Peach Dump Cake
This simple dessert features sweet peaches under a cake-like topping, perfect for a quick and delicious summer treat. It's the ultimate solution for busy people who still want to impress with a homemade dessert that tastes like it took hours to prepare.
Equipment
- 9x13-inch Baking Dish
Ingredients
Cake Ingredients
- 2 cans (15 oz each) sliced peaches in juice not syrup
- 1 box (15.25 oz) yellow cake mix
- 1/2 cup unsalted butter cold and cut into thin slices
- 1/2 cup chopped pecans optional
- 1 teaspoon ground cinnamon
- 2 tablespoons brown sugar optional for extra sweetness
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish with cooking spray or butter.
- Pour both cans of peaches, including the juice, into your prepared baking dish. Spread them evenly across the bottom.
- Evenly sprinkle the cinnamon and brown sugar (if using) over the peaches.
- Sprinkle the dry cake mix evenly over the peaches, creating a complete layer that covers all the fruit. Do not stir!
- Arrange the thin slices of cold butter over the cake mix, trying to cover as much of the surface as possible. Sprinkle chopped pecans over the butter if using.
- Bake in your preheated oven for 45-50 minutes until the top is golden brown and the edges are bubbling.
- Allow to cool for 15 minutes before serving for optimal texture.
Notes
For a fresh peach version, use 4 cups fresh sliced peaches with 3 tablespoons of sugar and ¼ cup water.
Make sure to cover as much of the cake mix with butter slices as possible to avoid dry, powdery patches.
This cake can be stored at room temperature for up to 2 days, refrigerated for 5-7 days, or frozen for up to 3 months.
Nutrition
Calories: 320kcalCarbohydrates: 48gProtein: 3gFat: 14gSaturated Fat: 7gCholesterol: 30mgSodium: 310mgFiber: 2gSugar: 30g
Tried this recipe?Let us know how it was!