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Peach Crumble Cake

Peach Crumble Cake

MommaEmily

"This is a go-to recipe for me, and it's great for summer cookouts served with ice cream. Very quick and easy to make and most people have the ingredients in their pantries already. The more brown sugar you use on top, the more 'crumble' you will have."
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Ingredients

40 m servings 852 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 852 kcal
  • 43%
  • Fat:
  • 31.4 g
  • 48%
  • Carbs:
  • 143.6g
  • 46%
  • Protein:
  • 4.4 g
  • 9%
  • Cholesterol:
  • 62 mg
  • 21%
  • Sodium:
  • 662 mg
  • 26%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Pour peaches into a 9x13-inch baking dish. Spread cake mix in an even layer over peaches. Cover cake mix with butter slices and spread brown sugar over the top.
  3. Bake in the preheated oven until golden and bubbling, about 30 minutes.

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Reviews

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Too sweet! I only put about 1/2 cup of brown sugar on top and it was still too sweet. I would omit the brown sugar next time or just sprinkle a little on top. It was super easy to make, though!

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