Peaches & Cream Angel Food Dump Cake
This Peaches & Cream Angel Food Dump Cake is as easy and dreamy as a summer afternoon on the porch—sweet peaches, fluffy cake, and a kiss of almond flavor. One bowl, one pan, and a whole lotta deliciousness coming your way!
Equipment
- 1 9" x 13" baking dish or pan
- 1 large mixing bowl
Ingredients
- 1 16-ounce box angel food cake mix
- 1 21-ounce can peach pie filling
- 1 cup diced fresh peaches optional, for extra fruitiness
- 1 teaspoon almond extract
- ½ cup shredded coconut optional, for texture
- 1 tablespoon powdered sugar for dusting, optional
- Whipped cream for topping
- Ground cinnamon for sprinkling
- Toasted sliced almonds for garnish
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish.
- Mix it up! In a large bowl, gently stir together the angel food cake mix, peach pie filling, diced peaches, and almond extract until just combined. (Don’t overmix or you’ll lose that lovely fluffiness!)
- Dump and bake. Pour the batter into the prepared baking dish and spread evenly. Sprinkle shredded coconut on top if using.
- Bake for 30–35 minutes, or until the top is puffed and lightly golden brown.
- Cool & garnish. Let the cake cool slightly. Dust with powdered sugar, top with whipped cream, sprinkle with cinnamon, and scatter toasted almonds over the top for extra flair.
- Serve and enjoy! Best served warm with a big dollop of whipped cream—or two!
Notes
Click here for the Diva's Finishing Flourishes!
Nutrition
Calories: 190kcalCarbohydrates: 41gProtein: 3gFat: 2gFiber: 1gSugar: 26g
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