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.

Prep Time10

Cook Time45

Total Time55

Servings: servings

Author: Miranda Couse

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 drained 2 (16 ounce) cans sliced peaches and the 2 (16 ounce) cans sliced peaches in heavy syrup into 9x13 inch cake pan, spreading the peaches out evenly.
2 (16 ounce) cans sliced peaches, 2 (16 ounce) cans sliced peaches in heavy syrup
Sprinkle 1 teaspoon ground cinnamon on top of the peaches.
1 teaspoon ground cinnamon
Sprinkle 15.25 ounce yellow cake mix on top of the peaches making sure the peaches are completely covered. Carefully spread the cake mix out evenly.
15.25 ounce yellow cake mix
Cut the ¾ cup butter into ¼ inch slices and place them on top of cake mix.
¾ cup butter
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.

Nutrition