Dump Cake

I know, I know… another dessert recipe. I guess I am on a roll. The chocolate ice cream was such a hit that I decided to show my daughter another no fuss and way too easy to make dessert. This time it is dump cake. If you have never had a dump cake, well, it is basically you dump some ingredients into a baking dish and that’s about it. The great thing is that you can essentially make it however you want, so I went with a pretty straight forward one using a can of apple pie ingredients and some yellow cake mix. Yep, that’s about it, but the end results are nothing but deliciousness.

Apple and Peach Dump Cake Recipe
Apple and Peach Dump Cake Recipe

Let’s get started.

Ingredients:

  • 1 stick of unsalted butter, divided
  • 1 box of yellow cake mix
  • 15 oz can of your favorite fruit (I used fried apples with cinnamon)
  • 1 peach, skin removed, sliced

Yep, that’s it.

Start by getting a casserole dish out, and take about 1 tablespoon of the butter and rub it in the interior of the dish.

Pour out the can of your favorite fruit, juices and all, and layer in the peaches. Pour in the cake mix, then add the dollops of butter.

Dump Cake Ingredients
Dump Cake Ingredients

Preheat your oven to 350 degrees.

Once heated, add the dump cake and bake for about 45 minutes. Let cool, and dig in. Simply spoon into a bowl and serve with some vanilla ice cream. Yum. That’s about all we could say. A simple and easy dessert and one that is perfect this time of year with all of the great fruit. Hope you enjoy!

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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