What Dessert Can I Make With Can Pineapple And Pech Pie Filling With White Cake Mix

Insanely Good Peach Pineapple Dump Cake That Will Blow Your Mind!

It’s the best of all worlds: an unbelievably fantastic, sinfully rich, scrumptious dessert that will blow your mind, and one that couldn’t be much easier to create! Making a dump cake is one of the simplest cake recipes ever created, and it doesn’t even involve the use of a mixing bowl! Even a three-year-old can do it (with adult supervision, of course) because it is so straightforward. When Princess Sweetie Pie was three years old, she created the photo collage above, in which she is preparing peach pineapple dump cake.

Towards the bottom of the photograph, she is pouring cake mix over the canned fruit.

I consider Princess Sweetie Pie to be my great-niece because she is the youngest daughter of my niece Tiffany, who is my niece’s sister.

What a blur the passage of time seems to be!

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  • The only additional equipment you’ll need are a spoon and a butter knife, which are both included in the kit.
  • Furthermore, there are just four components, with some recipes requiring only three, depending on the flavor you choose.
  • Easy!
  • Alternatively, you may use one of the peach pie fillings in place of a can of ordinary peaches in heavy syrup if you like.
  • What percentage of the population searches for dump cake recipes on the internet?
  • Due to the fact that there is always a first time for anything, you want to be certain that you have done everything correctly to ensure your success.
  • This dish was prepared in one of the Tupperware dealer’s microwave dishes.

While this recipe may be prepared in the microwave, I prefer to prepare it in a 9′′ x 13′′ baking dish and bake it in the oven since my current microwave is teeny, small, and I cannot put a baking dish in it – not even the one produced by Tupperware!

How to Make a Dump Cake

Anyway, as a rookie who is creating this wonderful dish for the first time, here are some of the questions I imagine a newbie might have:

  • Was it necessary to use a mixing bowl to make a dump cake
  • Did I have enough pie filling to make a dump cake
  • Did I use the correct cake mix for this dump cake recipe
  • Whether or not I set my oven to the proper temperature is debatable.

To address the first question, no, you do not require a mixing bowl for this recipe. But, other from that, there isn’t a definitive answer to any of the issues listed above, either. That is one of the most appealing aspects of preparing a dump cake, often known as dumpcake. There is no “correct” or “wrong” way to do things. As a result, let’s take a time to address those concerns.

Do I need a mixing bowl to make a dump cake?

No, you will not require a mixing bowl. Once the fruit has been placed in the baking dish, it is covered with the cake mix. Pats of butter are smeared on top of the cake batter, and you’re finished! You may, of course, garnish the dish with nuts, as this specific recipe instructs you to do.

Do I have enough pie filling for my dump cake?

For the majority of dump cakes, two cans of fruit are required. The majority of recipes call for pie filling, however a handful include canned fruit. Dump cake has an added bonus in that you may make it with two different fruit combinations! For this recipe, I’ve replaced one of the cans of pie filling with a can of crushed pineapple, juice and everything, instead of the traditional canned pineapple. You can either use two cans of cherry pie filling or one can of cherry pie filling and one can of apple pie filling for this recipe.

Pie fillings such as blueberry pie filling, strawberry pie filling, blackberry pie filling, apple, peach, and cherry pie fillings, and even a berry medley pie filling can be used.

Furthermore, if you combine one can of pie filling with one can of fruit, you will save a few additional calories as a result.

Did I choose the right cake mix for this dump cake recipe?

The truth is that any type of cake mix will do – yellow, white, chocolate, strawberry – as long as the flavor matches the flavor of the fruit you are including into the recipe. For example, a traditional combination of a chocolate cake mix and cherry pie filling is a nice one to consider. It doesn’t really matter whether you use a yellow or white cake mix for this recipe; either one will work just well, except from that.

Did I set the oven at the right temperature?

Generally speaking, baking practically anything at 350 degrees Fahrenheit is a safe option. Don’t be tempted to shorten the baking time by increasing the oven temperature to 400 degrees. While this cake does take an hour in the oven, it is well worth the wait. It’s possible that you’ll burn it! If you don’t follow my advise and increase the temperature, make sure to check your dump cake at 30 minutes and then every 10 minutes following to ensure that it’s done correctly. This recipe has been fine-tuned over the years as I’ve made it over and over again.

Patches of dry cake mix will be spread throughout the traditional dump cake.

Sprinkleing a small amount of water over the cake mix before adding the walnuts and butter almost ensures that you will not have the dry cake mix scatter issue while baking the cake.

As a result, your cake will emerge from the oven golden brown and dripping with delicious fruity sweetness! Affiliate links have been included in this content for your convenience. Please see my complete disclosure policy by clicking here.

Kitchen Essentials Needed to Make this Recipe:

baking dish (about 9 x 13 inches) spoon butterknife That’s all there is to it! This baking dish with handles is one of my favorites. This one was purchased at World Market. It is not a 9′′ x 13′′ baking dish, but rather a deep dish-type dish measuring 12′′ x 8′′ x 2 1/2′′ high with a diameter of 12′′. Furthermore, having handles makes it simpler to remove from the oven (although you will still need two hot pads, of course! ). Could you just do me a favor? Would you be willing to share my blog article on social media?

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Here’s the recipe for Peach Pineapple Dump Cake:

Peach Pineapple Dump Cake with Walnuts is one of the most delectable dessert dishes ever created, and your family and friends will be begging for the recipe once you serve it to them at your next gathering. Serve it hot out of the oven with a scoop of vanilla ice cream.

