Peach Dump Cake Food

PEACH DUMP CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with margarine.
• Pour peaches and heavy syrup into the prepared baking dish. Spread cake mix evenly over peaches. Arrange butter pats in even rows on the cake mix.
• Bake in the preheated oven until top of cake is golden brown, 35 to 40 minutes.

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:

• Heat oven to 350ºF.
• Place peaches on bottom of 13x9-inch pan sprayed with cooking spray; top with coconut.
• Sprinkle with dry cake mix and nuts. Dot evenly with butter.
• Bake 45 to 55 min. or until lightly browned. Serve warm.

PEACH DUMP CAKE FOR 2

Steps:

• Preheat oven to 425°F.
• Empty the canned peaches into a 1 quart baking dish that has been sprayed with non-stick cooking spray.
• Mix in the cinnamon and brown sugar; sprinkle with the Crumb Cake Mix and cut butter into 4 equal portions and place on top.
• Cover and bake in preheated oven for 20 minutes; remove cover and continue to cook for an additional 10 minutes or until top is brown.
• Can be served immediately or is also good room temperature.

DUMP CAKES

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 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.

CARAMEL-PEACH DUMP CAKE

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.

PEACH ANGEL FOOD CAKE

Steps:

• In a large bowl, combine cake mix, peaches and juice (do not add water). Mix well.
• Pour into tube pan or 2 loaf pans.
• Bake according to directions on cake package.
• If desired, serve with whipped topping.