PEACHES AND CREAM DUMP CAKE

Peaches and Cream Dump Cake image

We're going classic with this peaches and cream dump cake that features a warm peach base topped with a slightly crisp buttery cake mix topping. We love to serve it with vanilla ice cream, but it's perfect on its own, too.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 1h20m

Yield 12

Number Of Ingredients 6

Ingredients

3 bags (10 oz each) Cascadian Farm™ frozen sliced organic peaches, thawed (about 4 cups)
1/4 cup sugar
1 1/2 teaspoons ground cinnamon
1 box Betty Crocker™ Super Moist™ white cake mix
3/4 cup butter, melted
1/4 cup Betty Crocker™ Rich & Creamy cream cheese frosting (from 1-lb container)

Steps:

Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray. In pan, mix peaches, sugar and cinnamon. Spread evenly.
Top with dry cake mix, and gently shake pan to distribute evenly. Pour melted butter over top, tilting pan to cover as much of the top with butter as possible.
Bake 42 to 45 minutes or until light golden brown, mostly dry on top and bubbly around edges. Cool 20 minutes before serving.
In small microwavable bowl, microwave frosting uncovered on High 5 to 10 seconds or until thin enough to drizzle. With fork, drizzle on top of cake. Serve with whipped topping or vanilla ice cream, if desired.

Nutrition Facts : Calories 310, Carbohydrate 43 g, Cholesterol 30 mg, Fat 2 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 370 mg, Sugar 27 g, TransFat 0 g