Del Monte Peach Dump Cake #delmonte #cbias

Each month a group of Moms make a nice luncheon for the teachers at my sons school-because I am a food blogger (and I love to cook), I am recruited to make something every month.  This month, I had to make two dishes-a main course (Turkey and Stuffing casserole) and a dessert.  Since I was asked to make a dessert with the new Del Monte Peaches with Cinnamon and Brown sugar,  I thought an old fashioned dump cake would be perfect for the teachers. 

Dump Cake was popularized in the 1960’s as a way for busy Moms to make a quick, delicious hot dessert.  Traditionally made with cherry pie filling and crushed pineapple, I thought I would update it with the Del Monte Peaches with Cinnamon and Brown Sugar.  Cinnamon and brown sugar reminds me of fall, and what better way to celebrate a pre-Thanksgiving luncheon than with a yummy fall dessert.

I had to run out to Walmart to get the supplies I needed for the dump cake, and also needed to pick up laundry detergent and some other items-here is my Walmart shop.

This recipe is super easy to make, and only has four ingredients.  Dump Cake is perfect if you have last minute guests-I always keep peaches and other canned fruit in the house, as well as cake mix.   To make this extra decadent, serve with whipped cream or ice cream. 

Peach Dump Cake

  • 3 Packages Del Monte Peaches with Cinnamon and Brown Sugar
  • 2 Boxes White Cake Mix 
  • 2 tsp. Ground Cinnamon
  • 2 (1/2 c) sticks of Butter

Preheat your oven to 350 degrees.  Remove the plastic lids from the peaches and pour into a baking pan.

Make sure you use all the liquid in the peach cups.  You will use a total of twelve eleven peach cups.  I hope Del Monte offers these peaches in a larger size can, as it would be easier to use for cooking.  My son was anxious to try these peaches in his lunch, so I set aside one of the cups, thus eleven peach cups used, not twelve.  You can use twelve if you’d like, but I am betting you or your kids cannot resist trying one!   Mix together the cake mix and cinnamon, and sprinkle on top of the peaches.

I swirled a little bit of the cake mix into the peaches to help them thicken while baking.  Cut the butter into small pats and dot the top of the cake mix with the butter pats.

Place the pan in the oven, and bake 30 minutes.

Remove from the oven and allow to cool for about 10 minutes, then serve.  I allowed my dump cake to cool completely, as the teacher’s luncheon was not until the next day.  At the luncheon, I heated the pan in a 250 degree oven to warm it slightly.   (By the way, I heard through the grapevine that the teachers loved this!)

To find out more about Del Monte products, visit them on:

Disclaimer:  This shop has been compensated as part of a social shopper insights study for Collective Bias. #CBias but my opinions are 100% my own.  #delmonte

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Julie is the Arizona-based lifestyle writer/editor of A Cork, Fork, & Passport. She is an accomplished chef, traveler, kid wrangler, dachshund chaser, and social media expert.
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