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100% fruit 'cake' recipe

100% fruit 'cake' recipe

  • Recipes
  • Dish type
  • Cake
  • Celebration cakes
  • Birthday cake
  • Kids' birthday cakes

This cake was perfect for our two-year-old's birthday party! It's raw, vegan, gluten-free and contains only natural sugar. This cake was inspired by a 100% watermelon cake we had the year before.

3 people made this

IngredientsServes: 8

  • 1 watermelon (seedless if possible)
  • 300g strawberries, hulled and sliced
  • 1 cantaloupe melon - seeds removed, peeled and sliced
  • 1 fresh pineapple - peeled, cored and sliced

MethodPrep:30min ›Ready in:30min

  1. To create the base tier of the cake, cut 3 slices of watermelon, 3 to 5cm thick, through the centre of the melon. Trim the rind from the watermelon slices and place the largest slice onto a cake plate. Alternate layering sliced strawberries, slices of cantaloupe and slices of fresh pineapple; follow with the second-largest watermelon slice. Repeat once more to make a layered fruit stack that looks like a cake.
  2. Thinly slice a few pieces of remaining melon and pineapple. With cookie cutters or a sharp knife, cut remaining fruit slices into decorative shapes. Decorate the cake tiers with the cut fruit shapes and remaining berries.
  3. Refrigerate until serving time. To serve, slice the cake with a sharp knife, one wedge at a time, and set the wedge onto a plate.

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Reviews & ratingsAverage global rating:(10)

Reviews in English (5)

by LadyRobn

I make mine a little differently, but same concept. I cut the ends off the watermelon leaving the center flat on both sides, remove the rind to form an actual cake shaped watermelon and then decorate with other fruit using toothpicks to secure the pieces that need to stay in place. For the leaves, flowers, stars or other shapes I use cookie cutters or just a paring knife.Great alternative to a traditional cake and everybody raves about the look. It takes me about an hour to make, mostly cutting up all the fruit; putting it together is fun, easy and kid friendly. Any leftover fruit goes in a side bowl for fruit salad. My family always eats the bowl first saying the cake's too pretty to eat..-31 Jul 2013


Some of you asked me about the recipe for the Italian Cheesecake (made with ricotta) always served in italian restaurants, that is lighter, airy and fluffier than the american one, so I made for you a little research and some tests to find the best one.

I personally like more the NewYork Cheesecake version (you can find the best recipe ever here) because it kinda reminds me my beloved journeys to the U.S., but whichever you prefer, if you’ll make this italian Cheesecake you’ll love it so much that you’ll have to restrain yourself from not eating the entire cake! (I’m not joking, me and my husband ate it in just 2 days and we fought for the last slice…)

The first two recipes I tried, provide for just ricotta as a main ingredient but, although the flavors were lovely, they didn’t send me to the moon because the texture was a bit grainy and less smooth.

So I swapped out half of ricotta for mascarpone cheese, known for its silky texture and its sweet taste. And that’s when I found the best version. Smooth, lighter but rich in flavour, so fluffy and delicate, just amazing! Especially when eaten after an overnight rest (covered and refrigerated), so the flavors have time to blend, as for every cheesecake. After 2 days in the fridge it’s even better, but who can wait for 2 days to eat it?!

So this is my “go to” italian cheesecake, definitely your sweet tooth will be satisfied!

Authentic Italian Cheesecake (Torta di Ricotta e Mascarpone)

Difficulty: easy
Preparation: 20 minutes Cooking Time: 90 minutes
Yield: 8-12 servings

Ingredients:

  • 200 gr / 2 cups / 7 oz graham crackers finely crushed (I use the classic italian cookies Oro Saiwa)
  • 30-50 gr / 1/8-1/4 cup / 1-2 oz sugar (I use 30 gr)
  • 110 gr / 1/2 cup / 4 oz unsalted butter
  • 250 gr / 1 1/8 cups / 9 oz whole milk ricotta (cow or sheep or mixed, I use both mixed because the cheesecake will be tastier)
  • 250 gr / 1 1/8 cups / 9 oz mascarpone cheese
  • 100-120 gr / 1/2-3/4 cup / 3.5-4.5 oz sugar (I use 100 gr)
  • 1/2 vanilla pod or 1tsp pure vanilla extract
  • 1 tbsp (10 gr) cornstarch or potato starch
  • 3 eggs (separated)
  • a pinch of salt

Instructions:

Make sure that the ingredients are at room temperature before you star mixing the filling.

