Peaches and Cream Dump Cake
Using a warm peach foundation and a somewhat crisp buttery cake mix topping, we’re going for the classics with this peaches and cream dump cake recipe from the Pioneer Woman. Our favorite way to serve it is with vanilla ice cream, but it’s also delicious served on its own.
Ingredients
- 3 bags (10 oz each) Cascadian FarmTM frozen sliced organic peaches, thawed (approximately 4 cups)
- 1/4 cup sugar
- 1 1/2 teaspoons ground cinnamon
- 1 box Betty CrockerTM Super MoistTM white cake mix
- 3/4 cup melted butter
- 1/4 cup Betty CrockerTM RichCreamy cream cheese frosting (from 1-lb container)
- 1 box Betty CrockerTM Super MoistTM
Steps
- 1Preheat the oven to 350 degrees Fahrenheit. Cooking spray should be sprayed on the bottom of a 13×9-inch baking pan. Combine the peaches, sugar, and cinnamon in a pan. Distribute equally
- 2Spread the dry cake mix on top and gently shake the pan to distribute it evenly throughout. 3Bake for 42 to 45 minutes, or until the top is light golden brown, mostly dry on top, and bubbling around the edges, tilting the pan to ensure that all of the surface is covered with butter. Allow for cooling for 20 minutes before serving
- 4 Place frosting in a small microwaveable bowl and microwave on High for 5 to 10 seconds, or until it is thin enough to drizzle, uncovered. Drizzle over the top of the cake with a fork. If desired, garnish with whipped topping or vanilla ice cream.
Tips from the Betty Crocker Kitchens
- Tip 1: When it comes to dump cakes, it might be difficult to tell when they are done. The presence of some moist places, some dry cake mix, and a crisp-like texture on the top is expected. Tips 2: Serve this with vanilla ice cream or whipped cream to complete the peaches and cream experience
- Make sure the fruit mixture is bubbling around the sides of the pan.
Nutrition
310 calories, 14 grams of total fat, 2 grams of protein, 43 grams of total carbohydrate, and 27 grams of sugar
Nutrition Facts
Calories310 Calories from Fat130 calories 14g22 percent of total fat 9g43 percent of total fat is saturated fat. Trans Fat0g is an abbreviation for Trans Fat0g. Cholesterol30mg ten percent of the total Sodium370mg 15 percent of the population Potassium105mg 3 percent of the population Carbohydrates (total): 43g14 percent Dietary Fiber1g6 percent of total calories Sugars27g Protein2g Vitamin A15 percent 15 percent Vitamin A15 percent Vitamin C is 60 percent of the daily recommended intake. 60 percent of the population Calcium (eight percent) eight percent Iron is 4 percent of the total.
Exchanges:
The following foods have a percent daily value of: 1 starch, 1/2 fruit, 1 1/2 other carbohydrate, 0 milk (skim, low-fat, or whole), 1 vegetable, 1 lean meat, 1 high-fat meat, 2 1/2 fat, and 0 vegetable oil. The following foods have a percent daily value of: 1 starch, 1/2 fruit, 1 1/2 other carbohydrate, 0 milk, and 1 vegetable oil. ®/TM General Mills All Rights Reserved 2022 ®/TM General Mills
Peach Cobbler Dump Cake I
This is a piece of advise for anyone who may have been put off by earlier remarks. Dump cake is not something that Jessica came up with. I started with cherry pie filling (which was delicious), and since then, I’ve experimented with blueberry, apple, and peach pie fillings. Cinnamon is used in the cherry dump cake recipe, so I make sure to use lots of it in all of the pie fillings. Also, there is no need to chop the butter; simply melt it instead. Depending on your preference, adjust the amount of butter used.
Experiment.
Expect a cobbler rather than a cake to come out of the oven when you make this recipe.
the amount of butter, coverage of the butter, sweetener, cooking time, etc.)
Most helpful critical review
Thank you for letting me know this tastes like baking soda and baking powder. I have to agree with a previous reviewer that if you really prepare the mixture with the oil and eggs before pouring it over the top, the flavor of baking soda would be eliminated. 1048 people have given their opinions.
- Among the 5star ratings are 710, 4star ratings are 222, 3star ratings are 62, 2star ratings are 29 and 1star ratings are 25.
This is a piece of advise for anyone who may have been put off by earlier remarks. Dump cake is not something that Jessica came up with. I started with cherry pie filling (which was delicious), and since then, I’ve experimented with blueberry, apple, and peach pie fillings. Cinnamon is used in the cherry dump cake recipe, so I make sure to use lots of it in all of the pie fillings. Also, there is no need to chop the butter; simply melt it instead. Depending on your preference, adjust the amount of butter used.
Experiment.
Expect a cobbler rather than a cake to come out of the oven when you make this recipe.
the amount of butter, coverage of the butter, sweetener, cooking time, etc.) This is a fantastic camping recipe.
- This is something I create in my RV.
- I use cold butter and a little grater to ensure that the butter is distributed evenly.
- I followed the advice of others and melted the butter instead of thinly slicing the bread.
- Because I was using the melted butter method, the result was really mushy.
- No way, I’m not going to do that.
- For me, the time is well worth it.
- However, this is not the case.
Continue readingAdvertisement Baking is one of my favorite pastimes.
My father told me about a cake he saw on a culinary show and decided he wanted it for Father’s Day, which was this Sunday.
I was a little skeptical at first since it appeared to be far too simple.
It turned out delicious!
This is the one he truly adores, which makes me wonder why I spend so much time slaving over a hot stove creating all of these elaborate dishes.
This cake was very delicious.
However, I made a few modifications to the recipe.
In addition, I put cinnamon on top of the peaches.
Making peach cobbler from scratch is something I am accustomed to doing; therefore, I was apprehensive about trying this recipe.
- However, I did so since I did not have much time the day I was cooking supper for company.
- Before grating the butter on top of the cobbler, I read the reviews and put a stick of butter in the freezer for a couple of hours.
- I topped it with brown sugar, vanilla, 1 teaspoon cinnamon, and 1/2 teaspoon nutmeg to give it a little something extra.
