Thursday, April 21, 2016

Perfect Peach Cobbler Dump Cake

http://www.theslowroasteditalian.com/2013/10/perfect-peach-cobbler-dump-cake.html

Perfect Peach Cobbler Dump Cake is a very easy recipe made in one bowl, poured into a pan and canned peaches are poured over top.  It doesn't get much easier than that.  Well my four year old did most of the work and that is a simple cake.  

It seems I just missed peach season this year and I have been craving peaches like crazy.  I love my peaches with cinnamon and nutmeg and topped with a cobbler of some sort.  Yes, they are also scrumptious in a smoothie, grilled, with whiskey, and of course fresh.  But right now all I can think of is cake.  Peaches and cake.  Shocking huh?

Well if you know much about me, cake is my weakness.  Crumb cake, cupcake, pancake, layer cake, sheet cake, cake balls...  OK, before I start sounding like Bubba Gump let's move on.  If you care to see into the inspiration behind my cake obsession check out our Cake Cake Cake Pinterest board.

A reader mentioned their favorite cobbler yesterday on our Facebook page and I got to thinking.  In Florida, which is mostly southern whether y'all like it or not, we enjoyed many southern traditions.  Cooking whole animals in a fire pit, drinking out of mason jars, muddin', 4 wheelin', and of  course any reason to throw a get together.  Would it surprise you to learn that I used to drive a big ol' pick up truck?


I will have to dig up a picture some day.

Anyway, anytime we were heading to a pig roast or a barbecue at someones place I would bring the baked goods.  Southern baking in my opinion is simple and all about the flavors.  I remembered a dump cake I used to make in Florida and thought I would share it with y'all.  A very easy cake made in one bowl, poured into a pan and canned peaches are poured over top.  It doesn't get much easier than that.  Well my three year old did most of the work and that is a simple cake.

Also know as a dump cake where I came from because you just dump it all in one pan.  You don't have to stir it together.  I will admit this isn't a classic dump cake, but it is my kind.  Its all from scratch and 100% delicious.  You can use your own fresh canned peaches or store bought.  

With love from our Kitchen Table to yours!

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RECIPE AT THE BOTTOM

Don't miss these family favorite peach cobbler recipes.  Click on the image or the link to open in a new window.  



The Best Southern Peach Cobbler - with a sweet and crisp cobbler topping and delicious cinnamon peaches.

Peach Cobbler Pound Cake has all the flavor of your favorite cobbler, in a moist delicious pound cake!

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Simple Peach Cobbler Dump Cake
serves 12
1 stick (1/2 cup) unsalted butter
1 ½ cups sugar (divided)
2 cups flour
1 ½ teaspoons baking powder
½ teaspoon kosher salt
1 cup milk
1 tablespoon pure vanilla extract
1 (29 ounce) can sliced peaches in juice
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg

Preheat over to 350°F.  Butter a 9x13 baking dish (or 2-8x8 baking dishes).  Set aside. 

Place butter in a medium size microwave safe mixing bowl.  Heat butter in microwave until melted.  Add 1 cup sugar, flour, baking powder, salt and whisk to combine.  Add milk and vanilla, whisk until combined.  Pour batter into prepared baking dish.  Spoon peaches over top of batter, placing them evening around the pan.  Reserve the juice from the can. 

Add ½ cup sugar, cinnamon and nutmeg to the juice.  Whisk to combine.  Pour juice over peaches.

Bake 55-60 minutes until golden brown.

Serve and enjoy.


Recipe developed by Donna Elick - The Slow Roasted Italian 
Copyright ©2013 The Slow Roasted Italian – All rights reserved.


Originally published 10/14/13

54 comments:

  1. Made this on a cool rainy day. So good. Was short of sugar so used brown in the juice, worked well!

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  2. What kind of flour? Self rising, all purpose?

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    Replies
    1. The powdered kind.

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    2. Rule of thumb since the recipe already add the baking powder then use all purpose flour if any recipe doesnt have baking powder in it thats when you use the self rising because the powder is already added in flour

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  3. to answer the comment from anonymous, if a recipe calls for flour and salt, then you use all purpose flour. If a recipe does not call for salt, then you use self rising. Hope this helps you

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  4. With the leavening agents mentioned, I'm gonna say
    all-purpose.

