- Difficulty: Simple
- Makes: 4 portions
- Nutrition Per Serving: Size: 1/4 of recipe — Calories: 929 — Fat: 22g — Saturated Fat: 9g — Carbohydrates: 177g — Fiber: 6g — Sugar: 123g — Protein: 7g — Cholesterol: 31mg — Sodium: 725mg
- Total Time: 1 hour 10 mins (including cooling period)
- Hands-On Time: 20 mins
Transform your grill into a dessert station with Bryon's irresistible Individual Peach Dump Cakes—his ultimate go-to treat, reimagined for outdoor cooking. No oven needed when the grill sizzles everything else on the menu. Baking in mini cast-iron skillets means personal portions of warm, bubbly bliss for everyone, skipping the dessert skirmishes. Fire it up and watch these beauties steal the show!
Ingredients- Nonstick spray, for the skillets
- 2 pounds frozen peach slices, thawed
- 1 cup white sugar
- 2/3 cup peach nectar
- 1/4 cup cornstarch
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon vanilla extract
- One 21-ounce box of cinnamon swirl crumb cake and muffin mix (such as Krusteaz)
- 1/4 cup (4 tablespoons) unsalted butter, cubed
- Vanilla or pecan praline ice cream, to serve
- Get the grill set up for indirect cooking. Preheat one side to medium (about 350°F). Lightly coat 4 mini cast-iron skillets with nonstick spray.
- In a medium-sized bowl, combine the peach slices, sugar, peach nectar, cornstarch, lemon juice, and vanilla. Stir to mix, then split the fruit mixture evenly among the four skillets.
- Measure out 1 1/3 cups of the cake mix. In a food processor, pulse it together with the butter until the texture resembles damp sand. Press some of the mixture gently into larger lumps, then scatter evenly on top of the peaches in each skillet. Sprinkle over as much of the included cinnamon-sugar packet as you like. Spray the tops with a bit more cooking spray.
- Put the skillets on the cooler (unheated) side of the grill. Bake, rotating the skillets halfway through, until the topping is no longer doughy and the filling is bubbling at the edges, about 45 to 50 minutes.
- Take the skillets off the grill and let them cool for a few minutes. Enjoy warm or at room temperature, paired with your favorite ice cream.