- You won’t be disappointed if you give it a shot with the few extra components.
- I enjoyed how simple it was to prepare and how affordable the ingredients were, which could be found in most home pantry’s.
- Because we enjoy more peaches, I increased the peaches to 2.5 cans and drained the syrup from the third can alone (because we like more).
Cinnamon was sprinkled over the peaches before adding the cake mix, and then a third cup dark brown sugar was sprinkled over the top of the cake mix, followed by the cinnamon, and lastly a cold cube of butter was grated over the top to finish the dish (handheld cheese grater works wonders for this).
Every time, we get rave reviews!
I just half rinse the peaches, thus my peaches are never soggy.
This is a dessert that I’ve cooked countless times and it’s always a hit.
To reduce the “sweetness,” use peaches in a very light syrup rather than a strong syrup to reduce the sweetness.
I have to agree with a previous reviewer that if you really prepare the mixture with the oil and eggs before pouring it over the top, the flavor of baking soda would be eliminated.
This Easy Cinnamon Toast Crunch Dump Cake Is Layered With a Gooey Peach Pie Filling
Cake cakes don’t mix cakelover cakelovers dumpcake food @aquickspoonful cake cakes don’t mix cakelover cakelovers dumpcake food tiktokfood is a type of food. tiktok easyrecipes easyrecipes tiktok easyrecipes PEACHES, PEACHES, PEACHES, PEACHES, PEACHES, PEACHES, PEACHES, PEACHES, PEACHES, PEACHES, PEACHES, PEACHES, PEACHES, PEACHES, PEACHES, PEACHES, PEACHES, PEACHES, PEACHES, PEACHES, PEACHES, PEACHES, PEACHES, PEACHES, PEACHES fyp with cinnamon Sophia Wasu is preparing meals with the original sound.
The Cinnamon Toast Crunchdump cake with peach pie filling on TikTok has me scratching my head and wondering why I haven’t come up with more Frankenstein-esque cereal desserts, especially since it just takes five minutes to put together.
The Cinnamon Toast Crunch Peach Pie Masterpiece, like other dump cakes, takes no mixing, making it an extremely low-effort recipe with a high (read: delicious) payoff.
Read the entire recipe ahead of time, and don’t forget to serve the cake warm with a generous dollop of vanilla ice cream on top.
Ingredients
- 2-3 cups Cinnamon Toast Crunch cereal (or something similar). 2 8.5-ounce cans peach pie filling (optional). 1/4 stick (or more) cold butter, cut 1/2 cup toasted pecans, chopped 1 box white cake mix (about)
Directions
- At begin, preheat the oven to 350 degrees Fahrenheit. In a 9 x 13-inch glass baking pan, arrange the Cinnamon Toast Crunch in a layer. Using a spoon, spread the peach pie filling over the cereal in a uniform layer. Spread the nuts evenly across the top of the peach pie filling until they are equally distributed. If necessary, add more pecans. Then, using a spatula, spread the full box of white cake mix over the peaches and pecans evenly. Don’t mix the components together. The final layer is made by slicing the sticks of butter into approximately 1/8-inch pieces and placing them evenly spaced on top of the unmixed cake Bake the cake for 45 minutes, then allow it to cool completely before serving with a scoop of vanilla ice cream on the side. Enjoy
Information
CategoryDesserts, Pies/Tarts, and Tartlets Yield This recipe yields approximately 18 servings. Approximately 5 minutes of prep time and 45 minutes of cooking time Time allotted 49 minutes and 59 seconds have elapsed.
Peach Cobbler with Cake Mix
Making a Peach Cobbler with Cake Mix is a great option if you enjoy taking shortcuts because it only calls for three essential ingredients: juicy peaches, cake mix, and butter. Alternatively, if you choose, you may include nuts as well. The EASIEST dessert you’ll ever make! When you see how simple it is to create this classic dessert, you will be surprised. Traditional peach cobbler is relatively difficult to make, but occasionally we want a recipe with even more simplified instructions. You should also check out our cake mix lemon cookies and our double chocolate cake mix cookies, among other things.
Ingredients
This incredibly simple peach cobbler is made with only three ingredients and takes only a few minutes to prepare. Furthermore, you may modify the measurements to ensure that everything fits into the baking pan you are using. If you want to use fresh peaches or nectarines, make sure they are extremely ripe and juicy before using them. If you are unable to get ripe peaches, tinned peaches are a good substitute. As a result, you may use either fresh ripe peaches or tinned peaches to prepare this simple peach cobbler with cake mix recipe (with all the juice in the can included).
- Everything is in working order.
- If you already have a homemade cake mix, you can just substitute it for this recipe.
- In the United States, a bag of 15.25oz cake mix will suffice.
- (Optional) In this cake mix cobbler with peaches, the use of nuts is entirely optional.
They provide a lovely nuttiness to the dessert, but you are welcome to omit them if you like. If you’re looking for additional cake mix recipes, look no further. Please also have a look at ourpumpkin muffins, which are created using yellow cake mix and chocolate cake mix from scratch!
How to Make
In just a few simple steps, you’ll have a delicious meal on your hands. Preparing the peaches comes first. Peaches in season: The peaches should be peeled and sliced before being placed in the bottom of a baking dish. Preserved peaches in cans: Simply pour the contents of the can onto a baking pan and bake for 30 minutes (we used a 9×13-inch baking pan). Second, make the cake batter as follows: In a medium-sized mixing bowl, combine the cake mix with the melted butter. Using a spoon, blend the ingredients until they are well combined.
When baked, it will absorb the liquid from the peaches, resulting in a perfectly moist peach cobbler.
On top of the dish, you may optionally sprinkle chopped almonds and almond flakes.
Finally, bake at 350 degrees Fahrenheit/180 degrees Celsius for 30- 40 minutes, or until the top is golden brown.
About How To Assemble
Alternatively, you might combine peaches, cake mix, and butter in the following ways: Method 1: Spoon the cake mix equally over the peach pieces, then top with cold butter that has been diced finely. Distribute the butter bits in an equal layer. Method 2: Pour the cake mix over the peaches and stir thoroughly. Melt the butter in a saucepan and evenly pour it over the cake mix. Although the two procedures described above appear to be less time-consuming since they do not require an additional step in a separate bowl, neither of them is our preferred option.
