Creamy Peach Pecan Cobbler Cake Recipes

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PEACH-PECAN COBBLER



Peach-Pecan Cobbler image

Peach cobbler is easy and foolproof when you can use a cake mix to create this favorite.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h35m

Yield 15

Number Of Ingredients 8

1/2 cup butter or margarine
3 cans (15 oz each) sliced peaches in light syrup, drained, 3/4 cup syrup reserved
1 box Betty Crocker™ Super Moist™ yellow cake mix
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
2 eggs
1 cup chopped pecans
1 tablespoon sugar

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pan). In 13x9-inch pan, melt butter in oven. Place peach slices on paper towels to absorb liquid.
  • In large bowl, mix cake mix, cinnamon, nutmeg, eggs and 3/4 cup reserved peach syrup with spoon until well blended. Drop batter by spoonfuls over butter in pan; spread slightly without stirring. Arrange peach slices over batter.
  • Bake 25 minutes. Sprinkle evenly with pecans and sugar. Bake 13 to 18 minutes longer or until edges are deep golden brown and center springs back when touched lightly in center. Cool 30 minutes. Serve warm or cool.

Nutrition Facts : Calories 270, Carbohydrate 35 g, Cholesterol 45 mg, Fat 2 1/2, Fiber 2 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 21 g, TransFat 0 g

PEACH COBBLER ICE CREAM CAKE



Peach Cobbler Ice Cream Cake image

Provided by Food Network Kitchen

Categories     dessert

Time 1h40m

Yield 12 servings

Number Of Ingredients 12

1 1/2 cups granulated sugar
Juice of 1 lemon
4 peaches, peeled and cut into 3/4-inch pieces
1 sleeve graham crackers (9 whole crackers)
1/2 cup chopped pecans
4 tablespoons unsalted butter, melted
4 pints vanilla ice cream
Cooking spray
2 10-to-12-ounce pound cakes
1 1/2 cups cold heavy cream
3 tablespoons confectioners' sugar
2 teaspoons vanilla extract

Steps:

  • Stir 1 1/4 cups granulated sugar, the lemon juice and peaches in a large pot; let sit 15 minutes. Bring to a simmer over medium-high heat, then reduce the heat to low and cook until the peaches are tender, about 15 minutes. Remove 3/4 cup peaches with a slotted spoon and refrigerate for topping. Puree the remaining peaches and cooking liquid in a blender; transfer to a bowl and freeze until very thick, about 1 hour.
  • Meanwhile, preheat the oven to 350 degrees F and line a baking sheet with foil. Coarsely crush the graham crackers and toss with the remaining 1/4 cup granulated sugar, the pecans and butter on the prepared baking sheet; spread into a thin layer. Bake 7 minutes, then stir and continue baking until golden brown, 6 to 10 more minutes. Let cool and harden, then crumble and set aside.
  • Assemble the cake: Let 2 pints ice cream soften at room temperature until spreadable, about 10 minutes. Coat a 9-inch springform pan with cooking spray and line the bottom and sides with plastic wrap, leaving a 2-inch overhang. Spread the softened ice cream in the prepared pan, then top evenly with the peach puree. Freeze until the puree is firm, about 45 minutes.
  • Let the remaining 2 pints ice cream soften, 10 minutes, then spread over the peach puree. Sprinkle with 1 cup of the pecan mixture and press it into the ice cream. Cut the pound cakes lengthwise into 1 1/2-inch-thick slices; arrange the slices in a single layer on top of the ice cream, trimming as needed. Cover with plastic wrap and freeze until firm, at least 6 hours or overnight.
  • Beat the heavy cream, confectioners' sugar and vanilla in a bowl with a mixer on medium speed until soft peaks form. Uncover the cake, then invert onto a plate; remove the springform ring and the remaining plastic wrap. Cover the top and sides with the whipped cream. Top with the reserved peaches and remaining pecan mixture. Freeze until firm, about 1 hour.

PEACH COBBLER CAKE



Peach Cobbler Cake image

Delicious and easy cobbler that can be made with many types of fruit. Only uses a few ingredients, but great for company! Serve warm with vanilla ice cream.

