Peach Dump Cake (Gluten-Free, Vegan)
Easy and delicious Peach Dump Cake! This no-fuss 3 to 4 ingredient summer dessert recipe is the ideal gluten-free and vegan treat to bring to your next cookout! Packed with sweet peaches without heavy syrups, ooey gooey and buttery, this old-fashioned dump-and-bake cake is begging to be scooped out warm and served with your favorite dairy-free vanilla ice cream!
- Prep Time: 5 Minutes
- Cook Time: 50 Minutes
- Total Time: 55 Minutes
- Yield: 8-10 Servings 1x
- Category: Dessert
- Method: Bake
- Cuisine: American, Southern
Ingredients
Scale
- 2 15 oz Cans Sliced Peaches (in 100% juice)
- 1 Box Gluten-Free Yellow Cake Mix (15-16 oz)
- 1 Cup Vegan Butter, melted (2 sticks)
- ½ Cup Brown Sugar Sweetener (or preferred light brown sugar, optional)
Instructions
- Preheat the oven to 350°F.
- Lightly grease a 2.5-quart casserole dish or 9x13 baking dish.
- Add both cans of peaches, undrained, to the casserole dish.
- Sprinkle the brown sugar over the peaches, if using.
- Evenly pour the gluten-free cake mix over the peach layer and gently spread it so no peaches are showing.
- Melt the vegan butter in the microwave before pouring it over the cake mix. Do not stir.
- Bake the cake in the preheated oven for 50-60 minutes, until the top is golden brown and the edges bubble.
- Remove the cake from the oven and allow it to cool for 15-20 minutes so the cake firms up and thickens before scooping it out onto plates and serving warm.
Notes
- Storage: Once cooled to room temperature, store leftovers in the fridge for 5-7 days. You can tightly wrap the casserole dish with plastic wrap or foil, or scoop the rest of the cake out into an airtight container.
- Reheating: Serve leftovers cold, at room temperature, or warmed in the microwave. If your cake is still in the baking dish, you can warm it in the oven at 325°F until the top is crisp again.
- Freezing: To freeze an entire cake, cool it completely before wrapping the casserole dish in plastic wrap and foil. Reheat it by removing the wrapping from the casserole dish and warming it in the oven at 350°F for about 15 to 20 minutes. Place the foil (only the foil) over the casserole dish if the top begins to burn. You can freeze smaller servings in airtight containers and thaw them in the fridge before serving as well.
- Slow Cooker: Grease a 5 to 6-quart slow cooker and dump in the two cans of peaches, sprinkle in the brown sugar, pour in the gluten-free cake mix to cover the peaches, and pour in the melted butter. Place the lid on your slow cooker and cook on high for 2-3 hours.
Nutrition
- Serving Size: 1 Serving
Find it online: https://strengthandsunshine.com/peach-dump-cake/
