Dump cake is a summertime staple in my family, gracing the table of many family cook-outs. Often, dump cake recipes call for canned pie filling, but I think that makes for a much-too-sweet cake, so I prefer to use fresh fruit. The sweetness from the cake mix balances perfectly with the fresh fruit and makes for the perfect buttery topping that’s at once gooey and crunchy for bubbling summer fruit.
The ingredients for this cake are so simple! You just need fresh peaches (frozen totally work, too!), a pinch of cinnamon, a box of Betty Crocker Super Moist Yellow Cake Mix, ¾ cup unsalted butter and sliced almonds. That’s it! Here’s how to make it:
A scatter of almonds finishes the prep. It doesn’t look like much, the topping looks overwhelmingly dry and you might be wondering how in the world this will turn into a cake, but be patient while the oven works its magic.
The result is a dessert that lands somewhere between cake and crisp with bubbling fruit beneath a gooey, buttery, golden lid. This cake is perfect served warm with a scoop of cool, melting vanilla ice cream. Try it for your next gathering – it’s sure to be a hit!