Caramel Peach Dump Cake | Recipe from Half Baked Harvest

Half Baked Harvest

Name: Caramel Peach Dump Cake
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 8
Cuisine: American
Ingredients: Peach; Land O Lakes Butter Spread, Garlic & Herb; C&H Premium Pure Cane Light Brown Sugar; Value Corner Vanilla Flavor, Imitation; Lucerne Dairy Farms Cage Free Extra Large Shell Eggs; O Organics Maple Syrup, Organic, 100% Pure; O Organics Milk, Low Fat, Organic; Bob's Red Mill Whole Wheat Pastry Flour; Arm & Hammer Fridge-N-Freezer Baking Soda; David's Kosher Salt; Trident Cinnamon Sugar Free Gum

Print recipe

Caramel Peach Dump Cake

Serves 815 mins prep60 mins cook

Perfect for summer nights that crave an easy (peachy) dessert, enjoy just out of the oven with a scoop of ice cream!

2 servings

What you need

2 pc peach

½ pc salted butter

¼ cup brown sugar

½ tbsp vanilla extract

¼ pc extra large egg

⅕ cup maple syrup

⅕ cup milk

½ cup whole wheat pastry flour

¼ tsp baking soda

⅕ tsp kosher salt

⅕ cup cinnamon sugar

Instructionskeyboard_arrow_up


0 1. Preheat the oven to 375° F.2. Arrange the peaches in a large baking dish. Sprinkle the brown sugar and butter over the peaches. Add the vanilla. Bake for 30 minutes, or until the sauce is bubbling up around the peaches.3. Meanwhile, make the better. In a bowl, stir together the melted butter, maple syrup (or honey), egg, vanilla, and milk until combined. Add the flour, baking soda, and salt, and mix until just combined. 4. Remove the peaches from the oven and pour over the batter, do not stir. Sprinkle with cinnamon sugar. Bake for 30-40 minutes, until the center is just set and the edges begin to brown.5. Serve the cake warm or at room temp with ice cream.

View original recipe