Peach Dump Cake

Following the popularity of the blueberry dump cake in this blog, I'm on a mission to try other fruits and combinations and make as many dump cake recipes as I can. The archives already have one of my favorite flavor pairings ever, the Chocolate Cherry Dump Cake, in case you're interested.

As for this easy peach dump cake, it's really an amazing recipe even though we take the shortcut of using cake mix from the store, something I don't usually do. We start with fresh peaches and make our own homemade peach pie filling, or we simply open a can of filling and dump it in the baking dish. See where the name came from? And yes, you can also use canned peaches.

The topping is a yellow cake mix (though some like to use a white cake mix) with melted butter. That's it. Simple ingredients and a delicious dessert that can feed a crowd and will probably become a favorite fast.

Ingredients

• Dry cake mix: the type you find in the supermarket or store, whatever brand you want. I like yellow cake mix, but white cake mix works well too.
• Butter: use unsalted melted butter, whatever brand you use regularly.
• Homemade pie filling:
  Brown sugar - it works very well with the fruit. You can use white sugar if that's all you have.
  Peaches - not overly ripe fresh peaches are the best. But I'm adding a variation at the end for using canned peaches if you can't find fresh ones.
  Cornstarch - it thickens the filling.
  Lemon - some lemon juice enhances the flavors and adds some acidity.
  Vanilla extract - this is optional but a small amount enhances the sweetness and adds a caramel tone.
• Store-bought peach pie filling can also be used.

How to make a dump cake

• Fruit layer: if you already made the peach pie filling or bought one, simply spread it in a ceramic dish (image below, left).
• Topping: this layer is simply mixing dry cake mix with melted butter to create a thick mixture that clumps together slightly. It's not very wet or very crumbly, it can be spread a little (image below, right).
• Baking it: the top bakes to a golden brown and the fruit bubbles and creates its own syrupy sauce. The key is to make sure the topping is not only golden but also fully baked inside, so check by lifting it slightly with a fork here and there. You should not find any wet dough inside. Bake it a little longer if that is not the case.

Kitchen notes

• Organization: always read the recipe first and make sure you have all the ingredients, at the right temperatures, and also the rest of the equipment and space to make it. This will make the process so much easier!
• Baking time: keep in mind that all ovens and pans are different, even if they look the same or very similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. You can use a thermometer that is placed inside the oven (like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend you keep track of how your oven works and what tiny details you might need to adjust. 
• Peach filling: I recommend a homemade peach pie filling as the flavors will be fresher and you know what ingredients go into making it. That said, you can use purchased pie filling which is the reason these types of cakes or desserts started. And you can use canned peaches also, and if not in heavy syrup add 2-3 teaspoons of cornstarch to thicken it a little during baking. This is an easy dessert recipe after all.
• Serving it: as with most fruit and simple desserts, I find that the best way is slightly warm with a scoop of vanilla ice cream. But, if that's not possible - because you don't have access to an oven or fridge - it's also really good at room temperature. Adding some additional fresh raspberries or berry sauce also works wonderfully with the peach.