Provided by NATTYNAT716

Categories     Desserts     Fruit Dessert Recipes     Peach Dessert Recipes

Time 50m

Yield 10

Number Of Ingredients 4

1 (18.25 ounce) package yellow cake mix, divided
1 (16 ounce) can sliced peaches in heavy syrup, drained in juice reserved
1 (10.5 ounce) can peaches in light syrup, drained and juice reserved
6 tablespoons cold butter, cut into pieces, or more to taste

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Spread 1/2 of the yellow cake mix into a 9x13-inch baking dish.
  • Cut peaches from the larger can into large chunks and layer on top of the cake mix. Sprinkle butter over peach layer. Cover butter layer with remaining cake mix. Pour the reserved juice from both cans over cake mix mixture. Set the peaches from smaller can aside for another use.
  • Bake in the preheated oven until cobbler is lightly browned, 35 to 40 minutes.

Nutrition Facts : Calories 333.5 calories, Carbohydrate 53.6 g, Cholesterol 19.4 mg, Fat 13 g, Fiber 1.5 g, Protein 2.7 g, SaturatedFat 5.3 g, Sodium 392.9 mg, Sugar 34.7 g

PEACH COBBLER COFFEE CAKE



Peach Cobbler Coffee Cake image

"Absolutely delicious," is how our Taste Testers described this comforting coffee cake that features peaches and a delectable frosting. Serve it warm for an extra-special treat. -Virginia M Krites, Cridersville, Ohio

Provided by Taste of Home

Time 1h35m

Yield 12 servings.

Number Of Ingredients 20

1 cup butter, softened
1 cup sugar
2 large eggs
3 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1-1/4 cups sour cream
1 can (21 ounces) peach pie filling
1 can (15-1/4 ounces) sliced peaches, drained
TOPPING:
1 cup packed brown sugar
1 cup all-purpose flour
1/2 cup quick-cooking oats
1/4 teaspoon ground cinnamon
1/2 cup cold butter, cubed
GLAZE:
1 cup confectioners' sugar
1 to 2 tablespoons 2% milk

Steps:

  • Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream. Beat just until combined., Pour half the batter into a greased 13x9-in. baking dish. Combine pie filling and peaches; spread over batter. Drop remaining batter by tablespoonfuls over filling. , For topping, combine brown sugar, flour, oats and cinnamon in a bowl. Cut in butter until mixture is crumbly. Sprinkle over batter. , Bake 70-75 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. In a small bowl, combine confectioners' sugar and enough milk to achieve desired consistency; drizzle over coffee cake.

Nutrition Facts : Calories 666 calories, Fat 28g fat (18g saturated fat), Cholesterol 112mg cholesterol, Sodium 437mg sodium, Carbohydrate 95g carbohydrate (59g sugars, Fiber 2g fiber), Protein 7g protein.

EASY PEACH 'BOX' COBBLER RECIPE BY TASTY



Easy Peach 'Box' Cobbler Recipe by Tasty image

Here's what you need: peach in heavy syrup, yellow cake mix, butter, vanilla ice cream

Provided by Hannah Williams

Categories     Desserts

Yield 12 servings

Number Of Ingredients 4

29 oz peach in heavy syrup, 1 can
1 box yellow cake mix
½ cup butter, thinly sliced
vanilla ice cream, optional

Steps:

  • Preheat oven to 375°F (190°C).
  • In a 9x18 inch (23x36 cm) glass baking dish, spread the peaches and syrup.
  • Evenly sprinkle the cake mix over the peaches, and pat down.
  • Lay the butter evenly over the cake mix.
  • Bake for 45 minutes.
  • Top with vanilla ice cream (optional).
  • Enjoy!

Nutrition Facts : Calories 217 calories, Carbohydrate 34 grams, Fat 8 grams, Fiber 1 gram, Protein 1 gram, Sugar 20 grams

PEACH COBBLER UPSIDE-DOWN POUND CAKE



Peach Cobbler Upside-Down Pound Cake image

I wanted a pound cake and the taste of my peach cobbler so this is what I came up with...

Provided by Ericia

Categories     Desserts     Fruit Dessert Recipes     Peach Dessert Recipes

Time 2h55m

Yield 14

Number Of Ingredients 25

3 large fresh peaches - peeled, pitted, and sliced
½ cup water
½ cup white sugar
½ cup brown sugar
4 tablespoons salted butter
2 tablespoons vodka
2 teaspoons ground cinnamon
1 teaspoon vanilla extract
1 teaspoon almond extract
1 teaspoon ground nutmeg
¾ cup brown sugar
¾ cup salted butter, softened
3 large fresh peaches - peeled, pitted, and sliced
1 teaspoon ground cinnamon
6 large eggs
1 cup salted butter, softened
¾ cup buttermilk
½ cup sour cream
½ cup butter-flavored shortening
2 teaspoons almond extract
1 teaspoon vanilla extract
3 cups all-purpose flour
3 cups white sugar
2 teaspoons ground cinnamon
1 teaspoon baking powder

