Peach Pecan Dump Cake Food

PEACH PECAN DUMP CAKE

Steps:

• Preheat oven to 350 degrees.
• Spray inside of glass or ceramic 9x13 casserole dish with nonstick cooking spray, and set aside.
• In large saucepan, stir together Water, Sugar, and Cornstarch. Cook over medium-high heat (stirring constantly) until thick and bubbly.
• Once thickened remove from heat and allow to cool for 3 minutes while continuing to stir.
• Carefully add in sliced peaches to mixture, and stir until well coated. Then transfer Peach mixture into baking dish, and spread out evenly.
• Evenly sprinkle Cinnamon over Peach mixture.
• In a medium mixing bowl, combine dry Cake Mix and melted Butter, and stir until crumbly. {break up any large chunks into small crumbles with spoon}
• Pour cake/butter crumble mixture over Peaches in baking dish, and spread out evenly.
• Evenly sprinkle chopped Pecans over crumbly cake mixture.
• Bake for 30 minutes, or until sides are hot and bubbly.
• Serve with a scoop of Vanilla Ice Cream or Whip Cream. Enjoy!

BUTTER PECAN PEACH DUMP CAKE

Steps:

• First, add the peaches with juice or pie fillings of choice. Sprinkle the cake mix of choice over the top, spreading it out evenly with a fork or your hand. Dot with pieces of cut-up butter. Bake at 350 for exactly 35 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.

HOMEMADE DUMP CAKE WITH PEACHES, BLUEBERRIES, AND PECANS

Steps:

• Preheat oven to 350°F. Butter and flour a 13x9" baking dish. Arrange peaches and blueberries in a single layer in prepared dish. Top evenly with sugar and add vanilla. Shake pan gently to cover fruit with sugar. Sprinkle cake mix and cinnamon over fruit and shake gently again to combine. Dot evenly with 3/4 cup cubed butter and top with pecans. Bake cake until surface springs back to the touch and cake is set and golden brown, 40-45 minutes. Serve warm or at room temperature.
• Do Ahead
• Cake can be made 3 days ahead; wrap in plastic and chill.

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-PECAN BARS

Steps:

• Preheat the oven to 350˚ F. Line a 9-by-13-inch baking pan with foil and butter the foil.
• Cook the peaches with the water and golden syrup in a saucepan until thick and jammy, mashing if needed, about 12 minutes.
• Combine the flour, pecans, confectioners' sugar, baking powder and salt in a bowl. Work in the cut-up butter until moist clumps form.
• Press two-thirds of the dough into the pan pan. Spread the peach mixture on top and sprinkle with the remaining dough. Bake at 350˚ F until browned, 40 to 45 minutes. Let cool completely in the pan, then lift out of the pan using the foil. Cut into bars.

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.

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.