Print

Pioneer Woman Peach Dump Cake

Pioneer Woman Peach Dump Cake - recipe card
Print Recipe

A rustic, incredibly easy dessert that layers juicy sliced peaches with a buttery, golden cake topping. The contrast between the tender, syrupy fruit and the crisp, crumbly crust is pure comfort. Serve warm with a scoop of vanilla ice cream for the perfect finish.

Ingredients

Scale
  • 1 (15 oz / 425 g) can sliced peaches in heavy syrup, undrained
  • 1/2 cup (100 g) granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 cup (125 g) all-purpose flour
  • 1/2 cup (100 g) granulated sugar (for topping)
  • 1 teaspoon baking powder
  • 1/4 teaspoon fine sea salt
  • 1/2 cup (1 stick / 113 g) unsalted butter, cold and cut into small cubes
  • 1/4 cup boiling water

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease a 6-cup (1.5-quart) baking dish, such as a 8×8-inch square pan or a 9-inch round pie dish, with butter or nonstick spray. Set aside.
  2. Spread the canned peaches and their syrup evenly over the bottom of the prepared baking dish. If you prefer a less syrupy dessert, drain the peaches and add only 1/4 cup of the syrup, but the syrup provides the signature gooey texture.
  3. In a small bowl, stir together 1/2 cup sugar, cinnamon, and nutmeg. Sprinkle this mixture evenly over the peaches. This spiced sugar layer enhances the fruit’s natural sweetness and perfumes the entire dessert.
  4. In a separate medium bowl, whisk together the flour, 1/2 cup sugar, baking powder, and salt until evenly combined. The sugar and flour should be thoroughly blended so there are no lumps.
  5. Cut the cold butter cubes into the dry mixture using a pastry blender or two forks. Work quickly until the mixture resembles coarse meal with pea-sized butter pieces. It’s okay if some larger chunks remain—they will melt and create the signature crisp-tender topping.
  6. Sprinkle the flour-butter mixture evenly over the peaches. Do not stir—just sprinkle gently over the fruit so that some of the dry crumbs remain on top to form a crust.
  7. Slowly pour the boiling water over the top, making sure to moisten as much of the dry mixture as possible. Do not stir. The water creates steam that helps the cake topping become tender while the butter melts and creates a golden, crisp crust.
  8. Bake on the middle rack of the preheated oven for 40 to 45 minutes, until the top is deep golden brown and the fruit is bubbling at the edges. If you see some spots of dry flour, you can press them down gently with a spoon and bake a few extra minutes.
  9. Let the dump cake rest at least 10 minutes before serving. This allows the juices to thicken slightly and the topping to set, making it easier to serve.
  10. Scoop warm portions into bowls and serve with a scoop of vanilla ice cream or a dollop of whipped cream, if desired.

Notes

Storage: Cover any leftovers with plastic wrap or transfer to an airtight container and refrigerate for up to 4 days. The topping will soften as it sits, but it’s still delicious. To reheat, place individual portions in the microwave for 30-45 seconds on high, or warm in a 350°F (175°C) oven for 8-10 minutes. Freezing: Assemble the unbaked dump cake in a freezer-safe dish, wrap tightly, and freeze for up to 3 months. Bake directly from frozen, adding 10-15 minutes to the bake time, covering with foil if the top browns too quickly.

Nutrition

Keywords: peach dump cake, dump cake, peach dessert, easy peach recipe, cobbler alternative, Pioneer Woman recipe, 4 servings, small batch dessert, canned peaches dessert, butter cake topping

Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-peach-dump-cake/