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®).
  • Combine peaches, water, white sugar, brown sugar, butter, vodka, cinnamon, vanilla extract, almond extract, and nutmeg in a saucepan over medium heat. Cook down until filling has a cobbler-like texture, about 25 minutes.
  • Mix brown sugar and butter for topping together in a bowl and spread evenly in the prepared cake pan. Combine sliced peaches and cinnamon and arrange neatly on top of brown sugar and butter mixture.
  • Combine eggs, butter, buttermilk, sour cream, shortening, almond extract, and vanilla extract in a bowl and mix very well.
  • Combine flour, sugar, cinnamon, and baking powder in another bowl. Mix into wet ingredients until combined. Pour 1/2 of the batter into the prepared cake pan. Pour filling on top; pour remaining cake batter on top.
  • Bake in the preheated oven for 45 minutes. Reduce oven temperature to 325 degrees F (165 degrees C). Continue baking until a toothpick inserted into the center comes out clean, about 1 hour and 15 minutes. Invert onto a cake plate and let cool.

Nutrition Facts : Calories 746.1 calories, Carbohydrate 95.3 g, Cholesterol 153.6 mg, Fat 38.3 g, Fiber 1.2 g, Protein 6.5 g, SaturatedFat 20.5 g, Sodium 278.5 mg, Sugar 73.6 g

PEACH COBBLER CAKE RECIPE BY TASTY



Peach Cobbler Cake Recipe by Tasty image

Here's what you need: cinnamon roll, peaches, corn starch, cinnamon, vanilla ice cream, mint leaf

Provided by Hitomi Aihara

Categories     Desserts

Yield 4 servings

Number Of Ingredients 6

1 can cinnamon roll
3 peaches
1 ½ teaspoons corn starch
1 teaspoon cinnamon
vanilla ice cream, to taste
mint leaf, to taste

Steps:

  • Preheat oven to 350°F (175°C).
  • Separate cinnamon rolls and cut into 1 inch (2 cm) pieces. Place the cinnamon roll pieces into a medium bowl and set aside.
  • Cut each peach into 8-12 wedges. Place in a medium bowl and add cornstarch and cinnamon and mix to coat each peach.
  • In a baking dish place half of the cinnamon rolls down on the bottom. Then add half of the peaches on top. Repeat and add the rest of the ingredients.
  • Drizzle the icing packet from the cinnamon roll tube over the cobbler.
  • Bake for 30 minutes.
  • Serve warm with a scoop of vanilla ice cream and a mint leaf (optional).
  • Enjoy!

Nutrition Facts : Calories 306 calories, Carbohydrate 61 grams, Fat 6 grams, Fiber 4 grams, Protein 5 grams, Sugar 35 grams

CREAMY PEACH COBBLER



Creamy Peach Cobbler image

Really creamy with the addition of the evaporated milk. Definitely not a diet dessert, but well worth the calories. Hey, there is fruit in it.

Provided by mandabears

Categories     Dessert

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 4

2 (16 ounce) cans sliced peaches
1 (5 ounce) can evaporated milk
1 (18 1/4 ounce) box yellow cake mix
1/2 cup butter or 1/2 cup margarine

Steps:

  • Preheat oven to 325 degrees, 300 degrees for glass pan.
  • Pour peaches and juice in 13x9 pan.
  • Pour milk over peaches.
  • Sprinkle cake mix evenly over milk and peaches.
  • Slice butter or margaine into thin slices and put on top.
  • Bake for 1 hour until golden brown and bubbling.
  • Serve warm or cold with vanilla ice cream or frozen vanilla yogurt.

EASY PEACH COBBLER WITH CANNED PEACHES



Easy Peach Cobbler with Canned Peaches image

Simply delicious and easy Southern peach cobbler. Serve with vanilla ice cream or whipped topping and drizzle with caramel topping.

Provided by cardiacrn1

Categories     Peach Cobbler

Time 55m

Yield 16

Number Of Ingredients 5

2 (29 ounce) cans sliced peaches in juice
2 cups all-purpose flour
1 cup sugar
¾ cup unsalted butter, softened
1 cup chopped pecans

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Pour peaches and juice into a 9x13-inch baking dish.
  • Combine flour, sugar, and butter in a bowl; mix and knead with hands until crumbly. Sprinkle over the peaches, then scatter pecans over top.
  • Bake in the preheated oven until topping is golden brown and peaches are bubbly, 45 minutes to 1 hour.

