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Peaches and Cream Dump Cake

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Peaches and Cream Dump Cake
  • Prep 15 min
  • Total 1 hr 20 min
  • Servings 12
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We’re going classic with this peaches and cream dump cake that features a warm peach base topped with a slightly crisp buttery cake mix topping. We love to serve it with vanilla ice cream, but it’s perfect on its own, too.
Jul 21, 2017

Ingredients

  • 1 1/2 bags (600 g each) frozen sliced peaches, thawed (about 4 cups)
  • 1/4 cup sugar
  • 1 1/2 teaspoons ground cinnamon
  • 1 box Betty Crocker™ SuperMoist™ white cake mix
  • 3/4 cup butter, melted
  • 1/4 cup Betty Crocker™ Creamy Deluxe™ vanilla frosting (from 340 g container)

Steps

  • 1
    Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray. In pan, mix peaches, sugar and cinnamon. Spread evenly.
  • 2
    Top with dry cake mix, and gently shake pan to distribute evenly. Pour melted butter over top, tilting pan to cover as much of the top with butter as possible.
  • 3
    Bake 42 to 45 minutes or until light golden brown, mostly dry on top and bubbly around edges. Cool 20 minutes before serving.
  • 4
    In small microwavable bowl, microwave frosting uncovered on High 5 to 10 seconds or until thin enough to drizzle. With fork, drizzle on top of cake. Serve with whipped topping or vanilla ice cream, if desired.

Expert Tips

  • Tip 1
    Dump cakes are sometimes difficult to determine doneness. It’s normal to see some wet spots, some dry cake mix and a crisp-like texture on top. Be sure fruit mixture is bubbly around edges of pan.
  • Tip 2
    Serve this with vanilla ice cream or whipped cream for the whole peaches and cream experience.

Nutrition Information

310 Calories, 14g Total Fat, 2g Protein, 43g Total Carbs

Nutrition Facts

Serving Size: 12 servings
Calories
310
Total Fat
14g
Saturated Fat
9g
Trans Fat
0g
Cholesterol
30mg
Sodium
370mg
Total Carbs
43g
Dietary Fiber
1g
Protein
2g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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