Cinnamon Toast Crunch Peach Pie Dump Cake
Sophia Wasu
Ingredients
- 2-3 cups Cinnamon Toast Crunch cereal
2 8.5-ounce cans peach pie filling
1 1/2 sticks chilled butter, sliced
1/2 cup chopped pecans
1 box white cake mix
Directions
- Preheat the oven to 350° Fahrenheit.
- Layer the Cinnamon Toast Crunch in a 9 x 13-inch glass baking pan.
- Spoon the peach pie filling in an even layer over the cereal.
- Sprinkle the pecans across the peach pie filling until evenly distributed. Add more pecans if desired.
- Next, spread the entire box of white cake mix evenly over the peaches and pecans. Do not mix the ingredients.
- For the final layer, cut the sticks of butter into about 1/8-inch slices and evenly space them out on top of the unmixed cake.
- Bake the cake for 45 minutes and cool before serving with a spoonful of vanilla ice cream. Enjoy!
Information
- Category
- Desserts, Pies/Tarts
- Yield
- Makes about 18 servings
- Prep Time
- 5 minutes
- Cook Time
- 45 minutes
- Total Time
- 49 minutes, 59 seconds