Description
Peaches soaked in syrup meld with a buttery cake mix and a hint of cinnamon, baking into bubbly gold. Each warm, gooey spoonful pairs perfectly with vanilla ice cream for an effortless sweet finale.
Ingredients
- 29 oz can sliced peaches in syrup
- 15.25 oz box yellow cake mix
- 1/2 cup unsalted butter melted
- 1 tsp ground cinnamon
Instructions
- Preheat the oven to 350°F (175°C).
- Lightly grease a 9×13-inch baking dish.
- Pour the entire can of peaches with syrup into the prepared dish.
- Evenly sprinkle the dry cake mix over the peaches without stirring.
- Drizzle the melted butter over the cake mix, ensuring even coverage.
- Sprinkle ground cinnamon on top.
- Bake for 35 to 40 minutes or until the top is golden brown and bubbly.
- Let the dump cake cool for 10 minutes before serving.
Notes
- For a sweeter topping, add a sprinkle of cinnamon sugar before baking.
- Fresh or frozen peaches can be used in place of canned peaches.
- Serve warm with a scoop of vanilla ice cream or whipped cream.
- Store leftovers covered in the refrigerator for up to 3 days.