Description

This Peach Dump Cake is an easy-to-make, comforting dessert featuring juicy peach slices baked under a golden, crispy yellow cake topping. The use of canned peaches in heavy syrup ensures a sweet, luscious filling, while warm spices like cinnamon and nutmeg add depth of flavor. Served warm with vanilla ice cream, this dessert promises a delightful balance of fruitiness and buttery crispness with minimal effort.

Ingredients

Scale

Fruit Base

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

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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 to form a uniform topping.
Add Melted Butter: Drizzle the melted unsalted butter evenly over the top of the dry cake mix, ensuring maximum coverage for a golden, crispy topping once baked.
Bake: Place the baking dish in the preheated oven and bake for 40-50 minutes, or until the top is golden brown and the peach filling is bubbling around the edges.
Cool and Serve: Remove the cake from the oven and let it cool for about 30 minutes to allow the dessert to set slightly. Serve warm, topped with a scoop of vanilla ice cream for a delicious finishing touch.

Notes

You can substitute fresh peaches if they are in season, but canned peaches provide a consistent sweetness and moisture.
For a nutty flavor, sprinkle chopped pecans or walnuts over the butter layer before baking.
To make this dessert dairy-free, use a vegan butter alternative and dairy-free ice cream for serving.
Cooling the cake slightly helps the topping firm up, but serving it warm enhances the gooey, comforting texture.
Store leftovers covered in the refrigerator and reheat gently before serving.