If ricotta is too watery put it in a sieve or a cheesecloth set over a bowl for at least 30 minutes, but I’ve never had to do this so just drain it when you see that it loses liquid.

Grease with a no-stick spray or some butter the bottom and sides of a 23 cm / 9 inch springform pan or use a sheet of baking paper.

As you can see, I use a silicone springform pan, it’s perfect for cheesecakes!

To make the crust, mix the graham crackers crumbs, sugar and melted butter until combined. Press this mixture over the bottom of the springform pan and about 2,5 cm / 1 inch up the sides.

Classic Italian cookies for cheese cake – they don’t contain eggs

Preheat the oven to 175°C / 350°F / gas mark 4.

Using an electric mixer beat ricotta, mascarpone, sugar and cornstarch just until smooth (do not over beat!).

Add egg yolks one at a time and beat for no more than 30 seconds each, to avoid the cheesecake to crack in the oven.

If used, split half the vanilla bean pod and scrape out the seeds. Add them (or the vanilla extract) into the batter and combine.

In a separate high bowl whip egg whites with a pinch of salt until forming stiff and firm peaks.

Add whipped egg whites to the ricotta and mascarpone batter.

Mix slowly with an upward movement of the spoon or spatula to avoid undoing the whipping of the egg whites (if you want a less fluffier cake, put no whipped egg whites together with the yolks).

Pour the cheesecake batter into the springform pan and level the top with a spatula or the back of a spoon.

Reduce the oven temperature to 150°C / 300°F / gas mark 2 and bake for about 90 minutes, when the top is lightly golden and/or a toothpick inserted in the centre comes out clean. Turn off the oven and leave the oven door ajar for 20 minutes, then remove the cake and let cool to room temperature before covering with plastic wrap.

Refrigerate for several hours or preferably overnight. Don’t eat it if it’s not chilled well because it will not taste like a cheesecake but like a mousse (well… it wouldn’t be so bad though, right?).

Serve the italian cheesecake with fresh fruit, fruit sauces, chocolate sauces or whatever you like! (I usually use a blueberry jam and some mixed preserved berries to garnish).

As you can see from the pictures, the inside of my cheesecake is yellow but that’s why I used eggs with orange yolk, so if you use normal eggs the cheesecake will be as white as usual. Enjoy!


RECIPES

Below is an ever evolving collection of free recipes - I try to post recipes on here at least once a week so there are hundreds!

You can scroll through the pages to find something that catches your eye, or if you have an ingredient in mind that you want to use, you can search for recipes using the search box. The search box is also good for finding recipes which are vegan / gluten free etc.

I love seeing your creations, so if you bake something from here, tag @thecaker on Instagram so I am notified!

Don’t have scales or a cup measure at home? Download my handy conversion table here.

The other day I had an insatiable craving for a warmed chocolate lamington served with jam and cream, so I dreamed up this recipe and got straight in the kitchen. Needless to say, it hit the spot.

These little cakes are not too sweet – and I’ll happily eat them for breakfast.

Tahini is a beautiful ingredient to bake with – make sure you get the hulled variety, which doesn’t have the bitterness that the un-hulled kind has.

I love using ricotta in cakes because the result is an intensely moist and creamy texture, which is unlike anything else. This recipe calls for 6 egg yolks, but you can reserve the egg whites for other purposes! We’re currently in the midst of fig season, but you can use dried figs if you can’t find fresh ones – and you can easily make this cake gluten free by substituting the white flour for your favourite gluten-free flour.

Everyone knows that chilli and chocolate are an unbeatable partnerships and these cookies have all of that going on. Do try to source the best cocoa powder you can as it will make all the difference to the richness and intensity of the final product.

This recipe makes a simple, summery crumble and is a great way to use up overripe stone fruit. The buttery pistachio and oat crumble topping really couldn’t be easier to make. Use gluten-free oats and flour in the crumble if you want to make this gluten free.

