Peach Slump Cake

Ingredients

    5 lb (full box) Krusteaz Professional® Yellow Cake Mix

    52 oz (6 1/2 cups) water, divided

    6 lb 10 oz (1 ea #10 can) peach pie filling

    16 oz (2 cups) melted butter

    16 oz (2 cups) brown sugar, divided

 

Yield

42, 4 x 2 inch cuts

Method

    1. Place 20 oz (2 1 /2 cups) water in mixer bowl. Add Krusteaz Professional Yellow Cake Mix. Using a paddle, mix on medium speed 3 minutes.

    2. Change to low speed; mix 1 minute while gradually adding additional 28 oz (3 1 /2 cups) water.

    3. Scrape bowl and paddle thoroughly. Continue mixing on low speed 2 minutes.

    4. Randomly place 1/2 of the peach slices into a greased or paper-lined full sheet pan.

    5. Drizzle half of the melted butter over peaches then sprinkle half of the brown sugar.

    6. Place half the cake batter over the peaches.

    7. Repeat process until all ingredients are used.

    8. For convection oven, bake at 300°F 25-30 minutes; for standard oven, bake at 350°F 30-35 minutes.

 

WHEAT