This Instant Pot Southern Style Southern Peach Dump Cake recipe is a breeze, combining canned peach pie filling with a sprinkle of special Peach Cobbler Seasoning and a layer of yellow cake mix, topped with dots of butter for a rich, moist dessert. After a quick pressure cook, it can be broiled for a crispy top and served with vanilla ice cream for a comforting, fuss-free treat.
Hey Cousins! I’ve just got to share this drool-worthy Instant Pot Southern Peach Dump Cake recipe with you. Trust me, you’re going to want to invite your friends over just to show off this dessert.
Now, let me tell you about this little slice of heaven. It’s a dish that’ll make you want to sit on the porch swing and enjoy the sweet breeze of a Southern evening. I took the traditional dump cake and gave it a little twist by incorporating Rosamae Seasonings Peach Cobbler Seasoning right into the filling. It’s like a peach cobbler and a cake had a delicious baby.
The beauty of this recipe is in its simplicity. You’re dumping (hence the name) ingredients into the Instant Pot and letting magic happen. But don’t let the easy prep fool you; the outcome is something that tastes like it came from a bakery in the heart of Georgia.
What sets this apart is that special seasoning blend – it’s a game-changer. It infuses the peaches with this warm, rich flavor that you can’t get from peaches alone. It’s like they’ve been sunbathing in a spice garden, soaking up all the goodness.
And when you pair this aromatic, tender cake with a scoop of premium vanilla ice cream? Oh, honey. It’s not just a dessert; it’s the grand finale of your meal.
I used my Instant Pot for this recipe, and let me tell you, it’s a revelation. It keeps the peaches juicy and the cake moist, and if you’re feeling fancy, a quick broil in the oven will give you a delightfully crisp top layer. It’s a must-try technique.
So, why am I so excited about this dish? Because it’s something you can whip up for any occasion. Got some friends dropping by? Peach Dump Cake. Need a comforting dessert on a weeknight? Peach Dump Cake. Trying to impress your in-laws? You guessed it – Peach Dump Cake.
Give this recipe a go, and watch it become your go-to for a fuss-free dessert that promises big smiles and happy bellies. And when you do try it, don’t forget to come back and tell me all about it. Because sharing good food with friends is what makes cooking so much fun.
Shopping list for the Instant Pot Southern Peach Dump Cake
- Yellow Cake Mix (1 box, approximately 15.25 ounces) – This is the base of your dump cake. It’s a convenient and reliable foundation that will create the cake layer without the fuss of measuring out flour, sugar, and leaveners.
- Peach Pie Filling (2 cans, each 21 ounces) – The soul of your dessert, providing the moist, sweet peachy layer that will sit beneath the cake mix. It’s what gives the dump cake its fruity character and luscious texture.
- Unsalted Butter (1/2 cup, cut into small pieces) – Butter is a crucial ingredient that adds richness and helps to moisten the cake mix as it cooks, leading to a tender crumb and a golden top if you opt to broil it after cooking.
- Rosamae Seasonings Peach Cobbler Seasoning (3 tablespoons) – This specialty seasoning will enhance the peach filling with a blend of spices, deepening the dessert’s flavor profile and introducing a complexity that regular canned peaches can’t provide on their own.
- Premium Vanilla Ice Cream – To serve with your warm dump cake, the ice cream will melt slightly, creating a creamy sauce that mixes with the peach and cake layers, adding a cool contrast to the warm dessert.
- Spray the inside of your Instant Pot with cooking spray. Dump both cans of peach filling in there.
- Shake the Peach Cobbler Seasoning over the peaches. Stir in.
- Pour the cake mix over the peaches evenly. Don’t mix it in—just let it sit on top.
- Put the butter pieces all over the top of the cake mix. This will make sure the cake gets nice and moist.
- Put the lid on the Instant Pot. Make sure the valve is set to seal, not vent. Hit the manual button, set it to high pressure, and time it for 25 minutes. When it beeps done, leave it alone for another 10 minutes to let the pressure come down by itself. Then, turn the valve to vent to release any steam that’s left.
