This Peaches and Cream Dump Cake is an incredibly easy dessert recipe that delivers maximum flavor with minimal effort. You’ll love how simple it is to put together for a delicious treat.
Key Ingredients & Substitutions
- Canned Peaches: Use peaches in light syrup or juice, not heavy syrup. You can substitute with other canned fruits like sliced pears or berries.
- Yellow Cake Mix: A standard box of yellow cake mix works perfectly. A white cake mix can also be used for a slightly different flavor.
- Cream Cheese: Full-fat cream cheese is recommended for the best texture. Low-fat cream cheese will also work.
- Butter: Unsalted butter is best. Margarine can be used in a pinch.
Ingredients
- 2 (15-ounce) cans sliced peaches in light syrup, undrained
- 1 (8-ounce) block cream cheese, softened
- 1 (15.25-ounce) box yellow cake mix
- 1/2 cup (1 stick) unsalted butter, melted
How Much Time Will You Need?
- Total Time: 50 minutes
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Servings: 8
- Calories per serving: Approximately 350-400 (varies based on specific ingredients)
- Tools Needed: 9×13 inch baking dish
Step-by-Step Instructions
1. Prepare Your Baking Dish
Lightly grease a 9×13 inch baking dish. This prevents sticking and makes serving easy.
2. Layer the Peaches
Pour both cans of undrained peaches evenly into the bottom of the prepared baking dish. You want a good, consistent layer.
3. Dot with Cream Cheese
Drop small spoonfuls of softened cream cheese over the peaches. Distribute them as evenly as possible.
4. Sprinkle with Cake Mix
Evenly sprinkle the dry yellow cake mix over the peaches and cream cheese. Don’t stir or mix.
5. Drizzle with Butter
Pour the melted butter over the dry cake mix. Try to cover as much of the cake mix as you can.
6. Bake Your Dump Cake
Bake in a preheated oven at 350°F (175°C) for 40-45 minutes, or until the top is golden brown and the peaches are bubbly. Let it cool slightly before serving.
Variation Ideas
- Berry Delicious: Use canned mixed berries or cherry pie filling instead of peaches for a different fruit flavor.
- Spice It Up: Add 1/2 teaspoon of ground cinnamon or nutmeg to the cake mix for a warm, spiced variation.
- Nutty Topping: Sprinkle 1/2 cup of chopped pecans or walnuts over the melted butter before baking for added crunch.
Storage Instructions
Store any leftover Peaches and Cream Dump Cake in an airtight container in the refrigerator for up to 3-4 days. You can reheat individual servings in the microwave for a warm, comforting treat.
Frequently Asked Questions
Q: Can you use fresh peaches instead of canned?
A: Yes, you can. You will need about 6 cups of sliced fresh peaches and might want to add 1/4 cup of sugar for extra sweetness.
Q: Do you really not stir the ingredients?
A: That’s right! The beauty of a dump cake is its layered approach; stirring is not required and would change the texture.
Q: What do you serve with Peaches and Cream Dump Cake?
A: It’s fantastic on its own, but a scoop of vanilla ice cream or a dollop of whipped cream makes it even better.
Q: Can you make this dump cake ahead of time?
A: You can assemble it the night before and bake it the next day. Cover it tightly and refrigerate until ready to bake.
Q: Why is it called a “dump cake”?
A: It gets its name because you simply “dump” all the ingredients into the baking dish, layer by layer, with no mixing required. It’s a truly easy dessert recipe.