Ingredients
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2 15.25 can of Peach Chunks in heavy syrup
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1 14 oz can of Sweetened Condensed Milk
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1 tsp Ground Cinnamon
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1 15.25 ounce Duncan Hines Yellow Cake Mix
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2 sticks Butter
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Tools You'll Need
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9 x 13 inch Baking Dish
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Cutting Board
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Butter Knife
Directions
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SECRETS to making this Peaches and Cream Dump Cake perfect the first time!
What is a “dump cake”?
Dump cakes are sort of like cobblers but are typically made with cake mix instead of batter or biscuit dough. Dump cakes are a bit easier to make because you basically “dump” the ingredients into a baking dish, sprinkle cake mix over the fruit, top it with sliced butter and bake it. And, in most cases like with this recipe, there’s no mixing involved.
Does the size of the baking dish/pan matter?
Yes. I’ve found using a 9 x 13 inch baking dish/pan is important to getting a good balance of fruit filling to crumble in this dump cake. Plus, having more room in the dish/pan to spread out the ingredients makes a crispier crumblier topping.
Canned vs Fresh Peaches
For simplicity’s sake, I used canned peach chunks for this peaches and cream dump cake. Canned peaches are already precut, tender and packed in a slightly sweet heavy syrup so I spent zero time cutting and making my own syrup. There’s also no rinsing and cutting of fresh peaches required which saves time preparing and baking.
However, if you would rather use fresh peaches, you’ll need to add a few minutes to prepare the peaches, mix up a syrup and add more time to bake so the peaches come out tender.
Sweetened Condensed Milk
Condensed milk is the key to the “cream” of this peaches and cream dump cake. It adds the perfect amount of sweetness and creamy texture that makes this cake so delicious!
Why prepackaged cake mixes?
Dump cakes are made to be easy. Using dry prepackaged cake mix means there’s no measuring and mixing involved. For this recipe, I use Duncan Hines cake mix, which is my favorite (if I’m not making my own cake from scratch).
The Butter
Butter is another key ingredient to this recipe. Not only does it add a delicious buttery flavor, it is necessary for the cake mix to bake into the moist, crisp and golden cake crumble dump cakes are known to have.
And if you’re wondering, it doesn’t matter if you use cold or room temperature butter for this recipe. I’ve tried both and the outcome is the same.
Steps
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1
Done
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Preheat your oven to 350 degrees. |
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2
Done
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Dump the cans of peaches and syrup into a 9x13 baking dish. |
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3
Done
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Pour the condensed milk evenly over the peaches. |
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4
Done
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Sprinkle 1 tsp of cinnamon. |
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5
Done
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Sprinkle the dry cake mix evenly in the dish. |
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6
Done
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Sprinkle 1 more tsp of cinnamon evenly over the cake mix. |
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7
Done
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On a cutting board, cut the butter into 10-12 slices per stick then place the slices across the top of the cake mix. |
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8
Done
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Bake at 350 degrees for 45-50 minutes or until the top is bubbly. Serve warm with a scoop or two of your favorite vanilla ice cream! Enjoy! Store in the refrigerator for up to 4 days. |
