Peach Dump Cake
Peach Dump Cake is probably the easiest sweet treat to make of all time. Just three total ingredients and a few effortless steps and dessert is served!
Peach Dump Cake is probably the easiest sweet treat to make of all time. Just three total ingredients and a few effortless steps and dessert is served!
- Carbohydrate 0.00851250001084656 g
- Cholesterol 30.5031250388668 mg
- Fat 11.5074812646627 g
- Fiber 0 g
- Protein 0.12059375015366 g
- Saturated Fat 7.2878350092861 g
- Serving Size 1 1 Serving (14g)
- Sodium 81.720000104127 mg
- Sugar 0.00851250001084656 g
- Trans Fat 0.805566251026446 g
- Calories 102 calories
Step-by-step
- Preheat oven to 350°F.
- In a large skillet or greased baking dish, add the peach pie filling and spread it evenly over the bottom of the pan.
- Sprinkle the cake mix over the top, being careful to cover all of the pie filling.
- Slice the butter into small pads (about 16) and spread them out evenly over the top of the cake mixture.
- Bake for 1 hour or until the topping is golden brown and the pie filling is bubbling.
Dry-pack baking methods rely entirely on the moisture present within the fruit filling to hydrate surrounding starches. Commercial canned pie fillings contain modified starches and added sugars that retain thick liquids during the baking process, preventing the bottom layer from dissolving into a thin syrup. When constructing this dish, ensure the dry cake mix covers the fruit completely so exposed flour does not burn under direct heat. Slice the cold butter into sixteen thin pads rather than large chunks to distribute fat evenly across the surface as it melts at 350°F. This specific distribution allows the melting lipids to saturate the dry particles gradually, creating localized pockets of browning rather than pooling in a single corner.
Fresh Versus Preserved Fruit Behavior
Substituting fresh peaches alters the water activity within the baking dish significantly. Raw stone fruit releases cellular water when exposed to oven heat, which can easily overwhelm a standard dry mix and yield a soggy texture unless additional thickeners are introduced. Preserved fillings bypass this moisture surplus entirely because the fruit has already undergone thermal processing and suspension. Allowing the baked dessert to rest for fifteen minutes post-oven lets internal starches cool and set, yielding cleaner portions. Stored covered in the refrigerator, leftovers maintain structural integrity for up to three days.
- Dry spots remaining on top indicate insufficient butter coverage; add thin shavings to stubborn patches during the first twenty minutes of baking.
- If the edges darken too rapidly before the center bubbles, tent the pan loosely with aluminum foil for the remainder of the cooking time.
