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
PEACH COBBLER DUMP CAKE
This peach cobbler doesn't get any easier, and you only need one dish. Instead of cake mix, we used corn muffin mix for a savory, buttery flavor that takes this cobbler to the next level!
Provided by Food Network Kitchen
Categories dessert
Time 1h10m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F. Spray a 9-by-13-inch baking dish with cooking spray.
- Add the peaches with their juices, the cinnamon and 1 teaspoon salt to the baking dish. Stir to combine. Top evenly with the corn muffin mix and then the brown sugar. Dot evenly with the butter.
- Bake until golden brown and set, about 45 minutes. Let cool for 20 minutes. Top with the pecans and serve with ice cream.
DUMP CAKES
The Food Network's Pioneer Woman shares two recipes for crowd-pleasing dump cakes.
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h15m
Yield 24 servings (each cake serves 12)
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F.
- For the cherry-pineapple dump cake: Dump the cherry pie filling and crushed pineapple into a 9-by-13-inch baking dish. Stir together. Sprinkle the cake mix over the top of the fruit. Slice the butter into tablespoons and distribute evenly over the surface of the cake mix.
- For the peach dump cake: Dump the peaches into a 9-by-13-inch baking dish. Sprinkle the cake mix over the top of the fruit. Slice the butter into tablespoons and distribute evenly over the surface of the cake mix.
- Bake until the tops are brown and bubbly, 45 minutes to 1 hour. Serve with whipped cream.
PEACH DUMP CAKE
Steps:
- Preheat the oven to 375°. Spray a 9-by-13-inch dish with nonstick cooking spray. Add the peaches and the syrup from the cans, and drizzle with almond extract. Stir gently to combine.
- Cut the butter into 1/2-inch cubes. Sprinkle 1/4 cup of the cubes over the peaches. Pour the dry cake mix over the peach mixture, patting into an even layer using your hands or a spoon. Scatter the remaining cubes of butter evenly over the top of the cake mix.
- Bake until the top of the cake is golden brown and the peach mixture is bubbly, about 45 minutes.
- Sprinkle the cake with the toasted almonds and serve with scoops of vanilla ice cream, if you like.
CARAMEL APPLE DUMP CAKE
An .easy to make, delicious cake and it only has 4 ingredients. Serve with whipped cream or ice cream.
Provided by LizCl
Categories Dessert
Time 1h
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- In a greased 9 X 13 inch baking dish, mix apple pie filling and caramel sauce.
- You may add in the 1/2 teaspoons cinnamon, if desired.
- Spread evenly in the pan.
- Pour dry cake mix directly on top of the pie filling and spread evenly.
- Top with melted butter and pecans. (optional).
- Bake at 350 degrees for 50-55 minutes or until top is golden brown and apple filling is bubbly.
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
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