General

Peachy Dump Cake Recipe

Peachy Dump Cake Recipe

While a dump cake may not sound like the most delicious dishes, such recipes have long been popular due to the fact that they are quite easy to prepare, as the name has unpleasant connotations of waste disposal (or worse). As recipe developer Jessica Morone tells us, this cake is “one of the easiest things you can make…you basically just throw everything in the pan and bake it.” Well, not exactly, if you read the recipe. The cake is built up in layers – there’s nothing difficult going on here, but it’s a bit more complicated than just dumping and baking, especially the part where you cut and arrange the butter.

While Morone uses peaches in this cake (canned, so no peeling or cutting required), just about any other type of canned fruit would suffice. She also notes that she likes adding slivered almonds to her cake, explaining that “they add a really delicious flavor to the cake and a nice extra crunch.” She does say that “you could use almond extract instead of vanilla extract to really bring out the almond flavor,” but advises reducing the amount to just ½ teaspoon in that case, as almond extract has a stronger flavor than vanilla. You can also use a different type of chopped nuts and/or a different flavor of cake mix as long as you follow the basic recipe template as this is a very customizable cake.

Gather the ingredients for a peachy dump cake

To make this cake, you only need six ingredients: a box of cake mix (yellow or otherwise), a few cans of peaches, vanilla extract, cinnamon, sliced ​​almonds, and butter.

The peaches will be the bottom layer

Preheat oven to 350 F, then grease a 13×9-inch pan. You can use butter, oil or cooking spray for this, as long as the oil (or spray) is neutral in taste. Open the cans of peaches and pour them into the pan, spreading them into an even layer.

Cover the peaches with the cake layer

Open the cake mix box and sprinkle the dry mix over the peaches. Spread the almonds over it. At this point, you have to perform the most complicated, time-consuming task in the recipe: cut the butter into thin cubes and spread it evenly over the almonds and cake mix.

Bake the peachy dump cake

Bake the cake for 35 to 40 minutes. When done, the cake itself should appear golden brown (unless you used a flavor cake mix other than yellow) and the fruit should be bubbling. You can also poke a toothpick into the cake layer to make sure there is no unbaked batter.

Once the cake is done, let it cool for a few minutes before slicing, but this type of cake is usually eaten warm, not cold. Morone says, “You don’t have to garnish this cake with anything, but I love adding ice cream or whipped cream to it.”