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Thursday, August 13, 2020

Peach Season Means Peach Recipes


Here in Southern Illinois every August we  enjoy a bountiful peach season. Fresh peaches will stay firmer during baking in recipes like this peach dump cake. After peeling peaches, slice and mix the peach slices with 2 Tbsps. sugar and allow them to sit in bowl for 30 minutes this will allow the peaches natural juices to come out. 

If you choose to use frozen peaches place a bit of sugar over top of them and allow them to defrost. Do not discard the juices after defrosting 

Canned Peaches can be used and the best for this recipe is to choose the canned peaches with heavy syrup. The liquid syrup will work as a binder that helps to blend the mix with the peaches. By being able to use canned peaches this recipe can be used any time of the year. 

Peach Dump Cake is quick and easy to make. In fact in just a few steps it is ready to go

  1. Pour three cans of the peaches (draining one) in a dish.
  2. Sprinkle cake mixture over the top of the peaches, then top with pats of butter.
  3. Bake until the top is golden brown and bubbly.

  • 3 cans peaches in heavy syrup (14-15 ounces each)
  • 1 box yellow cake mix
  • 1 teaspoon apple pie spice cinnamon or pumpkin pie spice
  • ½ cup unsalted butter room temperature, sliced into 24 slices

  • Preheat oven to 350°F. In a 9x13 dish add 2 cans of the peaches with the heavy syrup.
  • Drain the 3rd can of peaches and add just the peaches to the dish. Stir to combine.

  • Pat the mixture down lightly. Place the sliced butter squares equally over the top of the cake mix.
    Whisk together the yellow cake mix and the apple pie spice and sprinkle over the top covering all the peaches.
  • Bake for 50-60 minutes or until deep golden brown and the fruit is bubbly.
  • Let sit for 15 minutes before scooping

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