When the guests are on their way and you’ve got Del Monte in your pantry. Our Peach Cobbler Dump Cake recipe is here for you. 🍑🥧🍨 Serves 12 Prep time 5 min. Cook time 55 min. Ingredients 🍑3 cans (15.25oz.each) Del Monte® Sliced Peaches in Heavy Syrup 🍑1 pkg. yellow cake mix 🍑½ cup butter, melted Directions 🍑Preheat oven to 350°F. 🍑In a 13x9-inch or other shallow 3-qt. baking dish, dump 2 cans of peaches and syrup. Drain the third can and add only the peaches to the baking dish. 🍑Top peaches with dry cake mix; spread it out evenly across the entire surface of peaches. 🍑Drizzle cake mix with butter. 🍑Bake 55 minutes to 1 hour or until top is deep golden brown and fruit is bubbly. Dust with powdered sugar or top with whipped cream or vanilla ice cream before serving, if desired. VARIATIONS: Prepare as recipe directs, except: 🍑For PRALINE PECAN PEACH COBBLER DUMP CAKE, in a small bowl, combine ¼ cup melted butter, 1/2 cup packed brown sugar and 1½ cups chopped pecans; sprinkle over butter before baking. 🍑For RASPBERRY CREAM PEACH COBBLER DUMP CAKE, top with fresh raspberries and whipped cream before serving. 🍑For SALTED CARAMEL PEACH COBBLER DUMP CAKE, top each portion with a drizzle of hot caramel sauce and a small pinch of coarse sea salt before serving. 🍑For TOASTED ALMOND PEACH COBBLER DUMP CAKE, sprinkle ½ cup sliced almonds evenly over butter before baking. 🍑For BOURBON PEACH COBBLER DUMP CAKE, stir 2 Tbsp. bourbon into peaches before topping with cake mix.
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