From the 'Burg To Your Kitchen

In last week’s edition, I gave my special recipe for Strawberry Poke Cake. Well, it got me thinking about cake – and the ease of dump cakes! These are my go-to when I need something tasty but fast, so I decided to share two recipes with you this week that are some of my family’s absolute favorites!

Peach Cobbler

Dump Cake

Ingredients:

2 cans (15 oz. each) sliced peaches in extra light syrup

2 tbsp. brown sugar

1 tsp. ground cinnamon

1 package yellow cake mix

¾ cup sliced almonds

½ cup cold butter

Directions:

Preheat oven to 350 degrees. Pour 1 can of peaches into a greased 13x9 dish. Drain the remaining can of peaches and add to baking dish; sprinkle with brown sugar and cinnamon. Sprinkle with cake mix and almonds.

Cut butter into very thin slices. Arrange over top, spreading evenly.

Bake until golden brown and fruit is bubbly, 35-40 minutes. Serve with vanilla ice cream!

Carrot Dump Cake

This is one of my mom, Suzanne’s, favorite recipes – she just LOVES carrot cake!

Ingredients:

1 can (8 oz.) crushed pineapple

1 cup shredded carrots

1 cup finely chopped walnuts

1 package spice cake mix

¾ cup unsalted butter, melted

Whipped cream

Directions:

Preheat oven to 350 degrees. Mix pineapple, carrots and walnuts; spread into a greased 11x7 baking dish.

Sprinkle with cake mix, drizzle with butter. Bake until golden brown, 25-30 minutes.

Cool on a wire rack; serve with whipped cream.