This is actually a version of a dump cake that I make. You can vary this recipe by making it with 2 cans of cherry pie filling instead of the peaches (and no cinnamon on top), by making it with 1 can of cherry pie filling and 1 can of pineapple chunks instead of the peaches (and no cinnamon on top), or by making it with 2 cans of blueberry pie filling instead of the peaches (and no cinnamon on top). When it's made with peaches and cinnamon, we call it peach cobbler. I used to make it by slicing the butter up into little pats and placing them all over the top of the cake. My friend, Carrie S., told us that she makes her version of a dump cake by melting the butter and just pouring it on top. We have started doing it her way, and it saves a lot of time!
Makes 12 servings
Ingredients:
*1 large can peaches in heavy syrup (about 29-30 oz.)
*1 normal sized can peaches in heavy syrup (about 11-15 oz.)
*1 box yellow cake mix
*1 stick unsalted butter + 2 Tablespoons of another stick, melted
*ground cinnamon
Directions:
Preheat oven to 375 F. Pour the peaches with their juices into the bottom of a 9 x 13 baking dish. Spread out evenly. Top with the cake mix. Spread out evenly, but do not stir. Top evenly with the melted butter. Sprinkle with cinnamon. Bake about 45 minutes to 1 hour. Spoon into bowls, and serve with Bluebell Homemade Vanilla Ice Cream on top.
