Ingredients

The following ingredients have 8 Servings
  • 58 oz canned peaches ((2 29-ounce cans in heavy syrup or lite, or canned peach pie filling - reserve 1/2 cup of peach syrup or juice))
  • 1/2 cup butter ((melted and cooled slightly))
  • 15 oz yellow cake mix
  • 1/4 cup light brown sugar ((optional - packed))
  • 1/2 tsp ground nutmeg ((optional - or use cinnamon))

Instruction

  • Preheat your oven to 350°F (175°C) and drain 1/2 cup of juice from peaches to spread over cake mix with melted butter. *If using peach pie filling, increase the amount of melted butter to 3/4 cup (1 1/2 sticks).
  • Coat the baking dish bottom and sides with softened butter, a light amount of cooking oil, or non-stick cooking spray. Spread the peaches evenly over the bottom of the dish.
  • Sprinkle the dry cake mix evenly over the top of the peaches, pushing toward the edges gently. Do not mix!
  • Drizzle melted butter over the top of the dry cake mix getting as much area moistened as possible. Repeat with the reserved 1/2 cup of syrup or juice.
  • (Optional) Sprinkle with light brown sugar and nutmeg or cinnamon in an even layer over the top of the sump cake.
  • Cover with a sheet of aluminum foil and bake at 350°F (175°C) for 45 with the aluminum foil, then uncover and finish baking for an additional 15 minutes. The dump cake is done when the fruit filling is bubbling up around the edges, the cake topping is lightly golden, and in inserted toothpick in the center comes out with crumbs and not batter.
  • Allow the baked dump cake to cool for 10-15 minutes before serving.