  • Prepare time: 10 minutes
  • Cook time: 1 hour
  • Total time: 1 hour 10 minutes
  • Yield: 121 portions
  • Category: dessert
  • Method: oven
  • Cuisine: American
  • Time required: 1 hour 10 minutes

Ingredients

  • Cooking spray (nonstick)
  • 2 tablespoons all-purpose flour
  • 20 ounce can crushed pineapple
  • 21 ounce can peach pie filling
  • 15.25 to 18 ounces canned pineapple juice traditional yellow cake mix in a packet
  • 1/2 cup water
  • 1 1/2 cups chopped walnuts
  • 1 stick (4 ounces) butter (4 cubes), sliced into 16 cubes
  • 6 cups vanilla ice cream (half cupper serving)
  • 1/2 cup sugar
  1. Preheat the oven to 350 degrees Fahrenheit. Spray a 9-inch-by-13-inch baking dish with nonstick cooking spray and sprinkle with flour to cover the bottom and sides. Open the cans and pour the pineapple (with juice and all) and peach pie filling onto the baking dish that has been prepared. Use a spoon to swirl the fruit together, but don’t overmix it. Pour the dry cake mix over the top of the fruit in an equal layer. Water should be sprinkled on top of the cake batter. Distribute walnuts on top of the cake batter, followed by cubes of butter, dotting them all over the dump cake. Pre-heat the oven to 350°F. Place baking dish on a baking sheet (to avoid spillage) and bake for 30 minutes. The cake should be golden brown and bubbling after one hour in the oven
  2. It should be done after one hour in the oven. After removing the dish from the oven and serving it warm, add a dollop of vanilla ice cream on top.

Notes

Because every oven is different, it is possible that this will take more than one hour to bake. The “test” is whether or not the cake is golden brown and has just a few dry cake mix “patches” strewn throughout it. Your cake’s borders will be bubbling as it bakes.

Nutrition

dump cake is a term used to describe a type of cake that is thrown away after it has been eaten. Recipe Card made possible by Please remember to join up for my newsletter so that you can receive it straight to your email. I’ll offer you a freebie as a thank you for your assistance! Look for the sign-up boxes towards the top of this page, as well as at the bottom of this post for further information. Thank you very much! Last but not least, please check out my ebookshere andhere! Once again, thank you!

More fabulous dessert recipes from Toot Sweet 4 Two’s archives:

Cutie Pies with Raspberry Cheesecake Filling Gail’s Potato Chip Cookies are a delicious treat. Cookies with a triple chocolate coating that are really delicious.

You Might Also Like These Other Dessert Recipe Sources:

Cinnamon Roll Cobbler from Dorothy at Crazy for CrustPeach Slab Pie from Amy at She Wears Many Hats Cinnamon Roll Cobbler from Dorothy at Crazy for Crust Sweet Treats courtesy of my Pinterest page

FREE eCookbook!

Do you find it difficult to put up quick and easy evening dinners for your family? Get my FREE eCookbook, 5 Easy Toot Sweet Weeknight Dinners, by filling out the form below. Simply sign up for my email and you’ll receive this eCookbook as a thank you.

This eCookbook has a total of 10 recipes (5 of which are side dishes), and it demonstrates how simple it is to mix and match these 10 recipes to create a total of 15 distinct supper meal options. Get your hands on this lovely eCookbook right away!

3 Ingredient Peach Dump Cake

A cake mix, canned peaches, and butter will combine to create the quickest and easiest baked dessert you will ever bake, and it only just three ingredients to prepare it! I had completely forgotten about this dish my mother used to make all the time back in the 1970s until we had unexpected visitors. I had no idea how simple baking might be until I tried it for myself. This is a recipe you should always have on hand for potlucks, picnics, and as a last-minute dessert to bring to a dinner party when the mood strikes.

  • Additionally, in the recipe card’s comments section, you will discover an alternate method for utilizing fresh peaches, as well as directions for a summer-fresh treat!
  • All of the ingredients are piled, which is why they are called dump cake, and there is no mixing required!
  • Just have a few pantry staples on hand and you’ll never be caught without something delicious to whip up in no time.
  • This simple recipe may be found by scrolling down to the printable recipe card.

What’s A Dump Cake?

This is exactly what it sounds like. With a cake mix put on top of the fruit, it transforms into a quick and easy cobbler. This was quite popular among many homemakers in the 1970s, and it is making a tremendous resurgence now.

Staples To Have On Hand

  1. Pie fillings of all kinds
  2. Cake mixes of all kinds
  3. Canned fruits in syrup
  4. And other baked goods.

Best Combinations:

  • Cake mixes that include cherry pie filling include chocolate cake mix, cherry pie filling includes white cake mix, peach pie filling includes butter pecan cake mix or spice cake mix, blueberry pie filling includes yellow cake mix, raspberry pie filling includes white cake mix, apple pie filling includes spice cake mix, pineapple in syrup includes coconut cake mix or pineapple includes pineapple includes pineapple includes pineapple includes pineapple includes pineapple includes pineapple includes pineapple includes pineapple includes pineapple includes pineapple includes pineapple includes pineapple includes pineapple includes pineapple includes pineapple includes pineapple includes pineapple includes pineapple

Tool You Will Need

  • 13-by-9-inch baking pan
  • Mixing bowl Can opener for the can that you intend to use
  • To open the cake mix, you’ll need scissors.

This Dessert is Perfect For:

  • Parties such as barbeque picnics and cookouts, dinner parties, graduation and birthday parties, fall desserts, new bakers, and desserts that are perfect for peach lovers

Ingredients You Will Need:

  • Spice Cake Mix (I exclusively use Duncan Hines), butter, and sliced peaches in syrup are the ingredients. Whipped Cream and Pecan Halves are optional garnishes. Ice cream flavor suggestions: choose your favorite from the list below.

More Doctored Cake Mix Fun Recipes

These easy doctored cake mix recipes, as well as Dark Chocolate Fudge Cake Mix Cake, Carrotcake That Tastes Like Scratch Cake, Semi-Homemade Red Velvet Cake, and one of our all-time favorite easy recipes, are some of our favorite things to make. Using an Italian cake mix, make a mock cassata cake.

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See also:  Debbie Is Eating Her Favorite Dessert, Apple Pie, Which Reminds Her Of Pleasurable Times As A Child

3 Ingredient Peach Dump Cake

Back in the 1970s, dump cake was a popular dessert because it was so simple to make. In 50 minutes, you may have a delectable dessert on the table that requires no mixing because you used a cake mix, fruit, and butter. Preparation time: 5 minutes Preparation time: 50 minutes Time allotted: 55 minutes

Ingredients

  • 1 29-ounce can of sliced peaches in syrup, or any other pie filling of your choice
  • 1 box spice cake mix (I exclusively use Duncan Hines), or any flavor cake mix of your choice
  • 1 box vanilla cake mix 7/8 cup (1 1/2 sticks) melted butter, very thinly sliced Optional: your favorite type of ice cream for dishing, as well as whipped cream for garnish. Another option is to use cherry pie filling and chocolate cake mix, cherry pie filling and white cake mix, peach pie filling or canned fruit and butter pecan cake mix or spice cake mix, blueberry pie filling and yellow cake mix, raspberry pie filling and white cake mix, apple pie filling and spice cake mix, pineapple in syrup and coconut cake mix, and pineapple in syrup and chocolate cake mix.

