One Bowl Peach Cobbler Cake Glaze Cassies Food

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.

CAKE MIX PEACH COBBLER

Steps:

• Preheat the oven to 350 degrees F. Spray a 9-by-13-inch baking dish with cooking spray.
• Toss together the sliced peaches, brown sugar, granulated sugar, cornstarch, cinnamon, nutmeg, salt, and lemon juice in a large bowl. Let sit 15 minutes.
• Transfer to the prepared baking dish and top evenly with the cake mix. Cover the top with the slices of butter.
• Bake until golden brown and the juices are bubbling, 45 to 55 minutes. Let cool slightly before serving with ice cream.

ONE BOWL PEACH COBBLER

Steps:

• Preheat your oven to 350 degrees. Place the two sticks of butter in your 9 x 13 pan and place it in the middle of the oven to melt
• In a large mixing bowl, mix bisquick, sugar and milk together and stir till it is smooth.
• When butter is melted and bubbling, pour batter over the butter, taking care because pan will be hot. I usually just leave the pan in the oven but pull the tray out and pour the batter in with it on the shelf.
• Take the two cans of peaches and slowly lay the peach slices into the batter reserving the juice. Lay the peaches out as uniformly as possible so that there are peaches all over the cobbler. Then pour the reserved juice over the whole pan.
• Bake at 350 for an hour or until cobbler is golden brown. Remove from oven and cool for about half an hour before serving. It will set up in that time. Serve with cool whip or ice cream.

~ ONE BOWL PEACH COBBLER CAKE & GLAZE ~ CASSIES

Steps:

• Preheat oven to 325 degree F. Grease and flour a 9 x 13 baking dish. Stir together the sugar, flour, salt, soda and spices. Stir in the eggs, milk, oil - blending until well incorporated ( I just used a whisk for this. )
• Fold in the peaches and nuts if using.
• Spread into prepared pan. Bake for 35 - 45 minutes or until pick comes out clean. About 10 minutes before cake is done. Cook the glaze. In a saucepan, add all ingredients, stirring as it comes to a boil. Once boiling, continue to cook for 3 minutes. Stirring occasionally.
• When cake is done, place on cooking rack and while hot, using a wooden pick, place holes all over the cake, not going clear to the bottom, about halfway through cake. Drizzle with buttermilk glaze and top with more pecans if desired. Serve warm or cold, with whipped cream if desired.