Peach Dump Cake
This easy Peach Dump Cake only has 4 ingredients and is so simple to make! It starts with sliced peaches, a dash of cinnamon, and topped with a delicious buttery cake mix.
Servings: 12 servings
Ingredients
- 2 (16 ounce) cans sliced peaches drained
- 2 (16 ounce) cans sliced peaches in heavy syrup do not drain
- 1 teaspoon ground cinnamon
- 15.25 ounce yellow cake mix
- ¾ cup butter cut into 1/4 inch slices
Instructions
- Add the 2 cans of drained peaches and the two cans of peaches with their heavy syrup into 9x13 inch cake pan, spreading the peaches out evenly.
- Sprinkle cinnamon on top of the peaches.
- Sprinkle cake mix on top of the peaches making sure the peaches are completely covered. Carefully spread the cake mix out evenly.
- Cut butter to ¼ inch slices and place them on top of cake mix.
- Place in the oven and bake for 45 minutes until the top is golden brown.
- Let cool slightly before serving.
- Serve with whipped cream or whipped topping.
- Store covered with plastic wrap or in an airtight container in the refrigerator.
Notes
Storage: Cover the dump cake with plastic wrap or place in an airtight container. Store in the refrigerator for up to 5 days.
Freeze: Let the baked peach dump cake cool completely. Then cover tightly with two layers of plastic wrap and a layer of heavy-duty aluminum foil. Place in the freezer for up to 3 months. You can also place the dump cake in a freezer-safe container instead.
Thaw: Place in the fridge overnight to thaw before serving.
