Peach Dump Cake
10 standard portions
Source field check · Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 1 29 oz can canned peach slices in heavy syrup (do not drain)
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- 1 15.25 oz box yellow cake mix
- ¾ cup unsalted butter, melted
- Vanilla ice cream (for serving)
Method
- Preheat oven to 350°F (180°C) or 160°C if using a fan oven. Lightly grease a 9×13-inch (approx 22×33 cm) baking dish and set it aside.
- Pour the peaches with syrup into the prepared pan. Add vanilla extract, cinnamon, and nutmeg, if using. Stir everything and then spread the mixture out to form an even layer.
- Sprinkle the yellow cake mix evenly on top of the peaches.
- Drizzle the melted butter over the cake mix.
- Place the pan in the oven and bake for 40-50 minutes, or until the top is golden brown and bubbly.
- Let the cake cool for 30 minutes. Serve warm with a scoop of vanilla ice cream