Easy Peach Dump Cake With 5 Ingredients Food

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.

PEACH COBBLER DUMP CAKE

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.

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.