Go Back
Email Link
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print
Add to Collection
Go to Collections
Southern Peach Dump Cake
A short cut fruit cobbler that takes just minutes to put together! Peach dump cake is family friendly, freezable, and budget friendly, too! Make it in the oven or slow cooker. Be sure to try the cherry variation.
Course
Desserts
Cuisine
American - Southern
Prep Time
5
minutes
minutes
Cook Time
1
hour
hour
Total Time
1
hour
hour
5
minutes
minutes
Servings
10
Calories
415
kcal
Author
Marye Audet-White
Equipment
Iron Skillet
13x9-inch pan
Ingredients
Peach
¾
cup
salted butter
divided use
1
cup
pecans
42
ounces
peach pie filling
¼
cup
bourbon
optional
15.75
ounces
yellow cake mix
½
teaspoon
ground cinnamon
Cherry Amaretto
1
cup
butter
divided use (do not brown as in peach version)
1
cup
almonds
sliced
42
ounces
cherry pie filling
2
tablespoons
Amaretto
optional
15.75
ounces
yellow cake mix
Instructions
Step one
Preheat the oven to 350F.
If you're using a baking dish add the butter and place the dish in the oven while it preheats.
If you're using a skillet melt ¼ cup butter in the iron skillet until it turns light golden brown.
Step two
Chop the pecans and put half of them in the skillet or baking dish.
Spoon the peach pie filling over the pecans.
Pour the bourbon on top of the peaches.
Sprinkle the dry mix over the layer of fruit.
Add remaining chopped pecans.
Melt the remaining butter and
drizzle
over the top of the cake mix. Sprinkle with cinnamon.
Step three
Bake at 350° for 1 hour, or until the filling is bubbling and the topping is golden brown.
Remove from the oven and serve warm.
Slow Cooker
Grease the slow cooker or spray with nonstick spray.
Melt the ¼ cup of butter on the stove until it turns golden brown.
Pour into the slow cooker.
Add the remaining ingredients as in the instructions above.
Cover and cook on low for 4 hours or high for 2 hours.
Video
Notes
Serve warm with a scoop of vanilla ice cream or whipped cream.
If you don't have an iron skillet you can use a 13x9 inch baking pan.
Change it up by using a different flavor box cake mix like spice or my
homemade white cake mix
.
This freezes well for up to 6 months so make two and freeze one for another time!
Stir a cup or so of fresh raspberries into the peach filling before adding the cake mix.
For the cherry version follow the instructions but do not brown the butter.
Nutrition
Calories:
415
kcal
|
Carbohydrates:
50
g
|
Protein:
4
g
|
Fat:
22
g
|
Saturated Fat:
10
g
|
Cholesterol:
37
mg
|
Sodium:
447
mg
|
Potassium:
292
mg
|
Fiber:
3
g
|
Sugar:
30
g
|
Vitamin A:
819
IU
|
Vitamin C:
8
mg
|
Calcium:
112
mg
|
Iron:
1
mg