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.
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.
