Peach Dump Cake
This Peach Dump Cake is the easiest peach cake you will ever make! The batter takes just minutes to put together, and then all you have to do is wait for it to finish baking!
Servings: 10
Ingredients
- 2 Large Peaches peeled & diced (just over 1 lb)
- 1 Tablespoon Fresh Squeezed Lemon Juice
- 2 Tablespoon Brown Sugar packed
- 1 teaspoon Cinnamon
- 4 oz Unsalted Butter Melted
- 2 Cup All-Purpose Flour
- 1 Cup Powdered Sugar
- ½ teaspoon Kosher Salt
- 1 teaspoon Baking Powder
- ½ teaspoon Baking Soda
- ⅓ Cup Buttermilk
- ½ teaspoon Pure Vanilla Extract
- Turbinado Sugar (optional)
Instructions
- Preheat the oven to 375°F.
- Toss the diced peaches with lemon juice, brown sugar and cinnamon in a medium mixing bowl.2 Large Peaches, 1 Tablespoon Fresh Squeezed Lemon Juice, 2 Tablespoon Brown Sugar, 1 teaspoon Cinnamon
- Melt the unsalted butter in a small microwave safe bowl for 30 to 40 seconds. Brush the baking pan with some of the melted butter.4 oz Unsalted Butter
- Add the remaining melted butter along with the rest of the ingredients to the mixing bowl with the peaches. Gently fold everything together with a spatula.2 Cup All-Purpose Flour, 1 Cup Powdered Sugar, ½ teaspoon Kosher Salt, 1 teaspoon Baking Powder, ½ teaspoon Baking Soda, ⅓ Cup Buttermilk, ½ teaspoon Pure Vanilla Extract
- Transfer cake batter to the prepared baking pan and sprinkle turbinado sugar on top.Turbinado Sugar
- Bake for 35 minutes until the top is golden brown and an inserted toothpick in the middle comes out clean with just a few crumbs on it.
Notes
Store in the refrigerator for 4-5 days.
Nutrition
Serving: 1cup | Calories: 247kcal | Carbohydrates: 37g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 25mg | Sodium: 182mg | Potassium: 144mg | Fiber: 1g | Sugar: 17g | Vitamin A: 395IU | Vitamin C: 3mg | Calcium: 39mg | Iron: 1mg