Peaches deserve this. So do you.
The first time I ever tasted Pumpkin Dump Cake, I was sitting at a baby shower, surrounded by 8 pregnant women and 2 grandmothers. It was a grand affair and everyone had broken out their best dishes to share.
There was strawberry spinach salad and pretzel gelatin pie. Someone made bacon-wrapped water chestnuts, and everyone stood around and raved at how simple the recipe was—as though they’d never seen them served at every other baby shower ever. The table was full of classics, and I slowly made my way around the offerings, taking one or two polite bites because I was on yet-another diet wherein sugary stuffs were a no-no.
All was going well until I took a single scoop of a paste-colored cake sitting at the far end of the party table. It looked like a flat cobbler. Nothing fancy about it at all. I took a bite, and nearly melted.
Sweet, buttery, pumpkiny goodness wrapped around my face and I squealed as if I’d discovered a lost puppy, “WHAT IS THIS WONDERFUL THING?!!” The party goers got quiet, and someone from the far end of the room answers, “Oh! It’s my Pumpkin Dump Cake.” Everyone chimed in afterward, “Oh! I love dump cake! Oh, that’s the best cake ever!”
And it was. It really, really was. I couldn’t leave it alone. Just hovered over it in the corner and stole bite after bite until I’d practically turned into a pumpkin myself.
Dump cake is a delight. It’s absolutely delicious and so easy to make. And I don’t think we should have to wait for autumn (or baby showers) to have it in our kitchen.
So, I whipped up a spring-inspired Peach Dump Cake. Pumpkin is swapped for fresh-sliced peaches, then topped with a sweet white cake mix, and butter, and butter, and butter. Then baked until golden.
If you’ve never had dump cake, you simply must try it. If you have discovered it before this, you’ll know why this 16-serving recipe feeds only me for one whole week. Who needs dinner when you’ve got dump cake?!
Slice and peel peaches. Fresh ripe ones. Or Cascadian Farms frozen ones will work too. The recipe isn’t finicky. It just needs pretty peaches.
Pour a quick whisked mixture of eggs and milk on top of the peaches. It will be wet and liquidy. That’s okay! It’ll still cook up just right.
Now you’ll need a box of Betty Crocker™ White Cake mix. This is where the “dump” part of dump cake comes in.
Just dump that cake mix on top of your peach mixture.
Top with some butter and almonds.
And bake until golden brown. You can serve the cake hot and fresh out of the oven, but it doesn’t hold together very well. It will look like a mound of cobbler on your plate. Go for it if you’re okay with that style.
But if you want a pretty slice of Peach Dump Cake, allow the cake to cool before slicing into squares.
Then top it with ice cream. And drizzle it with salted caramel. And top it with sliced almonds.
Then grab a spoon. Because yummmmm.
Brooke blogs at Cheeky Kitchen, where she shares crazy simple, healthy family recipes. She joined Tablespoon to share some of her best, so keep an eye on Brooke's Tablespoon profile to see what she cooks up next!