What could possibly be so difficult about this step?
Tips
- Look for the ripest peaches possible for this cobbler because we will need all of their juice in order to get a better outcome. If you can’t locate ripe peaches, you may substitute canned peaches that have all of the liquid left in the can instead. When you use canned peaches, you get a moister dessert that is more akin to a peach cobbler cake in texture. Depending on the size of your baking pan, you may want to increase or decrease the amount of cake mix or peach slices you use. The idea here is to layer peach slices on the bottom of your baking sheet then cake mix on top of those peach slices. This way, if your baking pan is smaller or bigger than ours, you may make modifications to the measurements. The baking time will vary based on the type of oven you have. After 30 minutes, check to see whether the top is beautifully golden and the nuts are toasty brown. If so, it is done. If it still appears to be undercooked, bake it for a longer period of time. If you’re making this on a hot summer day, save any leftovers in the refrigerator until the next day. Before serving, reheat it or allow it to come to room temperature.
How to Serve
When served warm with a generous scoop of vanilla ice cream and a few fresh peach slices, it is really delicious. The melting ice cream on top of this warm dish elevates it to a new level of deliciousness. I absolutely adore it when served with a cup of coffee, particularly Turkish coffee. Read our How to Make Turkish Coffeepost for more information on the specifics and stages involved in preparing this specialty coffee.
FAQs
Is it okay to use canned peaches? The canned peaches may be used in this cake mix cobbler recipe, which is correct. In addition, the recipe gets even simpler and quicker as a result of this. Make sure you don’t drain any of the juice from the can! Simply pour it into the pan since it will wet the cake mix as it bakes, saving you time. You may also keep aside some of the liquid and sprinkle it over the cake mix just before baking it as a last step before baking it. What is causing my peach cobbler to be too dry?
If you use really ripe peaches, you will have a moist result.
If you are using a smaller baking pan, you will also need to reduce the amount of cake mix that you use in the recipe.
Whenever you cook a recipe, please let us know how it turned out by rating it and leaving a comment in the section below.
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Recipe
Cake mix and almonds are used to make this peach cobbler. A simple peach dessert to serve at summer events that everyone will love.
- Preparation time: 10 minutes
- Cooking time: 45 minutes
- Total time: 55 minutes
- Yield: 81 x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Preparation time: 10 minutes
- Please refer to the notes below for more information on how to prepare 4 cups (550g/1.2pounds) of fresh peaches, peeled and sliced (or canned peaches). The following ingredients are required: 115.25 oz (425g) cake mix, yellow or white
- 1stick (113g) melted butter
- 12 cup chopped almonds (any type of nut would do)
- Preheat the oven to 350 degrees Fahrenheit/180 degrees Celsius. Place the peach slices in the bottom of a 9×13-inch baking pan and set it aside. If you’re using canned peaches, be sure to use the entire can, including the liquid. In a medium-sized mixing basin, combine the cake mix and water. In a small sauce pan, melt the butter and pour it into the mixing bowl. Stir until everything is well-combined. Sprinkle over the peaches in an equal layer. Optionally, sprinkle the top with chopped almonds and bake for 30-40 minutes, or until the almonds are golden brown. Allow it to cool for 10-15 minutes before serving it warm with a scoop of vanilla ice cream and fresh peach slices on the side.
Notes
- Look for the ripest peaches possible for this cobbler because we will need all of their juice in order to get a better outcome. If you can’t locate ripe peaches, you may substitute canned peaches that have all of the liquid left in the can instead. When you use canned peaches, you get a moister dessert that is more akin to a peach cobbler cake in texture. Depending on the size of your baking pan, you may want to increase or decrease the amount of cake mix or peach slices you use. The idea here is to layer peach slices on the bottom of your baking sheet then cake mix on top of those peach slices. This way, if your baking pan is smaller or bigger than ours, you may make modifications to the measurements. The baking time will vary based on the type of oven you have. After 30 minutes, check to see whether the top is beautifully golden and the nuts are toasty brown. If so, it is done. If it still appears to be undercooked, bake it for a longer period of time. If you’re making this on a hot summer day, save any leftovers in the refrigerator until the next day. Before serving, reheat it or allow it to come to room temperature.
Nutrition
- Serving Size: 522 calories
- 42.8 grams of sugar
- 552.5 milligrams of sodium
- 22.8 grams of fat
- 75.9 grams of carbohydrates
- 5.8 grams of protein
- 30.4 milligrams of cholesterol
Keywords:easy peach cobbler recipe with cake mix, peach cobbler recipe with cake mix, peach cobbler recipe with cake mix
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| Nutrition Facts(per serving) | |
|---|---|
| 495 | Calories |
| 15g | Fat |
| 88g | Carbs |
| 5g | Protein |
Display the Complete Nutrition Label Hide the entire nutrition label
| Nutrition Facts | |
|---|---|
| Servings: 6 to 8 | |
| Amount per serving | |
| Calories | 495 |
| % Daily Value* | |
| Total Fat15g | 19% |
| Saturated Fat 9g | 43% |
| Cholesterol77mg | 26% |
| Sodium507mg | 22% |
| Total Carbohydrate88g | 32% |
| Dietary Fiber 2g | 7% |
| Total Sugars 61g | |
| Protein5g | |
| Vitamin C 4mg | 18% |
| Calcium 173mg | 13% |
| Iron 2mg | 11% |
| Potassium 209mg | 4% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
Nutrition information is generated using an ingredient database and should be regarded as an educated guess at this time. When you hear the phrase “upside-down cake,” it’s generally in the context of a pineapple and maraschino cherry dessert, which is not surprising. However, various varieties of fruit, such as peaches, plums, and pears, can be used to produce the classic dish. Peaches are a particularly good choice. A cake mix is used to make this peach upside-down cake, which makes it incredibly quick and simple to put together.
It may be prepared in a rectangle cake pan or two 8-inch circular cake pans, depending on your preference.
