Description
Sweet Canned Peach Dump Cake is a simple dessert, perfect for busy nights. Just dump, bake, and enjoy this warm, fruity treat with a buttery crust. So easy!
Ingredients
Scale
- Fruity Base:
- 2 (15-ounce) cans sliced peaches, in light syrup, drained (about 3 cups fruit)
- 1 teaspoon vanilla extract
- Dry Mix Goodness:
- 1 (15.25-ounce) box yellow cake mix
- Buttery Topping:
- 1 cup (2 sticks) unsalted butter, melted
- Sweet & Spicy Extras:
- 1/2 teaspoon ground cinnamon
- 2 tablespoons light brown sugar
Instructions
- Prep Your Pan:: First things first, grab a 9×13 inch baking dish. I usually give mine a light spray with some non-stick cooking spray, just to make sure nothing sticks. You want a good, even coating, especially in the corners. This step seems simple, but trust me, it saves a lot of heartache later when you’re trying to scoop out those delicious, sticky pieces. It’s a small thing, but it makes a big difference for easy serving and cleanup, which is always a win in my book.
- Add Your Peaches:: Next, open up those cans of sliced peaches. Make sure to drain them really well; we don’t want excess liquid making our Canned Peach Dump Cake soggy! Spread the drained peaches evenly across the bottom of your prepared baking dish. You want a nice, single layer covering the whole bottom. Sometimes I arrange them a little, but mostly I just dump them in. This is our fruity base, so make sure it’s spread out nicely for even peach-to-cake distribution.
- Sprinkle the Cake Mix:: Now for the ‘dump’ part! Open your box of yellow cake mix and sprinkle it evenly over the peaches. Try to get it into all the corners and edges, covering the fruit completely. Don’t press it down, just let it sit lightly on top. This is where the magic happens; this dry mix will absorb all those peachy juices and melted butter, transforming into a tender, cakey crust. It might look a little weird right now, but trust the process!
- Dot with Butter & Spice:: Next, pour your melted butter evenly over the dry cake mix. I usually drizzle it in a zigzag pattern to make sure it gets everywhere. Then, sprinkle that lovely ground cinnamon and brown sugar over the top. The butter is crucial; it helps the cake mix become a crust, and the cinnamon and sugar add so much flavor. This is where you start to smell the warmth of what’s to come, a truly comforting aroma filling the kitchen.
- Bake the Canned Peach Dump Cake:: Pop your dish into a preheated oven at 350°F (175°C) and let it bake for about 45-55 minutes. You’re looking for a beautiful golden-brown top and bubbling peaches around the edges. Every oven is a little different, so keep an eye on it. The first time I made this, I pulled it out too early and the top was a bit pale. A few extra minutes made all the difference! The whole house will smell incredible, trust me.
- Cool and Serve:: Once it’s golden and bubbly, carefully pull your Canned Peach Dump Cake out of the oven. It’s going to be hot, hot, hot! Let it cool on a wire rack for at least 10-15 minutes before serving. This cooling time allows the juices to settle and thickens up the peachy goodness. It’s hard to wait, I know! But it’s worth it for that perfect scoop. The top will be slightly crisp, and the peaches underneath will be wonderfully soft and sweet.