Serves a Crowd

D.U.M.P. (Don't. Underestimate. My. Peach.) Cake

by:
August 22, 2011
4.3
3 Ratings
D.U.M.P. (Don't. Underestimate. My. Peach.) Cake
  • Serves 12
Author Notes

This started out as an old girl scout camping treat. In an old cast iron "dutch oven" pot we would dump a couple of large cans of peaches, dump in a spice cake mix, and dump in a stick of butter. Every 15 minutes, it would get turned a quarter turn toward the middle of the fire. An hour later was the most wonderful dessert that could rival the s'more.

Those scout camping days are long behind us....but this is the grown up version.

Note: In my picture, it is a tad underdone because it was going to the Ronald McDonald House at Riley's Children Hospital, and I wanted them to be able to warm it up. —lorigoldsby

What You'll Need
Ingredients
  • 8-10 fully ripe (almost past their prime) peaches
  • 1 cup peach nectar
  • 1/2-1 cups water
  • 1 cup sugar
  • 2 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon each of cardamon, clove & fresh grated nutmeg
  • 1 tablespoon cinnamon
  • 1 cup buttermilk
  • 1 1/2 sticks of butter, melted
  • 1 cup oats
  • 1/4 cup brown sugar
  • 2 tablespoons melted butter
  • 3 tablespoons maple syrup (the best quality you have)
  • 1/4 cup pecan pieces
  • 1/2 cup heavy cream
  • 3 tablespoons maple syrup
  • 1 teaspoon cardamon
Directions
  1. Slice peaches into thick pieces. I usually quarter and then cut each quarter into 3 or 4 slices, depending on your size.
  2. Butter or spray a 9 x 13 pan. Line the bottom of the pan with overlapping peaches--you don't have to get fancy--it won't be seen as this is a cobbler like consistancy and it will get scooped out of the pan! You just want more than enough peaches so there is peach in every bite! Mix nectar and water together, and make sure there is enough liquid covering the peaches.
  3. If it is winter and you weren't able to can or freeze Mrs.Wheelbarrow's peaches....then you may substitute 2 cans of peach slices with juices and skip the peach nectar/water.
  4. Mix sugar, flour, baking soda, salt, spices and butter milk together, add 3/4 of the melted butter. Mixture will be very thick. Spoon on top of peaches, smoothing around. Pour remaining melted butter on top of cake mix.
  5. make crumble by combining oats, brown sugar, maple syrup with 2 t. of melted butter. Sprinkle on top of cake mix. Sprinkle pecans on top.
  6. Bake at 350 for 30-35 minutes or until golden brown and bubbly.
  7. To serve maple-cardamon whipped cream. Put metal mixing bowl and metal wire whisk attachment in freezer for 15 minutes. Add COLD whipping cream, cardamon and maple syrup to bowl, whip until stiff.
Tags:
Contest Entries

See what other Food52ers are saying.

  • Adelucchi
    Adelucchi
  • lapadia
    lapadia
  • arielleclementine
    arielleclementine
  • drbabs
    drbabs
  • Bevi
    Bevi
lorigoldsby

Recipe by: lorigoldsby

I learned to cook with my Gran. I can still see her reading a recipe and figuring out how she would make it better. She was fearless about substituting ingredients--but also knowledgeable. She approached food in the same way she built her antique business--appreciate quality ingredients and workmanship, but don't be a snob. I think I carry those same beliefs in my approach to cooking. I love family style dinners, I love a fancy ladies' luncheon with my wedding china, or a backyard seafood boil to celebrate my husband's birthday...I love to share food with others.

Popular on Food52

17 Reviews

Adelucchi
Adelucchi July 15, 2014
I also grew up with a "dump" cake! Ours was with cake mix and cherry pie filling! Happy to try this from scratch. I'll let you know how it comes out in comparison. Think I already know. ;-/
 
lapadia
lapadia August 24, 2011
Tasty and fun! ...but I must admit that I have never heard of Dump Cake, thanks for sharing this, LG :)
 
lorigoldsby
lorigoldsby August 24, 2011
you're welcome lapadia! Its funny that I'm known in my little circle of friends as the "go-to" girl for desserts...but I'm so far from a pastry chef, its not even funny! It either needs to be "rustic" or "press in" type of tart crust or made with chocolate to get me to do it! So this is an easy, peasy dessert that satisifies both the cook and the guest!
 
arielleclementine
arielleclementine August 23, 2011
love it! we grew up eating Dump Cake (can of cherry pie filling, can of crushed pineapple, yellow cake mix, butter), and i've since daydreamed about making a from-scratch version! thanks so much for the recipe!
 
lorigoldsby
lorigoldsby August 24, 2011
I've never had the pineapple version! did you make the "pudgie pies" with buttered bread and pie filling in the pie irons as well? mmm
 
drbabs
drbabs August 23, 2011
Love the pecans. And your story. And cardamom! With clove! (An under-appreciated spice IMHO) Love this.
 
lorigoldsby
lorigoldsby August 23, 2011
Nothin' humble about that opinion!! Thanks!
 
Bevi
Bevi August 23, 2011
I know where some of my canned peaches are headed come winter!
 
lorigoldsby
lorigoldsby August 23, 2011
Thanks Bevi! I would be interested in seeing your recipe! Wheelbarrow has an interesting one posted.
 
Niknud
Niknud August 23, 2011
Thanks for the directions! Can't wait to give it a whirl!
 
lorigoldsby
lorigoldsby August 23, 2011
you're welcome! Let me know how everyone likes it!
 
ellenl
ellenl August 23, 2011
SO???
 
lorigoldsby
lorigoldsby August 23, 2011
here 'tis! thanks for being patient!
 
Sagegreen
Sagegreen August 22, 2011
Between this and the lovely Napoleon, we just have to wait!
 
lorigoldsby
lorigoldsby August 23, 2011
Thanks SG! sorry for the wait--I wanted to get the pictures posted, but no time to do the recipe--i had enchiladas to make for 60 adults at the Ronald McDonald house.
 
Niknud
Niknud August 22, 2011
What a tease! Where are the directions?!?! I think we're going camping this weekend and this could be the perfect dessert....
 
lorigoldsby
lorigoldsby August 23, 2011
have fun camping! that could be a fun foodpickle question...what are good camping foods?