So I started my weekend at the Farmer’s Market, which is one of my favorite places. This Saturday, though, I was panicking.
The end of summer is upon us and all of the things I intended to buy “next week” were no longer there! Where were the figs? I told myself that I would buy figs! And I didn’t!
I’m so sad…oh look, peaches! Yay, peaches…maybe I’ll buy some next week…
No! Stop that. I made myself snap out of it and buy the peaches because I knew that they wouldn’t be there next week (with my lovely luck).
I asked a bunch of booths if they had over-ripe peaches for baking…nope, nothing over-ripe…
One lady told me that she was sorry because she knows that over-ripe peaches are perfect for baby food… Do I have a baby? I didn’t last time I checked. Oh well; I bought the un-ripe ones and bagged them for the counter.
Here’s a perfect recipe for all of those peaches you’re going to buy in a frantic scramble for the last of the summer produce. A dump cake is so easy because you basically just layer the ingredients in a pan and then throw it in the oven. Traditional “Dump Cake” usually has up to 2 sticks of butter melted over the top and and egg or two in the mix also, so this version is much healthier. And, as my lovely fiancé says, it’d be perfect with vanilla ice cream (but he had to settle for the “Mud Pie” reduced fat ice cream that was an impulse buy from my last trip to the store).
Healthy Peach Dump Cake (Gluten-Free)
(makes an 8×8” cake)
3 large peaches, diced
½ vanilla gluten-free cake mix package
¾ cup unsweetened applesauce, divided
1 cup fat-free evaporated milk, divided
2 Tbs coconut oil, melted
1 tsp. cinnamon, divided
~Preheat your oven to 350 degrees F. Spray your baking pan with nonstick spray.
~Place the diced peaches into the baking pan first, evenly spread out.
~Next, dollop ½ cup of the applesauce over the peaches. Then, pour ½ cup of the evaporated milk over the peaches. Then, sprinkle on ½ tsp of the cinnamon.
~Sprinkle the cake mix over the peaches in an even layer. Dollop the rest of the applesauce and evaporated milk over the top of the cake. Sprinkle on the rest of the cinnamon. Drizzle the coconut oil over the top of the cake. Use a spatula to carefully spread the ingredients so the entire top of the cake is moist and no dry cake mix is exposed.
~Bake for 30-40 min or until golden brown and bubbling. Remove from oven and let cool before serving. Enjoy!
TIP: If you want to make a full 9×13” cake, double the ingredients and use a full box of cake mix! Enjoy!
Strike up a conversation: Why do I have a Liz Phair song rolling through my brain? Oh yeah, because I watched “13 Going On 30” for the gozillionth time while enjoying my Gluten-Free Peach Dump Cake! What summer fruits are you going to gather up before they’re gone?