Peach Dump Cake

This easy Peach Dump Cake only takes a few ingredients, and is a perfect use for those fresh peaches. Similar to a cobbler, this cake is best served warm with ice cream.

Course Dessert

Cuisine American

Prep Time 15

Cook Time 50

Total Time 1 5

Servings servings

Calories 338kcal

Author Deborah Harroun

Ingredients

2 1/2 pounds fresh peaches
1/3 cup light brown sugar
1 tablespoon cornstarch
1 tablespoon fresh lemon juice
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
1 box yellow cake mix* dry
1 cup butter

Instructions

Preheat the oven to 350ºF.
Cut the peaches in half and remove the pits. Cut each peach into slices. (I like to leave the peels on the peaches, but you can remove them, if you prefer.)
2 1/2 pounds fresh peaches
Place the peach slices in a large bowl. Add the brown sugar, cornstarch, lemon juice, cinnamon, and nutmeg. Gently stir to combine.
1/3 cup light brown sugar, 1 tablespoon cornstarch, 1 tablespoon fresh lemon juice, 1/2 teaspoon cinnamon, 1/8 teaspoon nutmeg
Pour the mixture into a 9x13-inch baking dish. Spread into as much of a single layer as possible.
Take the cake mix and sprinkle it over the top of the peaches.
1 box yellow cake mix*
Take 1/2 cup of the butter. Cut the other 1/2 cup of butter into very thin slices.
1 cup butter
Drizzle the melted butter over the cake mix. Take the slices of butter and arrange them over the top, as evenly as possible.
Bake the cake for 40-50 minutes, or until the edges are bubbling.
Serve warm, with ice cream, if desired.

Notes

*Cake mixes differ in sizes, but most standard boxed cake mixes should work. I used a Betty Crocker 13.25 oz cake mix.

You may end up with a few dry spots when the cake is done baking, where the cake mix is still dry on top. I will usually try to push it down so that it gets wet from below, but sometimes I’ll just leave it.

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.

Nutrition