Dump Cake Dutch Oven Recipe
Dump Cake made in a Dutch oven combines canned fruit filling, dry cake mix, chopped nuts, and butter for a quick, delicious dessert. Spread the fruit, sprinkle cake mix and nuts, then top with butter. Bake at 350°F until golden and bubbly. Serve warm, optionally with ice cream. Store leftovers in the fridge up to four days or freeze for longer keeping. Simple, tasty, and easy to make.
Equipment
- Dutch oven (10-12 inch) with lid
- Mixing spoon or spatula
- Measuring cups
- Can opener
- Knife and cutting board (for chopping nuts)
Ingredients
- 2 cans peach pie filling
- 1 box white cake mix
- 1 cup unsalted butter
- 1/2 cup chopped nuts pecans or walnuts for added crunch
Instructions
Get Your Dutch Oven Ready
- Set your Dutch oven on a stable surface. If you’re baking indoors, preheat your oven to 350°F (175°C). If you’re cooking outside, get your coals nice and hot.
Add The Peaches
- Open up your cans of peach pie filling and pour them into the bottom of the Dutch oven. Spread them out so they’re in an even layer.
Add The Cake Mix
- Grab your dry white cake mix and sprinkle it evenly over the peaches. Try to cover all the fruit, but don’t mix it in just let it sit on top.
Top With Nuts
- Sprinkle chopped nuts over the cake mix. Use as much or as little as you like, depending on your taste.
Add The Butter
- Cut up the butter into small pieces (pats or cubes) and spread them out evenly on top of the dry mix. This will help the topping get golden and a little crispy.
Bake It
- Put the lid on the Dutch oven. If you’re indoors, bake it in the oven for about an hour, until the top is golden and the cake mix has cooked through. Outside, place the Dutch oven over hot coals and put a few coals on the lid to get an even bake. Keep an eye on it so it doesn’t burn.
Let It Cool & Serve
- Once it’s done, carefully take the Dutch oven off the heat it’ll be hot. Let the cake cool for a few minutes before serving. Scoop it up warm, and if you’re feeling fancy, add a scoop of vanilla ice cream on top.
Notes
If you don’t have a Dutch oven, you can make this recipe in a regular 9×13-inch baking dish just adjust baking times accordingly. Also, if you’re baking outdoors, keep an eye on the heat source to prevent burning.