Peach Dump Cake
Peach Dump Cake is an easy-to-make and comforting taste of summer! With a boxed cake mix, browned butter, chopped peaches, and a cinnamon-streusel topping, this tender and flavorful cake is made in a few simple steps and is perfect for the whole family. Serve it warm with scoops of ice cream!
Ingredients
Peach Dump Cake
- ½ cup unsalted butter cut into 1 tablespoon-sized pieces
- 4 cups of diced peaches 3 peaches, diced
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 package of yellow cake mix
- 1 cup milk brought to room temperature whole milk or 2%
- 1 teaspoon pure vanilla extract
- 3 large eggs brought to room temperature
Cinnamon Streusel
- ¼ cup unsalted butter melted and cooled
- ⅓ cup packed light brown sugar
- 1 cup all-purpose flour
- 1 teaspoon ground cinnamon
- Large pinch salt
Instructions
- Preheat the oven to 350°F. Add the ½ cups of sliced butter to a 9 x 13-inch baking pan. Place in the oven and bake for 10-13 minutes until the butter has melted and the milk solids have turned a golden brown.
- While the oven preheats, add the diced peaches, ground cinnamon, and nutmeg to a medium-sized mixing bowl. Gently toss them together until combined.
- Remove the pan from the oven. Spread the butter around the bottom and the sides of the pan.
- Sprinkle half of the diced peaches on top of the butter layer. Sprinkle half of the cake mix on the peaches. Repeat the process, sprinkling the remaining peaches and cake.
- Whisk the milk, vanilla extract, and eggs in a small bowl.
- Pour the milk mixture over the peaches and cake mix. Using a fork or a silicone spatula, gently swirl the milk mixture with the cake mix until no large patches of flour remain.
- Add the melted butter, packed light brown sugar, all-purpose flour, cinnamon, and salt to a mixing bowl. Whisk together with a fork until a crumbly mixture streusel mixture forms.
- Sprinkle the streusel over the cake. Bake for 37 - 43 minutes, or until golden brown around the edges and a toothpick inserted into the center of the cake comes out clean. If the cake starts to brown unevenly, rotate it halfway through baking.
- Cool on a wire rack for 10-15 minutes before serving with scoops of ice cream or whipped cream. You can also serve it at room temperature.
Notes
Storage Directions
- Refrigeration: Leftovers keep covered in an airtight container on the refrigerator for 3-4 days.
- Freezing: Dump cake recipe leftovers can be frozen in a freezer-safe container for up to 3 months. For the best results, defrost it in the refrigerator overnight or until thawed through.
- Reheating: Warm individual servings of the cake on medium heat in the microwave for 15-30 seconds intervals, or until warmed through.
- Brown the butter. You will know it is browned when the milk solids in it turn a golden brown color. Remove the pan from the oven as soon as this is achieved. Once it reaches this point, the butter can quickly go from browned to burnt.
- Lightly mix the wet ingredients with the dry ingredients. Using a fork, silicone spatula, or knife, lightly push the wet ingredients around in the pan with the dry ingredients until all of the larger dry patches have disappeared. Little streaks of flour here and there are fine, but any dry patches larger than a nickel need to be mixed in.
- Rotate the pan throughout the baking time. If the cake is unevenly browning as it bakes, rotate the pan 180° in the oven.
Nutrition
Calories: 347kcalCarbohydrates: 50gProtein: 5gFat: 14gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 74mgSodium: 296mgPotassium: 150mgFiber: 2gSugar: 27gVitamin A: 615IUVitamin C: 2mgCalcium: 123mgIron: 2mg
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