Skillet Peach Dump Cake
This Skillet Peach Dump Cake is an easy peach dessert made with juicy peaches, yellow cake mix, butter, and a sprinkle of cinnamon. Everything bakes together in one skillet; it’s a warm, buttery dessert, and one of the easiest desserts you can make.
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This dessert is perfect for summer when peaches are in season, but it’s just as easy to enjoy any time of year with canned peaches. It’s a great choice for family dinners, backyard barbecues, potlucks, and holiday gatherings.
Serve this warm with a scoop of vanilla ice cream, and pair it with Homemade Whipped Cream or Fresh Fruit Salad.
How to Make Skillet Peach Dump Cake
Ingredients you’ll need for this recipe
Step-by-Step Guide
1. Preheat your oven to 350°F (175°C).
2. Use a 10 to 12-inch cast iron skillet or another oven-safe skillet. If you’re using fresh peaches, slice and place them in the skillet. If using canned peaches, pour them (with syrup) directly into the skillet.
3. Evenly sprinkle the dry yellow cake mix over the peaches. Do not stir; just let it sit on top.
4 . Sprinkle the ground cinnamon over the top.
5. Pour the melted butter evenly over the cake mix.
6. Place the skillet in the preheated oven and bake for 40-45 minutes, or until the top is golden brown and the cake mix is cooked through.
7. Allow it to cool slightly before serving.
Serve & Enjoy!
This cake is delicious on its own or served warm with a scoop of ice cream or a dollop of whipped cream.
Important Recipe Notes
- Use canned peaches in syrup, not juice, for the best flavor and a moist cake. If using fresh peaches, you may want to add 2–3 tablespoons of sugar if they aren’t very sweet.
- Do not mix the layers together. Simply layer the peaches, cake mix, cinnamon, and melted butter for the best dump cake texture.
- Pour the melted butter evenly over the dry cake mix so most of the surface is covered. This helps the topping bake up golden and crisp.
- If you notice a few dry patches of cake mix after baking, drizzle a little more melted butter over those spots and bake for another 5–10 minutes.
- Bake until the top is golden brown and the fruit is bubbling around the edges.
- Let the cake cool for about 10 minutes before serving. This allows the filling to thicken slightly.
- For the best flavor, serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.
- Store leftovers covered in the refrigerator for up to 4 days. Reheat in the microwave or warm in a 300°F oven until heated through.
Skillet Peach Dump Cake
Ingredients
- 1 15 oz can of sliced peaches in syrup (or 2 cups fresh peaches, sliced)
- 1 box 15.25 oz of yellow cake mix
- 1/2 cup 1 stick of unsalted butter, melted
- 1 tbsp ground cinnamon
- Vanilla ice cream or whipped cream optional for serving
Instructions
- Preheat your oven to 350°F (175°C).
- Use a 10 to 12-inch cast iron skillet or another oven-safe skillet. If you're using fresh peaches, slice and place them in the skillet. If using canned peaches, pour them (with syrup) directly into the skillet.
- Evenly sprinkle the dry yellow cake mix over the peaches. Do not stir; just let it sit on top.
- Add Cinnamon: sprinkle the ground cinnamon over the top.
- Pour the melted butter evenly over the cake mix.
- lace the skillet in the preheated oven and bake for 40-45 minutes, or until the top is golden brown and the cake mix is cooked through.
- Allow it to cool slightly before serving. This cake is delicious on its own or served warm with a scoop of ice cream or a dollop of whipped cream.
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