Don't want to use a 9x13 pan for the peach cobbler

13 years ago

Those that have made, which I have, also. I am taking to friend's home, and there will only be 3 of us.

I am thinking about putting it in a square pyrex dish and baking.

U think I should use less of the cake mix? etc?

Do NOT want to change the recipe for another.

Anyone use a smaller pan for the 9x13 one for THIS recipe?

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.

Sort by:Oldest

Comments (22)

Terri_PacNW
13 years ago
Halve everything for an 8" pan.
glenda_al
Original Author
13 years ago
I was hoping I could at least use all the peaches!
Related Discussions
Help with Peach Cobbler
Q
Comments (33)
Sally, this is the recipe I use for pie crust and cobbler crust. It is easy and always turns out good. Never Fail Flaky pie crust 2 c. flour , 1 T. milk 1 t. salt , 1/4 c. boiling water 3/4 c. crisco (I use butter flavor crisco) Blend flour, salt and crisco together with pastry blender. Add milk and water and roll in ball. Divide in half and roll out between two sheets of wax paper and ease into two pie pans. If making cobbler I freeze one ball in the freezer until needed and roll the other out to put on the top of the fruit. For the cobbler, peal and slice 4 c. ripe peaches add 3/4 c. sugar and 2 T. flour Put in 8X8 pan and cover with crust. Bake at 350 for 45 min. You can weave top in strips or top with whole crust. I usually sprinkle the top with cinnamon sugar. You can put a crust on the bottom and one on the top if you want. If you like the fruit mixture thicker add a little more flour. Hope this helps and sorry I have been so slow responding. I have been at the dentist today!
...See More
Peach Cobbler
Q
Comments (9)
I love cobblers and here is my tried and true recipe. I use thawed frozen fruit - works fantastic every time. This is an old James Beard recipe. I often make a blackberry cobbler, but last weekend used 1/2 peaches, 1/2 blackberries (thawed, frozen). All peaches would be fine. Put frozen fruit of your choice in a baking dish - I usually use two bags of frozen fruit - about 2 ppounds? Sprinkle with 1 TBSP sugar, 1/2 tsp vanilla, 1/4 tsp each ground nutmeg & cinnamon. Set aside to thaw - this can take a while, so do it early. In a small bowl, mix 1 1/2 cups flour, 1 TBSP baking powder, 1/2 tsp salt, 3 TBSP sugar. Stir dry ingredients together. Melt 1 stick unsalted butter (I use land 'o lakes). Pour butter and ~ 1/3 cup heavy cream (can use milk or buttermilk) into dry ingredients and stir together with a fork until incorporated. Plop pieces of dough topping over the thawed fruit. Sprinkle top with 1-2 tsp of sugar, if desired. Bake at 375 for about 20 minutes until bubbley and the bisquit topping is lightly browned and thoroughly cooked. Delicious with ice cream or whipped heavy cream.
...See More
recipe of the day march 22 - quick and easy peach cobbler
Q
Comments (11)
Lucky Gardnr's recipe is almost like the one I use. My recipe calls for 1 cup of milk, 2 teaspoons of baking powder, and Â¼ teaspoon salt. Baked at 350Â° for 45 minutes. The cinnamon sounds like a good addition. I just made it with canned pears a couple days ago. Here is how I remember to put it together: Butter on the bottom, batter on the butter, peaches on the batter . . sung in my little sing-song tune. This recipe came from a cookbook published in 1969 by the Kentucky Education Association. The story goes that it is one of those recipes that was asked for in a restaurant and later charged for. That is why in the cookbook it is called "The $10 Fruit Pie." Thought you might like the little story that goes with it. Sue
...See More
LOOKING for: Info: Will This Work in a 9x13' Pan?
Q
Comments (2)
Funny you should ask.... This is my favorite carrot cake recipes (so far, but I haven't tried some of the versions posted recently) I've made it a few times, once as a half-sheet cake for a party at work and it turned out great, although I did two layers. I think the best part is the icing, and eliminating layers is eliminating icing, but that's just my preference. You should be fine, jut keep and eye on it bake for a little longer. I don't think you have to reduce the temp because it's low to begin with, but perhaps someone else may have better insight...I don't remember what I did but it turned out great. s
...See More
patti43
13 years ago
That 9x13 pan may not be too much if I was one of the three, but why not just make the whole thing and share the leftovers? Trying to halve the cake mix and peaches is kind of iffy. It sounds yummy and easy, BTW!
hounds_x_two
13 years ago
Make two!
Or take the whole thing and share leftovers, like Patti43 said.
Jasdip
13 years ago
I've actually thought of making it in a smaller dish Glenda, to make the cake part thicker. I was planning on doing this the next time I make it.
pris
13 years ago
Wouldn't you have the same amount of cobbler if you use the same recipe no matter the size pan?
glenda_al
Original Author
13 years ago
I will do what I have done before. Use the 9x13 pan. It was great.

