Peach Dump Cake With Cake Mix
This Peach Dump Cake With Cake Mix is the dessert you make when you want something warm and homemade without turning on the mixer. You dump peaches, dry cake mix, and butter into a dish in layers and let the oven handle the rest. The peaches bubble up soft and syrupy on the bottom while the cake mix bakes into a golden, slightly crisp topping. It tastes like a cross between peach cobbler and cake, and it comes together in about ten minutes of hands-on work.
Equipment
- 9x13-inch baking dish glass recommended for seeing bubbling peaches
- Can opener
- Sharp knife for slicing butter
- Measuring cups and spoons
- Oven mitts
- Spoon or spatula for spreading peaches
- Wire rack or trivet for cooling
- Aluminum foil optional, for tenting if browning too quickly
Ingredients
- 2 cans sliced peaches in heavy syrup 29 ounces each, undrained
- 1 box yellow cake mix 15.25 ounces
- 1 cup unsalted butter 226g, thinly sliced
- 1 teaspoon ground cinnamon optional
- 0.25 teaspoon salt
- 0.5 cup chopped pecans optional, for topping
For Serving
- vanilla ice cream for serving
- fresh whipped cream for serving, optional
- caramel sauce for drizzling, optional
- ground nutmeg for dusting, optional
Instructions
- Preheat oven to 350°F and lightly grease a 9x13 inch baking dish with butter or nonstick spray.
- Pour both cans of sliced peaches with all their syrup into the prepared dish and spread into an even layer.
- Sprinkle cinnamon and salt over the peaches and gently stir just the peach layer to distribute.
- Sprinkle the dry cake mix evenly over the peaches, spreading to the corners without stirring into the fruit.
- Arrange thin butter slices evenly across the entire surface of the cake mix, covering as completely as possible.
- Sprinkle chopped pecans evenly over the butter layer if using.
- Bake on the middle rack for 45-50 minutes until the top is deep golden brown and peach syrup is bubbling at the edges.
- Let cool on a wire rack for 10-15 minutes before serving warm with your favorite toppings.
Notes
- Slice the butter thin so it melts evenly instead of pooling in one spot.
- Cover the cake mix layer as completely as possible with butter to avoid dry patches.
- Use peaches in heavy syrup rather than light syrup or juice for the best texture.
- Resist the urge to stir the layers together before baking.
- Let the cake rest for at least 10 minutes before serving so it sets slightly.
- If the top is browning too quickly before the center is fully baked, loosely tent with foil for the last 10-15 minutes.
- Store leftovers covered in the refrigerator for up to 4 days.
- Reheat individual portions in the microwave for 30-45 seconds or reheat the full dish covered with foil in a 300°F oven for about 15 minutes.
- Freeze leftovers in an airtight container for up to 2 months; thaw overnight before reheating.
- Try swapping yellow cake mix for white, butter, or spice cake mix for a different flavor.
Nutrition
Serving: 1servingCalories: 340kcalCarbohydrates: 50gProtein: 3gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 4.5gCholesterol: 30mgSodium: 320mgPotassium: 150mgFiber: 1gSugar: 34gVitamin A: 10IUVitamin C: 4mgCalcium: 2mgIron: 4mg
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