Peach Dump Cake
Ingredients
- 2 cans (15–16 oz each) sliced peaches in heavy syrup, undrained
- 1 box (15.25 oz) yellow cake mix, dry
- ½ cup (1 stick / 113 g) unsalted butter, melted
- 1 teaspoon ground cinnamon
- Vanilla ice cream, for serving — optional
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
- Pour both cans of peaches, including all the syrup, into the baking dish and spread them evenly.
- Sprinkle the cinnamon over the peaches.
- Pour the dry cake mix directly over the peaches. Do not prepare the cake mix with eggs, oil, or water, and do not stir.
- Melt the butter and drizzle it evenly over the entire surface of the dry cake mix. Try to cover as much of the cake mix as possible.
- Bake for 45–55 minutes, until the top is golden brown and the peach mixture is bubbling around the edges.
- Remove from the oven and let it rest for about 10 minutes before serving.
- Serve warm with a generous scoop of vanilla ice cream.
Tips
- Don’t drain the peaches — the syrup provides the moisture needed to cook the dry cake mix.
- You can use white, butter pecan, or spice cake mix instead of yellow.
- For extra crunch, sprinkle chopped pecans or walnuts over the top before baking.
- If you notice dry patches of cake mix during baking, add a few small pieces of butter over those areas.