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  5. With the leavening agents mentioned, I'm gonna say
    all-purpose.

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  6. Can you use a plain vanilla cake mix out of yhe box?

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    Replies
    1. I use yellow mix and add about 1/4 cup of Pioneer biscuit mix and lots of melted butter, cinnamon and a little sugar on top. Its delicious this way.

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    2. Forgot...don't use milk...just put dry cake mixture on top then butter.

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  7. boxed cake mix works well for this recipe, I used to make it that way years ago. Now that is more simple to make than making your own cake mix out of scratch!

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    1. Making it this way lets you ignore that paragraph of additives on the mix box.

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  8. Do you mix all the main ingredients all together? I'm curious to know

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    1. Yes, it is mixed exactly as written in the recipe above. Enjoy!

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  9. Thanks for this recipe, I make dump cake from cake mix in the box but where I live box cake mix is expensive and sometime unavailable and I love dump cake

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  10. Can you use any other fruit? If yes, would if just be the canned variety? I love peaches but no one else here feels the same. Thanks!

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  11. If a recipe calls for baking powder, that means plain flour because self-rising flour has baking power in it!

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    1. You may substitute all purpose flour, baking powder and salt called for in a recipe with self rising flour at the proper proportions. Not just omit. Hope that helps!

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  12. If I'm halving the recipe and just making one 8x8 pan, is the baking time also cut in half? Or is it still 55 minutes?

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  13. If I'm halving the recipe and making only one 8x8 cake, should I reduce the baking time by half also, or will it still take 55 minutes?

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    1. I would check it every 5 minutes or so after it hits 35 minutes on. Enjoy and let us know how it goes.

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    2. hi I work at a senior center and I would like to make this using a 8.3 quart stainless steel pan . My question is do I double or triple the ingredients ?

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    3. Can you tell me the pan dimensions? I Googled it but I am coming up with different sizes.

      Thanks!

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  14. Can this be baked in a porcelain baker?

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    1. You can bake this in any oven safe dish that meets the size in the recipe. Enjoy and let us know how it goes!

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  15. Egads.... I consider myself a pretty good cook/baker. Was stoked to find your recipe and just happened to have a large can of peaches in the pantry. Was soooo disappointed. Mine didn't turn out ANYTHING like yours.(super sad face). Not to mention the loss of my nummy peaches! The only thing I can figure out is I overbeat the batter? It was heavy, didn't rise hardly and is gummy (peach juice didn't get asorbed) on top. Would love to master as it would be nice making 100% from scratch, no box cake mix needed (have made successfully with mixes...) Waaaahhhhh....

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    1. I am so sorry the recipe did not work out for you. I am really surprised to hear that, as I have not had any trouble with this recipe in the past. Can you tell me how long you whisked the mixture?

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  16. Can you use fresh peaches? I have an over-abundance!

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    1. I have not made this with fresh peaches, but you certainly could. I found this substitution. Let us know how it goes. My mouth is watering thinking about fresh peaches.

      In a microwave-safe bowl, pour 2 Tbsp lemon juice and 1 cup sugar over 4 cups peaches, peeled and sliced peaches. Stir to coat well. Microwave in 30 second intervals until sugar melts.

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  17. I haven't made this yet, but I definately will make it when I buy more peaches. I'll use fresh peaches. If I used canned peaches I'd cut way down on the sugar, since the peaches are packed in heavy (sweet) syrup (but that's just me....always looking to 'lighten-up' anything I can, in order to cut dowm on calories, carbs, & fat.) Otherwise, this recipe sounds delicious. I love 'homemade' recipes best of all.

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  18. I take it that you add the "juice" before you cook it?!

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  19. Yes, you pour it over the top in the last step before putting it in the oven. Enjoy!

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  20. Sorry, but by no stretch of the imagination can this be called a dump cake.

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    1. Do I whisk the batter or use a beater? And how long do I mix it?

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  21. I just got done making this and it did not come out right. It was funny like the person above stated. All of the juice did not asorb. It also had a strong taste of the flour/ baking soda Please help.

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  22. I have a simpler recipe and it is wonderful.

