Easy Fresh Peach Cake Delight

This mouthwatering fresh peach dump cake transforms juicy summer peaches into a rustic dessert that's embarrassingly simple to make. The combination of tender fruit, buttery cake topping, and crunchy pecans creates a dessert that tastes like you spent hours in the kitchen when it actually takes just minutes of prep time.

I first made this recipe during a particularly abundant peach season when my neighbor gifted me a massive basket of tree ripened fruit. The delightful aroma that filled my kitchen convinced me this would become a summer tradition in our home.

Ingredients

• 2 pounds peaches: The star of the show should be ripe but still firm enough to hold their shape when baked
• 1/3 cup brown sugar: Adds a caramel like depth that white sugar simply cannot match
• 1 tablespoon cornstarch: Creates the perfect thickness for the fruit filling avoiding a watery result
• 1 tablespoon lemon juice: Brightens the peach flavor and balances the sweetness beautifully
• 1/2 teaspoon cinnamon: Just enough warmth to complement the peaches without overpowering them
• 1/2 cup coarsely chopped pecans: Provides essential textural contrast and a lovely toasted flavor
• 1 box Yellow Cake Mix: The shortcut ingredient that makes this truly a dump cake look for butter recipe variety if available
• 1/2 cup melted butter: Creates that irresistible golden brown crust that makes this dessert memorable

Step-by-Step Instructions

Preheat and Prepare:

Heat your oven to 350°F while you prepare the ingredients. Spray your 9×13 baking dish thoroughly with cooking spray making sure to coat the corners where sticking is most likely to occur. Good preparation ensures your dessert will release perfectly.

Prepare the Peaches:

Peel most of your peaches while leaving one unpeeled for beautiful color and texture contrast. Slice them into even pieces about 1/4 inch thick. Consistent sizing ensures even cooking throughout the dessert.

Create the Filling:

Combine your sliced peaches with brown sugar cornstarch lemon juice and cinnamon in a mixing bowl. Stir gently but thoroughly to ensure every peach slice is coated with this flavorful mixture. The cornstarch will activate during baking to create the perfect sauce consistency.

Transfer to Baking Dish:

Pour your peach mixture into the prepared baking dish spreading it into an even layer. Make sure the fruit is distributed evenly for consistent baking and serving.

Prepare the Topping:

Mix the dry cake mix with melted butter using a pastry blender or your fingers until it resembles coarse crumbs. The texture should be like wet sand that clumps together when pressed. This creates the perfect crumbly topping that will bake into a golden crust.

Assemble and Top:

Sprinkle your cake mixture evenly over the peaches making sure to cover the fruit completely. Add the chopped pecans over the top distributing them evenly for consistent crunch in every serving.

Bake to Perfection:

Bake for 40 to 50 minutes watching carefully for the top to reach a light golden brown color and for bubbling around the edges. The bubbling indicates the filling has thickened properly and the dessert is fully cooked.

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My favorite part of this recipe is the contrast between the slightly tart peaches and the buttery sweet topping. It reminds me of the peach cobbler my grandmother used to make but with significantly less effort. The first time I served this at a family gathering my uncle asked for the recipe claiming it was better than his favorite restaurant dessert.

Peach Selection Tips

The success of this recipe largely depends on your peaches. Look for fruits that yield slightly to gentle pressure but aren't mushy. They should smell noticeably fragrant when held close to your nose. During peak season locally grown peaches will provide the best flavor but good quality frozen peaches can work wonderfully in the off season. If your peaches are underripe place them in a paper bag at room temperature for 1 to 2 days to speed up ripening.

Make Ahead and Storage

This dump cake can be assembled up to 24 hours before baking. Simply prepare the peach mixture and place in your baking dish then cover and refrigerate. Prepare the cake mix topping separately and store in an airtight container. When ready to bake sprinkle the topping over the fruit and proceed with baking adding about 5 extra minutes to account for the chilled ingredients. Leftover cake can be stored covered at room temperature for up to 2 days or refrigerated for up to 5 days. Reheat individual portions in the microwave for 20 to 30 seconds for that fresh from the oven taste.

Delicious Variations

While this classic version is perfect as is there are several delicious variations you might enjoy. Try adding 1 cup of fresh blueberries or raspberries to the peach mixture for a mixed berry variation. For a tropical twist replace half the peaches with mango chunks and add 1/2 teaspoon of ground ginger. You can also experiment with different nuts like walnuts or almonds based on your preference. For special occasions a tablespoon of bourbon added to the fruit mixture creates a sophisticated flavor profile that will impress dinner guests.

Frequently Asked Questions

→ Can I use canned peaches instead of fresh?

Yes, you can substitute canned peaches (drained) if fresh ones are not available. Adjust the sugar as needed.

→ How do I prevent the cake topping from becoming soggy?

Ensure the peaches are well-drained and not overly juicy before layering them with the topping.

→ Can I make this dessert ahead of time?

Yes, prepare it the day before and reheat in the oven at 350°F until warm before serving.

→ What are some topping alternatives to pecans?

You can use walnuts, almonds, or even omit nuts altogether for a simpler version.

→ What pairs best with this dessert?

Serve it warm with whipped cream or a scoop of vanilla ice cream for a classic pairing.