Easy Peach Dump Cake Recipe
User Reviews
5
Easy Peach Dump Cake Recipe
Description
Easy Peach Dump Cake features peeled, sliced peaches tossed with sugar, vanilla extract, cinnamon, and water to form a sweet, spiced fruit base. The mixture is spooned into a prepared baking dish, then covered evenly with dry yellow cake mix. Thin slices of cold butter are placed across the top to bake into the cake mix, creating a golden and crisp topping as the peaches bubble underneath.
During baking, the juices rise to the edges, melding with the cake topping to form a moist, flavorful dessert with a contrast between the soft peach filling and the buttery crust. It can be served warm or cooled, potentially paired with whipped cream or a scoop of ice cream.
Variations include substituting other fruits like blueberries, apples, or cherries, or using different cake mix flavors to customize the dessert. Leftovers can be refrigerated for up to seven days or frozen for up to three months. When reheating, thaw completely and warm gently in the oven or microwave.
Ingredients
- 4-5 cups peaches peeled and sliced. About 4 medium peaches, may use frozen or canned peaches, drained
- 1/3 cup sugar I used all-natural cane sugar
- 1/4 cup water
- 1 tablespoon vanilla extract try using bourbon vanilla extract or a little vanilla and bourbon
- 1 teaspoon cinnamon
- 1 package yellow cake mix try other cake mixes too, see notes
- ¾ cup butter cold, thinly sliced
Optional Maple Whipped Cream
- 1 cup heavy whipping cream
- 2 tablespoons pure maple syrup
- 1 teaspoon vanilla extract or try a teaspoon of bourbon and ¼ teaspoon vanilla extract, bourbon
Instructions
- Preheat oven to 375 degrees F (190 C) and spray a 2 quart or 9x13 baking dish with cooking spray. Note if using 9x13, it will feed more and be a thinner dessert.
- In a large bowl combine peaches, sugar, cinnamon, vanilla and water, gently tossing to combine. Let sit for 1-2 minutes until sugar dissolves forming a slurry. Spoon mixture into prepared pan.
- Pour (or "dump") the dry cake mix over the top of the peaches and use fingers to make it even.
- Layer the butter pats evenly across the top of the cake, reserving 1-2 pats to use half way through baking for the areas that the dry cake mix has not absorbed.
- Bake at 375 for 40-45 minutes until golden and bubbly and peach juice comes up from the sides. *Half way through baking, take reserved butter and break apart then using a knife, place on areas of the dump cake that are still dry cake mix, pushing down slightly. Return to oven to continue baking.
- Remove from oven and allow to cool 15 minutes before serving. For easier serving, cool completely. To serve peach cobbler style, serve warm with a scoop of vanilla ice cream and a sprinkle of fresh grated nutmeg along with a slice of fresh peach.
How to Make Bourbon Whipped Cream
- Whip cream until soft peaks form, then with a mixer on medium, add maple syrup and extract. Increase speed to high and whip until stiff peaks form. You’re welcome.
Notes
- For best texture, drain canned peaches well before use and gently toss with sugar and spices to allow flavors to develop.
- Frozen peaches can be thawed on a tray and patted dry before mixing to reduce excess moisture.
- Adding ¼ cup oats to the dry cake mix before baking creates a cobbler-style streusel topping.
- Substitute other fresh or frozen fruits like blueberries, apples, blackberries, cherries, nectarines, plums, or apricots to change the flavor.
- Store leftovers covered in the refrigerator up to seven days or freeze tightly wrapped for up to three months; reheat in oven or microwave.
- Serve warm with whipped cream, cream cheese topping, or a drizzle of caramel sauce for added richness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8-12 Servings
Amount Per Serving
Calories 460 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 460kcal | 23% |
| Carbohydrates | 70g | 23% |
| Protein | 3g | 6% |
| Fat | 19g | 29% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 46mg | 15% |
| Sodium | 618mg | 26% |
| Potassium | 133mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 43g | 86% |
| Vitamin A | 784IU | 16% |
| Vitamin C | 3mg | 3% |
| Calcium | 148mg | 15% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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