This is fantastic! I really don't know the sizes of anything, I just dumped. I had a big can of peaches and cut them into chunks. I also added a very small can of pineapple tidbits. I dumped half the cake mix on top, then pushed down. Then added the rest and pushed down. I used the trick of frozen butter and my cheese grater to distribute the butter evenly. Plus it was pretty. It was done to perfection at 45 minutes. I think cutting the peaches up was key, or else it would have been a soggy mess and hard chunks. Cutting them into pieces allowed the cake to mix with the juice better. Loved it, will make often. Cheers! :)
Very easy and delicious. I cut the peaches into little bite size pieces. I pushed the cake mix down into the juice just a bit and melted the butter and poured over mixture. Largest can I could find was 29 oz. so next time I might add another small can. Served warm with vanilla ice cream. To die for!
I really liked this recipe. I followed it exactly. I found the right sizes of cake mix and peaches easily. I cut the butter by chilling a stick with a metal cheese grater in the freezer for a few minutes, then just grated the butter over top. It came ourt perfect. And it was super easy.
This is the way my family always makes it. I drain the peaches and add cinnamon and 1 T. Flour as is I was making pie filling, dump it in the 9x13 and carry on according to the directions. One of my Favorites!!! YUM
This is a great recipe. I make it all the time. I use an extra can of peaches, drained. I also use peaches in light syrup and light butter. Since I use light butter I end up with more dry spots. To alleviate this, I take it out after 15 minutes and spray it with butter spray. I also lightly press the topping down with a spatula to avoid too much dry cake mix. It is a little more work, but my mother in law actually likes it better than when she made it with real butter. It leaves the top crispier like more of a cookie.
My family tried this and loved it. I'm not too sure why anyone would mess with such a good recipe. I used margarine instead of butter only because I keep kosher and wanted it with a meat meal (can't mix milk and meat.)
We used to make this alot when I was a kid, and it's simple and a family favorite. I recommend using 2 large cans of peaches and cut them into bite size pieces. You must use the kind with heavy syrup or the topping won't be the right consistency. Use a box of yellow cake mix that makes a 9x13 pan and a stick of melted margarine that you drizzle over the top. Looking at the comments for this recipe, we never used cinnamon, but I do think that'd add a nice flavor when using peaches. I, personally wouldn't use white sugar on top, as I think it'd get too sweet. If you use the heavy syrup for consistency and bake until the top has lightly browned, it will get crunchy on top without adding sugar. This also is great using 2 cans of cherry pie filling instead of peaches. This dessert does tend to lose the crunchiness on top after a day, but I found keeping it in the refrigerator helps. It's also excellent served warm.
It should be a crime for a recipe to be so easy and delicious!
Really good! I simmered the peaches and juice with a bit of cinnamon in a saucepan for a few minutes before transferring them to the pan. It was a bit sweet for me, but I think the heavy sauce was needed, so maybe the next time I'll buy one can of heavy sauce and one light and use half of each. Otherwise the cake was perfect. And in my opinion vanilla ice cream is a must.
Ms. Brenda's recipe is an excellent recipe. From my experience it is up to the individuals desired taste, there is nothing wrong with tweaking it to fit you and the ice cream added OMG makes a difference. If you are first timers making a "Dump Cake with any kind of fruit" follow Brenda M recipe those others have you doing extras which is not necessary.