PEACHES AND CREAM DUMP CAKE

Quick and easy to make, mouthwatering, and delectable to eat…What more could you want?

My husband can’t stand the name “dump cake,” but it’s what they are called…So, what actually is a dump cake? It’s a super easy dessert that’s a cross between a cake and a cobbler. It gets its name because all the ingredients are literally dumped into a 9×13 baking dish; no mixing bowl needed, no mixing or blending, everything just goes into the baking dish. So simple and easy, yet so delicious!!

I wanted something that was a little more than just peaches and cake mix, and the addition of cream cheese was the answer. It adds more flavor and creaminess to the cake, not to mention the addition of brown sugar and cinnamon, giving this cake a real cobbler taste. I love the addition of the pecans too; they have such a nice sweet, buttery flavor that compliments the other flavors in this cake perfectly…My kids, however, were upset that I would even think to put nuts on their dessert…Oh, the horror! Of course, the pecans are optional, so leave them off if you must.

How to Make a Dump Cake:

There are not a lot of steps involved in making a dump cake, but I’ll share the basic steps with you:

You’ll Need:

  • 2 cans of sliced peaches in light syrup
  • cinnamon
  • brown sugar
  • cream cheese
  • 1 French vanilla cake mix
  • 1 stick of butter of butter
  • pecan halves, optional

 

  • Start by preheating the oven to 350°F. Next, spray a 9×13 baking dish or grease with shortening or butter.
  • Drain most of the juice from the peaches, but reserve ½ cup of the juice to pour over the peaches in the baking dish. Add the peaches to the baking dish, along with the ½ cup of juice. If you were to add all the juice, you would have a very runny cake. But you do need some of the liquid to help keep the cake mix soft as it bakes. **You could use fresh peaches for this recipe too. You would need 6 to 8 cups of fresh sliced peaches, with skins removed.
  • Mix the brown sugar and cinnamon in a small bowl and set aside.
  • Cut the cold cream cheese block into about 48 cubes. Roll each cube in the brown sugar and cinnamon mixture and place evenly around the peaches. Sprinkle any remaining brown sugar and cinnamon over the peaches.
(I took this picture before I changed the recipe to cut the cream cheese into smaller pieces. The cubes should be half this size and twice as many. )
  • Sprinkle the dry cake mix evenly over the peaches. DO NOT STIR! Try to get it as even and flat as possible. It’s important that you do not pat it down! You want to keep the cake mix fluffy, so it bakes up nice and soft and not into a hard crust.
  • Cut the butter into small pieces and evenly distribute the butter pieces and pecan halves over the dry cake mix.
  • Bake in preheated oven for 45-50 minutes. It should be bubbling, and the top starting to lightly brown. Let cool for 10 minutes before serving.
  • Serve warm with vanilla ice cream or whip cream. Store leftovers in the refrigerator for up to 4 days.

That’s it, nothing too hard there! Enjoy!

Peach and Cream Dump Cake

Quick and easy to make, mouthwatering, and delectable to eat…What more could you want?
No ratings yet
Prep Time 15 mins
Cook Time 45 mins
Course Dessert
Servings 12 servings

Ingredients
 

  • 2 – 29 ounce cans of sliced peaches in light syrup **See notes
  • 2 teaspoons cinnamon
  • cup brown sugar
  • 8 ounces cream cheese, cut into about 48 small cubes
  • 1 French vanilla cake mix
  • ½ cup butter, (1 stick) cut into small pieces
  • ½ to 1 cup pecan halves, optional

Instructions
 

  • Preheat oven to 350°F. Spray a 9×13 baking dish or grease with shortening or butter.
  • Drain most of the juice from the peaches, but reserve ½ cup of the juice to pour over the peaches in the baking dish. Add the peaches to the baking dish, along with the ½ cup of juice.
  • Mix the brown sugar and cinnamon in a small bowl and set aside.
  • Cut the cold cream cheese block into about 48 cubes. Roll each cube in the brown sugar and cinnamon mixture and place evenly around the peaches. Sprinkle any remaining brown sugar and cinnamon over the peaches.
  • Sprinkle the dry cake mix evenly over the peaches. DO NOT STIR! Try to get it as even and flat as possible without pressing the cake mix down (you want to keep it fluffy).
  • Cut the butter into small pieces and evenly distribute the butter pieces and pecan halves over the dry cake mix.
  • Bake in preheated oven for 45-50 minutes. Let cool for 10 minutes before serving.
  • Serve warm with vanilla ice cream or whip cream. Store leftovers in the refrigerator for up to 4 days.

Notes

**You could use fresh peaches for this recipe too. You would need 6 to 8 cups of fresh sliced peaches, with skins removed.
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