For hundreds of years, bakers have been cooking cakes “upside-down” in cast-iron skillets and turning them out onto a serving tray, but it wasn’t until the mid-1800s that they were given the term “spider cakes” since the cast-iron skillets were referred to as “spiders.” The popularity of the upside-down cake skyrocketed in the early twentieth century, thanks to the introduction of canned fruit by the Dole business, particularly pineapple sliced into beautiful rings.
Canned fruit, topped with maraschino cherries for a flash of color, quickly became the most practical and popular method of making upside-down cakes.
- Gather all of the necessary components. Preheat the oven to 350 degrees Fahrenheit. Fill a 9x13x2-inch baking pan with melted butter or oil, or split the butter between two (8-inch) round cake pans, as directed by Morgan Walker in The Spruce. Sprinkle brown sugar evenly in the pan, according to Morgan Walker’s The Spruce (s). Recipe from Morgan Walker’s The Spruce: Drain the peaches, retaining the syrup. In a large mixing bowl, combine the brown sugar, peaches, and maraschino cherry halves. Toss to coat evenly with brown sugar. The Spruce / Morgan Walker
- To produce 1 1/3 cups of liquid, add enough water to the saved peach syrup to make a total of 1 1/3 cups. Pour the liquid into a medium-sized mixing basin and stir in the eggs and cake mix. The Spruce / Morgan Walker: Prepare the cake mix according to the package directions. Pour the batter over the fruit and set aside. Baking time: 40 to 50 minutes in the preheated oven or until the cake peels away from the edges of the pan (The Spruce / Morgan Walker)
- After 5 minutes, invert the pan upside down onto a cake dish or big plate to cool completely before serving. Serve while still warm, topped with whipped cream. Enjoy! The Spruce / Morgan Walker
- The Spruce / Morgan Walker
Tips
- Prepare the 9×13-inch cake pan (or two 9-inch cake pans) with a rectangle of parchment paper (or two circles of parchment paper) before adding any ingredients if you are concerned about the cake adhering to the pans.
Recipe Variations
- The ideal cake to use for this recipe is yellow cake, although a white cake mix will also work. Replace the peaches with a (28-ounce) can of pineapple rings or sliced pears, or use fresh, unpeeled sliced plums or nectarines in place of the peaches.
How to Store and Freeze
- The peach upside-down cake may be stored in the refrigerator for up to three days
- You can also freeze it if you like it that way. Just keep in mind that the peaches may get a little discolored, but it’s a wonderful excuse to smother them with whipped cream. Place in a freezer jar or bag that is airtight. If you store it in the freezer, it will last for up to one month.
This recipe has received a rating. This does not sit well with me. It’s hardly the worst case scenario. Yes, this will suffice. I’m a fan, and I’d suggest it. Amazing! It’s fantastic! Thank you for your feedback!
Are You Kidding Cake
Submitted by JANE LOUISE from CLARKSTON, MII have aptly titled this cake since that’s what people say when they ask for the recipe if they want to make it. Rosie is the name of an Amish acquaintance of mine. The recipe was given to me by a friend one day, and I didn’t trust her at first. I was convinced she had forgotten one or two ingredients. She, on the other hand, did not. This is a delicious and delectable cake. Because there is no frosting required, it is a great lunchbox dessert.
Blue Ribbon Recipe
It’s easy to see why this dish was given its particular moniker. It’s inevitable that when others inquire as to how you made it and you tell them, they would respond with “Are you kidding me?” We appreciate that this recipe just calls for three ingredients (all of which are likely already in your cupboard), and that you can experiment with different flavors of boxed cake and pie filling. We went with the additional inch on the hips variant and used lemon cake mix and blueberry pie filling instead of the regular version.
The chunks of cream cheese that you obtain provide a tangy taste to the dish. Get creative and experiment with different flavors to find one that matches your palate. For an extra special treat, top with a little amount of more pie filling and a dollop of whipped cream.
gluten free peach dump cake
In order for us to receive money from connecting to Amazon.com and related sites, we have joined the Amazon Services LLC Associates Network, which is an affiliate advertising program. My mother’s recipe for Peach Cobbler Dump Cake was just published on my blog. That dish is one of my favorites, and it was a childhood favorite that I still enjoy. Because I am no longer consuming gluten, I am unable to consume many of the desserts that I used to adore. Despite the fact that I am gradually discovering new faves, I do miss a couple of the foods that I used to enjoy.
- I used a gluten-free yellow cake mix from Betty Crocker, and it turned out perfectly.
- They are effective at times and ineffective at others.
- As a result, I was quite pleased with how everything turned out.
- Gluten-free cake mixes often yield an 8-inch-square pan rather than a 9-inch-square pan, as would be the case with a standard cake mix.
- It turned out perfectly.
- This dish turned out to be quite tasty.
- A new favorite has undoubtedly been found in this book!
Ingredients
- 1. 1 – 29 ounce can of sliced peaches in their own liquid
- I used one gluten-free yellow cake mix, 12 cup melted butter, and one cup chopped almonds (optional
- I normally leave them out because my children are allergic to nuts).
Instructions
- Place the peaches in a 9×13-inch baking sheet and sprinkle the dry cake mix over the peaches. Carefully ladle melted butter over the cake mix
- Sprinkle with nuts if using
- Bake for 30 minutes at 350 degrees. Bake for approximately 50 minutes at 325 degrees. Serve hot or cold, depending on your preference.
Nutrition Information:
1Serving Size (in grams): Calories:340 15 g of total fat 7 g of saturated fat 0 g of Trans Fat 8 g of unsaturated fat Cholesterol:20mg Sodium:424mg Carbohydrates:49g Fiber:2g Sugar:29g Protein:4g It is important to note that nutritional values are estimated and not always exact.
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Links to third-party websites or affiliate programs, such as Amazon Associates, may be included. Easy Crock Pot Peach Cobbler made using cake mix and only two more ingredients! Dessert may be prepared in a matter of hours with little effort. Fruit cobblers are simple and tasty sweets that may be made for a small gathering of friends or for a large gathering such as a potluck. When you only need three ingredients and cook them in your slow cooker, they become even more simple to prepare. Peach cobbler is one of our most popular recipes, and for good reason: it is delicious!
