Skillet Peach Dump Cake
The easiest peach dessert on the planet, now wearing its fall jacket. Four ingredients, one cast iron skillet, and a payoff that smells like peaches, butter, and good choices. You get a shattering, golden top and a warm, bubbly middle that eats like cobbler without the sink full of dishes. Quick and simple dessert vibes, Southern peach energy, works all summer and refuses to quit when the leaves turn.
Equipment
- 10 or 12 inch cast iron skillet
- Oven
- measuring cups and spoons
- microwave safe bowl or small saucepan
- can opener
- spatula or spoon
- oven mitts
- cooling rack or trivet
- peeler and knife, optional
- aluminum foil, optional
- ice cream scoop, optional
Ingredients
- 1 can sliced peaches in syrup 15 oz, do not drain
- 1 box yellow cake mix 15.25 oz
- 1/2 cup unsalted butter melted
- 1 tbsp ground cinnamon
- vanilla ice cream or whipped cream for serving optional
Instructions
- heat the oven to 350°F.
- pour the peaches and all their syrup into a 10 or 12 inch cast iron skillet. spread into an even layer.
- shake the dry cake mix over the fruit so it covers edge to edge. do not stir.
- dust the surface with cinnamon.
- drizzle the melted butter as evenly as you can, aiming for every dry patch.
- bake 40 to 45 minutes, until the top is deep golden and the filling bubbles through the center. rotate the pan if your oven plays favorites.
- cool 10 to 15 minutes so the juices settle. serve warm with ice cream or whipped cream.
Notes
- the golden rule: do not stir. those layers create the cobbler-style crust and that addictive crunch.
- dry spots near the end mean it needs a touch more butter and 5 extra minutes.
- edges racing ahead of the center, drop the temp to 325°F and keep baking until the middle wakes up.
Servings: 6 Servings