Description
A simple, comforting dessert layering peaches, caramel, and cake mix into a gooey, golden bake.
Ingredients
- 2 (15 oz) cans sliced peaches in heavy syrup, undrained
- 1 (15.25 oz) box yellow cake mix
- ½ cup (1 stick) unsalted butter, cut into small pats or grated
- ⅓ cup light brown sugar
- 2 tbsp heavy cream
- ¼ tsp salt
- ½ tsp ground cinnamon (optional)
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350 °F (175 °C). Grease a 9×13‑inch baking dish.
- In a saucepan over medium heat, melt butter, brown sugar, and heavy cream, stirring until smooth to make a caramel sauce. Once combined, remove from heat.
- Pour the peaches and their syrup into the greased baking dish. Drizzle the caramel sauce over the peaches.
- Sprinkle the cake mix evenly over the top, gently patting so it absorbs some juices. Optionally, sprinkle cinnamon over the surface and drizzle vanilla.
- Scatter or press the remaining small pats or grated butter evenly over the cake mix layer.
- Bake uncovered for about 40–50 minutes, or until top is golden brown and edges are bubbling.
- Let sit for 10 minutes before serving warm (the caramel will thicken slightly as it cools).
Notes
- You can grate frozen butter (then scatter) for more even coverage.
- Do not stir the layers — that defeats the “dump” concept.
- Serve with vanilla ice cream or whipped cream for extra indulgence.
- Store leftovers covered in the refrigerator for up to 3–4 days.
- To make ahead, assemble but wait to bake until ready, up to a few hours.
Nutrition
- Serving Size: 1 serving (of 12)
- Calories: ≈ 330
- Sugar: ≈ 25 g
- Sodium: ≈ 300 mg
- Fat: ≈ 12 g
- Saturated Fat: ≈ 6 g
- Carbohydrates: ≈ 50 g
- Fiber: ≈ 1 g
- Protein: ≈ 2 g
- Cholesterol: ≈ 25 mg