As a matter of fact, it’s so simple that you can also prepare an Easy 3 Ingredient Crock Pot Cherry Cobbler Recipe, an Easy 3 Ingredient Crock Pot Blueberry Cobbler Recipe, and a Slow Cooker Strawberry Cobbler with Cake Mix using the same technique.
Alternatively, you may make a 3 Ingredient Slow Cooker 7UP Cake Recipe instead. Let’s go to work on dessert!
Easy 3 Ingredient Crock Pot Peach Cobbler with Cake Mix
This recipe is typically referred to as a cobbler, however it may be more accurately described as a dump cake. There is a lot of cake in this recipe, so if you want extra fruit, you could easily add another can or two of peaches. In order to prepare this simple peach cobbler, you will only need three ingredients: canned peaches, a cake mix, and a little butter. It’s simple to have these ingredients on hand in your pantry, so you can whip up a batch of this dish whenever you want for a quick and easy treat.
- I used a 4 quart slow cooker, which I think was a little too large for the recipe.
- Increase the amount of peaches you use if your slow cooker is larger so that the cooking is more equal.
- With addition to them, I also used one in simply peach juice.
- Then, on top of the peaches, put a cake mix evenly.
- A yellow cake or a butter pecan cake would also be delicious.
- Any cake mix that you think would be good with peaches will work.
- DO NOT USE A STIRRING MOTOR!
Cover the crock pot with a lid and simmer on high for several hours.
It is recommended to check on the food approximately halfway through the cooking period because slow cookers may be finicky about what they cook.
To check if the cake is done, insert a toothpick into the middle of the slow cooker and remove it.
Check the middle of the cake to ensure that it is completely cooked through.
I still can’t believe that this dish was successful!
And the majority of the time, I already have the ingredients on hand in my kitchen.
You may also include spices such as cinnamon, nutmeg, or vanilla essence to give the dish a bit more taste.
Time required for cooking3 hoursTotal time required3 hours
Ingredients
- The contents of two 15-ounce cans of peaches in heavy syrup
- 1-1/2-cup (1-stick) butter
- 1-1/2-pound cake mix
Instructions
- Fill a 4 or 6 quart slow cooker halfway with the peaches and syrup
- Set aside. Lastly, add the cake mix on top. Cut the butter into little pieces and use them to dot the cake mix
- Set your timer for 2-3 hours on high, or until the cake is done. Allow to cool before serving
Nutrition Information:
1Serving Size (in grams): Calories:314 3 g of total fat 1 gram of saturated fat 0 g of Trans Fat 1 gram of unsaturated fat Cholesterol:0mg Sodium:483mg Carbohydrates:71g Fiber:2g Sugar:42g Protein:3g Take a look at all of the dishes included in the 30 Day Slow Cooking Challenge here!
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With only three ingredients, this recipe for Crock-Pot Peach Dump Cakeis quick and simple to put together, resulting in a sweet and delicious dessert in no time.
Crock-Pot Peach Dump Cake
Dump cakes in the slow cooker are a simple and quick method to produce a delicious dessert in a short amount of time. With the Crock-Pot Peach Dump Cake, you may use fresh peaches and a small amount of sugar water, and you can also add an extra can of peaches if you like your cake to have a lot of fruit. To give the peaches a little extra flavor, sprinkle a little of cinnamon on top of them. I opted to serve it with whip cream, but it would be equally delicious with vanilla ice cream as well.
Ingredients Needed:
- Canning Peaches– You will need 1 can of canned peaches that is approximately 14.5 ounces in order to make this recipe. It is normal for cans of peaches to be between 14 and 15 ounces in size, so don’t be concerned if your can of peaches is little larger than 14.5 ounces. Any canned fruit I purchase is usually always in water with no added sugar, which is what I look for whenever I shop for canned fruit. Consequently, that’s what I used for this dish. It will be significantly sweeter if you use canned peaches that have been canned in juice or syrup rather than plain peaches. This recipe calls for one box of yellow cake mix, which is utilized in this recipe. I used a box of Betty Crocker Super Moist Yellow Cake Mix, but you may use any cake mix that you choose. You may also use other sorts of cake mixes, such as a package of white cake mix or even a spice cake mix
- However, this is not recommended. Butter– You will require a full cup of butter for this recipe (2 sticks). I used unsalted butter instead of salted because that is my preference. This recipe will work with stick margarine as well
- However, make sure to buy a margarine that is suitable for baking and comes in stick form, as the ones that come in tubs typically include a significant amount of water. Butter, on the other hand, is clearly the superior choice and will produce the greatest outcomes
Directions:
- Pick up a 5 quart or 6 quart slow cooker, or an extra-large 3.5 quart casserole slow cooker, and drop the can of peaches and liquid from the can into the bottom of the cooker
- Sprinkle the dry cake mix over the top of the peaches as evenly as possible. Melt the butter in a small saucepan, then pour the melted butter over the dry cake mix in an equal layer. You WILL have a few patches of dry cake mix on your cake. This is entirely OK
- Seal up the slow cooker with the cover and set it on HIGH for 2 hours. When the liquid from the peaches bubbles slightly around the borders of the cake and the cake section is not doughy, the peach dump cake is done. Nonetheless, the texture will not be that of a cake
- Rather, it will be more like a peach crisp/crumble that you spoon out of the slow cooker and into serving dishes. It is delicious eaten warm or chilled, and it goes especially well with a dollop of vanilla ice cream or some sweetened whipped cream on top.
Products Needed:
- Slow Cooker with 3.5 Quart Casserole CapacityOR5 Quart Slow CookerOR6 Quart Slow Cooker
- Can Opener
More slow cooker dump cake recipes!
