It's that season again...when the young get excited again, the snow is falling, making travel treacherous, where bodies start regretting that "down time" after the summer...yes, folks...the start of the 2011 drum corps season! And as such, my time to plan menus for winter camps. I asked for suggestions for the menu for this weekend, and it makes me smile to think that the food I've made for members in the past (past age-out years) still want those things that make tummies happy...mac-&-cheese, for instance. I will be mapping the dietary needs of the corps- as I've done in years past- but this time, I'll be sharing! We start off the season with all those warm, childhood favorites that hook 'em & keep 'em coming back....chili, scrambled eggs & bacon...but the most asked for dish, which has become a kick-off tradition, is in the forefront...PEACH DUMP CAKE!!
Peach Dump Cake for @ 100
3-4- #10 cans of sliced peaches in syrup
3- lg.(GFS size) boxes of yellow cake mix
1 bag brown sugar
1/2 lb. of butter or margarine, cut into small cubes
cinnamon to sprinkle on top
Preheat ovens to 350...you'll need 2 ovens, unless you have lots of time to kill.
Pour peaches AND JUICE (do not drain, split cans evenly) into 3- 4' deep hotel pans (the equivalent of a 12x 16 cake pan).
Lightly mix in cake mixes, 1 box per pan- pans will be VERY full, no need to thoroughly mis, some dry on top is ok.
Sprinkle with brown sugar & cinnamon- covering each with sweet, cinnamon-y goodness, and dot with butter.
Bake at 350 for at least 1 hour- 1:15 or so...until tops are very brown- you may have to rotate halfway through.
That's it!! Serve with either ice cream, or whipped cream...MMMMMM!!! Massive amounts of yumminess!
Off to plan...
I still move to name this something that does not include the word "dump!"
ReplyDelete