Peach Dump Cake

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Peach Dump Cake

Description:

Peach Dump Cake is the ultimate “lazy baker’s dessert.” Sweet, syrupy peaches are layered with boxed cake mix and butter, then baked until golden and bubbly. The result? A crisp, buttery topping over warm, gooey peaches — all made without mixing bowls or fancy steps. It’s comfort food at its finest and perfect for potlucks, picnics, or a last-minute dessert craving.

Ingredients:

  • 2 cans (15 oz each) sliced peaches in syrup or juice (undrained)

  • 1 box yellow cake mix (or white or butter cake mix)

  • ½ cup (1 stick) unsalted butter, melted (or sliced into pats)

  • Optional toppings:

    • ½ tsp cinnamon or nutmeg

    • ½ cup chopped pecans or walnuts

    • Whipped cream or vanilla ice cream for serving

Instructions:

  1. Preheat Oven: Set oven to 350°F (175°C).

  2. Prepare Pan: Grease a 9×13-inch baking dish lightly with butter or nonstick spray.

  3. Layer Peaches: Pour the canned peaches with all their syrup into the dish. Spread evenly.

  4. Add Cake Mix: Sprinkle the dry cake mix evenly over the peaches — do not stir.

  5. Add Butter: Drizzle melted butter evenly over the entire surface of the cake mix. Alternatively, place thin pats of butter evenly across the top.

  6. Add Extras (Optional): Sprinkle cinnamon, nutmeg, or chopped nuts for extra flavor and crunch.

  7. Bake: Bake uncovered for 45–50 minutes, or until the top is golden brown and bubbly.

  8. Cool & Serve: Allow to cool slightly before serving. Best served warm with a scoop of vanilla ice cream or whipped cream.

Notes:

  • You can use fresh or frozen peaches (about 4 cups) instead of canned; just add ½ cup of sugar and ¼ cup of water before layering.

  • The “dump” method means no stirring — the magic happens while baking!

  • For a tart twist, mix in a handful of raspberries or blueberries with the peaches.

  • Want a richer flavor? Use spice cake mix instead of yellow cake mix.

Tips:

  • Don’t mix! The layering technique ensures the right texture — gooey fruit base and crisp top.

  • Butter coverage matters: Try to evenly distribute the butter so there are no dry cake spots.

  • Make ahead: You can bake a few hours ahead and reheat before serving.

  • Storage: Store leftovers covered in the fridge for up to 3 days. Reheat in the oven or microwave.

Servings:

  • Makes 8–10 servings

Nutritional Information (per serving, approx.):

  • Calories: 310

  • Fat: 12g

  • Saturated Fat: 7g

  • Carbohydrates: 50g

  • Sugar: 34g

  • Protein: 2g

  • Fiber: 1g

  • Sodium: 380mg

Health & Nutritional Benefits:

  • Peaches provide natural sweetness, vitamin C, and fiber.

  • Quick dessert option — requires minimal prep and ingredients.

  • Can be modified with whole-grain cake mix or less sugar for a lighter version.

  • Offers a comforting dessert without the need for elaborate baking.

Q & A Section:

Q1: Can I use fresh peaches instead of canned?
Yes! Use about 4 cups of peeled, sliced fresh peaches. Add ½ cup sugar and ¼ cup water to create the syrup.

Q2: Why is it called a “dump” cake?
Because you simply “dump” all ingredients into the pan — no mixing required!

Q3: Can I make this in a slow cooker?
Yes. Layer ingredients the same way in your slow cooker and cook on LOW for 3–4 hours until golden and bubbly.

Q4: Can I use white cake mix instead of yellow?
Absolutely! White or butter cake mix both work great — it’s just a flavor preference.

Q5: How can I make it dairy-free?
Use a dairy-free butter substitute like vegan margarine or coconut oil.

Q6: How do I make it less sweet?
Choose peaches packed in juice instead of syrup, or reduce the butter slightly.

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