Peach dump cake with canned peaches is the dessert I make when I want something sweet on the table in under an hour with almost no cleanup.
There is no mixer, no bowl, and no fussy technique involved.
You just layer canned peaches, a box of cake mix, and butter right in the baking dish, then let the oven do the rest.
The top turns golden and slightly crisp while the peaches underneath bubble into a soft, jammy filling that tastes like a shortcut peach cobbler.
This has become one of my most requested potluck desserts, and once you make it, you will understand why.
It is one of those recipes I keep coming back to, alongside my Crockpot Peach Dump Cake for the days when I want to use the slow cooker instead of the oven.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 10 minutes |
| Cook Time | 50 minutes |
| Total Time | 1 hour |
| Servings | 12 servings |
| Difficulty Level | Easy |
Why You’ll Love This Peach Dump Cake With Canned Peaches
This dessert earns its spot in my regular rotation because it asks so little of me while giving back so much flavor.
There is no mixing bowl, no electric mixer, and no complicated layering technique to remember.
The canned peaches mean you can make this any time of year, even in the middle of winter when fresh peaches are nowhere to be found.
It also happens to be one of the easiest desserts to scale up for a crowd since you can simply double it in a larger pan.
- Only a handful of pantry staple ingredients required
- No mixing bowl, whisk, or electric mixer needed
- Ready from start to finish in about an hour
- Works with canned peaches year round, no fresh fruit prep
- Feeds a crowd and travels well to potlucks and cookouts
Another dessert I turn to for the same reasons is my Peach Cobbler With Cake Mix, which uses a similar dump and bake approach.
Ingredients
This recipe uses just a few simple ingredients that create big flavor together. Here is everything you need to gather before you start.
- 2 (29-ounce) cans sliced peaches in juice or heavy syrup, undrained
- 1 box (15.25-ounce) yellow cake mix
- 1 cup unsalted butter, cold and sliced into thin pats
- 1 teaspoon ground cinnamon
- 1/4 cup light brown sugar
- 1/2 cup chopped pecans, optional
- Pinch of salt
Read Also: Peach Cobbler With Canned Peaches
Kitchen Equipment Needed
You do not need any special tools for this recipe, which is part of what makes it such a low effort dessert. Just a few basic kitchen items will get the job done.
- 1 (9×13-inch) baking dish
- Sharp knife for slicing butter
- Measuring cups and spoons
- Cooking spray or butter for greasing the dish
- Oven mitts and a cooling rack
If you enjoy simple dump and bake desserts like this one, my Cake Mix Pudding Cake uses a similarly hands off method.
Recommended Products for This Recipe
These are a few products I personally use and recommend after making this recipe more times than I can count.
They are not required, but each one makes the process just a little smoother or the results just a little better.
1. Pyrex 9×13 Glass Baking Dish
I always reach for a glass baking dish for dump cakes because it lets me see the peaches bubbling around the edges without opening the oven.
It also distributes heat gently, which helps prevent the edges from over browning before the center is set.
2. McCormick Ground Cinnamon
A good quality cinnamon makes a noticeable difference in this recipe since it is one of only a few spices doing the flavor work.
I like keeping a fresh jar on hand because older cinnamon loses its warmth and can taste flat.
3. Diamond of California Chopped Pecans
Pre-chopped pecans save time and this brand is consistently fresh and evenly cut, which matters when you want a crunchy topping without any bitter or stale pieces.
I add them over the cake mix layer for extra texture in every bite.
4. OXO Good Grips Ice Cream Scoop
Once this cake comes out of the oven, it practically demands a scoop of vanilla ice cream on top.
A sturdy scoop like this one makes serving warm, melty scoops so much easier, especially straight from the freezer.
For more ideas on simple desserts worth keeping stocked ingredients for, check out my Peach Crumb Bars.
Step-by-Step Instructions: How to Make Peach Dump Cake With Canned Peaches
Step 1: Preheat the Oven and Prep the Pan
- Preheat your oven to 350°F and set a rack in the center position.
- Lightly grease the bottom and sides of a 9×13-inch baking dish with cooking spray or a thin layer of butter.
- Set the dish aside while you prepare the peach layer.
Step 2: Layer the Peaches
- Open both cans of sliced peaches. Pour one can, including all of its juice, into the bottom of the prepared baking dish and spread it into an even layer.
- Drain the second can and add just the peach slices on top of the first layer, arranging them evenly across the pan.
- This combination of one drained and one undrained can keeps the filling juicy without making the finished cake soggy.
