Move over pumpkin spice; there’s a new flavor in town! This gingerbread peach dump cake is the perfect winter dessert. Thank you Lucky Leaf for sponsoring this post.
This Gingerbread Peach Dump Cake is the perfect festive dessert for home bakers to celebrate the holiday season! This easy gingerbread cake can be put together in just minutes. The best part? Dump cakes are perfect for those who have little baking experience or time on their hands, as they require no frosting or fussing with complicated cake layers. This delicious cake combines the fresh and juicy flavor of Premium Lucky Leaf Peach Fruit Filling or Topping and warm, spicy, buttery gingerbread cake.
If you love easy-to-make recipes that use common ingredients that you might have in your pantry, this recipe is exactly what you need in your life this winter season. We used two cans of Premium Lucky Leaf Peach Fruit Filling or Topping, a box of gingerbread cake mix (available at grocers nationwide), and unsalted butter; the results were fantastic! Enjoy this dump cake warm, out of the oven, with some fresh whipped topping or vanilla ice cream for the BEST kind of easy holiday dessert.
Before you head to the kitchen to get baking, you’ll need the following, easy to source ingredients.
Cake Mix – You’ll need one box of gingerbread cake mix for this recipe. There are a few varieties available this time of year. You can use any variety between 14-15.25 ounces.
Pie Filling – Premium Lucky Leaf Peach Fruit Filling or Topping is a high-quality premium line of fruit fillings or topping. All of their fruit fillings are Non-GMO, gluten-free, and contain no high fructose corn syrup artificial flavors or color preservatives; they’ve been made with love by cooperative family farmers since 1949!
Butter – Unsalted pats of butter are needed to help bind the cake mix and fruit filling. You will need two sticks of butter sliced and neatly arranged over the dry cake mix. This will help the cake mix bake up to a deep, golden-brown perfection.
Equipment and Supplies Needed
We used the following equipment and supplies to make this recipe.
- Oven – Adjusted to the center rack position to bake your dump cake in.
- 11 x 13 pan – to bake your dump cake in.
- Nonstick spray – to spray the inside of your baking pan. *optional
- Knife & cutting board – for slicing your butter pats.
- Rubber Spatula – to spread your ingredients.
You will not need a can opener because unlike other brands, Lucky Leaf Peach Fruit Filling has an easy pull top lid.
Achieving the Perfect Dump Cake
There are some tips for achieving the best dump cake possible!
After you add the gingerbread cake mix over the peach base layer, you will want to take your rubber spatula and gently pat the cake mix into the peach juices. This will help it absorb the initial liquid so it prevents a dry top layer.
Another way to get the perfect dump cake is to evenly distribute the butter pats. Some recipes call for melted butter over the top of a dump cake, but this tends to be problematic because many areas will be left without butter and will be “powdery” even after baking for one hour. You do not want to add too much butter or the end result will be a greasy, wet cake!
This dump cake is delicious when scooped out of the pan warm. You can eat it alone or with some vanilla ice cream or whipped topping. For a real treat, add a sprinkling of cinnamon over the top.
Place any leftover dump cake in an airtight container with a lid once cooled. This will keep unwanted odors from ruining the flavor of your deliciousness! Store it for up to 3 days before eating or refrigerating longer, but I think that if you enjoy this on day one when it’s still crunchy around the edges and has a then it’s absolute perfection.
Easy Gingerbread Peach Dump Cake
- 11 x 13 pan
- oven (adjusted to the center rack position)
- rubber spatula
- can opener
- cutting board & knife
- 42 ounces Premium Lucky Leaf Peach Fruit Filling or Topping (2 cans)
- 16 tablespoons unsalted butter cut into parts
- 14.50 ounces boxes gingerbread cake mix
- Whipped cream & cinnamon *optional garnish
- Preheat the oven to 350°F.
- Dump both cans of Premium Lucky Leaf Peach Fruit Filling or Topping inside the greased pan. Spread with a rubber spatula.
- Sprinkle on cake mix over peach layer, and gently pat into the wet mixture.
- Add sliced butter pats to the top of the cake evenly.
- Bake for 50-55 minutes. The top of the cake will be firm, bubbly, and golden brown.
- Cool for 5 minutes. Serve warm and enjoy with whipped topping and cinnamon.
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