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Peach & Pineapple Dump Cake

Based on Chef D's Peach Cobbler


  • (2) 29oz. cans of sliced peaches with heavy syrup (drain 1 can)
  • 1 small can pineapple bits
  • ½ cup tapioca box pudding
  • 1 box butter yellow cake mix
  • 1 ¼ cup brown sugar
  • 1 stick unsalted butter


  1. Set the EGG up for indirect cooking at 350°F/177°C.
  2. Pour the 2 cans of peaches with heavy syrup into a seasoned Dutch oven. Next, pour in pineapple tidbits over peaches. Then add the tapioca over the pineapple. Follow this with the cake mix and then brown sugar. Top the brown sugar with thinly sliced unsalted butter. DON'T STIR.
  3. Place lid on Dutch oven and cook for 1 hour. Remove from EGG let cool for 15 minutes and ENJOY!!!

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