Try this Peach Cobbler Dump Cake recipe.
- Carbohydrate 1.11577000008677 g
- Cholesterol 244.025000310935 mg
- Fat 92.0759701173019 g
- Fiber 0.690299980163574 g
- Protein 1.01662000122928 g
- Saturated Fat 58.3071650742888 g
- Serving Size 1 1 recipe (115g)
- Sodium 653.890000833016 mg
- Sugar 0.425470019923198 g
- Trans Fat 6.45208300821157 g
- Calories 817 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.
Golden pockets of melted butter merge with spiced yellow cake mix over bubbling fruit to form a rich, uneven crust with distinct crisp edges. Achieving this texture relies entirely on how the components interact in the baking dish without mechanical mixing.
Scaling and Butter Distribution
Multiplying this formula for larger gatherings requires careful attention to surface area rather than just doubling quantities blindly. When expanding to a larger vessel, maintain a shallow fruit layer approximately one and a half inches deep to allow moisture to evaporate effectively during baking at 375 degrees Fahrenheit. Slice the cold butter into thin pats rather than large chunks, distributing them evenly across the dry mix so every section receives sufficient fat to hydrate the flour proteins during the 45-minute cooking window.
- Dry spots remaining on the surface indicate insufficient butter coverage; add thin shavings of cold fat immediately if dry pockets persist past the ten-minute mark.
- Excessive liquid pooling means the fruit syrup was too heavy; extend baking time by five-minute increments until the topping browns uniformly.
