Dessert doesn't get much easier than this Peach Dump Cake recipe. True to its name, you just dump (layer) everything in a baking dish and place it in the oven. In less than an hour, you'll have an effortless dump cake dessert that will be devoured even faster than it was prepared.
Preheat oven to 350 °F. Spray a 9 x 13 pan with cooking spray.
Drain juice off of one can of peaches and pour only the peaches into the bottom of the baking dish. Pour the other two cans of peaches with the juice into the dish.
3 (15 oz) cans sliced peaches in 100% juice
Sprinkle ground cinnamon over peaches.
1 tsp ground cinnamon
Add dry cake mix evenly across the top of the peaches.
1 (15.25 oz) box yellow cake mix
Sprinkle brown sugar across the top of the cake mix, followed by the chopped pecans.
1/3 cup light brown sugar, 1/2 cup chopped pecans
Drizzle the melted butter evenly across the top of the cake.
3/4 cup unsalted butter, melted
Bake for 45-55 minutes, or until cake is bubbly and top of the cake layer is a light golden brown.
Allow cake to cool slightly before serving.
Notes
Using Fresh Peaches: If you want to utilize fresh peaches, you will need about 6 cups of sliced, fresh peaches. Depending on how sweet your peaches are, you might consider varying the amount of brown sugar used.For optimal outcomes when making this peach dump cake, I recommended referring to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.