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Peach Dump Cake

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!
4.34 from 6 votes
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Course: Cakes, Fruit Desserts
Cuisine: American
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 16
Calories: 378kcal
Author: Mel Lockcuff

Equipment

Ingredients

Instructions

  • Before getting started, pre-heat the oven to 350°F, and lightly coat your baking dish with cooking spray.
  • 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 cold, with a big dollop of 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.
Does peach dump cake have to be refrigerated?
While it's best served warm, I do recommend you place any remaining leftovers in an airtight container in the fridge. 
Can I freeze this recipe?
Yes, you can freeze this dessert. It should keep in the freezer for at least 3 months; just be sure to store it in an airtight container so it doesn't get freezer burn.

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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