Discover the ultimate Caramel Peach Dump Cakequick irresistible and easy to bake A crowdpleasing treat that delivers wow in every slice

Scale

2 (15-ounce) cans sliced peaches in syrup, drained and gently patted dry

1 box yellow cake mix (about 15.25 ounces), kept dry

1/2 cup unsalted butter, melted

1/2 cup light brown sugar, packed

1/2 teaspoon ground cinnamon (optional)

1/4 teaspoon salt

Vanilla ice cream or whipped cream, for serving (optional)

Chopped pecans or walnuts (optional)

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Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking pan so the cake releases easily after baking.
Spread the drained peaches in an even layer across the bottom of the pan. If you like, drizzle a teaspoon or two of the reserved syrup over the peaches for extra juiciness.
Evenly sprinkle the dry yellow cake mix over the peaches. Don’t press it in; you want a light, crumbly top that bakes up golden.
Pour the melted butter in a steady stream over the cake mix. It will sink and seep, helping form a caramelized top as it bakes.
Sprinkle the brown sugar and cinnamon (if using) over the buttered cake mix. A light dusting is enough to create that caramel edge.
Top with a pinch of salt and the optional nuts if you like extra crunch. The addition of nuts adds texture and a toasty note.
Bake for 40–45 minutes, until the top is golden brown and the edges are bubbling with peach juice. If the top isn’t browned after 40 minutes, give it a few more minutes, watching closely to avoid scorching.
Let the cake rest for about 10 minutes before slicing. Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for dessert heaven.