- Slow Cooker Cherry Dump Cake
- Crock-Pot Apple Dump Cake
- Slow Cooker Pumpkin Dump Cake
- Crock-Pot Pineapple Dump Cake
- Crock-Pot Chocolate Cherry Cola Dump Cake + Video
- Crock-Pot Chocolate Cherry Cola Dump Cake
- C
This peach dump cake recipe, which is cooked in your slow cooker, requires only three ingredients and can be prepared in minutes! Add a scoop of vanilla ice cream or a dollop of whipped cream to individual portions to elevate this fruity treat to a new level of deliciousness!
| Rating | Votes:11841 Rating:3.85 You:Rate this recipe! |
| Servings | 6Servings |
| Prep Time | 15Minutes |
| Cook Time | 2Hours |
IngredientsServings:Servings
| Rating | Votes:11841 Rating:3.85 You:Rate this recipe! |
| Servings | 6Servings |
| Prep Time | 15Minutes |
| Cook Time | 2Hours |
Instructions
- Fill the bottom of a 5 to 6 quart slow cooker with canned peaches and their liquid, or a 3.5 quart casserole slow cooker with the peaches and juice. Distribute the dry cake mix equally on top of the peaches, being sure to cover all of them. In another attempt to ensure equitable distribution of the butter, pour the melted butter over the cake mix. Set the timer for 2 hours on HIGH
- Then remove the lid.
Information Regarding Dietary Supplements 619 calories, 35 grams of total fat, 22 grams of saturated fat, 1 gram of polyunsaturated fat, 8 grams of monounsaturated fat 84 mg cholesterol, 567 milligrams sodium, 117 milligrams potassium, 74 grams carbohydrates, 1 gram fiber, 41 grams sugar, 3 grams protein, 27 percent vitamin A, 2 percent vitamin C, 13 milligrams calcium, 8 milligrams iron Leaving a pleasant 4 or 5 star review for this dish would be greatly appreciated if you like it or found it beneficial.
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2:00 p.m. on March 26, 2020 MDT
Peach Cobbler Dump Cake
8 SERVINGS FROM THIS RECIPE 1Prepare the oven to 375 degrees Fahrenheit. 2Pour half of the cake mix into the bottom of a prepared 9×13-inch cake pan and spread evenly. 3Spread the peaches and liquid equally about the baking pan. Sprinkle the second half of the cake mix on top of the first half. 4Finally, using a cheese grater, grate cooled butter onto the top of the cake in a uniform layer. (I employ this technique in order to avoid the appearance of powdered crumbs on the top of the baked goods.) You might also top it with small slices of butter, sliced thinly.
- 6 Serve while still warm, topped with ice cream if desired.
- Here’s a delicious dessert dish to try that only requires a few cupboard goods!
- You can make an OUTSTANDING and delectable Peach Cobbler Dump Cake dessert with very little work by using a box of cake mix and canned peaches.
Peach Cobbler Dump Cake
It makes 8 servings of this delectable and simple peach cobbler dessert, which requires just three ingredients. 1Prepare the oven to 375 degrees Fahrenheit. 2Pour half of the cake mix into the bottom of a prepared 9×13-inch cake pan and spread evenly. 3Spread the peaches and liquid equally about the baking pan. Sprinkle the second half of the cake mix on top of the first half. 4 Finally, using a cheese grater, grate cooled butter onto the top of the cake in a uniform layer. (I employ this technique in order to avoid the appearance of powdered crumbs on the top of the baked goods.) You might also top it with small slices of butter, sliced thinly.
6Serve while still warm, topped with ice cream if desired.
What a deliciously delicious dessert that only requires THREE ingredients!
I mean, it’s finger-lickin’ delicious! Because it is so simple to build, I think it would be a great project for youngsters to participate in. Enjoy! Are you looking for more simple dessert ideas? Try some of these delectable treats:
- The following recipes are easy: Boston Cream Poke Cake
- Sopapilla Cream Cheese Squares
- Oatmeal Cookie Dough Energy Bites
- Homemade Thin Mints – No Bake Cookie
Slow cooker chocolate lava cake is a delicious dessert to make! Lina holds a Bachelor’s degree from Northern Arizona University and has ten years of writing and photography experience, with her work having appeared on Today.com, Martha Stewart Living, Country Living, Fox News, Buzzfeed, and HGTV, among other publications.
Peach Coffee Cake
Easy and simple to make, this peach coffee cake has a light, fluffy cake that is studded with luscious peaches and is topped with a buttery cinnamon streusel for an extra special touch. It’s a tasty breakfast that’s perfect for the summer or any time of year, really! It’s the fact that coffee cake is essentially dessert that is socially acceptable to consume for breakfast that makes it the greatest choice. And what about this peach flavor? If you like it, you’ll want it for every single meal of the day.
If you’re searching for a delicious summer brunch meal, you won’t go wrong with this one!
- It’s so simple to put together that it’s practically failsafe
- This dish keeps nicely in the fridge overnight, making it a fantastic alternative for a brunch that can be prepared in advance. Unlike fresh peaches, this cake may be made any time of year since it is made with peach pie filling rather than actual peaches
How to make your cake
Begin by preparing the crumbs for the topping.
- In a large mixing basin, combine the flour, sugar, cinnamon, and salt
- To blend, stir the ingredients together. Incorporate the butter into the flour mixture until it is well incorporated and forms clumps (as shown in the third photo above)
Then put it aside and get to work on the cake.
- After that, put it aside and begin working on the cake.
- Distribute the crumbs on top of the cake in a uniform layer. Bake for approximately 30 minutes.
And that’s the end of it! Breakfast, brunch, and dessert are all ready.
Recipe notes and tips
The cake asks for a small amount of nutmeg, although it is entirely optional to use it. If you don’t care for nutmeg, feel free to leave it out; nevertheless, it does offer a unique depth of flavor to the dish and complements the peaches well. I made a yellow cake with Betty Crocker Super Moist yellow cake mix and Duncan Hines peach pie filling for this recipe. To make it easier to work with, you may cut the peaches up a little before adding them to the cake mix. I simply slid a paring knife into the can of pie filling and kind of chopped them up so that I wouldn’t make a mess on my cutting board and you got more peaches in every piece.
When making this dish, I don’t bother with a pastry cutter or two forks.
