LOW SUGAR PEACH DUMP CAKE

Low Sugar Peach Dump Cake image

Provided by Dee Stillwell

Time 1h

Number Of Ingredients 15

2 large cans juice packed sliced peaches, drain 1 can(add remaining juice to peaches or use fresh peaches to equal about 5 cups
1/2 c stevia in the raw
1/3 c agave nectar or syrup
3 Tbsp brown sugar, optional
2 tsp cinnamon
1/4 tsp salt
1 tsp each of vanilla and almond emulsion or extract
2 Tbsp cornstarch
1 box sugar free yellow cake mix
1/4 c butter, melted
1/4 c coconut oil, melted
2/3 c peach nectar (i buy the single cans in the market's mexican section.)
1 c pecans, walnuts or almonds
TOPPING
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

Steps:

1. 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.
2. 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.
3. Bake for 45-50 minutes until light golden brown. Serve warm or cold with sugar free whip cream or vanilla ice cream. Enjoy!