Dump a spoonful of vanilla ice cream on your (dump) cake. We Texans are partial to Blue Bell. | Photography: Victoria Christensen

My mom may have hated cooking, but she LOVED this dessert … probably due to the fact that it calls for less than five ingredients + no technique is needed. Your only responsibility is dumping shit in a bowl. While she didn’t invent this recipe from scratch, she made it so much during my childhood, I named this adaptation after her. Dump Cake — which is a favorite in the South — is typically made with yellow cake mix, but the lemon variety paired with a little fresh zest gives this simple classic a bit of big boy flair. Take that GBBO!

– Jailyn, @jailynmarcel


Photography: Victoria Christensen
  • 2 (15 oz) cans of sliced peaches in heavy syrup — 1 can, drained + 1 can, undrained (If you prefer a “soupier” consistency, leave both cans of peaches undrained.)

  • 1 box of your favorite lemon cake mix (We used Duncan Hines Perfectly Moist Lemon Supreme Mix.)

  • 3/4 cup butter, sliced into 24 pieces

  • The zest of 1 lemon

Photography: Victoria Christensen

Step 1: Preheat oven to 350 degrees.

Step 2: Spread peaches, with liquid, into a 9×13 baking dish. | Note: A regular-sized pie dish will also work!

Step 3: Zest lemon into 2 cups of cake mix. Then, sprinkle the mixture evenly over peaches.

Photography: Victoria Christensen

Step 4: Place butter pieces evenly over cake mix, working to cover as much surface area as possible. The more butter use, the crunchier the cake top will be. (Who doesn’t like the crunchy bits?!?!

Step 5: Bake for 40 – 45 minutes, until golden and bubbly. Serve warm or at room temperature with the ice cream of your choice … but we all know the CORRECT choice is old-fashioned vanilla 🙂

Photography: Victoria Christensen