This recipe is such a fun one. If I had to choose a favorite dessert. It would probably be cake. I make cakes the most. I mean, I will eat any dessert but I seem to always gravitate towards cake. And this recipe is kind of a cake, and kind of a cobbler. It is a nice mix of the two really. And I want to point out right off the top that you can use absolutely any pie filling you want. This works so good with blueberry, cherry or apple. Whatever you prefer. So it’s a nice recipe to change up so that you don’t get bored making the same version over and over.
Now what is really interesting about it is the yeast that is combined with the cake mix. This really transforms the flavor and texture of the cake mix. It is incredibly moist and the yeast makes it almost sponge-like. And then of course, you’ve got this crumbly topping which makes it kinda like a cobbler. I hope you’ll have a lot of fun with this one!
1 box yellow cake mix, divided use
1 cup all-purpose flour
1 packet active dry yeast
2/3 cup warm water
2 (21 0z.) cans peach pie filling
1/2 cup (1 stick) butter
1 cup powdered sugar
3-4 tbsp. milk
Preheat oven to 350F degrees. Spray 9×13 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. We’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.
Now, this next step really isn’t totally necessary. But let’s face it, icing makes everything just a bit better. 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.
And then serve. You can slice it up and serve on a plate, although those peaches can be slippery suckers and can slide a bit off the cake some.
Or you can serve it up warm in bowls with a generous scoop of vanilla ice cream. Oh yeah…