When I was in India last year I saw cardamom growing and that provided inspiration for this recipe. Also, New Zealand is becoming well known for its fresh cherries, and this cake pays homage to that queen of summer stone fruits.

I adore using olive oil in baking for both the flavour and texture it imparts. Because peaches are beautiful right now, it only made sense to use them in this recipe, but really you could use any fruit at all – any stonefruit or berries will work wonderfully or, in autumn, pears or apples would be lovely. This recipe is vegan and refined sugar free.

While berries and stone fruit are at their peak, I can't resist using them in every which way. The berries in this cake, as well as the apricots are completely interchangeable, so if you prefer raspberries or blueberries, apricots or peaches, try those instead.

I have a certain fondness for marmalade, particularly the Rose’s Lime variety.

For this vegan cake, the marmalade is included by way of a sticky glaze which is lathered between the layers as well as on top. This cake is entirely vegan, but you wouldn’t know it.

These are my kind of cookies because of their soft and slightly gooey texture.

The goji berries add a delightful element of chewiness and fruitiness to these otherwise intensely chocolatey treats.

As we all know, cake and bubbly are best friends, and it’s good to know that this effervescent miracle of a beverage is a wonderful ingredient to bake with, as well as drink. This cake is, of course, best served with a flute of prosecco.

For this recipe you can either make your own pumpkin purèe, or the easier option is to buy it in a tin! I found a great variety called Libby’s which is 100% pumpkin and you can find it at most supermarkets. These cookies remain perfectly soft and chewy when baked.

If you’re familiar with my recipes, you’ll know that I love taking the concept of a traditional dessert, a sweet beverage, an ice cream or a candy bar and transforming it into a cake.

Horchata is a Mexican rice milk drink which is sweet, cinnamon-y and incredibly delicious in both beverage and cake form.

Stone fruit season is upon us and peaches are at their prime. I adore peaches in all forms, but especially in this recipe where their juicy flesh melds into the buttery, almondy cake. Topped with whipped cream enhanced by Greek yogurt, you won’t be able to stop at one slice.

My best friend got married in Sydney a while back and this recipe is inspired by her wedding cake: Black Star Pastry’s signature Strawberry Watermelon Cake. I still dream about it! You’ll find these little desserts to be fresh, light and fragrant – and deceivingly simple to make.

I use ricotta a lot in my baking – I love the creaminess and gentle tang it lends. With warming spices and rum, sweet dried fruit and textural almonds, this cake is a modern take on a traditional fruit cake. It’s quite dense, but beautifully moist.

Any variety of summer berries are welcome in this recipe. I used a bundt tin so that the cake looks like a Christmas wreath, but also so that I could pack as much fruit into the batter and be sure that it would still bake through. The almond butter icing adds a delicate sweetness, but use more honey or maple if you please.

I've always found herbs in desserts to be an underused combination, so I urge you to try this tart recipe. It's incredibly simple to whip up, but you can use store-bought short sweet crust pastry to make it even easier.

My boyfriend's parents have an incredibly plentiful heirloom plum tree in their Auckland garden, which I always raid at this time of year. They pair perfectly with dark chocolate and rich macadamias in this simple but impressive cake.


Recipe Summary

  • ¾ cup brown sugar
  • ¾ cup unsalted butter, at room temperature
  • ¼ cup white sugar
  • 1 egg
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup semi-sweet chocolate chips
  • ½ cup shortening
  • ½ cup butter, softened
  • 4 cups confectioners' sugar, divided
  • 1 tablespoon water, or more as needed
  • 1 teaspoon vanilla extract

Beat brown sugar, unsalted butter, and white sugar together in a bowl using an electric mixer until light and fluffy, 3 to 4 minutes. Mix in egg and 2 teaspoons vanilla extract until smooth. With the mixer on low speed, add flour, baking soda, and salt and blend until batter is just mixed. Fold chocolate chips into batter. Batter will be thick. Chill in refrigerator at least 30 minutes to overnight.

Preheat oven to 350 degrees F (175 degrees C). Line a 9-inch cake pan with parchment paper.

Spread batter into the prepared cake pan.

Bake in th preheated oven until edges are golden brown, about 20 minutes. Slightly cool cake in the pan before transferring to a wire rack to cool completely, about 30 minutes.

