My husband served a two year mission for our church in the Dominican Republic when he was 19 years old. While he was there, his dad passed away unexpectedly. I met my husband right after he got home from his mission, so I never got to meet my sweet father-in-law. My husband always talks about how his dad was such a fabulous cook. He remembers trips to the lake and his dad would be out slaving over the fire making delicious meals for everyone. From what I’ve been told, my father-in-law was amazing at cooking anything in a dutch oven. One of my husband’s favorite desserts was his Dad’s dutch oven peach cobbler. Since I don’t know a thing about using a dutch oven, I went the easy route with this version of peach cobbler. It only takes a few minutes to throw together and tastes great with a scoop of vanilla ice cream on top!
Peach Cobbler Dump Cake Recipe:
2 (16 ounce) cans peaches in heavy syrup 1 (18.25 ounce) package yellow cake mix 1/2 cup butter 1/2 teaspoon ground cinnamon, or to taste
Directions: Preheat oven to 375 degrees F. Empty peaches into the bottom of one 9×13 inch pan. Cover with the dry cake mix and press down firmly. Cut butter into small pieces and place on top of cake mix. Sprinkle top with cinnamon. Bake at 375 degrees F for 45 minutes.