Quick Peach Dump Cake
A quick and easy peach dump cake perfect for last-minute desserts. Made with pantry staples, this delicious treat is sure to impress.
Equipment
- 1 9x13-inch baking dish greased
- 1 Spatula
- 1 Oven preheated to 350°F
Ingredients
Main Ingredients
- 2 cans 15 oz each of sliced peaches in syrup
- 1 box yellow cake mix
- 1/2 cup unsalted butter
Optional Add-Ins
- 1/2 cup chopped pecans or walnuts
- 1 tsp ground cinnamon
Instructions
Preparation
- Preheat your oven to 350°F. Grease a 9x13 inch baking dish to prepare for baking.
- Drain the canned peaches, reserving about 1/4 cup of syrup if you prefer a moister cake.
- Evenly distribute the drained peaches across the bottom of the prepared baking dish.
- Sprinkle the dry cake mix evenly over the peaches, ensuring an even layer.
- Slice the butter into thin pats and place them evenly over the cake mix.
- If using, sprinkle chopped nuts and cinnamon evenly over the top.
Baking
- Place the baking dish in the preheated oven and bake for 45 to 50 minutes or until the top is golden brown.
Serving
- Allow the cake to cool slightly before serving. Enjoy warm with ice cream or whipped cream.
Storage
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Notes
Pro Tips: Use ripe canned peaches for the best flavor. Ingredient Substitutions: Try other canned fruits like cherries or pineapples. How to Serve: Best served warm with ice cream. Storage & Freshness: Keep in the fridge for up to 3 days. Make-Ahead Tips: Prepare in advance and bake just before serving.