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The Hot Honey Peaches and Cream Dump Cake I Make All Summer

Preview of The Hot Honey Peaches and Cream Dump Cake I Make All Summer
Prep
10 min
Cook
40 min
Total
50 min
Serves
12
Calories
358 kcal

Ingredients

  • 2 packages (16 ounces each)frozen peaches
  • 1/2 cupbrown sugar
  • 2 teaspoonsMcCormick® Ground Cinnamon
  • 1 teaspoonsalt
  • 1 tablespoonfresh lemon juice
  • 2 teaspoonsMcCormick® Pure Vanilla Extract
  • 1/4 cupbourbon (optional)
  • 1 package (15.25 ounces)yellow cake mix
  • 1 cup (2 sticks) plus 2 tablespoonsbutter, cut into chunks
  • 2 tablespoonsFrank's RedHot® Hot Honey Squeeze Hot Sauce
  • —Vanilla ice cream

Instructions

  1. 1

    PREHEAT oven to 325°F. Spray 9x13-inch baking dish with no stick cooking spray.

  2. 2

    Melt 2 tablespoons of the butter in large skillet on medium-high heat. Add peaches, brown sugar, cinnamon, salt, lemon juice, vanilla, and bourbon (if using). Stir to mix. Cook for 6 to 8 minutes, stirring occasionally, until sauce has thickened.

  3. 3

    POUR peach mixture in prepared baking dish. Drizzle Hot Honey Squeeze Sauce evenly over peaches. Sprinkle cake mix evenly over top of the filling. Top with butter pieces, scattering all over.

  4. 4

    BAKE for 40 minutes or until the top is golden brown and filling is bubbly around the edges. Let stand for 10 minutes before serving. Serve in bowls, topped with vanilla ice cream and additional Hot Honey Squeeze Sauce, if desired.