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Old Fashioned Cast Iron Peach Dump Cake

Old Fashioned Cast Iron Peach Dump Cake

A nostalgic, deeply comforting southern classic. Sweet peaches bubbling under a golden, buttery, nutmeg-spiced crust, baked to perfection in a heavy cast iron skillet.
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Ingredients
  

  • 2 29 oz cans sliced peaches (drain one can, keep the syrup in the other)
  • A heavy splash of pure vanilla extract
  • 1/3 cup light brown sugar
  • 1 15.25 oz box yellow cake mix
  • 1/2 cup 1 stick cold unsalted butter, sliced paper-thin
  • Ground nutmeg for dusting

Instructions
 

  • Prep: Preheat your oven to 350°F. Place a 10-inch or 12-inch cast iron skillet on your workspace.
  • Layer the Fruit: Pour both the drained can of peaches and the undrained can of peaches directly into the bottom of the skillet. Spread them out evenly.
  • Sweeten: Pour a splash of vanilla extract over the fruit, then sprinkle the light brown sugar evenly across the top. DO NOT STIR.
  • Add the Mix: Pour the dry yellow cake mix evenly over the peaches, patting it down gently to completely cover the fruit layer to the edges. DO NOT STIR.
  • Topping: Place the thin slices of cold butter evenly across the entire surface of the dry cake mix. Finish by heavily dusting the top with ground nutmeg.
  • Bake: Bake uncovered for 45 minutes to 1 hour. The cake is done when the fruit syrup is actively bubbling around the edges and the crust is cracked, golden brown, and set.
  • Rest: Remove from the oven and let rest for at least 15 minutes before serving to allow the bubbling juices to thicken.