Table of Contents
Steps to Make It Heat the oven to 350 F. Pour the vegetable oil or melted butter into a 9-by-13-by-2-inch baking pan; sprinkle brown sugar evenly in pan. Drain peaches, reserving syrup. Add enough water to peach juice to make 1 1/3 cups of liquid; add liquid and 2 eggs to cake mix. Beat as directed on the package. Pour the batter over the fruit.
Mix together cake mix, salt, cinnamon, and nutmeg. Sprinkle evenly over peaches. Pour melted butter evenly over the surface of the cake mix. Bake until golden brown and bubbly, 55 minutes to 1 hour. Because of the simplicity of this recipe, feel free to add other elements to your Peach Dump Cake for additional flavor.
Also, yellow cake mix can be substituted for the white. Preheat oven to 350 degrees F (175 degrees C). Spread peach slices evenly into a 9×13 inch baking dish. If using canned peach juice, pour 1 cup of it over peach slices. If using fresh peaches, combine water and sugar in a small bowl. Stir to dissolve, then pour mixture over peaches.
If using canned peach juice, pour 1 cup of it over peach slices. If using fresh peaches, combine water and sugar in a small bowl. Stir to dissolve, then pour mixture over peaches. Sprinkle cinnamon over peach slices, followed by dry cake mix. Top cake mix with pats of cream cheese. Dot cobbler with butter or margarine.
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