Beat shortening and butter together in a bowl using an electric mixer until smooth. Slowly beat in 3 cups confectioners' sugar until smooth. Mix water and 1 teaspoon vanilla extract into confectioners' sugar mixture add remaining confectioners' sugar and mix until buttercream is smooth. Add more water to thin, if needed.


Grocery List

WHAT YOU’LL NEED TO BUY:

  • 3 cups dried fruit: I used a combination of golden raisins, dried currants and dried cherries. You can also use candied peel if you can find it.
  • 1 lemon
  • 1 orange
  • 3 large eggs
  • 2 sticks of butter
  • 1 bottle (12 fl oz) porter ale

PANTRY ESSENTIALS:

Ingredients I’m assuming you already have in your pantry. But, if not, make sure to buy them as well!

  • 3 1/2 cups all-purpose flour
  • 1 cup brown sugar
  • Baking powder
  • Baking soda
  • Salt
  • Cinnamon
  • Ground all spice
  • Ground ginger
  • Nutmeg
  • Ground cloves
  • Ground coriander

Pineapple Upside Down Cake with Yellow Cake Mix

Quick, easy instructions make this pineapple upside down cake with yellow cake mix recipe a breeze.It's easy to transform boxed yellow cake mix into the popular and nostalgic pineapple dessert the family loves. Cinnamon, nutmeg and cloves added to the brown sugar bake into an aromatic spiced glaze that accents the sweet and tangy pineapple slices.

Serves 12

Prep time 10 min.

Cook time 55 min.

Ingredients

⅔ cup packed light brown sugar

1 pkg. (15.25oz.) yellow cake mix

Directions

Preheat oven to 325°F. Melt butter in a deep 10-inch ovenproof skillet over medium heat stir in brown sugar, cinnamon, nutmeg and cloves. Remove from heat.

Drain pineapple, reserving syrup add water to reserved syrup to equal 1 cup liquid. Arrange pineapple slices on the bottom of the skillet.

Combine cake mix, oil, eggs and reserved pineapple syrup mixture (instead of only water) in a large bowl and mix according to package directions. Carefully pour batter over pineapple. Bake 45 to 55 minutes or until wooden pick inserted in center comes out clean.

Place on cooling rack 5 minutes. Loosen cake from pan edges and invert onto a large flat dinner plate or round platter.


Ingredients

  • For the Cake:
  • 12 ounces unsalted butter (about 3 sticks 340g)
  • 12 ounces brewed black coffee, or black tea such as Assam (about 1 1/2 cups 340g)
  • 3 ounces Dutch-process cocoa powder, such as Cacao Barry Extra Brute (about 1 cup, spooned 85g)
  • 6 ounces finely chopped dark chocolate, roughly 72% (about 1 1/4 cups 170g)
  • 16 ounces light brown sugar (about 2 cups, packed 455g)
  • 1/2 ounce vanilla extract (about 1 tablespoon 15g)
  • 1 teaspoon (4g) Diamond Crystal kosher salt for table salt, use about half as much by volume or the same weight
  • 6 large eggs, straight from the fridge (about 10 1/2 ounces 295g)
  • 3 large egg yolks, straight from the fridge (about 1 1/2 ounces 45g)
  • 9 ounces all-purpose flour, such as Gold Medal (about 2 cups, spooned 255g)
  • 1 tablespoon (about 13g) baking soda
  • To Finish:
  • 1 recipe Chocolate Swiss Buttercream or other frosting
  • 5 ounces finely ground Oreo wafer crumbs (about 1 cup 140g), store-bought or homemade (optional)

No Eggs, No Milk, No Butter One-Bowl Cake

A classic that’s been around forever, Grandma’s Depression Cake has stood the test of time. You will love to learn how to make this classic.

Y ou haven’t lived until you have tried Grandma’s Great Depression Cake Recipe and it’s a keeper! Made with simple pantry ingredients, you won’t believe the results that you achieve!

WHOot Contributor Wendy is back to share this all-time favorite that is light and moist and boasts the perfect crumb.

