Peach Dump Cake is exactly the kind of dessert I reach for when I want something warm and fruity without turning on the mixer.
Just three main ingredients come together in one pan, and the oven handles the rest.
The bottom layer bakes into a sweet, syrupy peach filling while the cake mix on top turns golden and slightly crisp around the edges.
It tastes like a cross between peach cobbler and a buttery yellow cake, and nobody will guess how little work went into it.
This has become one of my go to desserts for potlucks and Sunday dinners, because it takes about ten minutes to assemble and always gets emptied first.
If you love easy fruit desserts made this way, you might also enjoy my peach cobbler with cake mix, which uses a similar dump and bake method.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 10 minutes |
| Cook Time | 45 minutes |
| Total Time | 55 minutes |
| Servings | 12 servings |
| Difficulty Level | Easy |
Why You’ll Love This Peach Dump Cake Recipe
This dessert is proof that some of the best recipes need the least effort.
You dump three ingredients into a dish, and the oven handles the transformation into something that tastes bakery made.
- Only 3 main ingredients and about 10 minutes of hands on prep
- No mixing bowls, whisks, or electric mixer required
- Sweet, syrupy peach filling under a golden, buttery cake topping
- Perfect for potlucks, holidays, and busy weeknight desserts
- Easy to double for a crowd or scale down for a smaller dish
Another favorite from the same easy dessert lineup is my Pecan Pie Dump Cake Recipe, which uses the same layering trick with a completely different flavor.
Ingredients
This recipe uses just a handful of ingredients that you can find in almost any grocery store.
Below is everything you need, plus a couple of small extras that make the flavor pop.
- 2 cans (29 ounces each) sliced peaches in heavy syrup, undrained
- 1 box (15.25 ounces) yellow cake mix
- 1 cup unsalted butter, thinly sliced
- 1 teaspoon ground cinnamon
- Pinch of salt
- Vanilla ice cream, for serving (optional)
The same canned peaches work wonderfully in my peach crisp if you are craving a more oat topped version of this flavor combination.
Kitchen Equipment Needed
You do not need much special equipment to make this dessert.
Chances are you already own most of what is on this short list.
- 9×13 inch baking dish
- Can opener
- Sharp knife, for slicing the butter
- Measuring cups and spoons
Read Also: Cherry Cobbler Recipe With Cake Mix
Recommended Products for This Recipe
These are a few products I personally use and recommend when I make this recipe.
None of them are strictly required, but each one makes the process a little easier or the results a little better.
1. Pyrex 9×13 Glass Baking Dish
A sturdy glass dish heats evenly and lets you watch the edges brown without pulling the pan out of the oven.
It also goes straight from the oven to the table, which is handy for potlucks.
Cleanup is simple since the peach syrup does not stick to glass the way it can to darker metal pans.
2. OXO Good Grips Swivel Peeler
If you decide to try the fresh peach variation of this recipe, a sharp swivel peeler makes quick work of removing the skins.
It saves a surprising amount of time compared to a paring knife. I keep one in a drawer just for stone fruit season.
3. Simply Organic Ceylon Cinnamon
A good quality cinnamon makes a noticeable difference in a recipe with so few ingredients.
Ceylon cinnamon has a milder, slightly citrusy flavor that pairs beautifully with peaches instead of overpowering them. A little goes a long way here.
4. OXO Good Grips Silicone Pastry Brush
I use this to brush a little melted butter along the edges of the dish before adding the peaches, which helps prevent sticking.
It also comes in handy if you want to melt and drizzle the butter instead of slicing it. The silicone bristles clean up in seconds.
If you love simple cake mix desserts, my cake mix pudding cake uses the same dump and bake approach with a completely different flavor profile.
Step-by-Step Instructions: How to Make Peach Dump Cake
1. Preheat the Oven and Prepare Your Dish
- Preheat your oven to 350 degrees Fahrenheit and set a rack in the center position.
- Lightly grease your 9×13 inch baking dish with butter or nonstick spray, making sure to coat the corners and sides.
- Set the dish aside while you prepare the rest of the ingredients.
2. Add the Peaches
- Open both cans of sliced peaches. Do not drain them, since the syrup becomes part of the filling as it bakes.
- Pour the peaches and all of the syrup into the prepared baking dish.
