Peach Dump Cake From Scratch
This gooey Peach Dump Cake Recipe is a sweet and delicious summer dessert! It's easy to make from scratch with fresh peaches and a homemade cake mix.
Servings: 10
Calories: 312kcal
Ingredients
- 2 pounds fresh peach slices, you can also use canned or frozen peaches
- 1¼ cups sugar, divided
- 1¼ cups all purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- ¾ cup unsalted butter, melted
- vanilla ice cream, optional, for serving
Instructions
- Preheat oven to 375˚F.
- Grease a 9 x 13 baking dish with butter and sprinkle with a bit of flour.
- Arrange peach slices inside the baking dish in one single layer.
- Sprinkle peaches with ¼ cup sugar; set aside.
- In a mixing bowl, whisk together flour, 1 cup sugar, baking powder, baking soda, cinnamon, nutmeg and salt.
- Sprinkle cake mix over the peaches; shake the baking dish so the cake mix combines with the peaches.
- Drizzle melted butter all over the top of the cake.
- Bake, uncovered, for 35 to 40 minutes, or until cake is golden brown on top and fruit is bubbly.Check on the cake around the 25-minute mark, and if you see dry flour on top, push the flour down into the fruit and continue to bake.
- Remove from oven and let stand 10 to 15 minutes.
- Serve warm with a scoop of vanilla ice cream, if desired.
Notes
- To get 2 pounds, I used 6 large peaches. This number will vary depending on the size and weight of your peaches.
- If using frozen fruit, you do not need to thaw it beforehand.
- Check on the cake around the 25-minute mark; if you see dry flour on top, push the flour down into the fruit and continue to bake.
Nutrition
Calories: 312kcal | Carbohydrates: 46g | Protein: 3g | Fat: 14g | Saturated Fat: 9g | Cholesterol: 37mg | Sodium: 200mg | Potassium: 193mg | Fiber: 2g | Sugar: 33g | Vitamin A: 721IU | Vitamin C: 6mg | Calcium: 59mg | Iron: 1mg