°58 oz canned peaches (2 x 29 oz cans in heavy or light syrup, or canned peach pie filling - reserve ½ cup syrup or peach juice)
°½ cup Butter (melted and slightly cooled)
°15 oz yellow cake mix
°¼ c light brown sugar 
°½ tsp ground nutmeg (optional - or use cinnamon)


Preheat your oven 350°F (175°C) and drain ½ cup juice from the peaches to spread over the cake mix with melted butter. *If use peach pie filling, increase amount of butter to ¾ c (1 ½ stick).

Coat bottom and sides of baking dish with softened butter, a light amount of cooking oil or nonstick cooking spray. Spread the peaches evenly across the bottom of the dish.

58 ounces canned peaches
Sprinkle dry cake mix evenly over top of peaches, pushing gently toward edges. Do not mix!
15 oz yellow cake mix

Pour melted butter over top of dry cake mix, moistening as much of the surface as possible. Repeat with the reserved ½ cup syrup or juice.

½ cup of butter
(Optional) Sprinkle light brown sugar and nutmeg or cinnamon in an even layer over the top of the sump cake.
¼ cup light brown sugar, ½ tsp ground nutmeg

Cover with foil and bake at 350°F (175°C) for 45 with the foil, then uncover and finish baking for an additional 15 minutes. The dump cake is done when the fruit filling bubbles around the edges, the cake filling is lightly browned, and a toothpick inserted in the center comes out with crumbs, not batter. 

Let the baked dump cake cool for 10 to 15 minutes before serving.

Enjoy !