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Peach Dump Cake
Make this easy peach dump cake recipe with just 4 ingredients!
Prep Time
10
minutes
mins
Cook Time
45
minutes
mins
Total Time
1
hour
hr
Course:
Dessert
Cuisine:
American
Servings:
12
servings
Author:
Holly
Equipment
9"x13" Glass Baking Dish
Ingredients
Peach Dump Cake with Canned Peaches:
2
cans
sliced peaches in syrup
15 ounces each
1
box
yellow cake mix
1
teaspoon
cinnamon
¾
cup
unsalted butter
thinly sliced
Instructions
Preheat oven to 350° F and grease a 9x13 inch baking dish.
Add the canned peaches and the syrup to the bottom of the prepared pan. Stir in the cinnamon and spread peaches evenly over the bottom of the pan.
Sprinkle the dry cake mix overtop. Place butter slices on top of the cake mix, ensuring the cake mix is fully covered.
Bake until bubbly and cake is cooked through, 40 to 45 minutes.
Video
Notes
Serve peach dump cake with whipped cream or a scoop of vanilla ice cream.
Refrigerate leftovers portions in a sealed container, or wrapped with plastic wrap, for about three days.
This peach dump cake is delicious cold or warm. Reheat portions in the microwave, and freeze portions in an airtight container for up to one month.
Nutrition
Calories:
291
kcal
|
Carbohydrates:
43
g
|
Protein:
2
g
|
Fat:
13
g
|
Saturated Fat:
8
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
3
g
|
Trans Fat:
1
g
|
Cholesterol:
31
mg
|
Sodium:
325
mg
|
Potassium:
112
mg
|
Fiber:
2
g
|
Sugar:
25
g
|
Vitamin A:
590
IU
|
Vitamin C:
3
mg
|
Calcium:
99
mg
|
Iron:
1
mg