No Bake Peach Cobbler Cake Recipes

PEACH COBBLER CAKE RECIPE BY TASTY

Steps:

• Preheat oven to 350°F (175°C).
• Separate cinnamon rolls and cut into 1 inch (2 cm) pieces. Place the cinnamon roll pieces into a medium bowl and set aside.
• Cut each peach into 8-12 wedges. Place in a medium bowl and add cornstarch and cinnamon and mix to coat each peach.
• In a baking dish place half of the cinnamon rolls down on the bottom. Then add half of the peaches on top. Repeat and add the rest of the ingredients.
• Drizzle the icing packet from the cinnamon roll tube over the cobbler.
• Bake for 30 minutes.
• Serve warm with a scoop of vanilla ice cream and a mint leaf (optional).
• Enjoy!

EASY PEACH COBBLER WITH CAKE MIX

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Spread peach slices evenly into a 9x13 inch baking dish. If using canned peach juice, pour 1 cup of it over peach slices. If using fresh peaches, combine water and sugar in a small bowl. Stir to dissolve, then pour mixture over peaches.
• Sprinkle cinnamon over peach slices, followed by dry cake mix. Top cake mix with pats of cream cheese. Dot cobbler with butter or margarine.
• Bake in preheated oven for 45 minutes, until golden.

NO-BAKE SUMMER PEACH COBBLER

Steps:

• Fry pie crust in a stove-top or electric skillet with butter. Drain on paper towels, set aside.
• In a large mixing bowl thoroughly combine the remaining ingredients; add to the same skillet and cook until the peaches are tender.
• Spoon peach filling into a deep-dish pie plate or other baking dish; cover with the fried crust.
• A plate of warm cobbler with a scoop of vanilla ice cream or a dollop of whipped cream wil bring a smile to everyone's face. And smiling is always good -- .

NO-BAKE PEACH COBBLER CAKE

Steps:

• In a large mixing bowl, combine the almond flour, sliced almonds, melted butter and salt. Stir until everything is evenly combined and all of the dry ingredients are held together by the butter. Add this mixture to an approximately 10 X 2 1/2-inch springform pan. Using your hands, gently press the mixture to evenly coat the bottom of the pan. Set aside.
• Add the softened cream cheese, sweetened condensed milk and vanilla to a large mixing bowl. (Be sure the cream cheese is very soft -- otherwise it will be lumpy, which is the opposite of what we're going for.) Use an electric mixer or hand whisk to blend until smooth, about 30 seconds or so.
• Fold in the diced peaches very gently, trying to keep them whole.
• Pour the mixture into the pan with the crust and place the pan on a baking sheet. Cover the pan with plastic wrap (not touching the filling), and place in the refrigerator for at least 6 hours and ideally overnight.
• Take the cake out of the refrigerator, remove the plastic wrap and arrange the peach slices on the top surface. (You can arrange them any way you'd like to -- I start along the edges, overlapping the slices and keep going until I've reached the center. The thinner the slices, the easier this will be.)
• Place the cake in the freezer for about 1 hour. (This will make it much easier to slice, as it's a soft filling.)
• While the cake is in the freezer, add the finely chopped peaches, brown sugar and cinnamon to a small sauté pan and use a fork to mash the mixture, until it's almost a purée. Turn the heat to low-medium and cook until the sugar has dissolved, about 4 minutes. Cool to room temperature.
• Remove the cake from the freezer, drizzle the sauce to coat the peach slices.
• Use a butter knife to go along the edges of the cake, inside the pan. Then loosen the spring and place the cake on a serving platter.
• Slice and serve. (Show your guests how pretty it is first!)

PEACH COBBLER COFFEE CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease and line a 9x13-inch baking pan with parchment paper. (Allow 1 inch or so of parchment to hang over the sides of the pan if you wish to remove your cake from the pan to slice and serve.)
• Prepare the topping: Whisk together flour, pecans, white and brown sugars, cinnamon, and salt in a medium bowl. Add butter pieces and use a fork to work them into the dry mixture, stirring and cutting until combined. Refrigerate topping mixture until needed.
• Prepare the peach filling: Combine peach slices, 1/2 cup brown sugar, cornstarch, and cinnamon in a medium saucepan; gently toss to combine and coat. Place the pan over medium heat; cook, stirring occasionally, until the sugar dissolves and mixture becomes thick and syrupy, 6 to 8 minutes. Remove from heat and set aside to cool.
• Prepare the cake: Beat together sugar, butter, vanilla, and salt in the bowl of a stand mixer fitted with a paddle attachment until combined and fluffy, 4 to 5 minutes. Mix in eggs, 1 at a time, beating well after each addition.
• Combine flour and baking powder in a separate bowl. Whisk together buttermilk and sour cream in another separate bowl.
• Add the flour mixture to the butter mixture in 3 additions, alternating with the sour cream mixture, beating at a low speed to combine.
• Pour about 2/3 of the batter into the prepared pan. Sprinkle the remaining 1/2 cup of brown sugar from the filling over the batter; use a silicone spatula to gently smooth into an even layer. Spoon the peach filling evenly over the brown sugar; again, use a silicone spatula to gently smooth into an even layer. Spread the remaining batter over the peach filling. Sprinkle the topping mixture evenly over the cake.
• Bake cake in the preheated oven until golden brown at the edges and cooked through, 70 to 80 minutes, rotating the pan halfway through baking. (Cover the pan with aluminum foil after the first hour of baking if the topping looks dark enough.) Transfer the pan to a wire rack to cool for at least 30 to 40 minutes before slicing.