Description
This Peach Dump Cake is an effortlessly delicious dessert featuring juicy canned peach slices combined with warm spices and topped with a buttery yellow cake mix crust. Baked to golden perfection and served with vanilla ice cream, it’s the perfect sweet treat for any gathering.
Ingredients
Scale
Fruit Layer
- 1 (29 oz / 823 g) can peach slices in heavy syrup, undrained
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
Cake Topping
- 1 (15.25 oz / 425 g) box yellow cake mix
- 3/4 cup (156 g) unsalted butter, melted
For Serving
- Vanilla ice cream
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (180°C) or 160°C for a fan oven. Lightly grease a 9×13-inch (approx 22×33 cm) baking dish to prevent sticking and set it aside.
- Prepare Fruit Base: Pour the entire can of peach slices, including the heavy syrup, into the prepared baking dish. Add the vanilla extract, ground cinnamon, and ground nutmeg. Stir well to combine and spread the mixture evenly across the dish.
- Add Cake Mix: Evenly sprinkle the yellow cake mix over the peach layer, covering all the fruit completely.
- Add Melted Butter: Drizzle the melted unsalted butter evenly over the top of the dry cake mix, ensuring as much coverage as possible for a golden, crispy topping.
- Bake: Place the baking dish in the preheated oven and bake for 40-50 minutes, until the top is golden brown and the filling is bubbling around the edges.
- Cool and Serve: Remove the cake from the oven and let it cool for about 30 minutes to set slightly. Serve warm, topped with a scoop of vanilla ice cream.
Notes
- Use a 9×13-inch baking dish for best results.
- Do not stir the cake mix into the fruit; it should be sprinkled evenly on top.
- Allow the cake to cool slightly before serving to let the filling thicken.
- For an extra touch, add chopped nuts on top of the butter before baking.
- This cake tastes even better the next day when the flavors have melded.
