Description
A delightful Peach Dump Cake combining juicy peaches with a crunchy topping of Lotus Biscoff cookies for an easy yet luxurious dessert.
Ingredients
Scale
- 2 cans (each 21 oz) Comstock Peach Pie Filling
- 1 box Betty Crocker Super Moist Yellow Cake Mix
- 1 package Lotus Biscoff Cookies (approximately crushed)
- 1.5 sticks Land O Lakes Butter (sliced thinly)
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×13 glass baking dish with non-stick spray.
- Pour both cans of Comstock Peach Pie Filling into the baking dish and spread evenly.
- Sprinkle the crushed Lotus Biscoff Cookies evenly over the peach layer.
- Spread the dry Betty Crocker Yellow Cake Mix evenly over the cookies without stirring.
- Distribute the thin slices of Land O Lakes Butter evenly over the cake mix.
- Bake in the preheated oven for 45-50 minutes until the top is golden brown and the peaches bubbly.
Notes
You can prepare the peach layer in advance and refrigerate. Optionally, try baking in an air fryer for a quicker method.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 25g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg