Peach cobbler dump cake

Ingredients

• 2 cans (21 ounces each) of peach pie filling
• 1 box (15.25 ounces) of yellow cake mix
• 1 cup (2 sticks) of unsalted butter, melted
• 1 teaspoon ground cinnamon
• Optional toppings: vanilla ice cream, whipped cream, or fresh mint leaves

Recipe Directions

1. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
2. Spread the peach pie filling evenly into the bottom of the prepared baking dish.
3. In a medium bowl, combine the dry cake mix and ground cinnamon.
4. Sprinkle the cake mix mixture evenly over the peach filling.
5. Drizzle the melted butter over the cake mix, covering as much of the surface as possible.
6. Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and the edges are bubbly.
7. Remove from the oven and let cool slightly before serving.
8. Serve warm with a scoop of vanilla ice cream, a dollop of whipped cream, or a garnish of fresh mint leaves, if desired.

Kitchen Equipment Needed

• 9×13-inch baking dish
• Mixing bowl
• Measuring cups and spoons
• Oven

How to Store Leftovers

If you happen to have any leftovers (though it’s unlikely!), you can store them in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave individual servings for 30-60 seconds or until warm.

Food and Drink Pairings

This Peach Cobbler Dump Cake pairs beautifully with a variety of beverages, including:

• Hot coffee or tea for a cozy evening treat
• Iced tea or lemonade for a refreshing summer dessert
• Sweet dessert wines such as Moscato or Riesling for an indulgent pairing

Recipe Tips and Variations

• For a twist on the classic recipe, try using different fruit pie fillings such as cherry, apple, or blueberry.
• Add a sprinkle of chopped nuts such as pecans or walnuts for added texture and flavor.
• Experiment with different cake mix flavors, such as spice cake or butter pecan, for a unique twist on the original recipe.