Instructions

  1. Preheat the oven to 350 degrees Fahrenheit. Prepare a 9 x 13-inch casserole-style baking pan with cooking spray
  2. Place the peaches and juice in a prepared baking sheet
  3. Bake for 30 minutes. Pour the cake mix over the peaches and set aside. Make thin slices of butter and put them equally on top of the cake. Bake for approximately 50 to 55 minutes, or until the cake is done. Before serving with ice cream or whipped cream, let the cake to come to room temperature.

Notes:

6 cups fresh peaches for the Fresh Peach Dump Cake (peeled and sliced, about 6-7 large peaches) white or brown sugar (half a cup) Combine the ingredients and follow the recipe directions as before.

All of the photos and text on this page are protected by copyright. Without my explicit permission, you may not reprint or use this recipe or any of its photos.

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Pistachio Cake Mix Pound Cake Easy Pumpkin Spice Cake Mix Cookies 1960s Pistachio Cake Mix Pound Cake Muffins made using a cake mix and blueberries Cookies made using a Funfetti Cake Mix Cake using only four ingredients (Pumpkin Cake Mix).

This Easy To Make Peach Dump Cake Is Always A Crowd Pleasing Dessert!

Peach dump cake is a quick and easy dessert that blends sweet canned peaches with cake mix and butter to create an exceptionally wonderful treat that everyone will enjoy! You can have this crowd-pleasing dessert cooked to perfection in little time at all since the preparation is so easy! This no-fuss peach dump cake is a delectably sweet and delectable dessert that takes little time to prepare. Peach Dump Cake is a wonderful dessert that is sweet, buttery, and bursting with peach flavor! Peach dump cake is the quick and easy dessert you’ve been looking for all your life!

(See recipe for instructions.) It’s sure to be a hit with your family!

Because my dump cake is made with canned peaches, you can make this delicious dessert at any time of year.

Go to the following page:

  • The following sections are included: Why You’ll Love This Recipe
  • Ingredients
  • Variations
  • Step-by-Step Instructions
  • Tips and Recipe Notes
  • Storing and Reheating
  • More Fruit Desserts. The following sections are included:

My peach dump cake is the most straightforward dessert you’ll ever prepare! It can be made in about 5 minutes, and there is no need to combine anything! Simply stack the ingredients in a baking dish and bake!

❤️ Why You’ll Love This Recipe!

It’s the simplest thing you’ve ever done! Dump cakes are a popular since they are easy to create and take little time to prepare– and my peach dump cake is no exception! This is a family favorite! If your family like peach cobbler, they’re sure to enjoy this peach dump cake as much as you do. It’s the ideal peach dessert, hands down! Extremely adaptable! Dump cakes may be made with nearly any type of fruit! Check out the Variations section to see my delectable pineapple dump cake, chocolate cherry dump cake, and apple dump cake, among other recipes!

Ingredients

Only 5 ingredients are needed to make this quick and delicious peach dump cake! They’re straightforward and straightforward, and you might even have a couple on hand in your pantry!

  • There are only 5 ingredients in my delicious peach dump cake. Because they’re so easy and straightforward, you might already have a few on hand.

Variations

Do you want to try a different dump cake flavor? Whether it’s my delicious apple dump cake, tropical pineapple dump cake, or rich chocolate cherry dump cake, you won’t be disappointed!

Step-by-Step Instructions

With this peach dump cake, you can create a delicious dessert that the whole family will enjoy! Despite the fact that this recipe yields 8 servings, you may simply reduce or double it if necessary!

  1. Prep. preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius) and drain 12 cup of the liquid or syrup from two 29-ounce cans of peaches to pour over the cake mix. To compensate for the absence of fluid in the peach pie filling, you’ll want to increase the amount of butter used to 1 12 sticks
  2. Otherwise, keep with the recipe as is. Toss in some peaches. Spread a generous layer of softened butter, a neutral cooking oil such as canola, or a nonstick cooking spray over the bottom of a 9×13 inch baking dish. Then, equally distribute 58 ounces (two 29-ounce cans) of peaches over the bottom of the baking dish
  3. Top with the cake mix. 15 ounces (1 box) of yellow cake mix should be sprinkled evenly over the top of the peaches. Then, using a spoon or spatula, gently press the peaches toward the borders of the pan to create an equal layer of peaches. Do not combine
  4. Spread butter on top. Drizzle 12 cup (1 stick) of melted butter over the top of the dry cake mix (or 1 12 sticks if using peach pie filling) and set aside. Make careful to wet as much of your cake mix as possible before baking. Repeat the process with the remaining 12 cup of peach syrup or juice. 14 cup light brown sugar and 12 teaspoon ground nutmeg or cinnamon (optional) can be sprinkled on top of the dump cake. Bake. The dump cake should be covered with a layer of aluminum foil and baked in the oven for 45 minutes at 350 degrees Fahrenheit (175 degrees Celsius). Remove the aluminum foil and bake for a further 15 minutes to finish the process. To check for doneness, slide a toothpick into a cake and remove it when it comes out clean with only a few crumbs on it
  5. If the peaches are bubbling around the edges and the cake is gently golden, the cake is finished. Serve! Allow the dump cake to cool for around 10 to 15 minutes before serving it when it has finished baking.

Peach Dump Cake is a delicious dessert that can be served on its own or topped with a generous dollop of homemade whipped cream or vanilla ice cream. This amazing dessert will have everyone drooling in delight! Enjoy!

TipsRecipe Notes

It is critical to save the liquids from the canned peaches in order to ensure that the cake is moist.

  • When using canned peaches in heavy syrup or peach pie filling, the cans do not need to be emptied after retaining the 12 cup of juice
  • Instead, the juice can be used directly from the can. After retaining the liquid from the can of canned peaches in lite syrup or juice, one can should be emptied and the juice saved.

After retaining the 12 cup of liquid from the cans of canned peaches with heavy syrup or peach pie filling, the cans should not be emptied. It is recommended that one can of canned peaches in lite syrup or juice be drained after conserving the liquid before using it.

