Most of you are probably familiar with the popular dump cake recipe. I have shared several versions of it of the last few weeks.
My mom has made the peach dump cake version for years. In fact, I did not know it was called dump cake until I was an adult. We always just called it peach cobbler.
I recently saw a recipe on Epicurious for a homemade cake mix. The recipe was basic, but caught my attention because they used it in a dump cake like dessert. My mind instantly went to work figuring out how I could make this work with the versions of dump cake that I had been making for years.
With a little experimenting and tweaking I came up with several versions that my family loves. So far I have shared a gluten free peach dump cake without cake mix, a pumpkin dump cake without cake mix, and a gluten free pumpkin dump cake without cake mix. Today I am sharing a regular peach dump cake without cake mix.
Some of you may be wondering why I wouldn’t just use a cake mix. Well, you can. That is how most people make it, but if you have read the ingredients on a cake mix you know it contains all kinds of things. This is not exactly healthy, but at least I know what is in it.
I also don’t always have a cake mix on hand. And since several in my family eat gluten free, I like to make gluten free versions of dump cake. Gluten free cake mixes work, but they are expensive and hard to find. A homemade gluten free dump cake is much easier.
And really can I just ask who named it dump cake? I am guessing it comes from the fact that you basically dump everything into a pan, but still the name dump cake sounds so unappetizing.
Don’t let the name fool you though. Dump cakes are easy and delicious! If you have never tried one you need to.
- 1 1/4 cups flour
- 1 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2- 29 ounce cans sliced peaches, undrained
- 3/4 cup butter, melted
- In a bowl whisk together the flour, sugar, baking powder, baking soda, and salt.
- Place peaches and juice in a 9x13 pan.
- Sprinkle with flour mixture until evenly spread over the pan.
- Drizzle melted butter on top.
- Shake pan slightly to distribute butter and allow some of the flour mixture to sink into the peaches.
- Bake at 350 degrees for 45-50 minutes or until top is lightly browned.
- Serve with ice cream or whipped cream if desired.
Amount Per Serving: Calories: 321Total Fat: 14gSaturated Fat: 9gTrans Fat: 1gUnsaturated Fat: 4gCholesterol: 37mgSodium: 323mgCarbohydrates: 48gFiber: 3gSugar: 34gProtein: 3g