Dump cakes are an American staple that resembles a cobbler. The only difference is it has a topping similar to cake. They are called dump cakes because the recipe is as easy as opening a can of fruit or pie filling, such as peaches, dumping it into a baking dish, and topping it with a cake mix. You don't even have to mix it. Then, throw it in the oven.
To make this version of dump cake, we combined gluten-free flour like almond flour, coconut flour, sugar-free sweetener, baking soda, and salt to make the cake mix. Then we sliced fresh peeled peaches, combined them with sugar-free sweetener, cinnamon, and water, and poured them into the baking dish. The Peach Dump Cake gets a sprinkling of cake mix and pats of thinly sliced butter to help it brown and give the crust a buttery flavor before baking it until golden brown. This peach dump cake is rich and delicious, and each serving only has 5.6 net carbs, so you can enjoy this dessert without racking up too many calories.
What's the difference between cobbler and dump cake?
Although both contain fruit or pie fillings, cobblers and dump cakes differ. Cobblers have a dough-like topping that resembles drop biscuits and is made in a bowl. In contrast, dump cakes are made by pouring ingredients into a baking dish without mixing them. They also have a cake mix topping.
Does peach dump cake need to be refrigerated?
The dump cake needs to be refrigerated. The fruit in the dump cake will start to spoil, especially if you live in a hot climate if it is left at room temperature.
What is another name for a dump cake?
Besides a lazy cake, dump cake does not have any other names. However, some folks prefer to call dump cakes cobblers instead.
How long is a dump cake good for?
Dump cakes will last for five days when wrapped tightly with plastic and stored in the fridge.
Ingredients
1 cup Almond Flour
1/4 cup Coconut Flour
3/4 cup Sugar-Free Sweetener
1/2 teaspoon Baking Soda
1/4 teaspoon Salt
Non-Stick Cooking Spray
4 cups Peaches, peeled, sliced
1/3 cup Sugar-Free Sweetener
1 teaspoon Cinnamon
1/4 cup Water
3/4 cup Butter, thinly sliced
Instructions
Whisk the almond flour, coconut flour, sugar-free sweetener, baking soda, and salt in a medium bowl until combined. Set it aside.
Preheat oven to 350 °F, then lightly, spray a 13 by 9 baking dish with non-stick baking spray.
Place the peaches and sugar into a large bowl and let it sit for 20 minutes until the peaches release their juices.
Add the water to the peaches and stir to combine.
Pour the peaches into a 9 by 13-inch baking pan.
Sprinkle the cake mix mixture evenly over the peaches.
Evenly place the slices of butter on top of the cake and mix evenly.
Bake the peach dump cake for 30-40 minutes until golden brown.
Let the peach dump cake cool completely before cutting it into 12 slices and serving with our peach ice cream.
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