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Peach Dump Cake

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Ingredients  

  • 2 (29-ounce) cans sliced peaches in syrup
  • ¾ teaspoon cinnamon
  • 1 box vanilla cake mix
  • ¾ cup butter, melted

Instructions 

  • Preheat the oven to 350°F. Spray a 9×13-inch baking dish with cooking spray.
  • Dump one can of peaches into the baking dish. Drain the liquid from the other can and add the peaches to the baking dish.
  • Sprinkle cinnamon evenly over the peaches.
  • Sprinkle the dry cake mix evenly over the peaches.
  • Pour butter evenly over the cake mix. Do not stir.
  • Bake in the preheated oven for 50 to 55 minutes until the top is golden.

Video

Notes

  • When buying the cake mix at the grocery store, it is best to pick one that doesn’t have pudding mix in it; check the label to make sure.
  • You’ll want to use a 9×13-inch cake pan so that the texture and consistency are right. I’ve used an 11×7-inch pan before, and it turned out a little too thick, which changed the delicious texture of the dump cake.
  • Because dump cakes are so gooey and moist, it can be hard to determine if they’re done. It’s normal to see some wet spots and some spots that are more crisp and done. 

Nutrition

Calories: 262kcal | Carbohydrates: 35g | Protein: 2g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 390mg | Potassium: 31mg | Fiber: 1g | Sugar: 18g | Vitamin A: 355IU | Vitamin C: 1mg | Calcium: 99mg | Iron: 1m