Nutrition Facts : Calories 273.3 calories, Carbohydrate 37.1 g, Cholesterol 22.9 mg, Fat 13.7 g, Fiber 2.4 g, Protein 3 g, SaturatedFat 5.9 g, Sodium 5.5 mg, Sugar 23.2 g

PEACH COBBLER ICE CREAM CAKE



Peach Cobbler Ice Cream Cake image

Make and share this Peach Cobbler Ice Cream Cake recipe from Food.com.

Provided by Jonathan Melendez

Categories     Ice Cream

Time 13h50m

Yield 12 serving(s)

Number Of Ingredients 37

1/2 cup unsalted butter, softened
1 1/2 cups granulated sugar
3 large eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/8 teaspoon baking soda
1/4 teaspoon salt
1/4 cup sour cream
1 cup chopped fresh peach, peeled and chopped
2 (18 ounce) jars store-bought peach preserves
1 cup chopped fresh peach, peeled and chopped
1 tablespoon Bourbon (optional)
3 cups all-purpose flour
2 tablespoons baking soda
1 pinch salt
3/4 cup cold unsalted butter, diced
1 3/4 cups buttermilk
2 tablespoons unsalted butter, melted and cooled
2 tablespoons granulated sugar, for topping
1 (1 1/2 quart) container vanilla ice cream
1 cup chopped fresh peach, peeled and chopped
1/4 cup store-bought peach preserves
3 (14 ounce) containers peach sorbet
1/2 cup granulated sugar
2 tablespoons water
1/4 cup heavy cream
2 teaspoons Bourbon
1 vanilla bean, seeded
1/4 teaspoon salt
2 cups unsalted butter, softened
7 cups powdered sugar
1 tablespoon milk
2 teaspoons vanilla extract
1/4 teaspoon salt
orange food coloring
2 fresh medium peaches, cut in half
2 teaspoons canola oil

Steps:

