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Ginger Peachy Dump Cake Recipe
A quick sandwich meal doesn’t have to be boring. Find your perfect sandwich, and then pair it up with a salad or soup. If company is coming over, you might want a dessert. This dessert is easy to prepare, and you can make the sandwiches while it is cooking.
Peach cobbler is a treat that I have always loved. Sometimes, I don’t have the time to make a cobbler. I need something simple, and it doesn’t get much simpler than this. Served over a scoop of natural vanilla ice cream, Ginger Peachy Dump Cake is a rich and luscious treat.
Ginger Peachy Dump Cake Recipe
2 cans-29 ounce-of DelMonte Freestone Peach Slices in heavy syrup
2 teaspoons of freshly grated ginger (There is no substitute for the fresh ginger.)
1 teaspoon finely grated fresh lemon zest
2 teaspoons of fresh lemon juice
1 teaspoon ground cinnamon
¼ teaspoon ground mace
¼ teaspoon salt
¼ cup loosely packed brown sugar
1 box-18.25 ounces of yellow cake mix
1 ½ sticks of butter
Canola or coconut oil to add to the butter to make up 1 cup of butter and oil
Preheat the oven to 350 degrees F.
Drain the peaches and reserve two cups of liquid in a small bowl. The rest of the liquid may be used in fruit juices or tea. Add to the liquid the ginger, lemon zest, lemon juice, cinnamon, mace, salt, and brown sugar. Stir this until it is mixed, then set it aside.
Spray a 9” by 13” pan with non-stick cooking spray. Arrange the peach slices to completely cover the bottom of the pan. Gently pour the peach juice and spices over the peach slices. Evenly sprinkle the yellow cake mix over the peaches and juice. Break any large clumps of cake mix up with your fingers. Then, I poke my finger down to the bottom of the pan about 20 times in an even (more or less) grid pattern. This makes the juice come up a bit. (This is optional. I like what it does to the cake and fruit.) Melt the butter in a Pyrex measuring cup. Add canola oil to the butter up to the one cup line. Stir to mix the butter and oil. Spoon the butter mixture evenly over the cake. Place the cake in a 350 degree F. oven and bake for one hour, or until the cake is golden brown. You might want to sprinkle walnuts, pecans or almonds on top before baking.
Let the dump cake stand for about half an hour before serving. It is a very juicy dump cake, so be careful pulling it out of the oven.
Do you cook outdoors in a Dutch oven? When I was a Boy Scout leader, I loved the campouts. Cooking “cobblers” for dessert in a Dutch oven with charcoal was a very popular way to end a meal. Really, the “cobblers” were dump cakes. If you want to make this Ginger Peachy Dump Cake Recipe for a campout, grate the ginger and lemon zest before leaving home. Just pop it into a baggie and take it with you in a cooler. You can also measure the spices out and put them in another baggie. Then, it’s just a matter of dumping ingredients into the Dutch oven and finding the right number of charcoal briquettes to cook it perfectly. Good luck with that!
Content copyright © 2013 by Connie Mistler Davidson. All rights reserved.
This content was written by Connie Mistler Davidson. If you wish to use this content in any manner, you need written permission. Contact Connie Mistler Davidson for details.
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