Peach Dump Cake

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This easy Peach Dump Cake is made with canned peaches, cake mix, caramel sauce, and butter, then baked until golden and bubbling.

Prep Time10

Cook Time50

Cooling Time10

Total Time1 10

Servings: servings

Calories: 452kcal

Preheat the oven to 350 degrees F. Prepare a 9-inch cast iron skillet or baking dish with non-stick baking spray.
Add the drained peaches to the prepared pan, then pour in the reserved peach juice, just enough to lightly coat the bottom.
Next, sprinkle the apple pie spice, vanilla extract, and a pinch of salt over the peaches, then gently toss everything together until evenly coated.
Drizzle the caramel sauce evenly over the peach mixture.
Evenly sprinkle the dry cake mix over the peaches, making sure the entire surface is covered.
Next, slowly drizzle the melted butter over the cake mix, covering as much of the dry mix as possible so there are no large dry patches.
Bake for 50-60 minutes or until the top is golden brown and crisp and the filling is bubbling around the edges.
Remove from the oven and allow to cool slightly before serving warm with vanilla ice cream and an extra drizzle of caramel sauce if ya like.

Fridge: Let your dump cake cool completely, then cover the baking dish tightly or transfer leftovers to an airtight container. Refrigerate for up to 4 days.
Freezer: Transfer cooled portions to a freezer-safe container and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating: Warm individual servings in the microwave in 20 second intervals. To bring back more of that crispy topping, reheat the cake in a 350°F oven until warmed through.