  • Keep the ingredients from being mixed together because you want that lovely, buttery yellow cake topping to come out! You should, however, make certain that you wet as much of the cake mix as possible to avoid having floury, dry patches in your cake.

Optional, but much recommended: Nutmeg!

  • To spice up this cake, you can also use the same quantity of cinnamon that was previously mentioned. If you like, you may use a baking spice blend such as mypumpkin pie spice instead. Alternatively, you may try adding a little vanilla to the peaches to give them a little additional taste.

StoringReheating

The peach dump cake may easily be stored in the refrigerator for another day. Transfer the contents of the baking dish to an airtight container or wrap the baking dish in plastic cling film to keep the contents fresh. It will stay in your refrigerator for 3 to 5 days if stored properly. It is also possible to pre-bake and freeze this peach dump cake recipe in advance of a potluck or supper! To store the cake, wrap it carefully in plastic wrap and aluminum foil and place it in the freezer for up to 3 months.

Reheating

Leftover peach dump cake reheats beautifully every time! I recommend covering the cake with aluminum foil and baking it at 350 degrees Fahrenheit (175 degrees Celsius) until the cake is hot and bubbling. You may also use the microwave to cook your food! Individual portions should be scooped into bowls, covered with a paper towel, and microwaved for 30 seconds at a time until warmed through. If you’re reheating a frozen dump cake, thaw it overnight in the refrigerator. Remove the plastic cling film and either replace it with aluminum foil or place a new sheet of aluminum foil over the top.

More Fruit Desserts

  • Leftover peach dump cake reheats beautifully every time. The cake should be baked until it is hot and bubbling at 350 degrees Fahrenheit (175 degrees Celsius). The microwave is also an option. Individual portions should be scooped into small bowls, covered with a paper towel, and microwaved for 30 seconds at a time until warmed throughout. Defrost the frozen dump cake in the refrigerator overnight before reheating. Then either cover with another layer of foil or replace the plastic cling film with another piece. Then bake for approximately 20 minutes at 350°F (175°C) until cooked through and bubbling!

❓ FAQ

Can I make the dump cake using fresh peaches instead of canned? Absolutely! If you’re lucky enough to come across some ripe, fresh peaches, you should definitely make advantage of them! Before slicing the peaches, peel them first. In addition, I would recommend using 12 cup of store-bought peach juice or nectar to help moisten the cake batter. You may also use 1 12 sticks of butter instead of 1 stick. Is it okay to use frozen peaches in the dump cake recipe? Yes, it is possible! If you’re making a dump cake using frozen peaches, make sure to thaw them first before baking.

  • Can you tell me the distinction between peach dump cake and peach cobbler?
  • The most significant distinction is that a peach cobbler is normally topped with a biscuit or pie crust, but a peach dump cake is topped with a cake!
  • Do you have a favorite recipe that you’ve tried?
  • Thank you.
  • Do not forget to tag me on Instagram if you make one of my recipes.

Recipe

The sweet canned peaches are combined with the cake mix and butter to create a delicious treat that everyone will enjoy.

You can have this crowd-pleasing dessert cooked to perfection in little time at all since the preparation is so easy! Servings:8servings Calories:404kcal Prep5minutes Preparation time1 hourTotal time 1hour5minutes Recipe to be shared on Pinterest

  • Sweet canned peaches are combined with cake mix and butter to make a delicious dessert that everyone will enjoy. You can have this crowd-pleasing dessert cooked to perfection in little time at all since the preparation is so straightforward. Servings:8servings Calories:404kcal Prep5minutes Total Time1 hourCooking 1hour5minutes Recipes to Pin
  • *Preheat your oven to 350°F (175°C) and drain 12 cup of the liquid from the peaches before spreading the mixture over the cake mix with melted butter. The amount of melted butter should be increased to 314 cup (11 1/2 sticks) if you’re using peach pie filling. Coat the bottom and edges of a baking dish with melted butter, a small quantity of cooking oil, or nonstick cooking spray to prevent sticking. Spread the peaches over the bottom of the dish in an equal layer. 58 ounces of canned peaches Sprinkle the dry cake mix evenly over the top of the peaches, carefully pressing the mixture toward the sides of the pan as you go. Do not combine! Mix together the cake mix and the melted butter, spreading it over the top of the dry cake mix and moistening as much of the cake mix as possible. Repeat the process with the remaining 12 cup of syrup or juice. 12 cup melted butter
  • (Optional) Sprinkle the top of the bundt cake with light brown sugar, nutmeg, and cinnamon in an equal layer over the top of the cake. 14 cup light brown sugar, 12 teaspoon powdered nutmeg, 1 tablespoon butter Cover with a layer of aluminum foil and bake at 350°F (175°C) for 45 minutes with the aluminum foil, then uncover and bake for a further 15 minutes more. When the fruit filling is bubbling up around the borders of the dump cake, the cake topping is gently yellow, and a toothpick inserted in the center comes out with crumbs rather than batter, the dump cake is finished baking. Allow the cooked dump cake to cool for 10-15 minutes before cutting and slicing it.
  • Brown sugar, as well as nutmeg and cinnamon, are entirely optional. It is possible to make this dish with fresh peaches. Unless you’re using canned peaches in heavy syrup or canned peach pie filling, there’s no need to empty the cans. When using canned peaches in light syrup, one can should be emptied before using the rest.
See also:  How To Transform Pie Filling Into A Healthier Dessert

Calories: 404 kilocalories (20 percent ) carbohydrate content: 70 g (23 percent ) |Protein (g): 4 g (8 percent ) |Fat: 14 g | (22 percent ) |8g of saturated fat (50 percent ) The fat content is as follows: |Polyunsaturated fat: 1g|Monounsaturated fat: 3g|Trans fat: 1g|Cholesterol: 31mg (10 percent ) Phosphorus: 428mg | Sodium: 490mg (21 percent)| Potassium: 428mg (12 percent ) |Fiber: 4 g | (17 percent ) |Sugar (g): 47 g (52 percent ) |Vitamin A: 1025 International Units (21 percent ) |Vitamin C: 14 milligrams (17 percent ) |Calcium: 134 milligrams (13 percent ) |Iron:2 milligrams (11 percent ) Course Cake Recipes, Dessert Recipes, and Fruit Desserts are all available.

