Canned Peach Dump Cake
A quick and easy dessert using canned peaches and cake mix, perfect for busy weeknights.
Equipment
- 1 9x13-inch baking dish greased
- 1 Can opener
- 1 Spatula
Ingredients
Main Ingredients
- 2 cans 15 oz each sliced peaches in syrup
- 1 box yellow cake mix
- 1/2 cup unsalted butter sliced
Optional Ingredients
- 1/2 tsp ground cinnamon
- 1/4 cup brown sugar
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking dish.
- Open the canned peaches and drain them, reserving about half a cup of syrup. Arrange the peaches evenly in the bottom of the prepared baking dish.
- Evenly sprinkle the dry cake mix over the peaches, ensuring complete coverage.
- Slice the butter into thin pats and distribute them evenly over the cake mix. This helps create a crunchy, buttery crust.
- If using, sprinkle ground cinnamon and brown sugar over the top for added flavor.
- Place the baking dish in the preheated oven and bake for 50 minutes, or until the top is golden brown and the peaches are bubbling.
- Allow the cake to cool for at least 10 minutes before serving, letting the flavors meld and the texture set.
Serving
- Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for added indulgence.
Storage
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat individual slices in the microwave for 20-30 seconds or in a 350°F oven for about 10 minutes until warmed through.
Notes
Pro Tips: Use a glass baking dish to monitor the bubbling of the peaches and browning of the cake. Ingredient Substitutions: Use different canned fruits like pineapple or cherries. How to Serve: Best served warm with ice cream or whipped cream. Storage & Freshness: Store in the refrigerator for up to 3 days. Make-Ahead Tips: Prepare ingredients and store them in the fridge until ready to bake.