Step 3: Season the Peaches
- Sprinkle the ground cinnamon evenly over the peaches.
- Add a pinch of salt to help balance the sweetness of the fruit and cake mix.
- Gently shake the pan side to side so the seasoning settles into the peach juice.
Step 4: Add the Cake Mix Layer
- Open the box of yellow cake mix and sprinkle it evenly and directly over the peaches. Do not stir it in.
- Use a spatula or the back of a spoon to gently spread the dry mix so it covers the fruit in an even layer, right to the edges of the dish.
- Try to avoid leaving any thick clumps of dry mix, since these spots will not bake through as evenly.
Step 5: Add Brown Sugar and Butter
- Sprinkle the light brown sugar evenly over the top of the dry cake mix layer.
- Slice the cold butter into thin, even pats and arrange them over the entire surface of the cake mix, leaving as few gaps as possible.
- The butter will melt down through the cake mix as it bakes, so even coverage here really matters for a consistent golden topping.
Step 6: Add the Pecans
- If using, sprinkle the chopped pecans evenly over the butter pats.
- This step is optional, but it adds a nice crunch that contrasts with the soft peach filling underneath.
Step 7: Bake the Dump Cake
- Place the baking dish in the preheated oven and bake for 45 to 50 minutes.
- Look for a deep golden brown topping and bubbling fruit around the edges of the pan as your signs of doneness.
- If the top is browning too quickly before the center sets, loosely tent the pan with foil for the last 10 minutes of baking.
Step 8: Cool and Serve
- Remove the dish from the oven and set it on a cooling rack.
- Let the cake rest for at least 15 minutes before serving so the peach filling has time to thicken slightly.
- Serve warm, on its own or with a scoop of vanilla ice cream or a dollop of whipped cream.
For another simple oven dessert with an equally short ingredient list, try my Peach Cobbler.
Tips for The Best Peach Dump Cake With Canned Peaches
A few small details make a big difference between an average dump cake and a great one. Keep these tips in mind as you bake.
- Use peaches packed in juice rather than heavy syrup if you prefer a less sweet filling
- Keep the butter cold before slicing so the pats hold their shape on top of the cake mix
- Spread the cake mix all the way to the edges of the pan to prevent dry, uncooked corners
- Resist the urge to stir any of the layers together before baking
- Let the cake rest before serving so the filling has time to set up
My Peach Crisp With Canned Peaches uses a similar can of peaches, so it is worth keeping extras on hand for both recipes.
Serving Suggestions
This dump cake is rich enough to serve on its own, but a few finishing touches make it feel a little more special.
It also works well as part of a larger spread for gatherings.
- A scoop of vanilla ice cream melting into the warm peaches
- A dollop of fresh whipped cream
- A light dusting of extra cinnamon on top before serving
- Alongside coffee or tea for an afternoon treat
- As part of a dessert table next to my Peanut Butter Ice Cream Pie
Variations of Peach Dump Cake With Canned Peaches
Once you have the basic method down, this recipe is easy to adjust to whatever you are craving. Here are a few variations worth trying.
- Swap the yellow cake mix for spice cake mix for a warmer, more autumn flavored dessert
- Use canned peaches in heavy syrup for an even sweeter, more dessert forward filling
- Add a handful of fresh or frozen blueberries or raspberries to the peach layer
- Stir a splash of vanilla extract into the peaches before adding the cake mix layer
- Mix rolled oats into the dry cake mix for a heartier, crisp like topping
If you enjoy experimenting with cake mix desserts, you might also like my Cherry Cobbler With Cake Mix.
Storage and Reheating
This dump cake keeps well, which makes it a great make ahead option for busy weeks. Here is how to store and reheat any leftovers.
- Cover the baking dish tightly or transfer leftovers to an airtight container
- Store in the refrigerator for up to 4 days
- Reheat individual portions in the microwave for 20 to 30 seconds
- Reheat larger portions in a 300°F oven for about 10 minutes, until warmed through
- Freeze cooled leftovers in a freezer safe container for up to 2 months
My Pecan Pie Dump Cake stores in a very similar way if you want to keep both desserts on rotation.
Nutritional Facts
Exact nutrition will vary slightly depending on the brand of cake mix and butter you use, along with whether you include the optional pecans.
Here are approximate values per serving, based on 12 servings from the full recipe.
- Calories: approximately 320 per serving
- Total Fat: approximately 15g
- Carbohydrates: approximately 45g
- Sugars: approximately 32g
- Protein: approximately 2g
For a lighter dessert option on the same peach theme, take a look at my Peach Crisp.
