Peach Pineapple Dump Cake Recipe 335 Recipes

PEACH DUMP CAKE

Steps:

• Preheat the oven to 375°. Spray a 9-by-13-inch dish with nonstick cooking spray. Add the peaches and the syrup from the cans, and drizzle with almond extract. Stir gently to combine.
• Cut the butter into 1/2-inch cubes. Sprinkle 1/4 cup of the cubes over the peaches. Pour the dry cake mix over the peach mixture, patting into an even layer using your hands or a spoon. Scatter the remaining cubes of butter evenly over the top of the cake mix.
• Bake until the top of the cake is golden brown and the peach mixture is bubbly, about 45 minutes.
• Sprinkle the cake with the toasted almonds and serve with scoops of vanilla ice cream, if you like.

PEACH & PINEAPPLE DUMP CAKE RECIPE - (3.3/5)

Steps:

• Preheat oven to 350. Try peaches in flavored cinnamon and brown sugar for the peaches. Lightly grease bottom only of 9 x 13 pan. Melt cubed butter in microwave and set aside. Open canned goods and dump into cake pan. If desired, cut peaches into smaller pieces. Sprinkle entire dry cake mix on top of fruit. Sprinkle desired nuts on cake mix. Pour butter evenly over nuts. Bake for 45 min. to 1 hour. Cake will appear wet and uncooked but once cooked it is delicious, almost cobbler in nature. Especially good served warm a la mode.

PEACH DUMP CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with margarine.
• Pour peaches and heavy syrup into the prepared baking dish. Spread cake mix evenly over peaches. Arrange butter pats in even rows on the cake mix.
• Bake in the preheated oven until top of cake is golden brown, 35 to 40 minutes.