Peach Cobbler Dump Cake

As previously mentioned it’s harvest time here in Utah and we’re getting a lot of lovely fruit. In our last recipe we added peaches to a lovely cheesecake. Today I decided to make a peach cobbler. I love a good cobbler and peach is an oft requested filling. Cobblers can be broken into a lot of different desserts, but to me a cobbler always includes a fruit filling and a cake mix (homemade mix is fine too, but in today’s recipe I’m using a French Vanilla boxed cake mix).

The peach cobbler I make most often has peach pie filling on the bottom which is then topped with a fluffy cake batter and baked in the oven or a dutch oven. Today’s recipe departs from that with a faster method of layering the ingredients without mixing them together. I’m torn as to which is my favorite, there are pros and cons both ways. I do know that either should be topped with Ultra Gel whipping cream or a little bit of ice cream and enjoyed!

peach cobbler

Peach Cobbler Dump Cake

2 pounds sliced peaches

1/2 cup sugar

2 teaspoons lemon juice

1 Tablespoon Ultra Gel

1 French Vanilla cake mix

1 Tablespoon Ultra Gel

2 teaspoons pumpkin pie spice

1 cube butter, cut into pats

1 cup brown sugar

Preheat oven to 375 degrees.

In a bowl combine peaches, sugar and lemon juice and let sit for 15 minutes. Stir in 1 Tablespoon Ultra Gel and let sit 5 minutes. Pour peach mixture into the bottom of a 9×13 baking dish. In a separate bowl combine cake mix, 1 Tablespoon Ultra Gel and pumpkin pie spice. Mix well and sprinkle over peaches. Layer pats of butter evenly over cake mix. Sprinkle brown sugar over the top of the butter layer.

Move to oven and cook for 40 minutes.

Serve warm! Cold is okay too, but warm is better in my opinion.


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