Ree Drummond provides a recipe for peach dump cake using white or yellow cake mix, canned peaches and butter. Cook the cake by dumping the ingredients into the pan, and there is no mixing bowl to clean.
Preheat the oven to 350 degrees Fahrenheit. Pour 1 large can of peaches in the bottom of a 13-inch by 9-inch pan. Dump the dry cake mix over the top of the fruit, and spread it evenly without mixing. Cut 1 1/2 sticks of butter into 12 1-tablespoon portions, and distribute them evenly over the cake mix.
Place the pan in the preheated oven, and bake the dump cake for 45 minutes to an hour. The cake is done when the top is brown and bubbly. Serve the dump cake warm or cold with whipped cream.
Substitute other fruit or mix fruits for different flavors of dump cake. Drummond recommends mixing a 21-ounce can of cherry pie filling and a 14-ounce can of crushed pineapple to create a cherry pineapple dump cake.
To reduce the fat in dump cakes, try pouring a soda over the dry cake mix instead of dotting with butter. For a peach dump cake, try a lemon-lime soda. For cherry, use a chocolate cake mix and cola.