milk.

PEACH DUMP CAKE

Steps:

• Preheat oven to 375°F. In a 13 x 9-in. baking dish, add 1 can of peaches with the syrup. Drain the second can. Add the peaches to the baking dish, and discard the additional syrup.
• Mix together cake mix, salt, cinnamon, and nutmeg. Sprinkle evenly over peaches. Pour melted butter evenly over the surface of the cake mix. Bake until golden brown and bubbly, 55 minutes to 1 hour.

PAULA DEEN'S OOEY GOOEY BUTTER CAKE

Steps:

• Start by preheating the oven to 350 degrees Fahrenheit.
• In a large mixing bowl, combine one egg, cake mix, and 8 tablespoons of butter.
• Pat this mixture into the bottom of your greased baking dish.
• In a separate bowl, beat the cream cheese until it is smooth.
• Add in the remaining two eggs, vanilla, and butter.
• Mix in the powdered sugar.
• Spread this mixture on top of the crust mixture.
• Bake for 40-50 minutes
• Enjoy this deliciously gooey butter cake.