Description
This Peach Dump Cake is a simple, comforting dessert with layers of juicy peaches and a buttery cake topping. With minimal prep and pantry-friendly ingredients, it bakes to golden perfection and is best served warm with a scoop of vanilla ice cream for a deliciously sweet treat.
Ingredients
Scale
Fruit Mixture
- 1 (29 oz / 823 g) can peach slices in heavy syrup, undrained
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
Cake Topping
- 1 (15.25 oz / 425 g) box yellow cake mix
- 3/4 cup (156 g) unsalted butter, melted
For Serving
- Vanilla ice cream (optional)
Instructions
- Preheat and Prepare Dish: Preheat your oven to 350°F (180°C) or 160°C for a fan oven. Lightly grease a 9×13-inch (approximately 22×33 cm) baking dish to prevent sticking and set aside.
- Combine Fruit Ingredients: Pour the entire can of peach slices, including the heavy syrup, into the prepared baking dish. Add the vanilla extract, ground cinnamon, and ground nutmeg. Stir well to combine and spread the mixture evenly across the dish.
- Add Cake Mix: Evenly sprinkle the yellow cake mix over the peach layer, covering all the fruit completely to ensure an even crust.
- Drizzle Butter: Drizzle the melted unsalted butter evenly over the dry cake mix, ensuring full coverage for a golden, crispy topping once baked.
- Bake the Cake: Place the baking dish in the preheated oven and bake for 40-50 minutes, or until the top is golden brown and the peach filling is bubbling around the edges.
- Cool and Serve: Remove the cake from the oven and allow it to cool for about 30 minutes to set slightly. Serve warm with a scoop of vanilla ice cream for an extra indulgent dessert.
Notes
- Using canned peaches with heavy syrup adds sweetness; for a lighter version, drain or use peaches in juice instead.
- The cake mix is not mixed before baking—sprinkling it on top creates a crisp, crumbly topping during baking.
- Allowing the cake to cool slightly before serving helps the filling thicken and makes serving easier.
- This recipe can be adapted using other canned fruits such as cherry or blueberry for variety.
- Vanilla ice cream is optional but recommended for a creamy contrast.