How to store coffee cake
Coffee cake that has not been consumed can be preserved in the refrigerator for up to 3 or 4 days if properly covered. Make sure your cake has completely cooled before covering and refrigerating it, otherwise it will sweat and get mushy if not. Slices can also be stored in the freezer for up to 2 months if they are securely wrapped in plastic. Slices can be defrosted overnight in the refrigerator or just left out on the counter until they are soft enough to consume.
What kind of pie filling should I use?
The peach pie filling I used was Duncan Hines, but you can use whatever brand you prefer so long as the can is 21 ounces or less (a small bit more or less won’t make a difference—a tiny bit more or less won’t hurt).
Can I use white cake mix?
Yes, you can! To make white cake, you can use a white cake mix (or a spice cake mix, or whatever you choose). Your cake will just be a different shade of pink than my cake. Here are a couple more recipes you might like. Peach Dump Cake (also known as Peach Dump Cake) Apple Coffee Cake is a delicious treat. Cobbler with Peaches and Blueberries Swedish Almond Cake (Swedish Almond Cake) Is this coffee cake something you made? That’s fantastic! Please leave a remark and a rate for me below!
Also, upload a photo to Instagram. [email protected] so I can see what you’re saying! Peach coffee cake is a simple recipe that takes only a few minutes to prepare and turns out light and fluffy with peaches throughout. Course:Breakfast Cuisine:American 15 servings with a streusel topping
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons freshly powdered cinnamon
- 6 tablespoons unsalted butter, softened
Coffee cake is a sweet treat that goes well with coffee.
- 3 big eggs, 1/4 teaspoon grated nutmeg optional, 1/4 teaspoon salt
- 15.25-ounce box yellow cake mix
- 21-ounce can peach pie filling
Topping with streusel
- In a small mixing bowl, whisk together the flour, sugar, cinnamon, and salt until well combined. Mix in the butter with your hands (or two forks) until everything is well-combined. Remove from consideration
Coffee cake is a sweet treat that goes well with coffee.
- Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius). Prepare a 13-by-9-inch baking dish by spraying it with cooking spray and setting it aside
- In a large mixing bowl, whisk together the cake mix, pie filling, eggs, nutmeg (if using), and salt until well combined. Continue stirring with a rubber spatula until there are no longer any lumps of cake mix
- Pour the mixture into the baking dish and flatten the surface. Scatter the streusel evenly over the top, crumbling it up with your hand as you go. BAKE for 30–35 minutes, or until a cake tester inserted into the center of the cake comes out clean
- Cool completely. Allow to cool on a wire rack before slicing and serving
- Coffee cake that has not been consumed can be preserved in the refrigerator for up to 3 or 4 days if properly covered. Make sure your cake is totally cold before covering it and storing it in the refrigerator
- You can also store portions of it in the freezer for up to 2 months if they are firmly wrapped. I made this coffee cake with Betty Crocker Super Moist yellow cake mix and Duncan Hines peach pie filling
- If you wish, you can cut up the peaches a little before adding them to the coffee cake so that you get more pieces of peach in each slice of coffee cake. As a result, I just inserted a paring knife into the can of pie filling and sliced them that way, which saved me from making a mess on my cutting board
- The peaches are sweet and soft, making it a simple process.
Strawberry Pretzel Salad Dump Cake
This dump cake version of a midwestern potluck staple is absurdly simple to make and even more delicious. It’s crunchy and creamy, salty and sweet, and it’s a midwestern classic.
Ingredients
- Three and a half cups little pretzel twists
- Two cans of strawberry pie filling (each containing 21 ounces)
- One box Betty CrockerTM Super MoistTM white cake mix
- 1-1/2-cup melted butter
- 1-package (8-ounce) softened cream cheese
- 1-cup sugar
- 1-container (8-ounce) thawed frozen whipped topping
Steps
- 1Preheat the oven to 350 degrees Fahrenheit. Prepare a 13×9-inch baking pan by spraying the bottom and sides with cooking spray. 2In a food processor, pulse pretzels until coarsely chopped. Removing 1/2 cup of the pretzels and setting them aside. Then, using a food processor, coarsely smash the remaining pretzels (about 1 cup)
- 3Spread both cans of strawberry pie filling in the pan. Stir together the dry cake mix, melted butter, and finely crushed pretzels in a medium-sized mixing bowl until well blended. 4 Spread the cake mixture on top of the strawberry pie filling in the pan. Bake for 30 to 35 minutes, or until the pie filling bubbles and the cake mixture is softly brown in color. 5In a large mixing basin, beat the cream cheese and sugar with an electric mixer on medium speed for approximately 1 minute, or until smooth. Let cool fully on a cooling rack, about 2 hours. Fold in the whipped topping until everything is well-combined. Spread the mixture on top of the cake once it has been allowed to cool. Just before serving, sprinkle the chopped pretzels on top that were set aside.
Expert Tips
- Tip 1: Store leftovers in an airtight container in the refrigerator
- Tip 2: If preferred, substitute white cake mix with Betty CrockerTM Super MoistTM yellow cake mix.
Nutrition Information
340 calories, 14 grams of total fat, 3 grams of protein, 52 grams of total carbohydrate, and 33 grams of sugar
Nutrition Facts
Calories340 Calories from Fat: 120 calories 14g21 percent of total fat 9g43 percent of total fat is saturated fat. Trans Fat0g is an abbreviation for Trans Fat0g. Cholesterol levels were 30 mg/9 percent. Sodium (370mg/15%) 370mg/15% The amount of potassium in the body is 150mg4 percent. Carbohydrates in total (52g17 percent) Dietary Fiber2g7 percent of total calories Sugars33g Protein3g Vitamin A6 is composed of 6 percent of the total. Vitamin C at a quarter of a percent a quarter of a percent Calcium (eight percent) eight percent 6% of the total is iron.
