Easy Peach Dump Cake with 5 Ingredients
How to make a super easy peach dump cake with pie filling, pecans, a cake mix, and a hint of cinnamon. Gluten-free or regular, it's the best dessert recipe!
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Servings: 16
Calories: 378kcal
Equipment
- Mercer Culinary Genesis Forged Paring Knife, 3.5 Inch
- GLOUE Silicone Spatula Set-4-piece 450oF Heat-Resistant Baking Spoon & Spatulas - Ergonomic Easy-to-Clean Seamless One-Piece Design - Nonstick - Dishwasher Safe - Solid Stainless Steel-Multicolor
- Anchor Hocking 3-Quart Rectangular Baking Dish with Embrace Lids, Set of 3
Ingredients
- 2 21- ounce cans peach pie filling*
- 1 box yellow cake mix*
- 1 teaspoon ground cinnamon
- 1 cup chopped pecans
- 2 sticks salted butter
Instructions
- Pre-heat oven to 350°F.
- Grease a 9"x13" pan.
- Dump the pie filling, spreading it evenly over the bottom of the pan.
- Dump the dry cake mix over the pie filling, making sure it's spread evenly all around the pan.
- Sprinkle the cinnamon evenly over the cake mix.
- Then sprinkle chopped pecans over the cinnamon.
- Thinly slice 2 sticks of butter over the entire top of the cake.
- Bake at 350°F for about 1 hour, or until the cake turns a golden brown and the fruit filling is bubbly all around the edges.
- Serve while warm or at room temperature. Pairs deliciously well with whipped cream or a scoop of vanilla ice cream.
Notes
*If you need to make this gluten-free, simply use a gluten-free pie filling and a gluten-free cake mix. Note: Most pie fillings are gluten-free.
Nutrition
Serving: 1g | Calories: 378kcal | Carbohydrates: 55g | Protein: 2g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 30mg | Sodium: 330mg | Fiber: 2g | Sugar: 39g
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