Praline Pecan Peach Dump Cake Recipes

Steps:

• Place egg whites in a large bowl; let stand at room temperature 30 minutes. Meanwhile, preheat oven to 375°. , In a 10-in. cast-iron or other ovenproof skillet, melt butter over medium heat. Stir in brown sugar, cinnamon and ginger. Remove from heat. Arrange peaches in a single layer over brown sugar mixture; sprinkle with chopped pecans., In a small bowl, whisk flour, baking powder and salt. In a large bowl, beat egg yolks until slightly thickened. Gradually add sugar, beating on high speed until thick and lemon-colored. Beat in milk, melted butter and vanilla. Fold in flour mixture., With clean beaters, beat egg whites on medium until stiff but not dry; gradually fold into batter. Pour batter into skillet. Bake until a toothpick inserted in center comes out clean, 22-27 minutes., Cool 10 minutes before inverting onto a serving plate. If desired, serve warm with whipped cream and pecan halves.

Steps:

• In a large saucepan, mix 1-1/2 cups sugar, cornstarch and cinnamon. Stir in water until smooth. Add peaches. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Pour into a lightly greased 13x9-in. baking dish; set aside. , In a bowl, combine flour and remaining sugar; cut in shortening until mixture resembles coarse crumbs. Add buttermilk and stir just until moistened. If needed, add additional buttermilk, 1 tablespoon at a time, until dough clings together. Turn onto a floured surface; knead gently 6-8 times. Roll into a 12x8-in. rectangle. , Combine butter, brown sugar and pecans; spread over the dough to within 1/2 in. of edges. Starting with long side, roll up jelly-roll style. Cut into twelve 1-in. pieces. Place on top of the peach mixture. Bake, uncovered, at 400° for 25-30 minutes or until golden brown.

Steps:

• Heat oven to 350° F. Spray 13 x 9-inch pan with cooking spray. Set aside.
• In large microwavable bowl, microwave 2 tablespoons butter, 2 tablespoons brown sugar and 1/2 cup chopped pecans uncovered on High 1 minute or until mixture is bubbling and hot.
• In another large bowl, beat cake mix, sour cream, vegetable oil and eggs with electric mixer on low speed 1 minute, then on medium speed 2 minutes. Stir in pecan mixture. Pour into pan.
• Bake 30 to 36 minutes or until toothpick inserted in center comes out clean. Cool completely in pan on cooling rack, about 1 hour.
• In 2-quart heavy saucepan, heat 1/2 cup butter, 2 cups brown sugar and the whipping cream to boiling, stirring frequently. Boil and stir 1 minute; remove from heat. Stir in powdered sugar and vanilla until smooth. Stir in 2 cups pecans. Cool 10 to 20 minutes, stirring occasionally, until frosting begins to thicken. Spread warm frosting over cake. Cool before cutting.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a 9 or 10 inch Bundt pan with non-stick cooking spray.
• Combine the cake mix with the frosting, eggs, oil, water and 1/2 of the pecan pieces. Mix until combined.
• Sprinkle the remaining 1/2 of pecans in the prepared Bundt pan then pour in the cake batter.
• Bake at 350 degrees F (175 degrees C) for 50 minutes or until a toothpick comes out clean.

Steps:

• For cake:
• Position rack in center of oven and preheat to 350°F. Butter two 9-inch-diameter cake pans with 2-inch-high sides. Line bottoms of pans with waxed paper; butter paper. Whisk flour, baking powder and salt in medium bowl to blend. Using electric mixer, beat butter and sugar in large bowl until fluffy. Add eggs 1 at a time, beating until well blended after each addition. Mix in vanilla. Beat in dry ingredients in 3 additions alternately with milk in 2 additions, beginning and ending with dry ingredients. Stir in chopped pecans. Divide batter between pans.
• Bake cakes until tester inserted into center comes out clean and cakes begin to pull away from sides of pans, about 35 minutes. Cool cakes in pans on racks 10 minutes. If necessary, run small knife around pan sides to loosen cakes. Turn cakes out onto racks; peel off waxed paper. Cool cakes completely. (Can be prepared 1 day ahead. Wrap in foil and store at room temperature.)
• For syrup:
• Stir 3 tablespoons water and sugar in small saucepan over medium heat until sugar dissolves and mixture comes to simmer. Remove from heat. Stir in bourbon. Cool.
• Using 9-inch-diameter tart pan bottom as aid, transfer 1 cake layer, flat side up, to platter. Brush some of syrup over top of cake. Spread 1 cup cream cheese frosting over top. Top with second cake layer, flat side up. Brush top and sides of cake with remaining syrup. Spread remaining frosting over top and sides of cake. Arrange Pecan Praline Topping all over top of cake, mounding slightly in center. (Can be made 1 day ahead. Cover with cake dome and refrigerate. Let stand at room temperature 1 hour before serving.)

Steps:

• Drain 1 can of peached.
• In bowl mix peaches and pie filling.
• Put peaches in a 13x9 pan.
• Top peaches with DRY cake mix spread it out evenly across the entire surface of peaches.
• Gently press cake mix on top of peachs.
• Drizzle butter over cake mix.
• Praline Pecan topping.
• Mix topping ingredients in bowl combing till well mixed,
• Sprinkle over butter, spread evenly over entire top of cake.
• Bake at 350 degrees for 55 minutes to 1 hour or until top is deep golden brown and fruit is bubbly.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with margarine.
• Pour peaches and heavy syrup into the prepared baking dish. Spread cake mix evenly over peaches. Arrange butter pats in even rows on the cake mix.
• Bake in the preheated oven until top of cake is golden brown, 35 to 40 minutes.