Peach Dump Cake From Scratch

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Peach Dump Cake is a family favorite summer dessert made entirely from scratch with a handful of simple ingredients. Recipes include instructions for frozen, fresh, or canned peaches. No need for boxed cake mix!

There’s nothing better than summer peaches, and we can’t think of a better use for them than on top of cake. Like everything we do, we prefer to make it from scratch using a handful of simple ingredients you’re sure to find in your pantry.

Feeling a bit overloaded with fruit dessert terminology? Cobblers, chips, crumbs, pies and cakes! Pooh! so many. We love them all, but we especially love the pour over cake because it’s so easy to put together and it comes out of the oven piping hot with a scoop of vanilla ice cream on top, so delicious!

Can I use canned peaches instead of fresh or frozen?

This recipe calls for fresh or frozen peaches. You can also use canned peaches. Buy peaches canned in light syrup or no syrup at all for best results. Syrup will provide extra sugar to the recipe. You can rinse out canned peaches that have been canned in syrup for better results.

If you want to use home canned peaches, the same rule applies: If you canned peaches in syrup, just rinse off the syrup for best results, then proceed with the recipe.

Do you have dry spots on your cake?

The nature of pour cakes makes it difficult to spread the flour mixture evenly over the uneven fruit. Highs may not mix with liquid and remain raw. If you notice raw spots while baking, just use a spoon to smooth out the high spots so it absorbs some of the liquid.

Can peach cake be made from scratch over a campfire?

When the kids are out of school for the summer, we love camping adventures. You can cook it in a cast iron Dutch oven over hot coals for about 45 minutes. To make things easier when you’re outdoors, measure and pre-mix your flour, sugar, baking powder, and salt, then store in a zip-top bag until ready to pour over your peach mixture.

Peach Dump Cake is a family favorite summer dessert made entirely from scratch with a handful of simple ingredients. Recipes include instructions for frozen, fresh, or canned peaches. No need for boxed cake mix!

Storage Instructions:

Peach cake can be stored in the refrigerator in an airtight container for up to 4 days, but trust us, you’ll be eating these within 24 hours.

If you liked this recipe, you might be interested in these other delicious peach dessert recipes:

watch the video below Rachel will walk you through each step of this recipe. Sometimes the visuals help, and we always let you watch our cooking shows.You can find the complete collection of recipes youtube, facebook watch, or our facebook pageor provide a corresponding recipe on our website.

Peach Cake Topped with Vanilla Ice Cream

Peach Dump Cake is a family favorite summer dessert made entirely from scratch with a handful of simple ingredients.

Preparation time 5 minute

cooking time 40 minute

total time 45 minute

raw material

  • 2 pound sliced ​​and peeled peaches (fresh or frozen)
  • 1 tablespoon corn starch
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon nutmeg powder
  • 1 1/2 cup all purpose flour
  • 1/2 cup sugar
  • 2 teaspoon baking powder
  • 1/4 teaspoon Salt
  • 1/4 cup brown sugar
  • 1/2 cup salted butter cold

instruct

  • Preheat oven to 375°F. Lightly grease a 9×13 pan.

  • Add peaches to prepared pan. Stir in cornstarch, cinnamon and nutmeg.

  • In a medium mixing bowl, whisk together flour, sugar, baking powder and salt. Spread evenly over the tops of the peaches. Sprinkle brown sugar on top.

  • Grate the butter with a cheese grater. Spread grated butter on top of cake mix layer.

  • Bake in preheated 375 degree oven for 35 to 40 minutes, until golden brown.

notes

If using frozen peaches, thaw at room temperature for about 30 minutes before using them in a recipe. To use canned peaches, use 45 to 60 ounces of canned peaches in water, not syrup. Drain well.
Pro tip: The nature of pouring cakes makes it difficult to spread the flour mixture evenly. Highs may not mix with liquid and remain raw. If you notice raw spots while baking, just use a spoon to smooth out the high spots so it absorbs some of the liquid.

Serve: 1.5cup | Calories: 416kcal | carbohydrate: 66G | protein: 5G | fat: 16G | Saturated fat: 10G | cholesterol: 41mg | sodium: 237mg | Potassium: 468mg | fiber: 3G | sugar: 38G | Vitamin A: 966unit | Vitamin C: 10mg | calcium: 87mg | iron: 2mg

From Scratch Peach Cake