  • Preheat oven to 350 degrees F. Grease and flour two 9-inch cake rounds and set aside.
  • To Make the Pound Cake:.
  • Cream together the butter and sugar until light and fluffy, about 5 minutes. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  • In a separate bowl, whisk or sift together the flour baking soda and salt. Add to the butter mixture and stir until just combined. Stir in the sour cream. Divide the batter evenly among the prepared cake pans and gave them a few taps on the counter to dislodge any air bubbles. Bake until golden brown and a toothpick inserted in the middle comes out clean, about 18 to 22 minutes. Remove from the oven and let cool completely.
  • To Make the Peach Jam Layer:.
  • In a large bowl, stir together the preserves, peaches, and bourbon if using. Cover with plastic wrap and store in the fridge until ready to use.
  • To Make the Cobbler Biscuit Pieces:.
  • In a large bowl, combine the flour, baking soda, and salt. Add in the cold butter and work with your hands or a pastry blender until the butter resembles coarse crumbs. Gently stir in the buttermilk with a wooden spoon until the mixture comes together. Using a small ice cream scoop, scoop out the batter onto two baking sheets lined with parchment paper. Brush with melted butter on top and sprinkle with granulated sugar. Bake until golden brown, about 12 to 15 minutes. Remove from the oven and let cool completely.
  • To Assemble the Peach Ice Cream Layers:.
  • Allow the vanilla ice cream to soften a bit. Then transfer to a large bowl. Fold in the peaches and preserves gently, until streaked throughout the vanilla ice cream. Pour into a 9-inch round cake pan that has been lined with plastic wrap. Press the peach ice cream down into a smooth even layer. Cover with plastic wrap and freeze until firm, about 4 hours. Pour the softened peach sorbet into a 9-inch round cake pan that has been lined with plastic wrap. Press down into a smooth even layer. Cover with plastic wrap and freeze until firm, about 4 hours.
  • To Make the Caramel:.
  • Place the sugar and water in a medium saucepan, set over medium-high heat. Gently swirl the pan constantly, without actually stirring the mixture, and cook until it becomes a dark amber color. Remove the saucepan from the heat and slowly whisk in the heavy cream. It'll bubble up and get thick, but keep stirring until smooth. Whisk in the bourbon vanilla bean seeds and salt. Pour into a jar and allow to cool down to room temperature. Once cool, store in the fridge until ready to use.
  • To Assemble the Cake:.
  • Line the sides of a 9-inch springform pan with parchment paper, to create high sides. Trim the top of the cooled pound cake layers to even them out. Place one layer of pound cake, upside down, into the spring-form pan. Pour half of the peach jam over the cake layer and spread out evenly. Freeze until firm, about 1 hour. Crumble a few of the biscuits and sprinkle them evenly over the jam layer. Carefully remove the peach ice cream from the cake pan and remove the plastic wrap. Place into the spring form pan on top of the cobbler layer. Then place the second pound cake layer inches Pour the remaining peach jam over the cake and spread out evenly. Chill in the fridge until firm, about 1 hour. Top with more crumbled cobbler biscuits and then finally the peach sorbet layer. Freeze once more until firm, about 3 hours.
  • To Make the Butter Cream:.
  • Beat the butter until light and fluffy about 5 minutes. Add in the powdered sugar, a cup at a time, beating well after each addition. Add in the milk, vanilla extract and salt. Beat on high until creamy and smooth. Divide the buttercream into 3 separate bowls. Dye one a dark orange. One a lighter orange and then leave one white. Transfer each to disposable piping bags.
  • Remove the cake from the freezer and then carefully remove it from the springform pan, discarding the parchment paper from the sides. Starting from the bottom of the cake, pipe out two rows of dark orange buttercream all around the cake. Then pipe out two rows of the lighter orange buttercream around the cake, and then pipe out 2 rows of white buttercream around the sides and top of the cake. Pipe out light orange buttercream on the top center of the cake.
  • Using an offset spatula or a bench scraper, smooth out the buttercream on the sides and bottom. Coat the bottom of the cake with crumbled cobbler biscuits. Return to the freezer while you prepare the topping.
  • To Grill the Peaches:.
  • Place a stovetop grill pan over medium-high heat, once hot, grease with canola oil and place the peach halves on top, cut side down. Cook for about 1 to 2 minutes or until grill marks form. Transfer to a cutting board and let cool down completely. Slice them in half, leaving two intact.
  • To Decorate the Top of the Cake:.
  • Drizzle the edges of the cake with the caramel sauce so that it drips down the sides. Then arrange the grilled peaches on top along with some crumbled cobbler biscuit pieces. Cut and serve immediately or place in freezer until ready to serve.

Nutrition Facts : Calories 1527.3, Fat 64.8, SaturatedFat 39.7, Cholesterol 223.7, Sodium 951.4, Carbohydrate 228.6, Fiber 3.7, Sugar 170.2, Protein 11.6

PEACH COBBLER DUMP CAKE



Peach Cobbler Dump Cake image

This is one of the best peach dump cake recipes in the world. It's sweet, tender cake with a beautifully crisp cobbler topping. Add a scoop of vanilla ice cream on the side, and dessert's golden. -Keri Sparks, Little Elm, Texas

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 15 servings.

Number Of Ingredients 6

2 cans (15 ounces each) sliced peaches in extra-light syrup
2 tablespoons brown sugar
1 teaspoon ground cinnamon
1 package yellow cake mix (regular size)
3/4 cup sliced almonds
1/2 cup cold butter

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.

Nutrition Facts : Calories 234 calories, Fat 11g fat (5g saturated fat), Cholesterol 16mg cholesterol, Sodium 242mg sodium, Carbohydrate 34g carbohydrate (22g sugars, Fiber 1g fiber), Protein 2g protein.

PEACH COBBLER COFFEE CAKE



Peach Cobbler Coffee Cake image

If you're looking for a fun way to use up a few ripe, summer peaches and you happen to enjoy having cake for breakfast, this recipe is for you. Fresh peach slices are simmered on the stovetop with brown sugar and cinnamon to form a gooey peach cobbler-inspired filling that you'll layer into rich sour cream coffee cake batter. The cake is then capped with an iconic cinnamon-sugar pecan crumble topping before baking into a coffee cake that's too good not to share. And you'll have plenty to go around, as this decadently dense, moist 9x13-inch coffee cake is perfect for a crowd.

