If you’ve never paired the flavors of peaches and almonds, you’re going to fall in love with the duo in this Almond Peach Dump Cake.
*this recipe is sponsored by my friends at Imperial Sugar
Based on the vintage recipe calling for canned fruit and cake mix, this updated, from-scratch version features frozen peaches, almond flavors, a homemade cake mix layer, and sliced almonds for a bit of crunch. Melted butter stirred together with the dry ingredients ensures there will be no dry patches. Oh, and the vanilla ice cream on top is mandatory.
The result is tart and sweet. Warm and cold. Comforting and delicious.
Now, I’ve made peach pie (oh man, this recipe is so, so good!), Texas peach pecan cobbler, peachy blueberry muffins, and even peach decorated cookies (still one of my favorite designs), I’ve never made a peach dump cake. Heck, I’d never made a dump cake, period.
What exactly is a Dump Cake?
Not the most elegant sounding dessert, dump cakes are traditionally made by “dumping” cans of fruit, a box of cake mix, and pats of butter into a pan and baking it up.
While popular in the potluck circuit, traditional dump cakes have some issues.
- Canned fruit isn’t always the tastiest. Believe me, I started recipe testing with canned peaches. No, thank you to slimy and mushy fruit.
- Cake mixes vary in size and flavor, and the amount of mix in the box seems to be dwindling every year.
- The pats of butter don’t cover all of the cake mix, so the top of the cake is frequently left with dry patches. No bueno.
How to Make Peach Dump Cake from Scratch