A former food service professional, she now likes sharing all of her family’s favorite recipes and developing delectable supper recipes as well as spectacular desserts on Bake It With Love.

Make an Easy Peach Dump Cake With the Kids

Nutrition Facts(per serving)
398 Calories
28g Fat
29g Carbs
10g Protein

Display the Complete Nutrition Label Hide the entire nutrition label

Nutrition Facts
Servings: 12
Amount per serving
Calories 398
% Daily Value*
Total Fat28g 36%
Saturated Fat 6g 29%
Cholesterol94mg 31%
Sodium147mg 6%
Total Carbohydrate29g 11%
Dietary Fiber 4g 15%
Protein10g
Calcium 46mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Nutrition information is generated using an ingredient database and should be regarded as an educated guess at this time. In addition to being known as peach dump cake, this recipe for peach cobbler made using a boxed cake mix is a terrific cooking project for the whole family to enjoy together. Made using yellow cake mix, cream cheese, canned peaches, and instant vanilla pudding, this dessert is a hybrid between a cobbler and a cake. Its name, dump cake, should not deter you from trying it out.

Pouring the batter over the fruit in a pan is a common method of making dump cake recipes.

  • (1) 15-ounce yellow cake mix
  • (1) cup vegetable oil
  • (2) four big eggs
  • (1) 3-ounce container instant vanilla pudding
  • (1) 15-ounce yellow cake mix 3 tablespoons peach syrup
  • 1 cup water
  • 1 (26-ounce) can drained sliced peaches (save 3 teaspoons peach syrup)
  • 1 (8-ounce) cream cheese (softened)
  • 1 cup white sugar
  1. Gather all of the necessary components. The Spruce / written and illustrated by Elizabeth Briskin Preheat the oven to 350 degrees Fahrenheit. Cooking spray a 13×9-inch baking dish with a little coat of oil. The Spruce / Elizabeth Briskin
  2. In a large mixing bowl, combine the cake mix, oil, eggs, pudding mix, and water with an electric mixer until well combined and fluffy. Pour into the pan that has been prepared. Recipe by Elizabeth Briskin from The Spruce. Place drained peaches on top of the batter. The Spruce / Elizabeth Briskin
  3. In a small mixing bowl, cream together the cream cheese, sugar, and 3 tablespoons of the leftover peach syrup until creamy. Spread the mixture over the peaches. ‘The Spruce’ by Elizabeth Briskin
  4. Bake for 50 to 60 minutes at 350 degrees. Remove from the oven and serve while still warm, or allow to cool fully and serve with ice cream or sweetened whipped cream as an accompaniment. The Spruce / written and illustrated by Elizabeth Briskin

Recipe Variations

  • You may change the flavor of this dump cake by varying the fruits and cake mix that you use, as well as the pudding that is used in this recipe. Rather than using a traditional yellow or white cake mix, try a chocolate cake mix combined with instant chocolate pudding and canned cherry pie filling for a twist on the classic Black Forest cake. Alternatively, for a Creamsicle taste, combine white cake mix with white chocolate pudding mix and canned mandarin oranges (drained and 3 tablespoons syrup retained) for a Creamsicle cake. Fresh fruits can be used, but they will require more sugar and should be let to sit for a few minutes after being dusted with sugar before being assembled in order to allow the juices to flow out

How Dump Cakes Got Their Name

A dump cake is one of the simplest types of cake to create since it takes very little mixing to come together. Because it is made by “dropping” canned fruit (usually cherries and pineapple, although any fruit would do) into the bottom of a baking dish, it has earned the nickname “dump cake.” After that, a box of cake, often yellow or white in color, is dumped on top of the fruit. The finished product is topped with slices of butter and cooked until golden brown. Similar to a cobbler, the cake mix bakes into a buttery crust that is topped with a layer of sweet fruit.

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Dump Cake (4 different ways)

This easydump cake can be prepared in four different ways and only only four basic ingredients to put it. The perfect recipe to keep in your back pocket, this traditional treat is a must-try!

Easiest Cake Recipe

This is a fantastic pantry dish that is very foolproof to make. Simply combining all of the ingredients in a baking pan and baking it is all that’s required. I make it frequently when I’m in a hurry, along with other quick sweets such as cake mix cookies and rice krispie treats. Dump cakes are one of the most straightforward sweets to prepare. Believe me when I say that you will need this recipe in your back pocket. It’s the ideal dessert for when you need something quick and easy. Only four ingredients are required, and the greatest thing is that you can keep all of the components in the cupboard and whip up a batch anytime you’re in a hurry.

With vanilla ice cream and whipped cream, I like to serve this dump cake hot out of the oven, just after it comes out of the oven. SO DELICIOUS!

Ingredients

  • Fruit in cans: Use 2 cans of any sort of fruit, such as pineapple, cherries, peaches, apples, or blueberries, in place of the fresh fruit. Cake mix: You can use any brand of yellow cake mix that you choose. The recipe may also be made using white cake mix, however I like the flavor of yellow cake mix in this recipe. It will need a stick and a half of butter, thinly divided into pieces, to make this recipe.

How to Make a Dump Cake

  1. FRUIT. Pour 2 cans of fruit into the bottom of a buttered 9-by-13-inch baking pan and bake for 30 minutes. Place the dry cake mix on top of the fruit and stir well. BUTTER. BAKE the cake after sprinkling thin slices of butter on top of the batter. Preheat the oven to 350°F and bake for 35-40 minutes, or until the top is golden brown.

Variations

In addition to the original recipe, this dump cake recipe has several distinct modifications. Simply use any two cans of fruit, such as cherry, peach, apple, or blueberry, to make this recipe.