Thanks for all the input
cynic
13 years ago
You could use 2 round cake pans and have one to bring and one to keep.

One could have cinnamon and the other could have nutmeg! :)
User
13 years ago
Put it in a big round dish or pan, it should be fine just a bit thicker. Check for doness, it may take a little longer.
susanjf_gw
13 years ago
glenda i think i did try and it wasn't "crispy" enough? make like you always do, and freeze what you don't take to your friends...
glenda_al
Original Author
13 years ago
Mine came out perfect! Didn't use a 9/13, but a rectangle pyrex dish. Did not use all the cake mix, about 3/4 and what more can I say. We thoroughly enjoyed it with a scoop of vanilla ice cream.
ivamae
13 years ago
I picked up peaches yesterday to give this a try and found when I got home that they were light syrup. Will that make a difference?

Could I drain he liquid, add more sugar, boil it up, let it cool and use that?

I really want to try it and if I can't use these, they won't go to waste. I almost put " waist"
ivamae
13 years ago
Why didn't this go up to the first page. I do really hope to get an answer to my question
glenda_al
Original Author
13 years ago
Light syrup will work just fine!
jel48
13 years ago
All I can add is..... yummy :-)
pris
13 years ago
Ivamae, don't drain the syrup. Just add more sugar. Believe me, it'll boil up just fine without doing it seperately. (it may be sweet enough without adding sugar. It's a matter of taste)
Jasdip
13 years ago
This dump cake is really good, and super-easy.
Don't drain the syrup Ivamae. All the peaches I see now, are in light syrup, and it's definitely sweet enough. You won't need to add sugar at all.....there's sugar in the cake mix, don't forget.

Just dump the peaches, juice and all, and spread the cake mix over top.
glenda_al
Original Author
13 years ago
Be sure and PRESS DOWN THE CAKE MIX FIRMLY. That's IP!
joyfulguy
13 years ago
Back to page one.

The peaches around here know much more about peaches than I do ...

... now - wouldn't that take the cake?

ole joyful
ivamae
13 years ago
Well I made it to-day. I did drain the syrup and added some more sugar to it. I didn't see all the replies here as I haven't been on the site much the last few days. I'm sure it would have been just fine without more sugar as it is very sweet. I used 2 cans but they were only 14 oz. each so still must have been a bit short. I probably didn't press the cake mix down firmly enough. I just patted it down. I was afraid that the juice was going to come up through but likely it was supposed to.

It looked beautiful when it came from the oven but when I tried to take some out of the pan it was quite syrupy. Is it supposed to be? But boy, is it ever good. I can just imagine how it would taste with ice cream. I'm trying to count calories so just had a little piece. My son had some and he was really impressed with it as well.

Thanks so much everyone. I am interested in knowing for the next time though, if I should have pressed the cake mix down more firmly. I'm quite sure there will be a next time
glenda_al
Original Author
13 years ago
You get the sweetness from the cake mix, so by adding sugar you got extra sweet :o)

I did press down firmly, and some of the moisture does come up.

I like mine kinda soupy. When I made it, this past Monday it was just fine, and just the right texture.

Try it next time and don't drain and press down the cake mix more.

I think I'll try a white cake mix the next time, just to see which I like best, yellow vs white cake mix.

Did you sprinkle some cinnamon on top?

And, yes, vanilla ice cream makes this dish, at least I think so.
ivamae
13 years ago
It appears that it is supposed to be syrupy and I really, really liked it. I won't hesitate to make it again and soon. Thanks so much for the recipe. and yes, I did put cinnamon on top. I love cinnamon.

Don't want to use a 9x13 pan for the peach cobbler

Comments (22)

Terri_PacNW

glenda_al
Original Author

Related Discussions

patti43

hounds_x_two

Jasdip

pris

glenda_al
Original Author

cynic

User

susanjf_gw

glenda_al
Original Author

ivamae

ivamae

glenda_al
Original Author

jel48

pris

Jasdip

glenda_al
Original Author

joyfulguy

ivamae

glenda_al
Original Author

ivamae

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US

Don't want to use a 9x13 pan for the peach cobbler

Comments (22)

glenda_alOriginal Author

Related Discussions

glenda_alOriginal Author

glenda_alOriginal Author

glenda_alOriginal Author

glenda_alOriginal Author

glenda_alOriginal Author

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US

glenda_al
Original Author

glenda_al
Original Author

glenda_al
Original Author

glenda_al
Original Author

glenda_al
Original Author

glenda_al
Original Author