Elvis Presley Dump Cake
This peanut-butter-banana beauty is inspired by the King himself and comes together faster than you can say “Thank ya, thank ya very much.” It’s ooey, gooey, sweet, and sinful—just like every great Elvis treat should be.
Equipment
- 1 9" x 13" baking dish or pan
Ingredients
- 2 20-ounce cans sliced peaches, drained
- 2 medium ripe bananas sliced
- ½ cup creamy peanut butter melted slightly for drizzling
- 1 box yellow cake mix
- ½ cup butter melted
- ½ cup chopped peanuts
- ½ cup chocolate chips or hot fudge sauce optional but highly encouraged
- 1 teaspoon vanilla extract
- 1 Tablespoon brown sugar
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13" baking dish.
- Spread the sliced peaches evenly in the pan.
- Scatter sliced bananas over the peaches, then drizzle melted peanut butter across the top.
- Sprinkle vanilla extract and brown sugar across the fruit.
- Dump the dry cake mix evenly over everything—do not stir, darling.
- Pour melted butter over the cake mix, aiming to dampen as much dry mix as possible.
- Sprinkle chopped peanuts and chocolate chips (if using) over the top.
- Bake for 40–50 minutes, until golden brown and bubbly around the edges.
- Cool for 10 minutes, then serve warm. Add hot fudge if you’re feeling extra.
Notes
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Nutrition
Calories: 338kcalCarbohydrates: 48gProtein: 5gFat: 16gSaturated Fat: 7gSodium: 290mgFiber: 2gSugar: 31g
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