Peach Dump Cake

iamwinfred

Peach Dump Cake is exactly the kind of dessert I reach for when I want something warm and fruity without turning on the mixer. Just three main ingredients come together in one pan, and the oven handles the rest. The bottom layer bakes into a sweet, syrupy peach filling while the cake mix on top turns golden and slightly crisp around the edges. It tastes like a cross between peach cobbler and a buttery yellow cake, and nobody will guess how little work went into it.

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Prep Time 10

Cook Time 45

Total Time 55

Course Dessert

Cuisine American

Servings servings

Calories 320 kcal

Equipment

9x13-inch baking dish
Can opener
Sharp knife For slicing the butter
Measuring cups and spoons
Pyrex 9x13 Glass Baking Dish Optional, recommended for even heating
OXO Good Grips Swivel Peeler Optional, if using fresh peaches
OXO Good Grips Silicone Pastry Brush Optional, for greasing the dish

Ingredients

2 cans sliced peaches in heavy syrup 29 ounces each, undrained
1 box yellow cake mix 15.25 ounces
1 cup unsalted butter 2 sticks, thinly sliced
1 teaspoon ground cinnamon
pinch of salt
vanilla ice cream For serving, optional

Instructions

Preheat oven to 350°F and lightly grease a 9x13 inch baking dish with butter or nonstick spray.
Pour both cans of undrained sliced peaches into the prepared dish and spread into an even layer.
Sprinkle the dry yellow cake mix evenly over the peaches, covering the surface without pressing into the fruit.
Sprinkle the ground cinnamon and a pinch of salt evenly over the cake mix layer.
Arrange thin pats of butter evenly across the top of the cake mix, covering most of the surface.
Bake for 45 to 50 minutes until the top is golden brown and the peach filling is bubbling around the edges. Tent with foil if browning too quickly.
Remove from the oven, let rest for 10 minutes, then serve warm with vanilla ice cream if desired.

Notes

Use cold, sliced butter rather than melted butter for a crisper, more even topping.
Cover as much of the cake mix as possible with butter to avoid dry, powdery patches.
Resist the urge to stir the layers together; the magic happens because they bake separately.
Check the cake a few minutes early if your oven tends to run hot.
Let it rest for at least 10 minutes before serving so the filling can set up.
Use fresh peaches: about 4 cups peeled and sliced, tossed with ¼ cup sugar and 1 tablespoon cornstarch.
Swap yellow cake mix for spice, butter, or white cake mix for different flavor.
Add 1 cup chopped pecans or walnuts on top of the butter layer for crunch.
Store leftovers covered in the refrigerator for up to 4 days. Reheat in the microwave or oven.
This dessert does not freeze particularly well, as the topping can become soggy once thawed.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 48gProtein: 2gFat: 13gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 240mgPotassium: 120mgFiber: 1gSugar: 34gVitamin A: 10IUVitamin C: 8mgCalcium: 4mgIron: 6mg

Keyword 3 ingredient cake, dump cake recipe, easy peach dessert, peach dump cake