Via Wendy’s Kitchen Table

  • 4 cups mixed frozen berries (or any other type of frozen fruit you like)
  • 2 1/2 cups Sprite (or other clear pop)
  • 1 box white cake mix
  1. Preheat oven to 350 F.
  2. Spread frozen fruit in a 9×13 baking pan.
  3. Sprinkle cake mix evenly over top of fruit. Tip: Gently massage the cake mix while still in the bag to break up any lumps.
  4. Pour Sprite evenly over top of cake mix to cover. Add more Sprite if you notice some dry spots.
  5. Bake for 45 minutes or until the berries are cooked and the top is browned. Let cool about 5 minutes before serving. Top with vanilla ice cream if desired.

Dump Cake with Peach + Recipe Video

You can make dump cake with peaches using frozen fruit. Defrost them first and drain the excess water.

What you will need to make dump cake with peaches

Difference between dump cake and a cobbler

Dump cake and cobbler are similar but there are a few key differences. In a dump cake, dry cake mix is poured over the top of the fruit filling.

How to make dump cake in a Crockpot

You can easily make this dump cake with peaches in your Crockpot. Simply layer the ingredients in your Crockpot in the order given in the recipe.

Should dump cake be refrigerated?

Dump cake is traditionally served warm and topped with vanilla ice cream. So, you don't need to refrigerate it before it's served.

Recipe notes and tips

  • You can use your own fresh canned peaches or store-bought in this peach dump cake recipe.
  • You can short cut the recipe even more by placing the butter in the pan and put it in the oven until melted. Then proceed with the directions.

Watch our peach dump cake recipe video

Dump Cake with Peaches

Ingredients

  • 1 stick (1/2 cup) unsalted butter
  • 1 1/2 cups granulated sugar (divided)
  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 1 cup whole milk
  • 1 tablespoon pure vanilla extract
  • 1 (29-ounce) can sliced peaches in juice
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg

Instructions

  1. Preheat oven to 350°F. Butter a 9x13 baking dish (or 2-8x8 baking dishes). Set aside.
  2. Place butter in a medium-size microwave-safe mixing bowl. Heat butter in the microwave until melted. Add 1 cup sugar, flour, baking powder, salt, and whisk to combine. Add milk and vanilla, whisk until combined. Pour batter into prepared baking dish.
  3. Spoon peaches over top of the batter, placing them evening around the pan. Reserve the juice from the can.
  4. Add 1/2 cup sugar, cinnamon, and nutmeg to the juice. Whisk to combine. Pour juice over peaches.
  5. Bake 55-60 minutes until golden brown. Serve with a scoop of ice cream on top if desired.
  6. Enjoy!


135 comments:

Made this on a cool rainy day. So good. Was short of sugar so used brown in the juice, worked well!

What kind of flour? Self rising, all purpose?

Rule of thumb since the recipe already add the baking powder then use all purpose flour if any recipe doesnt have baking powder in it thats when you use the self rising because the powder is already added in flour

No eggs? Usually needed for cake or baked goods.

Anonymous it states all purpose flour in the recipe

Doesn't anyone read the recipe it states clearly ALL PURPOSE FLOUR

@dorothy davis Thank you for that clarification. I have never known and I am 55 years old!

If a recipe STATES "all purpose flour " then I would guess she means all purpose flour. You Think.

I'm 70 and I read AP flour in the recipe. Looking at the pics. sometimes you don't read the recipe carefully.

I always go by the recipe!

Anonymous.. STOP being so critical and mean!

Thank you, Rhonda. There are too many mean spirited people these days!

All purpose flour is plain flour, hence the use of baking powder.

Some people must enjoy being critical. Hope you all have a good day.

to answer the comment from anonymous, if a recipe calls for flour and salt, then you use all purpose flour. If a recipe does not call for salt, then you use self rising. Hope this helps you

With the leavening agents mentioned, I'm gonna say
all-purpose.

With the leavening agents mentioned, I'm gonna say
all-purpose.

Can you use a plain vanilla cake mix out of yhe box?

I use yellow mix and add about 1/4 cup of Pioneer biscuit mix and lots of melted butter, cinnamon and a little sugar on top. Its delicious this way.

Forgot. don't use milk. just put dry cake mixture on top then butter.

3 yes - use a box of yellow cake mix. In crock pot, put 2 big cans - 20 zo. each of regular canned peaches. pour box of cake mix over it. put 3 o 4 slices of butter on top of the flour. Heat crock pot before putting in. Cover and cook 2 to 3 hours or when the peaches come to the top and the dough is brown.