- Optional: If you want the top a bit crispy, put the pot in the oven on broil for just a couple of minutes. Keep an eye on it—it can burn quickly!
- Serve: Scoop out the warm cake and serve with ice cream.
Tips, Tricks, and more!
- Prepare Your Instant Pot: Ensure the inner pot of your Instant Pot is well-greased with either butter or a cooking spray to facilitate easy removal of the cake and to minimize cleanup afterward.
- Create Your Layers: Deposit your ingredients into the pot in layers, starting with the peach pie filling first, then the Peach Cobbler Seasoning, and finally the cake mix. It’s crucial not to stir these layers as they will naturally meld together during the cooking process.
- Even Butter Placement: Dot the surface of the cake mix with evenly spaced butter. This ensures consistent moisture and helps achieve an even, delectable crust on the cake.
- Opt for a Glass Lid If Possible: If you have an alternative glass lid that fits your Instant Pot, use it for the slow cook setting. This allows you to keep an eye on the progress without lifting the lid and losing heat.
- Stay Vigilant During Broiling: If you choose to broil the cake for a crisp top, remain attentive. A moment too long under the broiler can mean the difference between delightfully golden and disappointingly charred.
- Perfect Portioning: Serve the cake with an ice cream scoop to ensure you get a good mix of the soft cake and the rich, syrupy fruit filling.
- Spice to Your Taste: Taste the peach filling before adding the Peach Cobbler Seasoning. You might want to adjust the quantity according to your preference or add additional spices for a personalized touch.
- Patience with Pressure Release: Allow the Instant Pot to release pressure naturally. This step is not just a safety measure but also ensures that your cake finishes cooking through and sets correctly.
- Storing the Leftovers: Keep any leftover cake in an airtight container in the fridge. While it will last for a few days, the fresher, the better for optimal taste and texture.
- Reheat Properly: To reheat, either use the Instant Pot’s warm setting or gently reheat in an oven or microwave. If using the microwave, cover the cake with a damp paper towel to maintain moisture.
- Vary the Fruits: Don’t hesitate to swap out peach pie filling with another fruit filling of your choice for variety.
- Introduce Texture: If you enjoy a bit of crunch, consider sprinkling a handful of your favorite nuts over the cake mix before cooking.
- Decorative Touches: A light dusting of powdered sugar or a drizzle of caramel sauce over the finished cake can enhance both flavor and presentation.
- Invest in Ingredients: The quality of the peach pie filling and cake mix can greatly influence the taste, so opt for the best available options.
Feeling confident enough to try this recipe? Well let’s get to it! Before you hop right into it, before to check out my other peach recipes as well.
Print and save this recipe for later!
Instant Pot Southern Style Peach Dump Cake
- 15.25-ounce box of premium yellow cake mix
- 2 21-ounce cans of high-quality peach pie filling
- 1/2 cup 1 stick unsalted butter, finely diced
- 3 tablespoons Rosamae Seasonings Peach Cobbler Seasoning
- Premium vanilla ice cream for serving
- Lightly coat the interior of the Instant Pot insert with a non-stick agent. Pour both cans of peach pie filling into the insert.
- Evenly sprinkle the Rosamae Seasonings Peach Cobbler Seasoning over the peach pie filling.
- Gently distribute the yellow cake mix atop the seasoned peach filling, maintaining a uniform layer without stirring.
- Scatter the diced unsalted butter meticulously over the cake mix, ensuring even coverage for optimal moisture distribution during cooking.
- Seal the Instant Pot lid and adjust the valve to its sealing position. Program the Instant Pot to manual mode, select high pressure, and set the timer for 25 minutes. Upon completion, allow the pressure to release naturally for 10 minutes, then proceed with a quick release for any residual pressure.
- To achieve a caramelized top layer, place the inner pot under a preheated broiler for a brief period, vigilantly watching to prevent over-browning.
- Serve the warm dump cake in individual servings with a generous scoop of fine vanilla ice cream.