This peach pecan dump cake recipe is one of the easiest desserts you’ll ever make! You only need 5 ingredients to make this gooey, delectable dessert that we just can’t get enough of!!!
There is a secret ingredient in this easy dump cake recipe that will definitely surprise you! I can’t believe I never knew how easy it was to make such a yummy dessert!!
What is a Dump Cake?
A dump cake is basically what the name implies! It’s an easy cake that calls for just a few ingredients that are all dumped together in a cake pan and baked.
Dump cakes are as easy to make as crispy rice and marshmallow treats! Maybe even easier!!
Throw a little flour on your face. Your family will think you’ve been slaving in the kitchen for hours making this easy peasy dessert, lol!!
There are no bowls or beater blades to wash!! This dessert comes together in just a few minutes. In less than an hour you have a warm creamy peach dessert to enjoy!
Is a Dump Cake the Same as a Cobbler or Crisp?
I think they are just a bit different and each in their own category of delicious desserts!
A dessert crisp and cobbler usually have a crispy topping made out of streusel or an oatmeal mixture.
A dump cake is softer in texture, and the topping is not really crisp other than if you add delicious nuts like this recipe includes!!
What Ingredients are in the Peach Pecan Dump Cake Recipe?
There are only five ingredients in this super duper easy recipe!
A box of cake mix, a stick of butter, a can of sliced peaches, some pecans and a secret ingredient!
The secret ingredient in this peach pecan dump cake recipe is Cinnamon Toast Crunch cereal!!
That’s it! You can easily have these ingredients on hand in your fridge and pantry to use anytime you’re hungry for a flavorful peach treat!!
How to you Make a Dump Cake?
For this peach pecan dump cake recipe you’ll fill the bottom of a 9″ x 13″ cake pan with a thick layer of Cinnamon Toast Crunch cereal. Use 1/2 to 3/4 of the box of cereal.
Place your hands on the cereal and crunch it all up into broken pieces. The cereal will add a cinnamon flavor and a bit of a crust to this peach pecan dump cake recipe!
Check out this quick video of how to crush the cereal for this peach pecan dump cake recipe!
The flavors of cinnamon and peaches go together like two peas in a pod!
Open one can of sliced peaches and carefully dump the peach slices and the peach juice evenly over the layer of crushed cereal. The peach juice is needed to add the moisture to this fun cake recipe!
Open the second can of peaches and drain the juice. Dump the peach slices over the other peaches. Discard the peach syrup.
Sprinkle the box of white cake mix evenly over the peachy cereal layer.
Cut a stick of butter into 1/8 inch slices or pats of butter and place the slices evenly over the layers in the cake pan.
Sprinkle the pecans over the pats of butter and voila!
You have the ingredients all “dumped” for this peach pecan dump cake recipe!
How Long do you Bake this Peach Pecan Dump Cake Recipe?
Bake the dump cake at 375 degrees F. for about 45 minutes until the top is golden brown and the cake begins to slightly pull away from the sides of the cakepan.
How Do You Store Dump Cake?
Store cooled dump cake covered in the fridge! Place aluminum foil or plastic wrap over the cake pan if you don’t have a top for the pan.
Otherwise, just place the cake pan top on the pan and store the dump cake in the refrigerator for up to 3 days.
How Do You Serve Dump Cake?
The best way to serve dump cake is warm with a nice big scoop or two of vanilla ice cream or a generous topping of whipped cream!
The warmth of dump cake fresh from the oven melts the ice cream into a pool of gooey goodness that can take away all the cares of the world with just one bite!
If you love peach recipes like my Honey Ricotta Peach Crostini, you will love this peach pecan dump cake recipe too!
Make this peach pecan dump cake for your next meal when serving friends or family, or any weeknight meal that needs a little love added to the end of it!
Peach Pecan Dump Cake
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- 2 15.25 ounce cans sliced peaches in heavy syrup Do not drain, and not peach pie filling!
- 1 12 ounce box Cinnamon Toast Crunch Cereal
- 1 box white cake mix
- 1 stick butter thinly sliced into pats
- 1/2 cup pecans chopped
- Preheat oven to 375℉
- Dump box of cereal into 9 x 13 baking dish. Use the palms of your hands to crush cereal into small pieces but not to dust!
- Pour 1 can of peaches with the syrup over the top of the crushed cereal.Drain the second can and add the just the peaches to the baking dish, discard the additional syrup from the second can of peaches.
- Sprinkle dry cake mix evenly over peaches.
- Sprinkle the pecans over the dry cereal. Add more pecans for an extra nutty dessert!
- Slice the cold stick of butter into thin pats. Evenly place the slices of butter across the dry cake mix and pecan in the pan.
- Bake at 375℉ for 55 minutes or until the top of the cake turns a light golden brown and the cake begins to slightly pull away from the sides of the pan.
- Serve warm with a big scoop of vanilla ice cream or whipped cream!
- Store left over cake in the refrigerator covered for up to 3 days.