    2 regular cans of sliced peaches
    one box yellow cake mix
    one stick butter--melted
    one cup chunky cut pecans

    Pour peaches in a 9x13 dish, pour cake mix evenly over peaches. Sprinkle pecans over top and drizzle butter over top. Bake at 350 degrees for about 35-40 minutes, depending how firm you like your crust to be. It is about as easy as you can get and it is wonderful.

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  23. I think there is a misprint on this recipe.It says it serves 12. I did every thing you said in the recipe and the recipe only served 4 ==lol== I used Del Monte sliced peaches in its own syrup and it was awesome.BTW we are big eaters in our house.. We love your site and try to make as many of your recipes as possible.

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  24. I just made this and it turned out wonderfully. The only thing I can think of that may have gone wrong for a couple of the others was over-mixing. I have an apple cake similar to this that I make and it specifically states to just mix until moistened and to not over-mix so I went by that rule for this cake as well. I'm looking forward to making this again. Thanks for the recipe! :)

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  25. I made this and it did not come out right .. Are you suppose to swirl the peaches and batter together after you place the peaches on top of the batter .. My peaches just stayed on top and none of the batter rose to cover them . It never did brown and looked nothing like yours ..

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  26. I just made this and it came out nothing like yours .. Are you suppose to swirl the peaches and batter together after you place the peaches on top of the batter . My peaches just sat on top and none of the batter ever rose to cover the peaches .. it never did get brown

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    Replies
    1. I did not swirl them and it came out just fine. Did you use peaches in juice, syrup or water? Perhaps that made the difference.

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  27. This is not a true dump cake. Dump means pour all into one pan, put in oven and cook.

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  28. I love this recipe, it turned out great. Thank you! I can't wait to make it again.

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  29. Couple hints -- never over mix any recipe with baking powder or soda as the leavening. Kosher salt does not equal table salt -- use less table salt than kosher. Don't substitute baking soda for baking powder. Good luck!

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  30. I am making this cobbler now, Have crust mixed, it is more like biscuit mix instead of batter. There is no pouring this out. Is 2 cups of flour right. I checked my ingredients carefully, and I know I did it right. And I whisked, no other type of mixing.

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  31. Thank you so much for posting this recipe, Donna. I have made dump "cobbler" many times in the past using cake mix, but I would much rather make from scratch when possible. I know it will be delicious. Peaches are one of my favorite fruits and to me the flavor of a fresh, ripe, juicy peach simply cannot be beat. But it seems even the best brands of canned peaches fall a little short when it comes to that fresh flavor, so one of the tricks I have discovered is that mixing a package of peach-flavored Jello powder with the dry ingredients intensifies that peach flavor and to me, makes it taste more like its made with fresh peaches. Especially when the cinnamon and nutmeg mingle with the peach flavor. I thought I'd pass that trick along in case others want to try it. I also want to say, Donna, that I always enjoy your posts so much and never fail to open your emails as soon as I see one arrive in my inbox. I also love reading the comments and must commend you for never failing to respond to questions your readers ask and for always answering each question with such a cheerful and kind attitude. I really appreciate your commitment to bond with your readers. I also want to let you know that I too, am from one of those "southern" states that is not always claimed southern but is. I'm from Texas. And I still do drive a big ol' pickup truck. It's a crew cab, so there's plenty of room for grandkids, groceries and I can even toss a garage sale find or two in the back if I want and still have room left over. I wouldn't trade it for the world. It's my vehicle of choice. But then again, maybe that's just as southern girl thing. LOL.

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    1. Thank you so much for your beautiful comment Kate! You made my day. I appreciate the tip as you are correct, canned peaches can be questionable. I am so happy to have you as a loyal reader and look forward to hearing from you again.

      From one southern (ish) gal to another! LOL Love them big pick 'em up trucks.

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  32. Sounds quite tasty. I wonder whether it could be made with canned pears instead of peaches?

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  33. Can you use frozen peaches?

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  34. Nice concept, but very liquidy. Needed to cook a lot longer than the recommended 60 minutes (over an hour and a half), and still kind of soupy. Might want to reduce the amount of juice used on top. Perhaps some cans just have more juice? It seems as a couple of other folks have had this problem.

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  35. I have been making a similar recipe for years. You meld the butter in the baking pan, mix the flour etc together and pour in on top of the butter this give some buttery goodness on the top of the cake. I always use tons of peaches and a brown sugar, pecan or walnut topping. Yum quick and easy

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