Peach Cobbler Dump Cake II Recipe - Allrecipes.com
Peach Cobbler Dump Cake II Recipe
  • READY IN ABOUT hrs

Peach Cobbler Dump Cake II

Recipe by  

"If you love peaches, you will love this cake. My grandmother used to make it for Sunday dinner."

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Ingredients Edit and Save

Original recipe makes 1 - 9x13 inch pan Change Servings
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Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Place peaches in bottom of 9x13 cake pan. Sprinkle dry peach gelatin over peaches. Sprinkle dry cake mix over gelatin. Cut up butter and distribute over cake mix. Pour 1 cup of reserved peach juice and 1/2 cup of water over the top.
  3. Bake in the preheated oven for 60 minutes, or until the top is browned.
Kitchen-Friendly View
  • PREP 5 mins
  • COOK 1 hr
  • READY IN 1 hr 5 mins
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Reviews More Reviews

Most Helpful Positive Review
Sep 01, 2003

This is a quick and easy receipe and is even better with fresh peaches. It's one of those receipes that you can make in just a few minutes when unexpected guests arrive, or for a quick family dessert.

 
Most Helpful Critical Review
Aug 31, 2013

Since this is a dump cake, it is very easy to make. Just dump everything in a 9X13 and you're done. However, I don't think this is a very good dump cake recipe. I gave it 3 stars because my family enjoyed it but I found it too sweet and not enough peaches. Without changing anything else, adding 2 large cans of peaches would have been better. Adding a little spice such as cinnamon or nutmeg would have been good too. If I make this again I would use 2 cans of peaches, add some cinnamon, and just use one 3 oz packet of Jello.

 
May 19, 2004

I made this recipe for the 4th of July and served over icecream. I subsituted 2 cans of lite juice peaches for the orginal recipe and had exactly 1 1/2 cups of liquid so needed to add no additional water. I also used butter flavored cake mix and it added a delicious buttery taste to the recipe. My children (5) all loved it and I will surely serve this again!

 
Jul 11, 2003

I didn't have the cake mix, but had a box of wild blueberry muffin mix (it came with a small can of wild blueberries). I drained the blueberries, sprinkled them over the peaches, used the muffin mix in place of the cake mix, and used a bit less water. It still turned out absolutely wonderful!!! A big, big, hit!!!!

 
Apr 10, 2007

This dump cake tastes a lot like a good peach cobbler. I have made it several times. I use the drained peach juice, and do not add the water. Also, I cut the butter to a 1/4 cup. Adding 1/2 cup of chopped nuts and a teaspoon of cinnamon really adds to it. So easy and delicious!

 
Jan 26, 2005

I love this recipe! If you're looking for an easy cobbler dessert, this is your baby!! I also love it that it requires no mixer, and with a child of napping age, that's a blessing! I have added a dash of cinnamon or nutmeg or ginger, or all three depending on my mood, too. Adds another dimension of flavor. Another testimonial is that my two year old son who (believe it or not) isn't a big sweets eater (particularly cake-like desserts), munches this right down. It counts as a fruit serving, and what's not to love, here? YUM!!

 
Oct 20, 2003

Very easy and fast. I used peaches packed in 100% fruit juice and only a 3oz box of jello in order to cut back on the sugar.

 
Feb 09, 2004

This is very delicious! Try no sugar and use heavy syrup instead to give it a more peach flavor. I (by accident since the color of the box is about the same)used orange gellatin and it turned out great. It was sweet so maybe next time I will use sugar free jello. I also had to bake it for longer so it would come together better. I found it easy to serve it the next day after its has been chilled and then just warm it up in the microwave. Goes great with Ice cream. Thanks so much for a great recipe.

 

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Nutrition

  • Calories
  • 336 kcal
  • 17%
  • Carbohydrates
  • 53.8 g
  • 17%
  • Cholesterol
  • 21 mg
  • 7%
  • Fat
  • 12.7 g
  • 20%
  • Fiber
  • 1.4 g
  • 5%
  • Protein
  • 3.7 g
  • 7%
  • Sodium
  • 393 mg
  • 16%

* Percent Daily Values are based on a 2,000 calorie diet.

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