Ingredients
Scale
- 2 cans (29 oz each) sliced peaches in heavy syrup or juice
- 1 box (15.25 oz) yellow cake mix
- 1/2 cup (1 stick) unsalted butter, melted or thinly sliced
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish with non-stick cooking spray or a little bit of butter to ensure the peaches don’t stick to the bottom.
- Pour both cans of sliced peaches, including the syrup or juice, into the prepared baking dish. Spread them out evenly. If you like a little extra warmth, sprinkle the cinnamon and nutmeg directly over the peaches at this stage.
- Empty the dry cake mix over the top of the peaches. Use a spatula or the back of a spoon to spread the powder into an even layer, covering all the fruit. Do not stir the mixture; keeping the layers separate is the key to the “dump cake” texture.
- Drizzle the melted butter evenly over the entire surface of the dry cake mix. Alternatively, you can place thin pats of cold butter across the top, making sure to cover as much of the dry powder as possible. This creates the golden, crispy crust.
- Place the dish in the oven and bake for 40 to 45 minutes. The dessert is ready when the top is golden brown and the peach filling is bubbling up around the edges. Remove from the oven and let it sit for 5-10 minutes before serving.
- Cook Time: 50 minutes
- Diet: Vegetarian