  • Using a can of pineapple and a can of cherries for this particular dish was a good decision. It is possible to create a basic cherry dump cake using 2 cans of cherries instead, if that is more to your liking. Although the pineapple adds a subtle sweetness to the dish, I prefer it plain. Use 2 cans of sliced peaches in heavy syrup to make a peach dump cake (undrained). If you like, you may substitute 1 can sliced peaches and 1 can pineapple in place of the peaches and pineapple. Alternatively, you might prepare your own peach pie filling. If you want to add a little additional taste, feel free to sprinkle some cinnamon sugar on top. Apple Pie Filling: To prepare apple dump cake, combine two cans of apple pie filling together. Extra spices, such as cinnamon, nutmeg, and apple pie spice, can be added to the recipe as well. In addition, I like to sprinkle chopped nuts on top, such as pecans or walnuts. If you want to utilize fresh apples to prepare your own apple pie filling, you may do it without difficulty. You’ll need around 6 cups of finely sliced apples. Keep in mind that if you’re using fresh apples, you’ll need to add sugar to help sweeten the cake (approximately 1/2 cup is recommended). For the blueberry filling, use 2 cans of blueberry pie filling or 4 cups fresh blueberries, depending on your preference. If you’re using fresh blueberries, you’ll want to add 1/2 cup sugar. You may add shredded coconut, vanilla, or cinnamon to the batter to give it a little extra flavor. Also delicious with sliced nuts, such as pecans or almonds, on top of the ice cream.

Crock Pot Version

Using a can of pineapple and a can of cherries for this particular dish was a great choice. A basic cherry dump cake with 2 cans of cherries, on the other hand, might be prepared instead. Although the pineapple adds a little sweetness to the dish, I like it plain. Use 2 cans of sliced peaches in heavy syrup to make a dump cake with peaches (undrained). Instead of sliced peaches and pineapple, you might use 1 can sliced peaches and 1 can pineapple. Make your own peach pie filling, or buy some from the store.

  1. Use 2 cans of apple pie filling to make an apple dump cake when baking with apples.
  2. Add chopped nuts, such as pecans or walnuts, if you want, and you’re all set!
  3. About 6 cups of diced apples will be required.
  4. For the blueberry filling, use 2 cans of blueberry pie filling or 4 cups fresh blueberries, depending on your preferences.
  5. Dried coconut, vanilla, and cinnamon can be used for flavoring purposes as well.

Dutch Oven Dump Cake

Do you want to go camping in the desert with this? If you like, you may cook it in a dutch oven over an open fire as well. Make sure to line the baking sheet with aluminum foil and spray it with cooking spray to make cleanup a breeze. Place the fruit filling in the bottom of the Dutch oven and then pour the cake mix on top of the fruit mixture. Spread it out gently, but do not mix it. After that, spread sliced butter on top of the cake mix. Cook for approximately 30 minutes on hot coals with the cover on the dutch oven.

5 star review

“Excellent! This was excellent, and it was so simple and enjoyable to make. my family wants me to make it again very soon!” -Alexandra P., Ph.D.

More easy desserts:

  • Cherry pie bars
  • Favorite pumpkin cake
  • Chocolate turtle poke cake are some of the desserts you can make with just three ingredients.

Dump Cake

  • This simple dump cake can be created in four different ways, and it only requires four simple ingredients. The perfect recipe to keep in your back pocket, this traditional treat is a must-try! Preparation time: 5 minutes Cooking Time: 35 minutes Time allotted: 40 minutes
  • 12 Tablespoons cold butter
  • 28ounces cherry pie filling (1 big can)
  • 15ounces crushed pineapple (1 can)
  • 18ounces box yellow cake mix
  • 12 tablespoons cold butter

Optional: Chopped nuts, vanilla ice cream or whipped cream

  • Preheat the oven to 350 degrees Fahrenheit and butter the bottom of a 9-by-13-inch baking pan. Place the pineapple chunks in the bottom of the pan and set aside. The cherry pie filling is then placed on top. Place the cake mix on top of the fruit. Afterwards, slice the butter into thin pieces (approximately 24 pieces) and scatter them on top of the dish. I spread 6 rows of butter over the top and 4 rows down the sides to ensure that it melts evenly. If desired, garnish with nuts. 350°F for 35-45 minutes, or until the top is golden brown and the filling bubbles. Before serving, remove from the oven and allow to cool for a few minutes before cutting into pieces. if preferred, top with vanilla ice cream or whipped cream to finish

Additional versions include:

  • Peach: Use 2 cans of undrained sliced peaches in a thick syrup to make this dessert. Alternatively, 1 can sliced peaches and 1 can crushed pineapple can be used. Apple: Use two cans of apple pie filling and sprinkle with chopped nuts to make this dessert. If you like, you may make your own homemade apple pie filling. The following recipes call either 2 cans of blueberry pie filling or 4 cups fresh blueberries plus 1/2 cup sugar.

Method using a crockpot: Place the fruit in the bottom of the crockpot and set aside. Place the cake mix on top of the sliced butter and smooth it out with a spatula. Cook on low for 3-4 hours or high for 2-3 hours, depending on your preference. The Dutch oven approach for camping is as follows: Prepare the pan by lining it with aluminum foil and spraying it with nonstick spray. After you’ve added the fruit filling, pour the cake mix over top, followed by the sliced butter.

Cook for approximately 30 minutes on hot coals, covered with a lid. 354kcal|59g carbs|2g protein|12g fat|7g saturated fat|30mg cholesterol|421mg sodium|136mg potassium|1g fiber|23g sugar|Vitamin A: 505IU|Vitamin C: 5.7mg calcium: 106 mg iron: 1.1mg calorie intake

Pretty Peach Cake with Pineapple Frosting

This Pretty Peach Cake has quickly become one of my new favorites. Because it is made with sour cream and Lucky Leaf peach pie filling instead of oil and water, the texture is denser than a traditional cake. This cake is very delicious. The Pineapple Frosting on top of it is just delicious. It’s rich and creamy, and the chunks of pineapple complement the peach cake perfectly. Give it a go, and everyone will be clamoring for the recipe. Peach Cake with Pineapple Frosting is a lovely dessert.

  • (1) 16-inch white cake mix
  • (1) 21-inch Lucky Leaf Premium Peach Pie Filling
  • (3) 3 eggs
  • (12 cup sour cream)
  • (8) 8-ounce cream cheese, softened
  • (1) 1 (3.4-ounce) instant vanilla pudding mix
  • (16-ounce can crushed pineapple in juice)
  • (8-ounce whipped topping (optional).
  1. Preheat the oven to 350 degrees Fahrenheit. Combine the cake mix, LUCKY LEAF Premium Peach Pie Filling, and eggs in a mixing bowl using a fork. Gently fold in the sour cream. Spread the batter into a 9×13-inch baking pan that has been oiled
  2. A wooden toothpick placed towards the middle of the cake should come out clean after 30-35 minutes. Allow to cool fully. Allow to rest until ready to serve
  3. Combine the cream cheese, instant pudding mix, and crushed pineapple with the juice in a large mixing bowl. Gently stir whipped topping into the cream cheese mixture until well combined. Fill each individual dish with a dollop of the cream cheese mixture.
See also:  What Dessert To Make With Cherry Pie Filling

Cake Mix Peach Cobbler

This post may contain affiliate links; for more information, please go to our disclosure policy. This recipe for Cake Mix Peach Cobbler is simple to prepare and is the perfect summer comfort meal. It feeds eight people and only costs $6.71 to prepare. At $0.84 per serving, that’s a great deal of value. Try ourGrilled Peaches for another meal that makes use of fresh peaches. They are a must-have for the summer months!

