Peach Dump Cake with Fresh Peaches

5 from 1 vote

This Peach Dump Cake is made from scratch, with fresh peaches and a homemade cake mix. Just stir together, layer up in a baking dish, and drizzle with coconut oil before baking for that signature caramelized topping with a soft and juicy fruit filling.

Prep Time20

Cook Time50

Total Time1 10

Course: Dessert

Cuisine: American

Diet: Halal

Skill Level: Beginner

Servings: servings

Author: Rena Awada

Ingredients

3 pounds fresh ripe peaches pitted and sliced
2 tablespoons honey
1 tablespoon fresh lemon juice
1 tablespoon vanilla extract
¼ teaspoon kosher salt
½ teaspoon cinnamon

Homemade “Dump” Cake Mix:

2/3 cup all-purpose flour
1/4 cup almond flour
1/3 cup granulated sugar
2 tablespoons coconut sugar or light brown sugar
1 teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon kosher salt

Drizzle:

3 tablespoons melted coconut oil
3 tablespoons honey

Instructions

Preheat the oven to 375°F.
In a bowl, gently toss 3 pounds fresh ripe peaches (pitted, sliced) with 2 tablespoons honey, 1 tablespoon fresh lemon juice, 1 tablespoon vanilla extract, ¼ teaspoon kosher salt, and ½ teaspoon cinnamon.
Spread evenly in a large baking dish. You want the layer to be thinner rather than stacking too many. This will help caramelize and form a crispy top.
Next, you can use the same bowl to whisk together the 2/3 cup all-purpose flour, 1/4 cup almond flour, 1/3 cup granulated sugar, 2 tablespoons coconut sugar, 1 teaspoon baking powder, ¼ teaspoon baking soda, and ¼ teaspoon kosher salt.
Evenly sprinkle this dry mixture over the peaches, keeping it loose for texture.
Whisk 3 tablespoons melted coconut oil and 3 tablespoons honey. Using a spoon, drizzle evenly over the dry layer.
Bake for 45-50 minutes until the top is golden and slightly crisp and the edges are bubbling.
Remove from the oven and let it sit for 15 minutes before serving, as the top will crisp up while cooling down.

Notes

Change up the fruits: Use nectarines, apricots or plums in place of all or part of the peaches.

Peeled peaches: If you prefer to remove the skin from the peaches first, you can do this by scoring an X in the bottom of each, covering with boiling water for 1 minute, then draining and transferring to an ice bath for 1 minute. You should be able to easily slip the skins off them before pitting and slicing.

Storage: Store leftovers in their baking dish (covered) or transfer to an airtight container. Keep in the fridge for up to 5 days.

Reheating: Reheat in a 350F oven for 10-15 minutes until warmed through.

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