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Peaches and Cream Dump Cake
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Prep Time:
15 minutes
Total Time:
1 hour 20 minutes
Indulge in a timeless peaches and cream dump cake: luscious warm peaches under a buttery, crisp topping. Pair with vanilla ice cream for the ultimate treat.
Ingredients:
  • 3 bags (10 oz each) Cascadian Farm™ frozen sliced organic peaches, thawed (about 4 cups)
  • 1/4 cup sugar
  • 1 1/2 teaspoons ground cinnamon
  • 3/4 cup butter, melted
  • 1/4 cup from 1 tub (16 oz) Betty Crocker™ Rich & Creamy Cream Cheese Frosting
Instructions:
  • Preheat the oven to 350°F and generously coat the bottom of a 13x9-inch pan with cooking spray. Combine peaches, sugar, and cinnamon in the pan and spread the mixture evenly.
  • Sprinkle the dry cake mix evenly over the top, then drizzle the melted butter ensuring it covers the entire surface generously.
  • Bake for 42 to 45 minutes until golden brown, with a slightly dry top and bubbly edges. Allow to cool for 20 minutes before serving.
  • Place frosting in a small microwavable bowl and microwave uncovered on High for 5 to 10 seconds until it is thin enough to drizzle. Drizzle the frosting on top of the cake using a fork. Serve with whipped topping or vanilla ice cream, if desired.

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