Peach "Dump" Cake

Recipe Rating:
 4 Ratings
Serves: 15-20
Prep Time:
Cook Time:

Ingredients

1 box yellow cake mix
2-29 oz. can(s) peaches slices in syrup
2 stick real butter

The Cook

Kim Vore Recipe
Lightly Salted
Ankeny, IA (pop. 45,582)
KVore
Member Since Sep 2010
Kim's notes for this recipe:
My father-in-law shared this recipe with our family. Because it's so easy to make, he makes it on his fishing trips for all the guys. If you love peaches and cake, you'll love this!
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Directions

1
Preheat the oven to 350 degrees and grease the bottom of a 9x13 pan.
2
Open both cans of peaches and cut each slice into smaller bite-sized pieces directly into the pan, (be careful, the slices are slippery because of the juices).
3
Dump all the juice from both cans over the peach pieces in the pan.
4
Spread the yellow cake mix over the top of the sliced peaches directly from the box. You can use a spatula to smooth the cake mix out evenly. Do not push it down, it's supposed to just sit on top.
5
Cut up both sticks of butter into approx. 1/4 inch slices and place them all around the top of the cake mix.
6
Bake for approximately 30-35 minutes and enjoy warm. Store leftovers in the fridge. It tastes just as yummy reheated.

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Comments

1-5 of 14 comments

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user Constance Bennert Konstantina - Oct 6, 2010
This sounds good, I love peaches. What I want to know is was size cans?
user Karen Smith smilin - Oct 6, 2010
This sounds really good but I was wondering what size cans of peaches do you use. Right now I have cans that are just a little bigger than a campbell soup can, and I also have a little larger can.
user Kim Vore KVore - Oct 10, 2010
Sorry it took me so long to comment back Constance and Karen. I totally forgot to add the can size to the recipe. They should be 29oz. cans. Let me know how you like the recipe.
user Constance Bennert Konstantina - Oct 11, 2010
Thank you Kim, you are forgiven.
user Sherelle Griffin jerjorju - Oct 31, 2010
Years ago our neighbor made a peach pineapple version of this cake. It is a favorite memory of her. We love it hot from the oven or cold from the fridge. We use pats of margarine instead of real butter on top. Try to put the pats pretty close together but not necessarily touching. When they melt the top resembles a cobbler. Yum Yum

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