Do you pour in the juice with peaches in crock pot?

boxed cake mix works well for this recipe, I used to make it that way years ago. Now that is more simple to make than making your own cake mix out of scratch!

Making it this way lets you ignore that paragraph of additives on the mix box.

Do you mix all the main ingredients all together? I'm curious to know

Yes, it is mixed exactly as written in the recipe above. Enjoy!

Thanks for this recipe, I make dump cake from cake mix in the box but where I live box cake mix is expensive and sometime unavailable and I love dump cake

Can you use any other fruit? If yes, would if just be the canned variety? I love peaches but no one else here feels the same. Thanks!

I would also like to know if you can use another fruit, specifically apples.

If a recipe calls for baking powder, that means plain flour because self-rising flour has baking power in it!

You may substitute all purpose flour, baking powder and salt called for in a recipe with self rising flour at the proper proportions. Not just omit. Hope that helps!

If I'm halving the recipe and just making one 8x8 pan, is the baking time also cut in half? Or is it still 55 minutes?

Bakes the same amount time

If I'm halving the recipe and making only one 8x8 cake, should I reduce the baking time by half also, or will it still take 55 minutes?

I would check it every 5 minutes or so after it hits 35 minutes on. Enjoy and let us know how it goes.

hi I work at a senior center and I would like to make this using a 8.3 quart stainless steel pan . My question is do I double or triple the ingredients ?

Can you tell me the pan dimensions? I Googled it but I am coming up with different sizes.

The recipe stated a 9 x 13 baking dish or 2-8x8 baking dishes.

Can this be baked in a porcelain baker?

You can bake this in any oven safe dish that meets the size in the recipe. Enjoy and let us know how it goes!

Egads. I consider myself a pretty good cook/baker. Was stoked to find your recipe and just happened to have a large can of peaches in the pantry. Was soooo disappointed. Mine didn't turn out ANYTHING like yours.(super sad face). Not to mention the loss of my nummy peaches! The only thing I can figure out is I overbeat the batter? It was heavy, didn't rise hardly and is gummy (peach juice didn't get asorbed) on top. Would love to master as it would be nice making 100% from scratch, no box cake mix needed (have made successfully with mixes. ) Waaaahhhhh.

I am so sorry the recipe did not work out for you. I am really surprised to hear that, as I have not had any trouble with this recipe in the past. Can you tell me how long you whisked the mixture?

and no eggs in this recipe?

Check your baking powder, might be expired.

It may not have risen due to altitude also.

Can you use fresh peaches? I have an over-abundance!

I have not made this with fresh peaches, but you certainly could. I found this substitution. Let us know how it goes. My mouth is watering thinking about fresh peaches.

In a microwave-safe bowl, pour 2 Tbsp lemon juice and 1 cup sugar over 4 cups peaches, peeled and sliced peaches. Stir to coat well. Microwave in 30 second intervals until sugar melts.

Easy way to use fresh peaches is to emulsify the peaches by mixing the sugar and peaches together and letting them make their own juice, no microwave needed.

I haven't made this yet, but I definately will make it when I buy more peaches. I'll use fresh peaches. If I used canned peaches I'd cut way down on the sugar, since the peaches are packed in heavy (sweet) syrup (but that's just me. always looking to 'lighten-up' anything I can, in order to cut dowm on calories, carbs, & fat.) Otherwise, this recipe sounds delicious. I love 'homemade' recipes best of all.

I take it that you add the "juice" before you cook it?!

Yes, you pour it over the top in the last step before putting it in the oven. Enjoy!

Sorry, but by no stretch of the imagination can this be called a dump cake.

Do I whisk the batter or use a beater? And how long do I mix it?

I just got done making this and it did not come out right. It was funny like the person above stated. All of the juice did not asorb. It also had a strong taste of the flour/ baking soda Please help.

no place does it say baking soda

Baking soda is listed right below flour!!

baking POWDER is right below the flour

Baking POWDER is listed right below flour.

I have a simpler recipe and it is wonderful.