Peach Cobbler

This is a dish that is so simple to prepare that children of all ages can easily prepare it on their own without making a mess. It sounds too wonderful to be true, doesn’t it? Begin to believe in yourself, friends! Peach Cobbler is one of the most straightforward sweets you’ll ever make. Because it is made with only a few ingredients and requires very little preparation, it is quick and easy to make. What’s even better is that you may enjoy Peach Cobbler cooked using a cake mix all year long!

As you finish off the final taste of this Peach Cobbler dish, serve it with a scoop of vanilla ice cream that melts perfectly on top of it.

Or breakfast, because I won’t be able to prepare it till the evening.

Organize your peaches and other ingredients, and you’ll be well on your way to making and eating wonderful Peach Cobbler!

What is the difference between a cobbler and a crisp?

A cobbler and a crisp are both baked fruit sweets that are served warm. A cobbler, on the other hand, has a thick covering that is cake-like or similar to pie crust. A crisp, on the other hand, is topped with a crispy coating.

How do you know if peach cobbler is done?

Inserting a thermometer into the center of your peach cobbler is the quickest and most accurate way to determine whether your cobbler is done. The temperature should be 200 degrees Fahrenheit. To acquire the most accurate reading, insert the thermometer into the thickest section of the topping before baking it. If you look closely, you’ll see that the filling around the borders is bubbling and that the top is a rich amber hue.

Is Peach Cobbler supposed to be gooey?

If it turns out overly sticky, or even liquid, it is most likely because the peaches were picked when they were too ripe.

It is not the same as banana bread, for example. When it comes to cobblers, overripe fruit is not a good thing. Using overripe peaches will result in the topping being sloppy or mushy due to the additional liquids released by the fruit.

How to Make Peach Cobbler Recipe:

  1. For starters, preheat the oven to 350 degrees Fahrenheit and coat a 9 by 13 inch baking pan with nonstick cooking spray
  2. Combine the peaches, brown sugar, cornstarch, lemon juice, and cinnamon in a large mixing basin. Pour the peaches into the dish that has been prepared and level them out into an equal layer
  3. After that, sprinkle the cake mix on top of the peaches. Once you’ve done that, evenly space your butter slices over the cake mix. Bake for 45 minutes, or until the peaches are bubbling and the top is golden brown, whichever comes first. Before serving the cobbler, let it cool for about ten minutes on a wire rack.

How to get the kids involved with this recipe:

Allow them to assist you in measuring out and mixing the flour, sugar, milk, and vanilla extract. Also, let children to sprinkle the butter bits on top of the cake batter. Children ages 4-5: In a large mixing basin, combine the peaches, brown sugar, cinnamon, cornstarch, and lemon juice until well combined. Allow them to thoroughly combine everything before pouring the mixture into the pan. Ages 6-8: Enlist the assistance of your child in scooping out the ice cream to be served over the peach cobbler.

Kids between the ages of 9 and 11: Keep an eye on them while they complete the full dish.

12 and up: Allow them to complete the recipe completely unattended while you perform the happy dance in a faraway corner.

The flavor and Recipe Variations:

Serve this dessert year-round by using fresh peaches that are in season, as well as canned or frozen peaches.

More sweetdesserts:

  • Recipes include Brownie Cookies, Chocolate Dipped Gingerbread Cookies, Chocolate Dipped Sugar Cookies, Death by Chocolate Poke Cake, Chocolate Glazed Biscuit Donuts, Chocolate Peanut Butter Bon Bons, Mom’s Lemon Lush, Chocolate Wacky Cake, Dark Chocolate Pecan Pie, Quick Monkey Bread from Scratch, and Chocolate Wacky Cake with Dark Chocolate Frosting.

How long is this good for:

When to Serve: As with other recipes that contain dairy products, you should not keep this peach cobbler out for more than 2 hours at a time. Keep leftovers in the refrigerator for up to 3 days by covering them with plastic wrap. Store in the freezer for up to 4 months by placing the mixture in an airtight container and freezing.

How much will this Peach Cobbler cost:

THE COST OF THE RECIPE IS $6.71, AND THE PRICE PER SERVING IS $0.84.

  • 2 pounds frozen peaches – $4.28
  • 1/4 cup light brown sugar – $0.12
  • 2 teaspoons cornstarch – $0.02
  • 1 teaspoon lemon juice – $0.07
  • 1/2 teaspoon ground cinnamon – $0.02
  • (1) 15.25-ounce box yellow or white cake mix – $1.00
  • 12 tablespoons salted butter – $1.20
  • (1) 15.25-ounce box white cake mix – $1.00
  • (1) 15.25-ounce

Budget Recipes Explained is a great resource for learning more about how we charge for our recipes. Cooking utensils:

  • Porcelain baking dish (about 9 by 13 inches)
  • Mixing bowl
  • Wooden spoon
  • Ice cream scoop

Cake Mix Peach Cobbler

  • Recipe Cost: 6.71$Serving Cost: 0.84$Course Cost: 6.71$ DessertCuisineAmerican It’s simple to create this Cake Mix Peach Cobbler recipe, and it’s the perfect summertime comfort food. It feeds 8 people and only costs $6.71 to prepare. That works out to just 84 cents a serve. Servings:8people Preparation time: 5 minutes Cooking Time: 40 minutes 55 minutes is the total time allotted.
  • Porcelain baking pan (about 9 by 13 inches), mixing bowl, wooden spoon, an ice cream scoop, and a wire rack are all needed.