- Use a spoon or spatula to spread the peaches into an even layer across the bottom of the dish.
3. Sprinkle the Cake Mix
- Open the box of dry yellow cake mix. Do not prepare it as directed on the box, since it is used dry.
- Sprinkle the dry cake mix evenly over the peaches, covering as much of the surface as you can.
- Gently smooth the top with the back of a spoon, but avoid pressing it into the peaches. The layers should stay separate at this stage.
4. Add the Cinnamon and Salt
- Sprinkle the ground cinnamon evenly over the dry cake mix layer.
- Add a small pinch of salt across the top to help balance the sweetness.
- These small additions soak into the topping as it bakes, so there is no need to mix them in.
5. Layer the Butter
- Slice the cup of butter into thin pats, about 20 to 24 pieces total.
- Arrange the butter slices evenly across the top of the cake mix, spacing them so most of the surface is covered.
- Try to leave as few dry patches of cake mix exposed as possible, since these spots will not brown properly.
6. Bake the Peach Dump Cake
- Place the dish in the preheated oven on the center rack.
- Bake for 45 to 50 minutes, until the top is golden brown and the peach filling is bubbling around the edges.
- If the top begins to brown too quickly, loosely tent the dish with foil for the last 10 minutes of baking.
7. Cool and Serve
- Remove the dish from the oven and set it on a wire rack or trivet.
- Let the dessert cool for about 10 minutes so the filling can thicken slightly before serving.
- Serve warm, scooped into bowls, with a scoop of vanilla ice cream if you like.
I used a similar layering technique when developing my peach crumble recipe.
Tips for The Best Peach Dump Cake
A few small details make the difference between a good dump cake and a great one.
- Use cold, sliced butter rather than melted butter for a crisper, more even topping.
- Cover as much of the cake mix as possible with butter to avoid dry, powdery patches.
- Resist the urge to stir the layers together. The magic happens because they bake separately.
- Check the cake a few minutes early if your oven tends to run hot.
- Let it rest for at least 10 minutes before serving so the filling can set up.
These same tips apply well to my peach crumb bars, which use a similar buttery topping.
Serving Suggestions
Peach Dump Cake is best served warm, straight out of the oven.
A few toppings and pairings take it from simple to special.
- A scoop of vanilla ice cream, which melts slightly into the warm peaches
- A dollop of freshly whipped cream
- A light drizzle of caramel sauce over the top
- A cup of coffee or spiced tea alongside a bowl
- A sprinkle of extra cinnamon or toasted pecans for crunch
Read Also: Peach Pie
Variations of Peach Dump Cake
Once you have made the classic version, it is easy to switch things up.
- Use fresh, peeled, and sliced peaches instead of canned, tossed with a little sugar and cornstarch
- Swap the yellow cake mix for a spice cake or butter cake mix for a different flavor base
- Add a cup of chopped pecans or walnuts on top of the butter layer for crunch
- Mix in a can of blueberry pie filling with the peaches for a two fruit version
- Use a gluten-free yellow cake mix to make the recipe gluten-free
For a completely different fruit flavor built the same way, try my cherry crisp.
Storage and Reheating
Leftovers keep well and reheat easily, which makes this a great make ahead dessert.
- Store leftovers covered in the refrigerator for up to 4 days.
- Reheat individual portions in the microwave for 20 to 30 seconds until warm.
- To reheat a larger portion, warm it in a 300 degree oven for about 10 minutes.
- This dessert does not freeze particularly well, since the texture of the topping can turn soggy once thawed.
You might also like my blueberry peach crumble for another way to use late summer peaches.
Nutritional Facts
These values are estimated per serving, based on 12 servings per dish, and will vary depending on the exact brands used.
| Nutrition Per Serving | |
|---|---|
| Calories | 320 kcal |
| Carbohydrates | 48 g |
| Sugar | 34 g |
| Fat | 13 g |
| Saturated Fat | 7 g |
| Protein | 2 g |
| Sodium | 240 mg |
| Fiber | 1 g |
For a lighter take on baked fruit desserts, check out my apple cobbler.
Health Benefits of Key Ingredients
This is a dessert first and foremost, but a couple of its ingredients do offer some nutritional upside.
