Peach Dump Cake Recipe
This peach dump cake has a crisp top crust and is juicy, fruity, and buttery. The weird aspect is that it only needs four basic components! It is the ideal temperature, ooey-gooey, and peachy, and it tastes even better with vanilla ice cream on top.
Your taste buds will be in a frenzy as a result of the contrast between the buttery cake and the fruity peaches. It’s merely a plus that it’s stupidly simple to make.
Want to impress your family and friends but are new to baking? You’re going to love this recipe for peach dump cake.
Easy Peach Dump Cake Recipe
This cake recipe is perhaps the simplest one ever, and it turns out beautifully! Even though it’s ten times simpler to create, it tastes exactly like a peach cobbler. All you’ll need for this recipe is yellow cake mix, butter, cinnamon, and canned peaches.
To prepare a batter, you don’t even need to bother combining the components. Simply layer the ingredients in a baking dish, as suggested by the name, and bake. It almost seems magical.
The layers magically combine on their own to make a magnificent peach cobbler. Serve the cake warm and topped with a scoop of vanilla ice cream. It’s impossible to resist the contrast between warm and chilly.
What is a Dump Cake?
A rich and fluffy cake surrounds a fruity layer at the bottom of this straightforward cake. Cobblers and dump cakes are similar, but dump cakes have a cakier and less crumbly top. They are so simple since they just call for two ingredients: canned fruit and cake mix in a box.
- Peaches in a can: Don’t remove the syrup! It will act as the liquid to moisten the dry cake mixture. Depending on how thick or thin you want your cake to be, use either heavy or light syrup.
- Yellow cake mix—This ingredient creates the cake-like crumble that envelops the peaches. White, butter or vanilla cake mixes all function well.
- Cold and cut into cubes of butter. It works with salty or unsalted foods.
- To give the cake a little touch of warmth, add ground cinnamon. Additionally, you can flavour the cake with nutmeg and allspice.
Can I Use Fresh Peaches?
Definitely. Fresh peaches don’t come with heavy syrup, so you’ll need to make some adjustments. Peaches should first be peeled, pitted, and quartered. Use the peaches as directed after combining them with some brown sugar and cinnamon.
For this dish, frozen peaches are also an option. They only need to be combined with cinnamon and brown sugar to be prepared.
How to Make Peach Dump Cake
You won’t believe how simple it is to prepare this peach dump cake! You can do this task even if you have no prior cooking experience.
- Set the oven’s temperature to 375 degrees Fahrenheit.
- Build the cake.
First, fill a 9 x 13-inch baking dish with the canned peaches.
This dessert’s base pan size is this one! The texture and consistency of the cake will be thrown off if you use a smaller or larger pan.
Next, evenly distribute the cake mix over the peaches.
With a wooden spatula, gently massage it into the peaches to help the liquid absorb it.
Butter cubes are placed on top of the cake mix.
Cinnamon should then be added on top. In place of the cake mix, you could also sprinkle cinnamon over the peaches.
- Cake baking.
Bake the cake for 45 minutes, or until the edges are golden brown and the centre is bubbling.
- Serve warm and enjoy!
Allow the cake to cool for around ten minutes. With vanilla ice cream on top, serve it warm. Enjoy!
Tips for the Best Peach Dump Cake
- Sprinkle the cinnamon over the peaches rather than the cake mix itself. While you’re about it, sprinkle some brown sugar on the peaches as well.
- In order for the cake to have a good, even golden crumble on top, you want to equally distribute the butter over the cake batter. Use a hand-held cheese grater to grate the butter rather than cutting it into chunks. It will be simpler to propagate as a result.
- To lessen the richness of the cake, use peaches in a thin syrup.
- Instead of using peaches in syrup, you could alternatively use peaches in juice, however the cake’s consistency might change. Think about adding a bit more sugar to the juice to flavour it.
- Add another can of peaches to the recipe if you want more peaches in the cake. However, you must empty the third can or your cake will be soggy.
- When the top is bubbling and the edges are golden brown, the cake is finished.
- Although it tastes best when served warm, peach dump cake can also be served cold. The texture alters, creating a dessert that is almost entirely different.
Peach Dump Cake Variations
- Instead of using canned peaches, use peach pie filling.
- It does not need to only be peaches. Try blueberries and mangoes, as well as other fruits and berries. If you’re having trouble deciding, go with a canned fruit cocktail!
- When I make this cake, I always use a yellow cake mix, but I’m sure white cake mix will also work.
- To give the peaches a richer flavour, sprinkle brown sugar and spices (such as cinnamon and nutmeg) over them.
- For a wonderful, crunchy topping, sprinkle chopped pecans or almonds over the cake mix.
How to Store Peach Dump Cake
Make sure the cake has fully cooled before storing. Put any remaining peach dump cake in an airtight container or wrap it in plastic wrap. You can keep it in the refrigerator for up to three or four days.
The peach dump cake can be frozen for up to three months in a freezer-safe container.
The chilled cake can be warmed up in the microwave for a few seconds and eaten that way, just as it had just been prepared!
Cakes should thaw overnight in the refrigerator before being heated.
If it isn’t already in an oven-safe dish, place it there. It should be well warmed up in the oven at 350 degrees Fahrenheit.
Cake With Peaches (Easy Recipe)
Try this simple dessert that everyone will enjoy: peach dump cake. Discover the 4-ingredient recipe and get advice on how to make the best dump cake.
- Preheat the oven to 375 degrees Fahrenheit.
- Pour the peaches (syrup included) and spread them evenly into a 9×13-inch baking dish. Sprinkle the yellow cake mix evenly over the peaches. Press it firmly to help the liquid absorb the dry mix.
- Scatter the butter cubes evenly over the cake mix. Sprinkle with cinnamon.
- Bake for 45 minutes, or until the top of the cake is golden brown. Let the cake cool slightly for 10 minutes. Serve it warm with vanilla ice cream and enjoy!
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