Peach and Cream Dump Cake
Quick and easy to make, mouthwatering, and delectable to eat...What more could you want?
Servings 12 servings
Ingredients
- 2 - 29 ounce cans of sliced peaches in light syrup **See notes
- 2 teaspoons cinnamon
- ⅓ 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 9x13 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.