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Classic Peach Dump Cake
Melissa Hart

Classic Peach Dump Cake

Canned peaches keep this four-ingredient pan consistent in any month. One can stays juicy to hydrate the topping and the other is drained so the filling does not become soup. Cinnamon is built into the spice cake mix, leaving butter to form the crisp, irregular top.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 12
Ingredients Method

Ingredients
  

  • 2 cans 29 oz each sliced peaches in juice, one drained
  • 1 box 15.25 oz spice cake mix
  • 1 cup chopped pecans
  • 12 tbsp unsalted butter melted

Method
 

  1. Heat the oven to 350°F and spread both cans of peaches, including juice from only one can, in a 9-by-13-inch dish.
  2. Sprinkle the dry spice cake mix evenly over the fruit without stirring.
  3. Scatter pecans over the mix and drizzle melted butter across the full surface.
  4. Bake for 48 to 52 minutes until deeply browned and bubbling in the center.
  5. Cool for at least 30 minutes before spooning into bowls.