Description

This effortless Peach Dump Cake transforms simple pantry staples into a sophisticated dessert featuring a shattered-glass crust and a molten, sweet fruit interior. By utilizing the hydration mechanics of heavy syrup and precise lipid distribution, you achieve a perfect textural balance with zero agitation required.

Ingredients

2 (15-ounce) cans peaches in heavy syrup
1 (15.25-ounce) package yellow cake mix
1/2 cup unsalted butter, chilled
1 teaspoon ground cinnamon

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Instructions

Preheat your oven to 375°F (190°C) and set aside a 9×13-inch baking dish.
Pour the canned peaches and their syrup into the dish, spreading them into an even layer to ensure consistent heat distribution.
Distribute the dry yellow cake mix evenly over the fruit until the peaches are entirely obscured, taking care not to pack the powder down.
Cut the cold butter into thin, uniform pads or grate frozen butter over the surface to cover 80-90% of the dry mix.
Dust the top with ground cinnamon and bake for approximately 45 minutes until the fruit layer is bubbling and the crust has achieved a deep golden brown color.

Notes

For the best results, freeze your butter for 15 minutes before grating it directly over the dry mix; this creates a more even melt and prevents dry flour patches. To maintain the specific structural integrity of this cobbler-style dessert, resist the urge to stir the layers, as the steam must work through the dry ingredients undisturbed.

Prep Time: 10 mins
Cook Time: 45 mins
Category: Dessert
Method: Baking
Cuisine: American