Peaches and Cream Dump Cake
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Updated Jul 20, 2022
We’re going classic with this peaches and cream dump cake that features a warm peach base topped with a slightly crisp buttery cake mix topping. We love to serve it with vanilla ice cream, but it’s perfect on its own, too.
Peaches and Cream Dump Cake
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- Prep Time 15 min
- Total 1 hr 20 min
- Servings 12
- Ingredients 6
Ingredients
- 3 bags (10 oz each) Cascadian Farm™ frozen sliced organic peaches, thawed (about 4 cups)
- 1/4 cup sugar
- 1 1/2 teaspoons ground cinnamon
- 1 box Betty Crocker™ Super Moist™ White Cake Mix
- 3/4 cup butter, melted
- 1/4 cup from 1 tub (16 oz) Betty Crocker™ Rich & Creamy Cream Cheese Frosting
Instructions
-
Step1Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray. In pan, mix peaches, sugar and cinnamon. Spread evenly.
-
Step2Top with dry cake mix, and gently shake pan to distribute evenly. Pour melted butter over top, tilting pan to cover as much of the top with butter as possible.
-
Step3Bake 42 to 45 minutes or until light golden brown, mostly dry on top and bubbly around edges. Cool 20 minutes before serving.
-
Step4In small microwavable bowl, microwave frosting uncovered on High 5 to 10 seconds or until thin enough to drizzle. With fork, drizzle on top of cake. Serve with whipped topping or vanilla ice cream, if desired.
Nutrition
Nutrition Facts are not available for this recipe
Tips from the Betty Crocker Kitchens
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