Cinnabon peach cobbler dump cake
Directions
- 1Add peaches to the pot.
- 2Add in two sticks of butter.
- 3Add in a pinch of salt.
- 4Add in some brown sugar (not white sugar).
- 5Add in some vanilla extract.
- 6Add in some ground cinnamon.
- 7Add in a pinch of nutmeg.
- 8While peaches are cooking, put cornstarch into a bowl.
- 9Slowly add water to the cornstarch to create a slurry and mix well to remove all lumps.
- 10Slowly add the cornstarch slurry to the peaches, a little at a time, until it comes back to a boil and thickens.
- 11In a large baking pan, add two roll-out crusts.
- 12Add Grand biscuits/cinnamon buns on top of the crust.
- 13Pour any leftover cake mix on top.
- 14Add some melted butter on top (or butter slices/pats).
- 15Cover the pan with aluminum foil.
- 16Bake at 350 for 25 minutes for the first bake.
- 17Uncover and bake for another 15 minutes until golden brown.
- 18Melt the icing from the Grand biscuit/cinnamon roll package and pour on top.
Ingredients
- 1 can peaches
- 2 sticks butter
- 1 pinch salt
- brown sugar
- vanilla extract
- ground cinnamon
- 1 pinch nutmeg
- corn starch
- water
- 2 roll out crust
- Grand biscuits
- cake mix
- melted butter
- icing (from cinnamon roll package)
Equipment
potbowllarge baking panaluminum foil
Tips
- Add cornstarch slurry slowly, as it will thicken to its thickest point when it comes back to a boil.
- Cover with aluminum foil for the first bake to prevent burning.
- Use the icing that comes with the Grand biscuits or cinnamon roll package.
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