Peach Dump Cake
A simple yet delightful dessert that features juicy peaches beneath a buttery cake topping, perfect for summer gatherings.
Ingredients
Main Ingredients
- 4 cups Fresh peaches, sliced or canned peaches, drained Fresh peaches offer more flavor, but canned peaches are convenient.
- 1 box Yellow or butter cake mix A gluten-free option can be used as a substitute.
- 1/2 cups Butter, melted Essential for a rich topping.
- 1 teaspoon Ground cinnamon Can add nutmeg for extra spice.
Optional Additions
- 1/4 cups Brown sugar For deeper caramel flavor.
- 1 teaspoon Almond extract Can be used in place of vanilla.
- 1/2 cups Chocolate chips or blueberries For additional sweetness or a fruity twist.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish lightly with cooking spray or butter.
- Prepare the peaches: Peel, pit, and slice fresh peaches or drain canned peaches well, reserving a bit of syrup if desired.
- Layer the peaches: Spread the peach slices evenly over the bottom of the prepared baking dish; pour a little reserved syrup over the peaches.
Assembly
- Evenly sprinkle the dry cake mix over the peaches, ensuring an even layer.
- Melt the butter and drizzle it evenly over the cake mix to cover the entire surface.
- Sprinkle a dash of cinnamon (and nutmeg if using) over the top.
Baking
- Place the dish in the preheated oven and bake for 40–45 minutes or until the top is golden brown and bubbling.
- Allow to cool for at least 10 minutes before serving, warm or at room temperature.
Notes
Peach Dump Cake pairs well with vanilla ice cream or whipped cream. Try serving it with fresh fruit salad or carefully drizzled caramel sauce.