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Peach Dump Cake With Canned Peaches

Peach Dump Cake With Canned Peaches

iamwinfred
Peach dump cake with canned peaches is the dessert I make when I want something sweet on the table in under an hour with almost no cleanup. There is no mixer, no bowl, and no fussy technique involved. You just layer canned peaches, a box of cake mix, and butter right in the baking dish, then let the oven do the rest. The top turns golden and slightly crisp while the peaches underneath bubble into a soft, jammy filling that tastes like a shortcut peach cobbler.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 12 servings
Calories 320 kcal

Equipment

  • 9x13-inch baking dish Glass recommended for seeing bubbling around edges
  • Sharp knife For slicing butter
  • Measuring cups and spoons
  • Cooking spray or butter For greasing the dish
  • Oven mitts
  • Cooling rack

Ingredients
  

  • 2 sliced peaches in juice or heavy syrup 29-ounce cans, undrained for one, drained for the other
  • 1 box yellow cake mix 15.25-ounce
  • 1 cup unsalted butter 227g, cold and sliced into thin pats
  • 1 teaspoon ground cinnamon
  • 1/4 cup light brown sugar 55g
  • 1/2 cup chopped pecans 55g, optional
  • salt Pinch
  • vanilla ice cream For serving
  • whipped cream For serving, optional

Instructions
 

  • Preheat oven to 350°F. Grease a 9x13-inch baking dish with cooking spray or butter.
  • Pour one can of peaches with juice into the baking dish. Drain the second can and add only the peach slices on top of the first layer.
  • Sprinkle cinnamon and a pinch of salt evenly over the peaches. Gently shake the pan to settle the seasoning.
  • Evenly sprinkle the dry cake mix over the peaches. Gently spread with a spatula to cover the fruit without stirring it in.
  • Sprinkle brown sugar over the cake mix. Arrange cold butter pats evenly on top, then add chopped pecans if using.
  • Bake for 45 to 50 minutes until golden brown and bubbly around the edges. Tent with foil if browning too quickly.
  • Cool on a rack for at least 15 minutes. Serve warm with ice cream or whipped cream.

Notes

  • Use peaches packed in juice instead of heavy syrup for a less sweet filling.
  • Keep butter cold before slicing so the pats hold their shape on top of the cake mix.
  • Spread the cake mix all the way to the edges of the pan to prevent dry, uncooked corners.
  • Resist the urge to stir any of the layers together before baking.
  • Let the cake rest before serving so the filling has time to set up properly.
  • Swap the yellow cake mix for spice cake mix for a warmer, more autumn-flavored dessert.
  • Add fresh or frozen blueberries or raspberries to the peach layer for a twist.
  • Store leftovers covered in the refrigerator for up to 4 days. Reheat in the microwave or oven.
  • Freeze cooled leftovers in a freezer-safe container for up to 2 months.
  • This recipe doubles easily in a larger roasting pan or two separate 9x13 dishes.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 45gProtein: 2gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 380mgPotassium: 180mgFiber: 2gSugar: 32gVitamin A: 8IUVitamin C: 4mgCalcium: 6mgIron: 6mg
Keyword cake mix dessert, canned peaches, easy peach dessert, peach dump cake
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