This is the cake that almost didn't happen. I drooled over the recipe when I saw it on Facebook some time ago, and I even went as far as to put the ingredients on my grocery list and buy them. But I neglected to save, print, or Pin the recipe. When I got the ingredients out and started looking for the recipe, I couldn't even remember which blog had posted it, and it's a big recipe-blog world out there. I Googled and searched until I found THE recipe I was looking for at The Country Cook. Brandie posted this recipe toward the end of April, so it took me more than 2 months after I bought the ingredients to find the recipe again and bake the cake.
Peach Cobbler Cake
1 box yellow cake mix, divided use
1 cup all purpose flour
1 packet (2 1/4 teaspoons) active dry yeast
2/3 cup warm water
2 eggs
2 (21 ounce) cans peach pie filling
1/2 cup (1 stick) butter
Icing
1 cup powdered sugar
2 - 3 tablespoons milk
Preheat oven to 350 degrees F. Prepare a 9 x 13-inch baking dish with cooking spray.
Measure 2 cups of the dry cake mix out into a mixing bowl; set the remaining cake mix aside to use later.
Combine the 2 cups cake mix with flour and yeast, add warm water, stir well. Add eggs; stir until combined. Spread mixture in prepared baking dish. Next, spread both cans of pie filling evenly on top of cake batter.
In a medium bowl, combine remaining dry cake mix and butter. Blend together with a pastry cutter until mixture is crumbly. Sprinkle this mixture over the pie filling.
Bake in preheated oven for about 45 - 55 minutes, or until topping is golden brown. Allow the cake to cool for about 15 minutes.
In a small bowl, combine powdered sugar and milk. Drizzle icing over top of cake and serve.
This Peach Cobbler Cake starts with a layer made from cake batter.
The second layer is peach pie filling.
The pie filling is covered with a crumble topping.
Drizzle the cooled cake with icing. This Peach Cobbler Cake was well worth the wait, but just a bit of advice - if you see a recipe you want to try - print it or Pin it!
This recipe was shared with:
All My Bloggy Friends
Arkansas Women Bloggers
This recipe was shared with:
All My Bloggy Friends
Arkansas Women Bloggers
Peach Cobbler Cake
1 box yellow cake mix, divided use
1 cup all purpose flour
1 packet (2 1/4 teaspoons) active dry yeast
2/3 cup warm water
2 eggs
2 (21 ounce) cans peach pie filling
1/2 cup (1 stick) butter
Icing
1 cup powdered sugar
2 - 3 tablespoons milk
Preheat oven to 350 degrees F. Prepare a 9 x 13-inch baking dish with cooking spray.
Measure 2 cups of the dry cake mix out into a mixing bowl; set the remaining cake mix aside to use later.
Combine the 2 cups cake mix with flour and yeast, add warm water, stir well. Add eggs; stir until combined. Spread mixture in prepared baking dish. Next, spread both cans of pie filling evenly on top of cake batter.
In a medium bowl, combine remaining dry cake mix and butter. Blend together with a pastry cutter until mixture is crumbly. Sprinkle this mixture over the pie filling.
Bake in preheated oven for about 45 - 55 minutes, or until topping is golden brown. Allow the cake to cool for about 15 minutes.
In a small bowl, combine powdered sugar and milk. Drizzle icing over top of cake and serve.
This Peach Cobbler Cake starts with a layer made from cake batter.
The second layer is peach pie filling.
The pie filling is covered with a crumble topping.
Drizzle the cooled cake with icing. This Peach Cobbler Cake was well worth the wait, but just a bit of advice - if you see a recipe you want to try - print it or Pin it!
This recipe was shared with:
All My Bloggy Friends
Arkansas Women Bloggers
This recipe was shared with:
All My Bloggy Friends
Arkansas Women Bloggers
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