Low Sugar Peach Dump Cake
By
Dee Stillwell
@LILLYDEE
4
Ingredients
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2 largecans juice packed sliced peaches, drain 1 can(add remaining juice to peaches or use fresh peaches to equal about 5 cups
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1/2 cstevia in the raw
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1/3 cagave nectar or syrup
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3 Tbspbrown sugar, optional
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2 tspcinnamon
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1/4 tspsalt
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1 tspeach of vanilla and almond emulsion or extract
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2 Tbspcornstarch
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1 boxsugar free yellow cake mix
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1/4 cbutter, melted
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1/4 ccoconut oil, melted
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2/3 cpeach nectar (i buy the single cans in the market's mexican section.)
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1 cpecans, walnuts or almonds
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TOPPING
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·fresh whip cream whipped with 1/2 box (small) vanilla sugar free instant pudding, vanilla, and a little agave to sweeten to taste..or vanilla sf ice cream
How to Make Low Sugar Peach Dump Cake
- Heat oven to 350 degrees. Spray a 9"x13"x2" baking pan with non stick spray.
Open and drain peaches or prepare fresh. In a bowl, stir together peaches, Stevia, Agave, cinnamon, vanilla and almond extract and cornstarch. - Pour into the prepared pan. Sprinkle top of peaches with brown sugar(optional)
I opt for the real thing over the Splenda/brown sugar mix. I won't use it, and with only 3 Tbl of brown sugar(3/4 tsp per serving)for the whole recipe, it's worth the extra flavor.
Sprinkle dry SF cake mix evenly over top peaches. Top cake mix with nuts (optional)
Melt together peach nectar, butter, and coconut oil. Gently and evenly pour over top of dry cake mix. - Bake for 45-50 minutes until light golden brown. Serve warm or cold with sugar free whip cream or vanilla ice cream. Enjoy!