Caramel Peach Dump Cake
Even though it has a bit of a sketchy name, Caramel Peach Dump Cake is delicious with it’s caramelized peaches and tender cake topping. It’s like a cross between a cobbler and a streusel.
The cake is all made in one cast-iron pan. The peaches are first caramelized and the batter is then added over the top. A light sprinkling of cinnamon sugar over the batter precedes baking it until it’s crispy on the top, the cake is tender and the peaches are cooked through.
Are you curious about the name and origin? I sure was as it’s a rather unappealing name for a delicious treat like this! A classic dump cake was a layer of canned pie filling topped with dry boxed cake mix and butter. It was all baked together to form what we now refer to as a dump cake because everything was dumped together.
This is a bit different in that we use fresh peaches, not a canned filling. It’s less sweet and doesn’t have all of the preservatives. We also make a batter vs powdering the top with a preservative-laden boxed mix. It’s just better! Give this version a try…it’s still simple to make and far tastier!
I love the caramelized peaches. I could eat them over a bowl of ice cream! But in this dessert, they will form the bottom layer of the cake.
Quarter and pit the peaches (no need to peel them) and scatter them on the bottom of a cast-iron pan. Add brown sugar, butter and vanilla and bake in a pre-heated oven for 30 minutes or until the peaches are caramelized and the sauce is bubbling. Remove from the oven.
To make the batter, stir melted butter, maple syrup, egg, vanilla and milk until it is all combined. Add the flour, baking soda and salt and mix until the batter is combined. It will still be a bit lumpy.
Spread the batter over the caramelized peaches but don’t stir it. You want the peaches to remain as the bottom layer.
Sprinkle with cinnamon sugar and bake for 30 or 40 minutes of until the edges begin to brown and the center is set.
Serve warm or at room temperature with ice cream.
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Caramel Peach Dump Cake
Makes: 8 servings
Prep Time: 15 minutes
Bake Time: 60 minutes
Total Time: 1 hour & 15 minutes
Ingredients
Peaches:
- 8 peaches, quartered
- 1 stick (8 tbsp) salted butter, cubed
- 1 cup brown sugar
- 1 tbsp vanilla extract
Cake:
- 1 stick (8 tbsp) salted butter, melted
- 1 large egg
- 1 tbsp vanilla extract
- 1/2 cup maple syrup or honey
- 3/4 cup milk
- 2 cups all-purpose flour or whole wheat pastry flour
- 1 tsp baking soda
- 1/2 tsp kosher salt
- 1/4 cup cinnamon sugar
Instructions
Preheat the oven to 375° F.
Arrange the peaches in a large baking dish. Sprinkle the brown sugar and butter over the peaches. Add the vanilla. Bake for 30 minutes, or until the sauce is bubbling up around the peaches.
Meanwhile, make the batter. In a bowl, stir together the melted butter, maple syrup (or honey), egg, vanilla, and milk until combined. Add the flour, baking soda, and salt, and mix until just combined. The batter will still be lumpy.
Remove the peaches from the oven and pour over the batter, do not stir. Sprinkle with cinnamon sugar. Bake for 30-40 minutes, until the center is just set and the edges begin to brown.
Serve the cake warm or at room temperature with ice cream.
Recipe by Half Baked Harvest
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