Description
A delightfully simple dessert combining sweet, syrupy peaches with a buttery cake topping—minimal prep, maximum comfort.
Ingredients
- 58 oz sliced peaches in syrup (two 29 oz cans)
- 3/4 teaspoon ground cinnamon
- 1 box vanilla cake mix
- 3/4 cup melted butter
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Dump one can of peaches (with syrup) into the dish. Drain the syrup from the second can and add just the peaches.
- Sprinkle cinnamon evenly over the peaches.
- Evenly pour the dry cake mix over the fruit—do not stir.
- Drizzle with melted butter across the top.
- Bake for 50–55 minutes until the top is golden and bubbling. Some spots may appear moist; that’s normal for dump cakes.
Notes
- Use white cake mix as an alternative for a slightly different flavor.
- Fresh or frozen peaches can substitute canned; add 1/4 cup water and sugar if not using syrup.
- Sprinkle chopped nuts or shredded coconut on top for added texture.
- Substitute other fruits like cherries or blueberries following the same method.
- Leftovers store well in the fridge for 3 days or frozen for up to 3 months.
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 28g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
