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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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Course:
Cakes
Cuisine:
American
Prep Time:
10
minutes
Cook Time:
1
hour
Total Time:
1
hour
10
minutes
Servings:
16
Calories:
378
kcal
Author:
Mel Lockcuff
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:
1
g
|
Calories:
378
kcal
|
Carbohydrates:
55
g
|
Protein:
2
g
|
Fat:
18
g
|
Saturated Fat:
8
g
|
Polyunsaturated Fat:
8
g
|
Trans Fat:
1
g
|
Cholesterol:
30
mg
|
Sodium:
330
mg
|
Fiber:
2
g
|
Sugar:
39
g
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