Recipe courtesy of Kardea Brown
Bryon's Mini Peach Dump Cakes
Getting reviews...
- Level: Easy
- Total: 1 hr 10 min (includes cooling time)
- Active: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 929
- Total Fat
- 22 g
- Saturated Fat
- 9 g
- Carbohydrates
- 177 g
- Dietary Fiber
- 6 g
- Sugar
- 123 g
- Protein
- 7 g
- Cholesterol
- 31 mg
- Sodium
- 725 mg
This is Bryon's favorite dessert, and I changed it up a little to go on the grill. Everything else on the menu is on the grill so there's no need to cook inside. I've also made these in individual cast-iron skillets so that we each have our own (and don't have to share.)
- Level: Easy
- Total: 1 hr 10 min (includes cooling time)
- Active: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 929
- Total Fat
- 22 g
- Saturated Fat
- 9 g
- Carbohydrates
- 177 g
- Dietary Fiber
- 6 g
- Sugar
- 123 g
- Protein
- 7 g
- Cholesterol
- 31 mg
- Sodium
- 725 mg
Ingredients
Directions
Special equipment:
a grill; 4 mini cast-iron skillets- Prepare the grill for indirect heat. Heat one side of the grill to medium heat (350 degrees F). Coat 4 mini cast-iron skillets with cooking spray.
- Toss together the peaches, sugar, peach nectar, cornstarch, lemon juice and vanilla in a medium bowl. Divide the mixture evenly among the cast-iron skillets.
- Measure out 1 1/3 cups cake mix and pulse with the butter in a food processor until the mixture is sandy. Squeeze the mixture into clumps, then sprinkle evenly over the peaches in the skillets. Sprinkle with the desired amount of the cinnamon-sugar packet from the package. Coat the tops with cooking spray.
- Place the skillets on the unlit side of the grill and cook, rotating the skillets halfway through, until the topping is set and the fruit is bubbling around the edges, 45 to 50 minutes.
- Remove the skillets from the grill and let cool slightly. Serve warm or at room temperature with ice cream.