- Peaches provide vitamin C, vitamin A, and a small amount of fiber
- Cinnamon contains antioxidants and has been studied for its effect on blood sugar
- Canned peaches retain much of their vitamin content, since they are packed shortly after harvest
- Butter provides small amounts of vitamin A in addition to flavor and richness
Read Also: Caramel Apple Crisp Recipe
FAQs About Peach Dump Cake
1. Can I use fresh peaches instead of canned?
Yes, you can use about 4 cups of peeled, sliced fresh peaches tossed with a quarter cup of sugar.
Since fresh peaches release less liquid than canned ones in syrup, the filling will be a bit thicker.
2. Why is my dump cake soggy in the middle?
This usually happens when the butter does not fully cover the cake mix, leaving dry patches that trap moisture underneath.
Try slicing the butter thinner and spacing the pieces closer together next time.
3. Can I make this recipe ahead of time?
You can bake it a few hours ahead and reheat individual portions before serving.
I do not recommend assembling the layers ahead of baking, since the cake mix can absorb too much moisture while sitting.
4. What kind of cake mix works best?
Yellow cake mix is the classic choice, but white cake mix, butter cake mix, or spice cake mix all work well too.
Each one gives the dessert a slightly different flavor, so feel free to experiment.
5. Do I have to use a 9×13 dish?
A 9×13 dish gives you the classic thickness of layers described in this recipe.
You can use a slightly smaller or larger dish, but the bake time may need to be adjusted by 5 to 10 minutes.
If you like cake mix shortcuts, do not miss my cake mix rum cake.
Peach Dump Cake
Ingredients
- 2 cans sliced peaches in heavy syrup 29 ounces each, undrained
- 1 box yellow cake mix 15.25 ounces
- 1 cup unsalted butter 2 sticks, thinly sliced
- 1 teaspoon ground cinnamon
- pinch of salt
- vanilla ice cream For serving, optional
Equipment
- 9×13-inch baking dish
- Can opener
- Sharp knife For slicing the butter
- Measuring cups and spoons
- Pyrex 9×13 Glass Baking Dish Optional, recommended for even heating
- OXO Good Grips Swivel Peeler Optional, if using fresh peaches
- OXO Good Grips Silicone Pastry Brush Optional, for greasing the dish
Method
- Preheat oven to 350°F and lightly grease a 9×13 inch baking dish with butter or nonstick spray.
- Pour both cans of undrained sliced peaches into the prepared dish and spread into an even layer.
- Sprinkle the dry yellow cake mix evenly over the peaches, covering the surface without pressing into the fruit.
- Sprinkle the ground cinnamon and a pinch of salt evenly over the cake mix layer.
- Arrange thin pats of butter evenly across the top of the cake mix, covering most of the surface.
- Bake for 45 to 50 minutes until the top is golden brown and the peach filling is bubbling around the edges. Tent with foil if browning too quickly.
- Remove from the oven, let rest for 10 minutes, then serve warm with vanilla ice cream if desired.
Nutrition
Notes
- Use cold, sliced butter rather than melted butter for a crisper, more even topping.
- Cover as much of the cake mix as possible with butter to avoid dry, powdery patches.
- Resist the urge to stir the layers together; the magic happens because they bake separately.
- Check the cake a few minutes early if your oven tends to run hot.
- Let it rest for at least 10 minutes before serving so the filling can set up.
- Use fresh peaches: about 4 cups peeled and sliced, tossed with ¼ cup sugar and 1 tablespoon cornstarch.
- Swap yellow cake mix for spice, butter, or white cake mix for different flavor.
- Add 1 cup chopped pecans or walnuts on top of the butter layer for crunch.
- Store leftovers covered in the refrigerator for up to 4 days. Reheat in the microwave or oven.
- This dessert does not freeze particularly well, as the topping can become soggy once thawed.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
Peach Dump Cake is one of those desserts that proves easy and impressive are not mutually exclusive.
Three ingredients, one pan, and about an hour of mostly hands off time get you a warm, golden dessert everyone will ask about.
I hope this becomes one of your go to recipes for busy weeknights and last minute potlucks alike.
If you give it a try, I would love to hear how it turned out, so leave a comment below or share a photo with a friend who needs an easy dessert win.
Recommended:
- Peach Bread Recipe
- Peach Muffins With Streusel Topping
- Apple Crumble Pie Recipe
- Blueberry Crumble Pie Recipe
- Strawberry Peach Galette Recipe
