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PEACH COBBLER CAKE

PEACH COBBLER CAKE

Ingredients

  • 1 box yellow cake mix divided use
  • 1 cup all-purpose flour
  • 1 packet active dry yeast
  • 2/3 cup warm water
  • 2 eggs
  • 2 (21 oz) cans peach pie filling
  • 1/2 cup butter 1 stick
  • 1 cup powdered sugar
  • 3-4 tbsp milk

Instructions

  • Preheat oven to 350F degrees.
  • Spray 9 x 13 baking dish with nonstick cooking spray.
  • The first thing you need to do is measure out 2 cups of the cake mix. Put aside the leftover cake mix. You’ll use that later for the crumble topping.
  • In a mixing bowl combine the 2 cups of cake mix, along with the flour and yeast. Stir until combined.
  • Then pour in warm water and stir well.
  • Next add eggs and stir. Batter will be pretty lumpy. It will be blob like.
  • Spread the mixture into your prepared baking dish. This will take you a minute to do as it is kinda stretchy because of the yeast.
  • Then spread both cans of pie filling on top of cake batter. Try to spread it out as evenly as possible.
  • In a bowl, combine the rest of the cake mix (that you set aside earlier) with the butter. I cubed the butter to help blend it in easier.
  • You can use a pastry cutter to combine it together or a fork or even your hands. It should be clumpy.
  • Sprinkle this topping mixture over the pie filling.
  • Then bake at 350F degrees for about 45-55 minutes. Topping should appear golden brown.
  • Allow the cake to cool for about 10 or 15 minutes. In a bowl, combine powdered sugar and milk.
  • Start with a smaller amount of milk and then add more until it gets to the desired consistency.
  • Drizzle icing all over the top of cake. Slice up and serve.

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