Provided by Darcy Lenz

Categories     Coffee Cake

Time 2h30m

Yield 20

Number Of Ingredients 20

1 cup all-purpose flour
1 cup finely chopped pecans
½ cup white sugar
½ cup brown sugar
2 teaspoons ground cinnamon
¼ teaspoon salt
½ cup unsalted butter, cut into pieces and softened
4 medium (blank)s peaches, peeled and thinly sliced
1 cup brown sugar, divided
1 tablespoon cornstarch
1 teaspoon ground cinnamon
1 ¾ cups white sugar
¾ cup unsalted butter, softened
1 tablespoon vanilla extract
1 teaspoon salt
3 large eggs, at room temperature
4 cups all-purpose flour
2 ½ teaspoons baking powder
1 ¼ cups buttermilk
¾ cup sour cream

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Lightly grease and line a 9x13-inch baking pan with parchment paper. (Allow 1 inch or so of parchment to hang over the sides of the pan if you wish to remove your cake from the pan to slice and serve.)
  • Prepare the topping: Whisk together flour, pecans, white and brown sugars, cinnamon, and salt in a medium bowl. Add butter pieces and use a fork to work them into the dry mixture, stirring and cutting until combined. Refrigerate topping mixture until needed.
  • Prepare the peach filling: Combine peach slices, 1/2 cup brown sugar, cornstarch, and cinnamon in a medium saucepan; gently toss to combine and coat. Place the pan over medium heat; cook, stirring occasionally, until the sugar dissolves and mixture becomes thick and syrupy, 6 to 8 minutes. Remove from heat and set aside to cool.
  • Prepare the cake: Beat together sugar, butter, vanilla, and salt in the bowl of a stand mixer fitted with a paddle attachment until combined and fluffy, 4 to 5 minutes. Mix in eggs, 1 at a time, beating well after each addition.
  • Combine flour and baking powder in a separate bowl. Whisk together buttermilk and sour cream in another separate bowl.
  • Add the flour mixture to the butter mixture in 3 additions, alternating with the sour cream mixture, beating at a low speed to combine.
  • Pour about 2/3 of the batter into the prepared pan. Sprinkle the remaining 1/2 cup of brown sugar from the filling over the batter; use a silicone spatula to gently smooth into an even layer. Spoon the peach filling evenly over the brown sugar; again, use a silicone spatula to gently smooth into an even layer. Spread the remaining batter over the peach filling. Sprinkle the topping mixture evenly over the cake.
  • Bake cake in the preheated oven until golden brown at the edges and cooked through, 70 to 80 minutes, rotating the pan halfway through baking. (Cover the pan with aluminum foil after the first hour of baking if the topping looks dark enough.) Transfer the pan to a wire rack to cool for at least 30 to 40 minutes before slicing.

Nutrition Facts : Calories 444.2 calories, Carbohydrate 64.8 g, Cholesterol 62.8 mg, Fat 18.8 g, Fiber 1.6 g, Protein 5.7 g, SaturatedFat 9.1 g, Sodium 244.6 mg, Sugar 39.1 g

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Bake in preheated oven until a wooden pick inserted in center comes out clean, 18 to 20 minutes. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks, about 1 hour. Step 5. Gently stir together …
From southernliving.com


FRESH SOUTHERN PEACH COBBLER RECIPE | VINTAGE COOKING
fresh-southern-peach-cobbler-recipe-vintage-cooking image
Preheat oven to 350 degrees. In a medium mixing bowl combine the fresh peaches and ¾ cup granulated sugar. Set aside and let stand while mixing the batter..
From vintagecooking.com


PEACH COBBLER POUND CAKE - YUMMLY RECIPES
2022-04-11 On the first Saturday morning of the festival, a man by the name of Rich Bennett and his volunteers come together to make “The World’s Largest Peach Cobbler”. With 75 gallons of fresh Georgia Peaches, 150 pounds of self-rising flour, 150 pounds of sugar, 32 gallons of milk and 90 pounds of butter, this cobbler is a colossal undertaking.
From ymmlyrecipes.com


EASY PECAN PIE COBBLER WITH A CAKE MIX - PRACTICALLY HOMEMADE
2021-10-05 Pecan Pie Filling. In a large bowl whisk together eggs, brown sugar, corn syrup, honey, salt, melted butter and vanilla extract. Whisk until all of the ingredients are completely incorporated. Sprinkle chopped pecans in the bottom of the prepared 9x13 pan. Top pecans with the filling mixture and set aside.
From practicallyhomemade.com


PEACH COBBLER CHEESECAKE - SPACESHIPS AND LASER BEAMS
2022-05-06 STEP TWO: Remove the cooked cheesecake from the oven once more. Top with another layer of the peaches and then mound the cobbler topping over the top of the peaches. STEP THREE: Bake for a final 15 minutes until the topping turns golden brown. STEP FOUR: Turn off the oven, cracking the oven door for 60 minutes.
From spaceshipsandlaserbeams.com


PEACH COBBLER WITH CAKE MIX AND CREAM CHEESE - DEVONA PONCE
2022-06-21 Jun 14 20214 cups fresh blueberries 1 18-ounce box vanilla yellow or white cake mix 1 cup pecan pieces 1 cup unsalted butter melted Steps to Make It Gather the ingredients. 1 26-ounce can sliced peaches drained reserve 3 tablespoons of the syrup. Then add int he eggs and vanilla and mix again until smooth. Next add the eggs to the bowl one at a time mixing …
From devonaponce.blogspot.com


LAYERED PEACH COBBLER CAKE - STEPHANIE'S SWEET TREATS
2021-06-28 First, you need three 8 inch cake pans. This cake will also make 4 layer 6 inch cakes. Or 2 layer 9 inch cakes. STEP 1: Blend the peaches in a small bowl. The peaches should resemble a salsa with bigger and small pieces of peach. If your peaches were hard like mine were, cook on the stove to release the juices.
From stephaniessweets.com


THE ULTIMATE CREAM CHEESE PEACH COBBLER RECIPE - TWELVE ON MAIN
Spray your pan with nonstick spray. reserve 1 1/2 cup of the cake mixture. Set it aside for later. Take the remaining and press it into the bottom of your 9 by 13 sheet pan. Bake in the oven for 10 minutes. While the base is cooking, mix your cream cheese, egg, vanilla and sugar with a hand mixer or KitchenAid.
From twelveonmain.com


PEACH DUMP CAKE (EASY 4-INGREDIENT PEACH COBBLER ... - BAKE IT …
2021-10-18 Preheat your oven to 350°F (175°C) and drain ½ cup of juice or syrup from 2 29-ounce cans of peaches to spread over the cake mix. If you’re using peach pie filling, you’ll want to increase the amount of butter to 1 ½ sticks to accommodate the lack of juice. Add Peaches.
From bakeitwithlove.com


PEACH COBBLER RECIPE WITH CAKE-LIKE TOPPING - THE SPRUCE EATS
2022-04-24 Heat the oven to 375 F. Combine the sliced peaches with the 1/3 cup sugar, 2 tablespoons flour, flavorings, cinnamon, and water and blend together. Pour the filling into the prepared baking dish. Dot the filling with the 1 tablespoon of butter, cut into pieces. Combine the topping ingredients and stir until they are well blended.
From thespruceeats.com


FRESH PEACH COBBLER WITH BOURBON SAUCE - HOSTESS AT HEART
2022-06-26 Peel, pit, and dice the peaches. Step Three. Mix the filling ingredients in a prepared pan. Step Four. Cut the butter into the biscuit mix and brown sugar until crumbly and spread it over the peach mixture. Step Five. While the fresh peach cobbler bakes, make the bourbon sauce on the stovetop.
From hostessatheart.com


CREAMY PEACH COBBLER - EAGLE BRAND
Spread evenly in prepared pan. Bake 15 minutes. . MIX 1 cup flour, sugar, baking powder and shortening in large bowl with a fork until crumbs form. Stir in milk. Place teaspoonfuls of dough over hot peaches, covering top surface. Sprinkle with cinnamon-sugar mixture. .
From eaglebrand.com


PEACH COBBLER POUND CAKE – GRANDMA'S RECIPE
2021-12-29 In a large bowl, cream butter and sugar at medium speed until fluffy. Add egg yolks one at a time, beating well. Add in peach schnapps and vanilla extract. Step 7. Gradually add the dry ingredients to the wet, but do this gently but mix well. Fold in buttermilk and eggs whites. Step 8. Pour half of the batter into the prepared pan. Then layer ...
From tastyrecipesfood.com


PEACH COBBLER CREAM CHEESE POUND CAKE - WHIP IT LIKE BUTTER
Preheat your oven to 325 degrees F. Using a hand or stand mixer cream the butter and sugar together until combined. Add the cream cheese and mix until combined. Next, add the eggs to the bowl one at a time, mixing well after each addition before adding the next egg. Add the vanilla extract and mix.
From whipitlikebutter.com


RECIPE FOR AN EASY PEACH COBBLER | MADE IT. ATE IT. LOVED IT.
2021-06-20 Instructions. 1. Preheat the oven to 375 degrees. Spray 9×13 baking dish with nonstick cooking spray. 2. In a large saucepan add peaches, butter, granulated sugar, brown sugar, and cinnamon. Simmer over medium heat for 5 minutes. 3. Lower temperature to low heat.
From madeitateitlovedit.com


PEACH COBBLER RECIPES MADE WITH FRESH PEACHES | ALLRECIPES
2022-04-05 Old-Fashioned Peach Cobbler. This biscuit-topped peach cobbler can be made in a casserole dish or in individual ramekins, as shown. Allrecipes Allstar Rebekah Rose Hills says, "Loved this one! Added a bit of flour to the fruit mixture to be sure it wasn't too wet and about a cup of blueberries to 6 peaches.
From allrecipes.com


PEACH COBBLER POUND CAKE RECIPE | SOUTHERN LIVING
Advertisement. Step 2. Prepare the Cake: Preheat oven to 350°F. Beat together sugar and butter in the bowl of a stand mixer fitted with a paddle attachment on medium until light and creamy, 4 to 6 minutes. With mixer on medium, add eggs, 1 at a time, beating just until incorporated after each addition. Step 3.
From southernliving.com


CREAMY PEACH PECAN COBBLER CAKE | RECIPE | PECAN COBBLER, PEACH ...
May 12, 2014 - My Aunt makes this delicious dessert all of the time with the peaches she cans every summer...it's one of my all time favorites...I add a few extras to make it my own, and how
From pinterest.co.uk


BEST PEACH COBBLER POUND CAKE (SOFT CAKE - DWELL BY MICHELLE
2021-09-16 Preheat the oven to 350°F. Spray a 10 cup bundt pan with nonstick cooking spray or melted butter.; Using an electric stand mixer, add in the butter and beat it until it’s creamy.; Add sugar and beat for 7-8 more minutes, until the mixture is light and fluffy. Add in the eggs and beat on low until just combined.
From dwellbymichelle.com


BEST EVER PEACH DUMP COBBLER CAKE RECIPE - COPYKAT RECIPES
2022-06-12 Instructions. Preheat oven to 350 degrees. Place two cans of peach pie filling in the bottom of a 9 x 13-inch baking dish. Sprinkle 1 box of dry cake mix over the pie filling. Gently pat the dry cake mix over the peaches. Melt 4 ounces of butter and evenly pour the melted butter over the cake mix.
From copykat.com


PEACH PECAN POUND CAKE - THE SOUTHERN LADY COOKS
2020-06-28 2 1/2-3 cups of diced fresh peaches. 1/2 cup of chopped pecans. Confectioners sugar. Preheat oven to 350. Grease and flour a 10 inch bundt pan. In a mixing bowl cream butter and sugar until fluffy. Add eggs one at a time and mix well. Continue mixing while adding flour, baking soda, cinnamon, vanilla extract and sour cream.
From thesouthernladycooks.com


EASY PEACH COBBLER (4 INGREDIENTS!) - MY BAKING ADDICTION
2020-08-01 Instructions. Preheat oven to 350 degrees F. Spray a 9x13-inch baking dish with nonstick cooking spray. Empty two cans of peaches with the syrup into the pan along with one can of peaches with the syrup drained. Sprinkle the peaches with cinnamon. Sprinkles the dry cake mix directly onto the peaches.
From mybakingaddiction.com


PEACH COBBLER POUND CAKE - SHE'S NOT COOKIN'
2021-08-08 Preheat oven to 350°F. Grease a 9x4-inch loaf pan. In a large mixing bowl, combine all-purpose flour, baking powder, baking soda, sugar and orange zest. Stir well to combine. Peel and chop peaches into bite-sized pieces. I like to peel them with a paring knife.
From shesnotcookin.com


PEACH COBBLER POUND CAKE - BAKECELLENCE
2022-04-15 Step 1: Preheat the oven to 325 F. Take a bowl and mix brown sugar, melted butter and cinnamon powder. Layer the Bundt pan with peaches and sprinkle half of the crumble mixture over the peaches and set aside. Step 2: Take a bowl and …
From bakecellence.com


OLD FASHIONED PEACH COBBLER (PEACHES & CREAM COBBLER)
Peel and slice the peaches. Combine cream cheese, sugar, lemon zest, salt, and heavy cream to make the cream cheese goodness. Dump the cake batter into the pan with the melted butter. Spread the peaches over the batter. Drizzle the cream cheese layer over the peaches.
From pastrychefonline.com


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