PEACH DUMP CAKE
A friend gave me this recipe and it has always been a pleaser. This is a very quick and easy dessert. It's a recipe friends and family ask me to make for gatherings.
Provided by Marie
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Time 45m
Yield 12
Number Of Ingredients 3
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.
Nutrition Facts : Calories 317.6 calories, Carbohydrate 41.5 g, Cholesterol 31.4 mg, Fat 16.5 g, Fiber 1.4 g, Protein 2.4 g, SaturatedFat 8 g, Sodium 367.5 mg, Sugar 25.6 g
CARAMEL PEACH DUMP CAKE RECIPE
Caramel Peach Dump Cake Recipe - Dump and Bake! This buttery moist cake gets topped with rich decadent caramel sauce and ripe tender peaches creating the best and easiest summer dessert.
Provided by Jocelyn Delk Adams
Categories Dessert
Time 1h10m
Number Of Ingredients 8
Steps:
- Preheat your oven to 350 degrees. Spray a 9 inch cast iron skillet with nonstick spray.
- Spread peaches evenly across the bottom of the prepared pan. Drizzle caramel over peaches then pour peach nectar over peaches.
- Next sprinkle cinnamon and nutmeg over peaches then drizzle vanilla over peaches.
- Cover peaches completely with yellow cake mix then drizzle melted butter on top.
- Bake for 50-60 minutes. Serve with vanilla ice cream and caramel sauce.
Nutrition Facts : Calories 469 kcal, Carbohydrate 76 g, Protein 3 g, Fat 17 g, SaturatedFat 10 g, Cholesterol 40 mg, Sodium 704 mg, Fiber 1 g, Sugar 32 g, ServingSize 1 serving
CARAMEL-PEACH DUMP CAKE
Put together our Caramel-Peach Dump Cake recipe for dessert this weekend! Use either fresh or frozen peaches in your Caramel-Peach Dump Cake.
Provided by My Food and Family
Categories Dairy
Time 45m
Yield 16 servings
Number Of Ingredients 8
Steps:
- Heat oven to 350ºF.
- Microwave 20 caramels and 1 cup milk in microwaveable bowl on HIGH 4-1/2 min.; stir until caramels are completely melted and mixture is well blended. Add eggs and 1 cup of the remaining milk; whisk until blended.
- Pour into 13x9-inch pan sprayed with cooking spray; top with peaches.
- Combine cake mix, butter and remaining milk; spread over peaches. Sprinkle with nuts.
- Bake 30 min. or until lightly browned.
- Microwave water and remaining caramels in microwaveable bowl 2 min.; stir until caramels are completely melted and sauce is smooth. Drizzle over cake; cool.
Nutrition Facts : Calories 310, Fat 14 g, SaturatedFat 6 g, TransFat 0.5 g, Cholesterol 55 mg, Sodium 340 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 6 g
CARAMEL PEACH UPSIDE-DOWN CAKE
Upside-down cakes are great for summer barbecues -- and the leftovers make for a fantastic breakfast. We loved this recipe when made with grits, but heard from viewers that their results were gritty. Not all grits are made equal! So we've clarified the recipe to call for white corn meal.
Provided by Food Network Kitchen
Categories dessert
Time 1h45m
Yield 8 servings
Number Of Ingredients 16
Steps:
- Position a rack in the middle of the oven and preheat to 350 degrees F. Butter a 9-inch cake pan, line bottom with parchment paper and brush the paper with butter.
- Caramel peaches: Combine the sugar, corn syrup, allspice and water in a medium saucepan. Stir over medium heat until the sugar dissolves. Increase the heat to high, and continue to cook, without stirring, until the mixture becomes an amber caramel, about 5 minutes. Pour the caramel into the prepared pan and set aside to cool.
- Halve and pit the peaches, but leave their skins on. Cut each half into 3 wedges. Arrange the wedges in concentric circles in the pan. Set aside while you make the cake batter.
- Cake: Whisk the all-purpose flour, white corn flour, baking powder, baking soda, and salt in a medium bowl.
- Slowly mix the butter and sugar in a large bowl with a hand-held electric mixer. Increase the speed to high, and continue beating until the butter is light and fluffy, about 5 minutes. Add the eggs 1 at time, waiting for each to be fully incorporated before adding the next.
- While mixing at a low speed, add the dry ingredients in 3 additions, alternating with the sour cream in 2 additions, beginning and ending with the flour. Increase the speed to medium and mix briefly to make a smooth batter. Pour the batter over the peaches and smooth over.
- Bake the cake until golden brown and a toothpick inserted in the center comes out clean, about 40 to 45 minutes. Cool the cake in the pan on a rack, about 20 minutes.
- Run a knife around the edge of the pan to release the cake. Carefully invert the cake onto a serving plate and remove the parchment paper. Serve warm or at room temperature with ice cream or whipped cream, if desired.
- Serving suggestions: Vanilla ice cream or whipped cream.
PEACH COBBLER DUMP CAKE II
If you love peaches, you will love this cake. My grandmother used to make it for Sunday dinner.
Provided by GERONEMO
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Time 1h5m
Yield 12
Number Of Ingredients 5
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.
Nutrition Facts : Calories 335.7 calories, Carbohydrate 53.8 g, Cholesterol 21.2 mg, Fat 12.7 g, Fiber 1.4 g, Protein 3.7 g, SaturatedFat 5.6 g, Sodium 392.5 mg, Sugar 38 g
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