Peach Cobbler Dump Cake
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 558
- Total Fat
- 32
- Saturated Fat
- 14
- Carbohydrates
- 64
- Dietary Fiber
- 6
- Sugar
- 19
- Protein
- 6
- Cholesterol
- 51
- Sodium
- 686
- Total: 1 hr 10 min (includes cooling time)
- Active: 5 min
Ingredients
Nonstick cooking spray
Two 15-ounce cans sliced peaches
1 teaspoon cinnamon
Kosher salt
Two 8.5-ounce boxes corn muffin mix, such as Jiffy
3 tablespoons light-brown sugar
1 1/2 sticks (3/4 cup) unsalted butter, diced and chilled
1/2 cup toasted pecans, chopped
Vanilla ice cream, for serving
Directions
- Preheat the oven to 375 degrees F. Spray a 9-by-13-inch baking dish with cooking spray.
- Add the peaches with their juices, the cinnamon and 1 teaspoon salt to the baking dish. Stir to combine. Top evenly with the corn muffin mix and then the brown sugar. Dot evenly with the butter.
- Bake until golden brown and set, about 45 minutes. Let cool for 20 minutes. Top with the pecans and serve with ice cream.