PEACH LAYER:

  • 16 cup light brown sugar
  • 2 tablespoons cornstarch
  • 1 teaspoon lemon juice
  • 12 teaspoon ground cinnamon
  • 2 pounds frozen peaches, thawed and drained (could use fresh or canned peaches)

TOPPING:

  • 12 tablespoons salted butter, sliced into 16 pieces
  • 116.25 ounce box yellow or white cake mix

FOR SERVING:

  • Preheat the oven at 350 degrees Fahrenheit with the oven rack in the middle position. Using nonstick cooking spray, lightly butter a 9×13-inch baking dish
  • Set aside.

PREP PEACHES

  • In a large mixing basin, combine the thawed and drained peaches, the brown sugar, the cornstarch, the lemon juice, and the cinnamon
  • Stir well.

ASSEMBLE COBBLER:

  • Pour the peaches onto the baking dish that has been prepared and spread them out into an equal layer
  • Sprinkle the cake mix on top of the peaches and set aside. Place the butter pieces on top of the cake mix, making sure they are properly spaced

BAKE:

  • Bake for 40-45 minutes, turning halfway through, or until the peaches are bubbling and the top is golden brown. During the last 15 minutes of baking, you will want to check the cobbler to see if there are any dry places where the butter hasn’t been well blended into the cake mix. In the event that there are dry places, use a spoon to quickly mix the dry spots together

COOL AND SERVE:

  • Transfer the cobbler to a wire rack and allow it to cool for 10 minutes before cutting into pieces. With a dollop of vanilla ice cream (optional), you may complete the dish.

You may use 2 pounds of fresh peaches or 2 big cans of peaches that have been drained for this recipe. A serving contains:1cup | 224kcal|18g carbohydrate|1g protein|17 g fat|11 g saturated fat|45 mg cholesterol |150 mg sodium |230 mg potassium |2 g fiber|16 g sugar|894 IU vitamin A|8 mg vitamin C|18 mg calcium|1 mg iron per cup|1 cup This recipe for Cake Mix Peach Cobbler is simple to prepare and is the perfect summer comfort meal. It feeds eight people and only costs $6.71 to prepare. That works out to just 84 cents a serve.

Peach Cobbler Dump Cake I

This is a piece of advise for anyone who may have been put off by earlier remarks. Dump cake is not something that Jessica came up with. I started with cherry pie filling (which was delicious), and since then, I’ve experimented with blueberry, apple, and peach pie fillings. Cinnamon is used in the cherry dump cake recipe, so I make sure to use lots of it in all of the pie fillings. Also, there is no need to chop the butter; simply melt it instead. Depending on your preference, adjust the amount of butter used.

Experiment.

Expect a cobbler rather than a cake to come out of the oven when you make this recipe.

the amount of butter, coverage of the butter, sweetener, cooking time, etc.)

Most helpful critical review

Those who may have been put off by prior comments should take note of my recommendation. Jessica did not come up with the idea of dump cake. It was delicious! I’ve also tried blueberry, apple, and peach pie fillings in addition to cherry pie filling in the past. I use a lot of cinnamon with all of the pie ingredients since the cherry dump cake recipe calls for it. It is also unnecessary to chop the butter; instead, it should be melted. Depending on your preferences, adjust the amount of butter used.

On the top and bottom, I enjoy cake mix.

If you’re using blueberry, apple, or peach pie filling, you may want to add a little extra sweetness or sugar before you put the cake together.

Make a change if you are dissatisfied with the results (i.e.

  • Among the 5star ratings are 710, 4star ratings are 222, 3star ratings are 62, 2star ratings are 29 and 1star ratings are 25.

This is a piece of advise for anyone who may have been put off by earlier remarks. Dump cake is not something that Jessica came up with. I started with cherry pie filling (which was delicious), and since then, I’ve experimented with blueberry, apple, and peach pie fillings. Cinnamon is used in the cherry dump cake recipe, so I make sure to use lots of it in all of the pie fillings. Also, there is no need to chop the butter; simply melt it instead. Depending on your preference, adjust the amount of butter used.

Experiment.

Expect a cobbler rather than a cake to come out of the oven when you make this recipe.

the amount of butter, coverage of the butter, sweetener, cooking time, etc.) This is a fantastic camping recipe.

  • This is something I create in my RV.
  • I use cold butter and a little grater to ensure that the butter is distributed evenly.
  • I followed the advice of others and melted the butter instead of thinly slicing the bread.
  • Because I was using the melted butter method, the result was really mushy.
  • No way, I’m not going to do that.
  • For me, the time is well worth it.
  • However, this is not the case.

Continue readingAdvertisement Baking is one of my favorite pastimes.

My father told me about a cake he saw on a culinary show and decided he wanted it for Father’s Day, which was this Sunday.

I was a little skeptical at first since it appeared to be far too simple.

It turned out delicious!

This is the one he truly adores, which makes me wonder why I spend so much time slaving over a hot stove creating all of these elaborate dishes.

This cake was very delicious.

However, I made a few modifications to the recipe.

In addition, I put cinnamon on top of the peaches.

Making peach cobbler from scratch is something I am accustomed to doing; therefore, I was apprehensive about trying this recipe.

  1. However, I did so since I did not have much time the day I was cooking supper for company.
  2. Before grating the butter on top of the cobbler, I read the reviews and put a stick of butter in the freezer for a couple of hours.
  3. I topped it with brown sugar, vanilla, 1 teaspoon cinnamon, and 1/2 teaspoon nutmeg to give it a little something extra.
  4. You won’t be disappointed if you give it a shot with the few extra components.
  5. I enjoyed how simple it was to prepare and how affordable the ingredients were, which could be found in most home pantry’s.
  6. Because we enjoy more peaches, I increased the peaches to 2.5 cans and drained the syrup from the third can alone (because we like more).

Cinnamon was sprinkled over the peaches before adding the cake mix, and then a third cup dark brown sugar was sprinkled over the top of the cake mix, followed by the cinnamon, and lastly a cold cube of butter was grated over the top to finish the dish (handheld cheese grater works wonders for this).

Every time, we get rave reviews!

I just half rinse the peaches, thus my peaches are never soggy.

This is a dessert that I’ve cooked countless times and it’s always a hit.

To reduce the “sweetness,” use peaches in a very light syrup rather than a strong syrup to reduce the sweetness.

I have to agree with a previous reviewer that if you really prepare the mixture with the oil and eggs before pouring it over the top, the flavor of baking soda would be eliminated.

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