Peaches And Cream Dump Cake Recipes

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PEACHES AND CREAM DUMP CAKE



Peaches and Cream Dump Cake image

We're going classic with this peaches and cream dump cake that features a warm peach base topped with a slightly crisp buttery cake mix topping. We love to serve it with vanilla ice cream, but it's perfect on its own, too.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h20m

Yield 12

Number Of Ingredients 6

3 bags (10 oz each) Cascadian Farm™ frozen sliced organic peaches, thawed (about 4 cups)
1/4 cup sugar
1 1/2 teaspoons ground cinnamon
1 box Betty Crocker™ Super Moist™ white cake mix
3/4 cup butter, melted
1/4 cup Betty Crocker™ Rich & Creamy cream cheese frosting (from 1-lb container)

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.

Nutrition Facts : Calories 310, Carbohydrate 43 g, Cholesterol 30 mg, Fat 2 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 370 mg, Sugar 27 g, TransFat 0 g

PEACHES AND CREAM BREAKFAST CAKE



Peaches and Cream Breakfast Cake image

Cake, for breakfast? Yes! The combination of peaches and cream screams decadent and rich, but not this breakfast cake! No one will ever know, but I've reduced the sugar and fat. This simple and quick one-bowl recipe is not quite as sweet as cake, but not as savory as a quick bread. You can keep it lean with the skyr topping or go more indulgent with whipped cream or even ice cream.

Provided by Virginia Willis

Categories     main-dish

Time 2h

Yield 12 servings

Number Of Ingredients 14

Nonstick cooking or baking spray
1 1/2 cups all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon kosher salt
1/2 cup canola oil
3 large eggs
1/4 teaspoon almond extract
1/2 vanilla bean, split and seeds scraped
1 cup reduced-fat or regular skyr or yogurt
2 peaches diced (about 1 1/2 cups), plus more sliced for serving
1/2 cup sliced almonds
2 tablespoons peach jelly or jam, for serving
Mint sprigs, for serving

Steps:

  • Place the rack in the center of the oven and preheat to 350 degrees F. Spray a 9-by-5-inch loaf pan with nonstick spray. Set aside.
  • Stir together the flour, sugar, baking powder and salt in a medium bowl. Add the oil, eggs, almond extract, vanilla bean seeds and 1/2 cup of the skyr. Stir to combine. Fold in the diced peaches and 1/4 cup of the almonds. Transfer the batter to the prepared pan. Top with the remaining 1/4 cup almonds.
  • Bake until the loaf is golden brown, begins to come away from the sides of the pan and a knife inserted into the center of the cake comes out clean, 55 to 60 minutes.
  • Transfer the pan to a rack to cool for 5 minutes, then run a blunt knife between the cake and the sides of the pan. Unmold and let cool, right-side up, to room temperature.
  • Meanwhile, combine the peach jelly and remaining 1/2 cup skyr in a small bowl, leaving a few streaks of jelly. Set aside.
  • Slice the cooled cake with a serrated knife. Top with a dollop of the prepared skyr and garnish with sliced peaches and mint sprigs. The Peaches and Cream Breakfast Cake keeps for up to 3 days in an airtight container.

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