Peach Cobbler Cake W Butter Rum Glaze Recipes

PEACH COBBLER CAKE (+VIDEO)

Steps:

• Preheat oven to 350F degrees. Spray 9 x 13-inch baking dish with nonstick cooking spray.
• The first thing you need to do is measure out 2 cups of the cake mix. Put aside the leftover cake mix. You'll use that later for the crumble topping.
• In a mixing bowl combine the 2 cups of cake mix, along with the flour and yeast. Stir until combined.
• Then pour in warm water and stir well.
• Next add eggs and stir. Batter will be pretty lumpy.
• Spread the mixture into your prepared baking dish. This will take you a minute to do as it is kinda stretchy because of the yeast.
• Then spread both cans of pie filling on top of cake batter. Try to spread it out as evenly as possible.
• In a bowl, combine the rest of the cake mix (that you set aside earlier) with the butter.
• You can use a pastry cutter to combine it together or a fork or even your hands. It should be clumpy.
• Sprinkle this topping mixture over the pie filling.
• Then bake at 350F degrees for about 45-55 minutes. Topping should appear light golden brown.
• Allow the cake to cool for about 10 or 15 minutes. In a bowl, combine powdered sugar and milk.
• Start with a smaller amount of milk and then add more until it gets to the desired consistency.
• Drizzle icing all over the top of cake. Slice up and serve.

PEACH COBBLER CAKE

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.

PEACH COBBLER CAKE

Steps:

• Preheat oven to 350°F. Coat 3 (9-inch) round cake pans with baking spray. Beat butter with a stand mixer fitted with paddle attachment on medium speed until creamy, 2 to 3 minutes, stopping to scrape down sides as needed. With mixer running on medium speed, gradually add 2 cups of the granulated sugar, beating until light and fluffy, 3 to 5 minutes, stopping to scrape down sides of bowl as needed. Add egg yolks, 1 at a time, beating until just combined after each addition.
• Whisk together flour, baking powder, and salt in a medium bowl. With mixer running on low speed and beating until just combined after each addition, add flour mixture to butter mixture, alternately with milk, beginning and ending with flour mixture. Beat in 2 teaspoons of the vanilla.
• Beat egg whites with an electric mixer on high speed until stiff peaks form, about 3 minutes. Working in batches, fold egg whites into batter until just combined. Spoon batter into prepared pans; spread in an even layer.
• 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.
• Gently stir together peaches and remaining 1/2 cup granulated sugar in a large bowl. Let stand, gently stirring occasionally, 30 minutes. Reserve 1/2 cup drained peaches for garnish.
• Whisk together mascarpone cheese, powdered sugar, and remaining 2 teaspoons vanilla in a large bowl. Beat heavy cream with a stand mixer fitted with whisk attachment on medium-high speed until stiff peaks form, about 3 minutes. Gently fold into mascarpone mixture.
• Trim 1/8-inch off top of each cake layer. (This helps layers to soak up peach juices.) Place 1 cake layer, cut side up, on a serving plate, and top with one-third of remaining peach slices and juice in even layer. Carefully spread one-third of whipped cream mixture over peaches. Repeat layers twice. Top with reserved 1/2 cup peach slices. Serve immediately or cover and chill up to 24 hours.

PEACH COBBLER DUMP CAKE

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.

PEACH COBBLER DUMP CAKE RECIPE

Steps:

• Preheat oven to 375 degrees F.
• Empty peaches into the bottom of a 9 x 13 inch baking pan.
• Cover with the dry cake mix and press down firmly.
• Cut butter into small pieces and place on top of cake mix.
• Sprinkle top with cinnamon.
• Bake for 45 minutes.
• Serve with vanilla ice cream, if desired.

PEACH COBBLER CAKE RECIPE BY TASTY

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!

PEACH COBBLER DUMP CAKE

Steps:

• Preheat oven to 375ºF.
• Empty peaches into the bottom of a 13 x 9- inch pan.
• Cover with the dry cake mix and press down firmly.
• Cut butter or margarine into small pieces and place on top of cake mix.
• Sprinkle top with cinnamon.
• Bake for 45 minutes.

FRESH PEACH COBBLER, THE ABSOLUTELY BEST EVER

Steps:

• Preheat oven to 375 degrees F.
• In a mixing bowl, combine tapioca, peaches, sugar (if used), cinnamon and nutmeg.
• Mix thoroughly.
• Pour the fruit mixture into a buttered 9" X 13" baking dish.
• In a bowl mix thoroughly the ingredients for the Cobbler Dough.
• Spread over the fruit mixture.
• In a medium mixing bowl, stir together DRY cobbler topping ingredients.
• Sprinkle evenly over the cobbler dough layer.
• Then pour the boiling water evenly over the cobbler.
• (Do Not Stir.) Bake for 1 hour and 20 minutes or until knife inserted comes out clean and top has a golden crust.

PEACH COBBLER UPSIDE-DOWN POUND CAKE

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.

EASY PEACH 'BOX' COBBLER RECIPE BY TASTY

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!