No not supposed to be real cakie! I cooked it the amt of time that was on the recipe and it was just right. I think yours turned out right.

Cobbler here, is made with a pie crust so top is crunchy.

So you got the inbetween :o)

I like to add a dash of nutmeg to mine.

When you press the cake mix into the liquid, the top gets crusty.

Pic of cherry dump cake top.

{{!gwi}}

The best part about it, to me, is the crunchy top. I put coconut and nuts on top of my cherry one the other day and it's really crunchy. It is really sweet though--and I have to have ice cream on it.

When my grandmother made cobbler it was like Glenda said--with pie crust on top but not the bottom. The way DH makes it is sort of like a cake, but not quite, on top. He's the peach cobbler champ in my book.

Thanks for your help!
It'll get eaten up, no problem....DH is having a piece now.
We did go and buy some ice cream to have with it.

Another question.....do you think it would work in a smaller dish? It would be more peach on the bottom.

Glenda, would you please post that recipe? Thanks!

I just took my peach and pineapple dump cake out of my oven. It really smells good. I put cinnamon and English walnuts on mine.

Sue

Peach Cobbler Dump Cake
1 (18.25-ounce) package yellow cake mix
1 (32-ounce) can sliced peaches in heavy syrup
1/2 cup butter or margarine, melted
Ground cinnamon for sprinkling
Vanilla ice cream or sweetened whipped cream for accompaniment
Preheat oven to 375*F (190*C).
Pour peaches along with the syrup into the bottom of a 13 x 9 x 2-inch pan. Sprinkle evenly with the dry cake mix and press down firmly. Drizzle the melted butter evenly over the cake mix. Sprinkle top lightly with cinnamon.
Bake for 45 minutes. Serve warm or cool with vanilla ice cream or sweetened whipped cream if desired.
Makes 12 servings.

I like mine sprinkled with nutmeg. You could do cinnamon as well.

jasdip, you could try it. I don't know.

Thanks, Glenda! Does anyone have the recipe for dump cake using CANNED PIE FILLING? Someone brought it to a party I attended years ago, but I didn't get the recipe.

Kaye, I was too lazy to re type so I copy and pasted from
the other post! lol

when I make my dump cakes I leave out the butter.

Use a cake mix that has NO PUDDING in the mix. Duncan Hines is what I use.

I've never made it with peaches, but I make it all the
time with pineapple OR mixed fruit.
I find that it always works out best by

Mix the can of fruit into the cake mix. Pour in to a
9X13 pan and bake ... what ever the box says..
I bake 325 for about an hour.

I would think that the smaller the peach bits, the better it would mixl up.

I add a can of pineapple to the mix
or a can of mixed fruit.

I've tried low sugar cherry pie, but it works best when you mix the cake mix with a white soda, pour 3/4 of that into the cake pan, spoon the cherry pie mix over the top and then spoon the remaining cake mix over that and bake. You could use apple pie filling too... with spice cake, or cinnamon cake

Pour some of the Costco 3 berry mix into a 9 X 13 cake pan. Add a 12 oz can of white pop to cake mix, stir and then pour over top of berries. Bake for an hour or so and makes a great cobbler
>>
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. .

I bet you could put the peaches on the bottom, then add clear soda to cake mix... (fresca works well) stir and pour over peaches, cook for about an hour or a little less.

that sounds good!

For the canned pie filling, mine calls for just a can of cherry pie filling, a can of crushed pineapple, a box of cake mix, yellow. Put the filling in the pan first, then the pineapple. Sprinkle the cake mix on the top. Then some chopped nuts if desired. I just cut up the butter on the top and bake at 350 for near an hour. If the top starts to get too brown put a piece of foil on it. You can mix the fruits to whatever suits you. My dump cake did well with out covering it that I baked this afternoon. I did chop up the peaches that I put into the pan and poured the pineapple over it and the rest like I said above.

Sue

Thanks, Marilyn.

I have this on my TO MAKE list.

Rhubarb dump cake

1 pound rhubarb, cut into 1/4 inch slices 1 cup white sugar 1 (3 ounce) package strawberry flavored gelatin mix 1 (18.25 ounce) package yellow cake mix 1 cup water 1/4 cup margarine, melted
Directions
Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish.
Spread the rhubarb evenly in the bottom of the buttered baking dish. Sprinkle the sugar over the rhubarb, followed by the gelatin mix, and finally the cake mix. Pour the water and melted margarine over the top. Do not stir.
Bake for 45 minutes in the preheated oven, or until the rhubarb is tender.

kay it works with adding the pineapple directly to the yellow cake mix too i like it better that way