Best 5 Five Ingredient Peach Almond Dump Cake Recipes

EASY PEACH DUMP CAKE WITH 5 INGREDIENTS

Steps:

• Pre-heat oven to 350°F.
• Grease a 9"x13" pan.
• Dump the pie filling, spreading it evenly over the bottom of the pan.
• Dump the dry cake mix over the pie filling, making sure it's spread evenly all around the pan.
• Sprinkle the cinnamon evenly over the cake mix.
• Then sprinkle chopped pecans over the cinnamon.
• Thinly slice 2 sticks of butter over the entire top of the cake.
• Bake at 350°F for about 1 hour, or until the cake turns a golden brown and the fruit filling is bubbly all around the edges.
• Serve while warm or at room temperature. Pairs deliciously well with whipped cream or a scoop of vanilla ice cream.

PEACH DUMP CAKE

Steps:

• Preheat the oven to 350℉ and spray an 9x13 baking dish with pan spray.
• Add the can of peaches along with the syrup into the baking dish and sprinkle the ground cinnamon and nutmeg over the top.
• Add the dry cake mix evenly over the top of the peaches and spices.
• Using a cheese grater, grate the cold butter and sprinkle evenly over the top of the cake mix. You can alternatively cut it into thin pats or melt it, but I find grating it yields the most even bake on the cake.
• Bake for 40-45 minutes, until the top of the cake is golden and bubbly.
• Let cool for 15 minutes or so before serving. Top with whipped cream or vanilla ice cream if desired.

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-ALMOND UPSIDE-DOWN CAKE

Steps:

• Preheat the oven to 350 degrees F. Lightly butter a 9-inch-round cake pan. Melt 1 tablespoon butter in a medium skillet over medium heat. Add 3/4 cup sugar and 1 tablespoon water and cook, stirring occasionally, until smooth and deep golden brown, 8 to 11 minutes. Pour the mixture into the prepared pan and tilt to coat the bottom. Arrange the peach wedges snugly in the bottom of the pan in a single layer, cutting to fit if needed.
• Combine the flour, almonds, baking powder and salt in a food processor and pulse until the almonds are finely ground.
• Beat the remaining 7 tablespoons butter and 3/4 cup sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 4 minutes. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla and almond extracts. Beat in the flour mixture in 3 batches, alternating with the milk and beginning and ending with the flour mixture; beat in each addition until just incorporated.
• Spread the batter evenly in the prepared pan and bake until golden and a toothpick inserted into the center comes out clean, about 45 minutes. Transfer to a rack and let cool 30 minutes. Invert onto a plate and let cool completely. Serve with ice cream.

PEACH COBBLER DUMP CAKE RECIPE - (4.4/5)

Steps:

• Preheat oven to 350°F. In a 13x9-inch or other shallow 3-quart baking dish, dump 2 cans of peaches and syrup. Drain the third can and add only the peaches to the baking dish. Top peaches with dry cake mix; spread it out evenly across the entire surface of peaches. Drizzle cake mix with butter. Bake 55 minutes to 1 hour or until top is deep golden brown and fruit is bubbly. Dust with powdered sugar or top with whipped cream or vanilla ice cream before serving, if desired. VARIATIONS: Prepare as recipe directs, except: • For PRALINE PECAN PEACH COBBLER DUMP CAKE, in a small bowl, combine ¼ cup melted butter, 1/2 cup packed brown sugar and 1½ cups chopped pecans; sprinkle over butter before baking. • For RASPBERRY CREAM PEACH COBBLER DUMP CAKE, top with fresh raspberries and whipped cream before serving. • For SALTED CARAMEL PEACH COBBLER DUMP CAKE, top each portion with a drizzle of hot caramel sauce and a small pinch of coarse sea salt before serving. • For TOASTED ALMOND PEACH COBBLER DUMP CAKE, sprinkle ½ cup sliced almonds evenly over butter before baking. • For BOURBON PEACH COBBLER DUMP CAKE, stir 2 Tbsp. bourbon into peaches before topping with cake mix.