2 regular cans of sliced peaches
one box yellow cake mix
one stick butter--melted
one cup chunky cut pecans

Pour peaches in a 9x13 dish, pour cake mix evenly over peaches. Sprinkle pecans over top and drizzle butter over top. Bake at 350 degrees for about 35-40 minutes, depending how firm you like your crust to be. It is about as easy as you can get and it is wonderful.

Where I'm from we call that a Lazy Day Cake.

In Boy Scouts/ camping world, it's a dump cake.

I think there is a misprint on this recipe.It says it serves 12. I did every thing you said in the recipe and the recipe only served 4 ==lol== I used Del Monte sliced peaches in its own syrup and it was awesome.BTW we are big eaters in our house.. We love your site and try to make as many of your recipes as possible.

I just made this and it turned out wonderfully. The only thing I can think of that may have gone wrong for a couple of the others was over-mixing. I have an apple cake similar to this that I make and it specifically states to just mix until moistened and to not over-mix so I went by that rule for this cake as well. I'm looking forward to making this again. Thanks for the recipe! :)

I made this and it did not come out right .. Are you suppose to swirl the peaches and batter together after you place the peaches on top of the batter .. My peaches just stayed on top and none of the batter rose to cover them . It never did brown and looked nothing like yours ..

Did you forget your Baking Powder? If not test the baking powder, sounds like it may have gone flat.

Remember everyone, it's Baking Powder, not soda, easily mistaken, but even easier to use self rising flour instead of all purpose and eliminate the baking powder altogether. I made a very similar recipe with self rising and it came out perfect.

I just made this and it came out nothing like yours .. Are you suppose to swirl the peaches and batter together after you place the peaches on top of the batter . My peaches just sat on top and none of the batter ever rose to cover the peaches .. it never did get brown

I did not swirl them and it came out just fine. Did you use peaches in juice, syrup or water? Perhaps that made the difference.

Did you use baking powder? That helps it to rise. NOT baking soda . I make this all the time with fresh peaches too.

Your baking powder may have been out of date, check it by putting a small amount of baking powder in a few drops of water to see if it bubbles.

This is not a true dump cake. Dump means pour all into one pan, put in oven and cook.

She state that it wasn't a true dump cake. It was her version :)

I love this recipe, it turned out great. Thank you! I can't wait to make it again.

Couple hints -- never over mix any recipe with baking powder or soda as the leavening. Kosher salt does not equal table salt -- use less table salt than kosher. Don't substitute baking soda for baking powder. Good luck!

I am making this cobbler now, Have crust mixed, it is more like biscuit mix instead of batter. There is no pouring this out. Is 2 cups of flour right. I checked my ingredients carefully, and I know I did it right. And I whisked, no other type of mixing.

Did you add the 1 cup of milk?

Thank you so much for posting this recipe, Donna. I have made dump "cobbler" many times in the past using cake mix, but I would much rather make from scratch when possible. I know it will be delicious. Peaches are one of my favorite fruits and to me the flavor of a fresh, ripe, juicy peach simply cannot be beat. But it seems even the best brands of canned peaches fall a little short when it comes to that fresh flavor, so one of the tricks I have discovered is that mixing a package of peach-flavored Jello powder with the dry ingredients intensifies that peach flavor and to me, makes it taste more like its made with fresh peaches. Especially when the cinnamon and nutmeg mingle with the peach flavor. I thought I'd pass that trick along in case others want to try it. I also want to say, Donna, that I always enjoy your posts so much and never fail to open your emails as soon as I see one arrive in my inbox. I also love reading the comments and must commend you for never failing to respond to questions your readers ask and for always answering each question with such a cheerful and kind attitude. I really appreciate your commitment to bond with your readers. I also want to let you know that I too, am from one of those "southern" states that is not always claimed southern but is. I'm from Texas. And I still do drive a big ol' pickup truck. It's a crew cab, so there's plenty of room for grandkids, groceries and I can even toss a garage sale find or two in the back if I want and still have room left over. I wouldn't trade it for the world. It's my vehicle of choice. But then again, maybe that's just as southern girl thing. LOL.

Thank you so much for your beautiful comment Kate! You made my day. I appreciate the tip as you are correct, canned peaches can be questionable. I am so happy to have you as a loyal reader and look forward to hearing from you again.

From one southern (ish) gal to another! LOL Love them big pick 'em up trucks.


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