Description
A delightful dump cake combining juicy peaches, moist yellow cake, and the crunch of Lotus Biscoff cookies, perfect for summer gatherings.
Ingredients
Scale
- 2 cans (21 oz each) Comstock Peach Pie Filling
- 1 box Betty Crocker Super Moist Yellow Cake Mix
- 1 package Lotus Biscoff Cookies (roughly crushed)
- 1.5 sticks Land O Lakes Butter (sliced into very thin pats)
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease your 9×13 glass baking dish with non-stick spray.
- Open the cans of Comstock Peach Pie Filling and dump both into the dish, spreading them into an even layer.
- Sprinkle the crushed Lotus Biscoff Cookies completely over the peach layer.
- Spread the dry Betty Crocker Yellow Cake Mix evenly across the crushed cookies.
- Place the thin pats of Land O Lakes Butter evenly across the dry cake powder.
- Bake for 45-50 minutes, until the top is golden brown and the filling bubbles.
Notes
Make-ahead tip: Prepare your ingredients the night before. Cooking alternatives: Try baking in an air fryer at 320°F for about 30 minutes.
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 20g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg