Five Ingredient Peach Almond Dump Cake Recipes

EASY PEACH DUMP CAKE WITH 5 INGREDIENTS

Steps:

• Pre-heat oven to 350°F.
• Grease a 9"x13" pan.
• Dump the pie filling, spreading it evenly over the bottom of the pan.
• Dump the dry cake mix over the pie filling, making sure it's spread evenly all around the pan.
• Sprinkle the cinnamon evenly over the cake mix.
• Then sprinkle chopped pecans over the cinnamon.
• Thinly slice 2 sticks of butter over the entire top of the cake.
• Bake at 350°F for about 1 hour, or until the cake turns a golden brown and the fruit filling is bubbly all around the edges.
• Serve while warm or at room temperature. Pairs deliciously well with whipped cream or a scoop of vanilla ice cream.

FIVE-INGREDIENT PEACH-ALMOND DUMP CAKE

Steps:

• Heat oven to 350°F. Grease 13x9-inch (3-quart) baking dish with butter or cooking spray.
• Toss peaches and cinnamon together in baking dish. Sprinkle cake mix evenly over top of peaches. Drizzle with butter; sprinkle with almonds.
• Bake about 45 minutes or until top is golden and peach juices are bubbling. Cool 10 minutes before serving.

PEACH-ALMOND UPSIDE-DOWN CAKE

Steps:

• Preheat the oven to 350 degrees F. Lightly butter a 9-inch-round cake pan. Melt 1 tablespoon butter in a medium skillet over medium heat. Add 3/4 cup sugar and 1 tablespoon water and cook, stirring occasionally, until smooth and deep golden brown, 8 to 11 minutes. Pour the mixture into the prepared pan and tilt to coat the bottom. Arrange the peach wedges snugly in the bottom of the pan in a single layer, cutting to fit if needed.
• Combine the flour, almonds, baking powder and salt in a food processor and pulse until the almonds are finely ground.
• Beat the remaining 7 tablespoons butter and 3/4 cup sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 4 minutes. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla and almond extracts. Beat in the flour mixture in 3 batches, alternating with the milk and beginning and ending with the flour mixture; beat in each addition until just incorporated.
• Spread the batter evenly in the prepared pan and bake until golden and a toothpick inserted into the center comes out clean, about 45 minutes. Transfer to a rack and let cool 30 minutes. Invert onto a plate and let cool completely. Serve with ice cream.

PEACH ALMOND CAKE

Steps:

• Preheat oven to 350°F.
• In mixing bowl, blend flour, 3/4 cup sugar, baking powder, baking soda and salt.
• In another bowl, beat eggs, yogurt, melted butter, and almond extract until smooth.
• Stir into dry ingredients to make smooth, thick batter.
• Spoon batter into greased 9-inch springform pan or other round cake pan.
• Arrange peach slices on top in circular fashion.
• In small bowl, combine almond slices, 2 tablespoons sugar, and cinnamon.
• Sprinkle over peaches.
• Bake in preheated 350°F oven 45 to 50 minutes or until done.
• NOTE:. This recipe also works well using 1/2 sugar and 1/2 Splenda.

5 INGREDIENT DUMP CAKE

Steps:

• Preheat oven to 350 degrees.
• Dump pineapples with juice and cherry pie filling into a 9 x 13 inch pan and smooth out.
• Sprinkle cake mix evenly over fruit.
• Next, sprinkle pecans over all.
• Drizzle butter over the top.
• Bake for an hour.
• Serve in pan.

PEACH DUMP CAKE

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.