Peach Dump Cake

Use fresh or frozen peaches in this easy peach dump cake!

Course Dessert

Cuisine American

Keyword 9x13 cake, easy fruit cake

Prep Time 5

Cook Time 45

Servings

Calories 289kcal

Author Julie Clark

Ingredients

46 ounces peaches in 100% juice (we used 2 23 ounce Dole peaches bottles) drain the juice from ONE of the bottles
1 box yellow cake mix (15 ounces) reserve ½ cup for topping
1 teaspoon vanilla extract
1 cup salted butter (2 sticks, sliced thin)
1/3 cup brown sugar
1 teaspoon cinnamon
whipped cream or vanilla ice cream optional toppings

Instructions

Preheat oven to 375º Fahrenheit.
Measure out ½ cup of cake mix and set aside for the topping.
In a 9x13 inch pan, mix peaches (with juice from one bottle) together with remaining cake mix and vanilla.
Sprinkle brown sugar and cinnamon on top of the peaches mixture.
Sprinkle ½ cup remaining cake mix over the top of the brown sugar and cinnamon.
Top cake with sliced butter, being careful to completely cover the cake mix so that little to no dry mix remains.
Bake in oven for 45-55 minutes or until you see bubbling on the sides of the cake.
Serve with vanilla ice cream or whipped cream.

Notes

The calories shown are based on the cake being cut into 15 pieces, with 1 serving being 1 slice of cake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**

Nutrition