Here’s a yummy and easy peach dessert recipe that’s great for this time of year! You don’t have to wait till peach season to make this though, because this recipe uses canned peaches in light syrup. So you can make this Peach Cobbler Cake anytime of the year, which is great if you are a fan of peaches like I am!
This cake is similar to a dump cake, but it has some extras added in, like light brown sugar, cinnamon, and some chopped pecans to give it that peach cobbler taste. This cake does taste best while it’s still warm from the oven. And if you really want to go all out, serve it with a dollop of whipped cream on top or a scoop of vanilla or peach ice cream! Or both! 🙂
Peach Cobbler Cake
PEACH COBBLER CAKE by NancyC
Makes a 9 x 13″ pan
2 (15-ounce) cans sliced peaches in light syrup
2 1/2 Tablespoons light brown sugar
3/4 teaspoon ground cinnamon
1 (15.25-ounce) package yellow cake mix
2/3 cup coarsely chopped pecans
2/3 cup (or 11 Tablespoons) cold butter
Preheat oven to 350˚F degrees. Grease or spray a 9 x 13″ pan or baking dish.
Pour one can of sliced peaches, along with the light syrup, into the greased baking pan. Drain the second can of peaches and add them to the baking pan.
Sprinkle the light brown sugar and cinnamon evenly over the peaches in the pan. Then sprinkle the dry cake mix and chopped pecans evenly over everything.
Slice the cold butter in very thin slices, then place the slices of butter evenly on top of the dry cake mix and chopped pecans.
Bake at 350˚F for 38 to 40 minutes, until top is golden. Tastes best served warm. Add some whipped cream or a scoop of vanilla ice cream on top if desired!
Recipe from NancyC | nancy-c.com
I baked this dessert up in the Fresh Joy Rectangular Baking Dish from maryandmartha.com, which is shown in the background of the photos above. I love those fluted edges, don’t you? And the piece of cake is shown on the Simply Elegant Accent Plate, also from Mary&Martha.
Have you been making many peach desserts this summer? I still have a few more I’d like to make! 🙂