Peach Cobbler Cake

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 1 packet Active dry yeast
  • 1 cup All-purpose flour
  • 1 box Cake mix, yellow
  • 1 cup Powdered sugar

• Dairy

  • 1/2 cup Butter
  • 3 tbsp Milk

• Liquids

  • 2/3 cup Water

• Other

  • 2 (21 0z. cans peach pie filling

Found on thecountrycook.net

Description

Directions

• 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.

Nutrition