So this cake is typically called a dump cake, but I just can’t deal with making a cake with such a horrible name.
For real, it’s horrible.
Dump. Dump. Dump.
Who thought that was a good idea?!?!
So I am calling it a lazy cake. It’s basically that.
Plus, I didn’t exactly just dump all of the ingredients together. I know that most recipes just call for dumping the ingredients in layers, but I had read from a lot of blogs that this was a hit or miss method as the areas that were not touching the fruit or moisten by butter are dry and cakey. Boo!
So I just gave it all a good stir to make sure the cake was moistened and then I slapped this sucker in the oven. Once it was done, we dug in with some whipped cream. I think ice cream would be great as well.
Hopefully you have all the ingredients for this cake in your pantry right now. If not, you better get to the store and pick up the few things you need for this Lazy Peach Pie Cake.
I really love fresh peaches and using them in baked goods, but I was impressed with how well the cake came out with the canned fruit. Adding in a bit of cinnamon and vanilla extract jazzes is up too.
Be lazy, make this cake, enjoy!
The Laziest Peach Pie Cake
Makes 12 servings
- 1 29-ounce can sliced peaches in heavy syrup, undrained
- 1 (18.25 ounce) box yellow cake mix
- 1 teaspoon vanilla bean paste, or 2 teaspoons vanilla extract
- 1/2 teaspoon cinnamon
- 3/4 Cup butter, at room temperature
- Preheat 375 degrees.
- Spray a 9×13 baking pan.
- Dump the peaches in the bottom of the pan. DO NOT DRAIN. Cut the peaches to make small pieces.
- Sprinkle the cake mix evenly over the peaches. Add the vanilla extract and cinnamon. Mix gently to moisten the cake mix. Do not leave dry lumps behind- they will stay dry and lumpy!
- Cut the butter into thin slices and evenly dot on top the whole pan.
- Bake for 35-40 minutes, until the cake is golden brown.