Exchanges:
1 potato; 0 fruit; 2 1/2 other carbohydrate; 0 skim milk; 0 low-fat milk; 0 milk; 0 vegetable; 0 very lean meat; 0 lean meat; 0 high-fat meat; 2 1/2 fat; 2 1/2 sugar; 2 1/2 fat; 2 1/2 sugar; 2 1/2 fat; 2 1/2 fat; 2 1/2 fat; 2 1/2 fat; 2 1/2 fat; 2 1/2 fat
Carbohydrate Choice
The percentage daily values (%DV) are based on a 2,000 calorie diet. 3 1/2
More About This Recipe
- In fact, it’s no surprise that strawberry pretzel salad is the most popular summer picnic dish. A crunchy salty layer is combined with a sweet strawberry center and whipped topping to create a dish that is both delicious and memorable. It is said that the recipe was initially published in a cookbook titled The Joys of Jell-OTM, which makes sense given that the classic recipe asks for strawberry gelatin in the traditional recipe. It’s tough to improve on a classic dessert, but we’ve done just that with our dump cake, which combines everything we love about strawberry pretzel salad and transforms it into a rich cake that we’d prepare on a regular basis for potlucks, parties, and even weeknight dinners! Speaking of cake, it’s past time for you to learn how to make a cake from the ground up from scratch. Begin with this
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Easy Dump Cake from Scratch
When I was in high school, I was introduced to the notion of a dump cake for the first time. Due to the fact that it was quick and easy to prepare–not to mention that everyone enjoyed eating it–it rapidly became a family favorite.
Video: How to Make Dump Cake From Scratch
Dump cakes were traditionally made using canned pie filling, a box of dry cake mix, and melted butter, as was the case with my mother’s. The ingredients were poured into the pan in the following order: fruit first, cake mix second, melted butter third. There is no need to mix; simply stack and bake. The finished product looked like a cross between a cobbler and a streusel when it came out of the oven. Cindy Rahe is a woman that works in the fashion industry.
The Problem With Dump Cakes
As much as I adored dump cakes when I was younger, I have some reservations about them today. Most dump cakes are entirely too sugary and can be a bit of a one-note experience, aside from the cringeworthy name. Using canned pie filling and cake mix also means that your cake will include a lot of preservatives and who knows what else will be in it. Also, when you “dump” items into a pan, they don’t usually bake properly since they aren’t uniformly distributed. It’s critical to distribute the mixture in an equal layer, which is exactly what I’ve done in this example.
Cindy Rahe is a woman that works in the fashion industry.
How to Make a Dump Cake From Scratch
Dump cakes made from scratch are far superior!
- There will be no more sweet fruit filling! First and foremost, you are free to use whichever fruit you like, and you have complete control over the quantity of sugar you use. Make advantage of whatever fresh fruit is in season, frozen fruit, or a combination of the two. For today’s dish, I combined frozen berries with a few ripe peaches to create a refreshing dessert. In this case, I use either frozen or fresh fruit interchangeably! “Cake mix” made from scratch in minutes! Instead of using a boxed cake mix, I make a basic batter out of flour, baking powder, and salt (see recipe below). Sprinkle this over the fruit, top with liberal puddles of melted butter, and bake in the oven until the fruit is tender
What is the true beauty of this recipe?
It is simply as straightforward as the original. It is made using components that you probably already have on hand and can be built in minutes! Dump cakes are reminiscent of my childhood, however this version is far superior in flavor. There will be no more one-note dump cake!
Ways to Add Variety to Dump Cakes
- Make a change with the fruit! If the fruit is juicy enough, you can make a dump cake out of almost any fruit you have on hand. Apple, berries, and stone fruits—even pineapple—are some of my favorite fruits to eat, but peach and sour cherry are also good choices. Make a change with the topping! A dash of cinnamon or other spices can be used to spice up the topping to make it more interesting. In addition, some finely chopped nuts or shredded coconut might be used to provide some beautiful texture to the topping.
Cindy Rahe is a woman that works in the fashion industry.
How to Store Dump Cake
I keep this cake in the refrigerator, wrapped in plastic wrap or in a container with a tight-fitting lid. It will store for many days in an airtight container and reheats well. Warming it up with a dollop of Greek yogurt makes for a tasty breakfast option in the morning.
Cakes With Fruit Are Awesome, Right?!
- Pineapple Upside Down Cake, Plum Walnut Skillet Cake, Marmalade Pound Cake, Triple Apple Snack Cake, Cranberry Upside Down Cake are some of the desserts you may make.
If you’re using frozen fruit, you may use it straight from the freezer; there’s no need to defrost it beforehand.
- For the fruit, you’ll need: 3 pounds (1.36 kilograms) fresh or frozen fruit (such as berries, sliced peaches, sliced apples, sliced plums, and so on)
- 1/2 cup (100 grams) sugar, plus additional sugar to taste
- And a large mixing bowl. 1/2 cup cornstarch
- 1/8 teaspoon kosher salt
- 2 1/2 teaspoons water Sugar, 1 cup (200 grams), flour, 1 1/4 cups (175 grams), baking powder, 1/4 teaspoon kosher salt, 3/4 cup (170 grams) unsalted butter
- Vanilla ice cream, to be served
- Preheat the oven to 375 degrees Fahrenheit. Prepare the fruit as follows: In a 9×13 baking dish, combine the fruit, sugar, cornstarch, and salt, stirring to thoroughly coat the fruit with the sugar and cornstarch mixture. If you are using really sour fruits, you may need to add up to an additional 1/4 cup sugar. (It is acceptable to use frozen fruit
- It is not necessary to defrost the fruit prior to baking.) Spread the mixture into an equal layer on the baking sheet. Cindy Rahe
- Finish with the cake icing: Pour all of the ingredients for the cake layer into a large mixing bowl and whisk until well combined (about 5 minutes). Sprinkle the mixture over the top of the fruit in an equal layer. Drizzle the melted butter over the top in a uniform layer. Cindy Rahe is a woman that works in the fashion industry. Make the cake by baking it: Preheat the oven to 350°F and bake for 35 to 45 minutes, or until the fruit is bubbling in the center and the top is brown (frozen fruit might take an extra 10 minutes or so). If you find a few dry pockets of flour at the end of the cooking process, gently press them down into the fruit with a spoon to ensure they are cooked through as well. Serve while still warm, topped with vanilla ice cream. Leftover cake may be stored in an airtight container in the refrigerator for up to 3 days.