PEACH DUMP CAKE
This peach dessert is somewhere between a buttery cake and a luscious cobbler.
Provided by Southern Living Editors
Time 1h5m
Number Of Ingredients 6
Steps:
- Preheat oven to 375°F. In a 13 x 9-in. baking dish, add 1 can of peaches with the syrup. Drain the second can. Add the peaches to the baking dish, and discard the additional syrup.
- Mix together cake mix, salt, cinnamon, and nutmeg. Sprinkle evenly over peaches. Pour melted butter evenly over the surface of the cake mix. Bake until golden brown and bubbly, 55 minutes to 1 hour.
GOOEY GOOEY CAKE
Steps:
- For the bottom cake layer: Preheat the oven to 350 degrees F. Liberally prepare a 9-by-13-inch baking pan with the nonstick method of your choice. Line the pan with parchment paper, then grease the parchment.
- In a large bowl, whisk together the yellow cake mix, butter and eggs until combined and thick. Evenly pat the batter into the bottom of the prepared pan.
- For the gooey top layer: In the bowl of a stand mixer fitted with the whisk attachment, beat the sugar, cream cheese, vanilla extract, salt and eggs over low speed. Once the sugar is fully incorporated, turn the mixer speed to high. Continue beating until all ingredients are well blended.
- Pour the batter into the prepared pan on top of the bottom layer and spread it evenly across the pan using a spatula. Bake for 30 to 35 minutes. The center should still be gooey and will look under-baked.
- Let cool on a wire rack for 10 to 15 minutes. Serve in the pan at room temperature.
GOOEY PEACH CAKE
What's better than an easy to make recipe that also tastes delicious?! This sweet take on a classic is a fun way to quickly whip up an impressive dinnertime dessert. This is no ordinary cake. It's more like a sticky, gooey cake with an absolutely yummy, slightly crunchy top. Sort of like a cobbler. When you slice a piece, it may...
Provided by Jane Manookin
Categories Fruit Desserts
Time 40m
Number Of Ingredients 7
Steps:
- 1. In a large bowl, mix cake batter as directed on box. For a more rustic cake, you can leave it a bit clumpy. (This is one point where you could add extract.)
- 2. In a small bowl, mix brown sugar and corn starch until well combined.
- 3. In a small nonstick skillet, heat peaches in juice, breaking them up a little. (You can also add the extract here if you choose to use it.)
- 4. Add the brown sugar mixture and stir until thickened.
- 5. In an ungreased 9x13 cake pan (I use Pyrex, which comes with a lid for storage and transport) pour cake batter.
- 6. Drop peaches by large spoonfuls all over the batter.
- 7. If you want almonds, sprinkle them on at this point.
- 8. Bake at 350 degrees for 25-35 minutes. Don't overbake; it's best when it's still a little gooey.
- 9. Serve hot or cold, with ice cream or milk, or sneak spoonfuls from the pan every time you pass the kitchen. ;)
PEACH UPSIDE-DOWN CAKE
Steps:
- Preheat the oven to 350 degrees F.
- Place 1 tablespoon of the butter in 8 ramekins, and rub all around the inside. Divide 1/4 cup of the sugar between the ramekins and turn so the insides are coated with sugar. Divide the peaches between the ramekins.
- In a large bowl, combine the remaining 1/4 cup sugar and the flour, baking powder, baking soda and salt; stir to incorporate. In a separate bowl, combine the buttermilk, vanilla, eggs and lemon zest. Melt the remaining stick butter in a small saucepan and cook until brown; pour into the wet ingredients and mix together with a whisk. Add the wet mixture to the dry, and stir with a spatula until combined.
- Pour the batter over the peaches, filling to just below the top of the ramekins. Set the ramekins on a small baking sheet and transfer to the oven. Bake for 25 minutes. Let cool for 7 to 10 minutes.
- Run a paring knife or small offset spatula around the edge of each ramekin, and then invert the cakes onto serving plates.
GOOEY BUTTER PEACH COBBLER
The best of two worlds. I love cobbler and was trying to come up with something different. I also love gooey butter cake and make them often. So I put some of both along with a little imagination into this recipe. Here is the result. Gooey peachy deliciousness. This would work well with any cobbler friendly fruit.
Provided by Robin Lieneke
Categories Fruit Desserts
Time 1h15m
Number Of Ingredients 18
Steps:
- 1. Preheat oven to 350 degrees. Place 1/2 stick of butter in a 9x13 pan and melt in the oven.
- 2. TO MAKE CRUST LAYER: mix all remaining crust ingredients (except butter) until smooth. Pour 1/2 of the mixture in bottom of pan with melted butter. DO NOT STIR.
- 3. TO MAKE PEACHES LAYER: Put peaches in a medium saucepan mix in flour, sugar and salt. Heat until mixture thickens slightly. Spoon peaches over crust mixture in pan.
- 4. TO MAKE GOOEY LAYER: Mix all ingredients until smooth and creamy. Pour over peaches. Make sure each layer is distributed evenly in pan as you pour it. DO NOT mix layers once in pan.
- 5. Drizzle remaining crust mix on top of cobbler (it will not completely cover the gooey layer). iBake for 45-50 min. Let cool at least 15 minutes before digging in. Excellent warm but good cold too.
GOOD-'N'-GOOEY FRESH PEACH COBBLER
This is a real Texas peach cobbler with an abundance of juicy fruit and a sweet, biscuit-like batter topping that is crunchy on the surface and doughy inside. This recipe comes from Cheryl and Bill Jamison.
Provided by Miss Annie
Categories Dessert
Time 1h10m
Yield 1 nine x thirteen Cobbler, 16 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F.
- In a bowl, mix together all the filling ingredients.
- Set aside.
- The filling will be a bit juicier than most pies.
- Melt butter in a 9x13 baking dish in the oven.
- In another bowl, stir together flour, sugar, and baking powder, and then add the milk.
- Mix until lightly blended.
- Spoon the mixture evenly over the melted butter.
- DO NOT STIR.
- Pour the peach filling evenly over batter.
- Bake 45 minutes.
- Serve warm, with vanilla ice cream or whipped cream if desired.
PEACH CUSTARD CAKE
I searched all through zaar and I couldn't find this recipe, I actually had to call up my mother and get this from her. My mum used to make this when we were kids and it is total comfort food to me. It is awesome warm or cold.
Provided by mayweed
Categories Dessert
Time 1h
Yield 12-15 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375 deg F.
- Mix flour, salt and butter until crumbly and press into the bottom and partway up the sides of a 9 x 13 pan.
- Drain peaches reserving juice and arrange over crust evenly.
- Combine sugar and cinnamon and sprinkle over peaches then bake for 20 minutes
- Combine the reserved juice with the evaporated milk and eggs and pour over the peaches then bake for another 30 mins until custard is set.
Nutrition Facts : Calories 358.8, Fat 19.1, SaturatedFat 11.5, Cholesterol 85.5, Sodium 253.1, Carbohydrate 42.4, Fiber 1.7, Sugar 22.3, Protein 6.2
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