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Peach Dump Cake Recipe

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3.9 from 14 reviews

This Peach Dump Cake is an easy, no-fuss dessert featuring canned peaches seasoned with apple pie spice and vanilla, layered under yellow cake mix and melted butter, then baked until golden and bubbling. Perfectly paired with vanilla ice cream and caramel sauce, this comforting cake is ideal for beginners and peach lovers looking for a quick, delicious treat without the mess of peeling or mixing from scratch.

Ingredients

Peach Mixture

  • 2 15 oz cans sliced peaches in juice, drained (reserve ⅓ cup juice)
  • 1 ½ teaspoons apple pie spice
  • 1 teaspoon pure vanilla extract
  • Pinch of salt

Other Ingredients

  • ½ cup thick caramel sauce (like Mrs. Richardson’s)
  • 1 15.25 oz box yellow cake mix
  • 2/3 cup melted salted butter

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350 degrees F (175 degrees C). Grease a 9-inch cast iron skillet or baking dish with non-stick baking spray to prevent sticking.
  2. Add Peaches and Juice: Place the drained peaches into the prepared pan. Pour in just enough of the reserved peach juice to lightly coat the bottom, which will help keep the cake moist during baking.
  3. Season Peaches: Sprinkle the apple pie spice, vanilla extract, and a pinch of salt evenly over the peaches. Gently toss the mixture to combine, ensuring the fruit is well coated with the flavors.
  4. Add Caramel Sauce: Drizzle the thick caramel sauce evenly over the peach mixture, adding a rich sweetness that will caramelize as it bakes.
  5. Sprinkle Cake Mix: Evenly distribute the dry yellow cake mix over the entire surface of the peaches and caramel, covering the mixture completely with the dry layer.
  6. Pour Melted Butter: Slowly drizzle the melted salted butter over the cake mix, aiming to cover as much of the dry mix as possible. This step creates the cake’s signature crisp and golden crust.
  7. Bake: Place the pan in the preheated oven and bake for 50-60 minutes, or until the top turns golden brown and crisp, and the peach filling is bubbling around the edges.
  8. Cool and Serve: Remove from the oven and allow the cake to cool slightly. Serve warm, ideally topped with vanilla ice cream and an extra drizzle of caramel sauce for a decadent finish.

Notes

  • Use canned peaches to save time and enjoy this dessert year-round, no need for fresh peach season.
  • Substitute caramel sauce for butterscotch or honey for variation in flavor.
  • For a more textured dessert, add chopped nuts (like pecans or walnuts) before baking.
  • This dessert is best served warm and can be refrigerated for up to 3 days.
  • Reheat leftovers in the microwave or oven until warm before serving.

Find it online: https://marthatasty.com/peach-dump-cake-recipe/