This peach dump cake is somewhere between a buttery cake and a luscious cobbler.
Here’s what you need:
Why Is It Called Dump Cake?
Is Dump Cake Supposed To Be Gooey?
Credit:Victor Protasio; Food Stylist: Emily Nabors Hall; Prop Stylist: Christina Dailey
Top with a scoop ofvanilla ice creamor a dollop of whipped cream to really wow your crowd.
Does Peach Dump Cake Need To Be Refrigerated?
Can You Freeze Peach Dump Cake?
Credit:Victor Protasio; Food Stylist: Emily Nabors Hall; Prop Stylist: Christina Dailey
To eat, thaw it in the fridge then reheat in the microwave or in the oven until warm.
Ingredients
2(15.25-oz.)
cansof sliced peaches in syrup
1(15.25-oz.
Credit:Victor Protasio; Food Stylist: Emily Nabors Hall; Prop Stylist: Christina Dailey
In a 13 x 9-in.
baking dish, add 1 can of peaches with the syrup.
Drain the second can.
Credit:Victor Protasio; Food Stylist: Emily Nabors Hall; Prop Stylist: Christina Dailey
Add the peaches to the baking dish, and discard the additional syrup.
Sprinkle evenly over peaches.
Pour melted butter evenly over the surface of the cake mix.
Bake until golden brown and bubbly, 55 minutes to 1 hour.
Our dump cake worked perfectly.
It’ll help it last longer in the fridge.
Cover the dish in plastic wrap, and store it in the fridge 4 to 5 days.
Once baked, a dump cake’s fruit filling should be thick and syrupy, not runny.
