Peach Dump Cake Peach Cobbler Dump Cake Recipes

PEACH COBBLER DUMP CAKE

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.

PEACH COBBLER DUMP CAKE

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.

EASY PEACH COBBLER DUMP CAKE

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.

PEACH COBBLER DUMP CAKE

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.