Health Benefits of Key Ingredients
While this is very much a treat, a few of the ingredients do offer some nutritional value worth mentioning.
Peaches in particular bring more to the table than just sweetness.
- Peaches provide vitamin C, vitamin A, and dietary fiber
- Cinnamon has natural antioxidant properties and may help support healthy blood sugar levels
- Pecans contribute heart healthy unsaturated fats along with a small amount of protein
- Butter, in moderation, provides fat soluble vitamins like vitamin A
I use a lot of the same peach and cinnamon combination in my Peach Bread, which is a slightly less indulgent way to enjoy the same flavors.
FAQs About Peach Dump Cake With Canned Peaches
1. Can I use fresh peaches instead of canned?
Yes, you can substitute about 5 to 6 cups of peeled and sliced fresh peaches for the canned peaches.
Toss them with a bit of sugar first, since canned peaches already come packed in a sweet liquid that fresh fruit will not provide on its own.
2. Why is my dump cake still doughy in the middle?
This usually happens when the cake mix layer was piled too thick in some spots or the butter was not spread evenly across the top.
Try baking a little longer next time and make sure the butter pats cover the surface with as few gaps as possible.
3. Can I make this in a slow cooker instead of the oven?
Yes, this recipe adapts well to a slow cooker on low heat for about 3 to 4 hours. Just layer the ingredients the same way directly in the slow cooker insert.
4. Do I have to use yellow cake mix?
No, yellow cake mix is the traditional choice, but spice cake mix, white cake mix, or even butter pecan cake mix all work well.
Each will give the finished dessert a slightly different flavor.
5. Can I double this recipe for a larger crowd?
Yes, this recipe doubles easily in a larger roasting pan or two separate 9×13 dishes.
Just keep in mind that a larger or deeper pan may need a few extra minutes of baking time.
If you have leftover canned peaches after making this recipe, they work beautifully in my Peach Muffins With Streusel Topping too.
Peach Dump Cake With Canned Peaches
Ingredients
- 2 sliced peaches in juice or heavy syrup 29-ounce cans, undrained for one, drained for the other
- 1 box yellow cake mix 15.25-ounce
- 1 cup unsalted butter 227g, cold and sliced into thin pats
- 1 teaspoon ground cinnamon
- 1/4 cup light brown sugar 55g
- 1/2 cup chopped pecans 55g, optional
- salt Pinch
- vanilla ice cream For serving
- whipped cream For serving, optional
Equipment
- 9×13-inch baking dish Glass recommended for seeing bubbling around edges
- Sharp knife For slicing butter
- Measuring cups and spoons
- Cooking spray or butter For greasing the dish
- Oven mitts
- Cooling rack
Method
- Preheat oven to 350°F. Grease a 9×13-inch baking dish with cooking spray or butter.
- Pour one can of peaches with juice into the baking dish. Drain the second can and add only the peach slices on top of the first layer.
- Sprinkle cinnamon and a pinch of salt evenly over the peaches. Gently shake the pan to settle the seasoning.
- Evenly sprinkle the dry cake mix over the peaches. Gently spread with a spatula to cover the fruit without stirring it in.
- Sprinkle brown sugar over the cake mix. Arrange cold butter pats evenly on top, then add chopped pecans if using.
- Bake for 45 to 50 minutes until golden brown and bubbly around the edges. Tent with foil if browning too quickly.
- Cool on a rack for at least 15 minutes. Serve warm with ice cream or whipped cream.
Nutrition
Notes
- Use peaches packed in juice instead of heavy syrup for a less sweet filling.
- Keep butter cold before slicing so the pats hold their shape on top of the cake mix.
- Spread the cake mix all the way to the edges of the pan to prevent dry, uncooked corners.
- Resist the urge to stir any of the layers together before baking.
- Let the cake rest before serving so the filling has time to set up properly.
- Swap the yellow cake mix for spice cake mix for a warmer, more autumn-flavored dessert.
- Add fresh or frozen blueberries or raspberries to the peach layer for a twist.
- Store leftovers covered in the refrigerator for up to 4 days. Reheat in the microwave or oven.
- Freeze cooled leftovers in a freezer-safe container for up to 2 months.
- This recipe doubles easily in a larger roasting pan or two separate 9×13 dishes.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
Peach dump cake with canned peaches is proof that dessert does not need to be complicated to taste like something special.
A few pantry staples and one baking dish are really all it takes.
I hope this becomes as much of a go to in your kitchen as it is in mine.
If you give it a try, I would love to hear how it turned out, so leave a comment below or share a photo the next time you make it.
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