Quick and easy peach dump cake combines sweet canned peaches with cake mix and butter for an incredibly tasty dessert you'll love! The prep is super simple so you can have this crowd-pleasing dessert baked to perfection in no time at all!
½teaspoonground nutmeg(optional - or use cinnamon)
Preheat your oven to 350°F (175°C) and drain ½ cup of juice from peaches to spread over cake mix with melted butter. *If using peach pie filling, increase the amount of melted butter to ¾ cup (1 ½ sticks).
Coat the baking dish bottom and sides with softened butter, a light amount of cooking oil, or non-stick cooking spray. Spread the peaches evenly over the bottom of the dish.
58 oz canned peaches
Sprinkle the dry cake mix evenly over the top of the peaches, pushing toward the edges gently. Do not mix!
15 oz yellow cake mix
Drizzle melted butter over the top of the dry cake mix getting as much area moistened as possible. Repeat with the reserved ½ cup of syrup or juice.
½ cup butter
(Optional) Sprinkle with light brown sugar and nutmeg or cinnamon in an even layer over the top of the sump cake.
¼ cup light brown sugar, ½ teaspoon ground nutmeg
Cover with a sheet of aluminum foil and bake at 350°F (175°C) for 45 with the aluminum foil, then uncover and finish baking for an additional 15 minutes. The dump cake is done when the fruit filling is bubbling up around the edges, the cake topping is lightly golden, and in inserted toothpick in the center comes out with crumbs and not batter.
Allow the baked dump cake to cool for 10-15 minutes before serving.
Brown sugar is optional, as is the nutmeg or cinnamon.
Can be made with fresh peaches.
If using canned peaches with heavy syrup or peach pie filling, the cans do not have to be drained.
If using canned peaches in lite syrup, one can should be drained.