Peach Cobbler Dump Cake
This easy-to-make Peach Cobbler Dump Cake is a delightful dessert that combines the flavors of peaches, cake, and cinnamon.
This easy-to-make Peach Cobbler Dump Cake is a delightful dessert that combines the flavors of peaches, cake, and cinnamon.
- Carbohydrate 0.0464904166702822 g
- Cholesterol 10.1677083462889 mg
- Fat 3.83649875488758 g
- Fiber 0.0287624991734823 g
- Protein 0.0423591667178865 g
- Saturated Fat 2.4294652114287 g
- Serving Size 1 1 Serving (5g)
- Sodium 27.2454167013757 mg
- Sugar 0.0177279174967999 g
- Trans Fat 0.268836792008815 g
- Calories 34 calories
Step-by-step
- Preheat oven to 375 degrees F (190 degrees C).
- Empty peaches into the bottom of one 9x13 inch pan. Cover with the dry cake mix and press down firmly. Cut butter into small pieces and place on top of cake mix. Sprinkle top with cinnamon.
- Bake at 375 degrees F (190 degrees C) for 45 minutes.
Baking this dessert requires careful observation during the forty-five-minute stint at 375 degrees Fahrenheit. Without a probe thermometer, visual indicators dictate success. The sugar and starches undergo complex physical transformations.
- Pair this sweet dessert with unsweetened whipped cream or salted vanilla ice cream to balance the high sugar load from the heavy syrup.
- Evaluate doneness by watching the butter distribution and looking for deep golden patches across the surface where the dry mix has hydrated fully.
- Scatter the butter pieces evenly across the pan so the fat melts into the surrounding flour particles during baking rather than pooling in dry spots.
- Store leftovers covered in the refrigerator for up to three days, reheating individual portions briefly in the microwave before serving.
Proper fat coverage prevents powdery pockets of unbaked mix from remaining on the surface. Textural contrast between the soft fruit base and the crisped top crust emerges naturally through this simple layering technique.
