Peaches And Cream Dump Cake Food

PEACHES AND CREAM DUMP CAKE

Steps:

• Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray. In pan, mix peaches, sugar and cinnamon. Spread evenly.
• Top with dry cake mix, and gently shake pan to distribute evenly. Pour melted butter over top, tilting pan to cover as much of the top with butter as possible.
• Bake 42 to 45 minutes or until light golden brown, mostly dry on top and bubbly around edges. Cool 20 minutes before serving.
• In small microwavable bowl, microwave frosting uncovered on High 5 to 10 seconds or until thin enough to drizzle. With fork, drizzle on top of cake. Serve with whipped topping or vanilla ice cream, if desired.

PEACHES AND CREAM CAKE

Steps:

• Drain peaches, reserving 1-3 T juice for the topping and set aside.
• Combine cake mix, melted butter, and egg in medium bowl.
• A soft dough will form.
• This can be done by hand or with an electric mixer.
• Press dough onto bottom and halfway up the sides of a 9x13 inch pan.
• Cover dough with drained peaches.
• To make the topping, mix the cream cheese, sugar, and juice with electric mixer until creamy.
• Spread over peaches.
• Sprinkle with cinnamon.
• Bake at 350 degrees for 30 to 35 minutes or until crust is golden brown.

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.

PEACHES AND CREAM BREAKFAST CAKE

Steps:

• Place the rack in the center of the oven and preheat to 350 degrees F. Spray a 9-by-5-inch loaf pan with nonstick spray. Set aside.
• Stir together the flour, sugar, baking powder and salt in a medium bowl. Add the oil, eggs, almond extract, vanilla bean seeds and 1/2 cup of the skyr. Stir to combine. Fold in the diced peaches and 1/4 cup of the almonds. Transfer the batter to the prepared pan. Top with the remaining 1/4 cup almonds.
• Bake until the loaf is golden brown, begins to come away from the sides of the pan and a knife inserted into the center of the cake comes out clean, 55 to 60 minutes.
• Transfer the pan to a rack to cool for 5 minutes, then run a blunt knife between the cake and the sides of the pan. Unmold and let cool, right-side up, to room temperature.
• Meanwhile, combine the peach jelly and remaining 1/2 cup skyr in a small bowl, leaving a few streaks of jelly. Set aside.
• Slice the cooled cake with a serrated knife. Top with a dollop of the prepared skyr and garnish with sliced peaches and mint sprigs. The Peaches and Cream Breakfast Cake keeps for up to 3 days in an airtight container.