Peach dump cake with frozen peaches is the dessert I reach for when I want something warm and fruity without turning the kitchen into a project.
Frozen peaches mean I can make this any time of year, not just when peaches are in season at the market.
Four simple layers go into a baking dish, no mixing bowl required for the topping, and the oven does the rest.
By the time it comes out, you get bubbling peach filling under a golden, buttery cake crust with just a little crunch from the pecans on top.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 50 minutes |
| Total Time | 1 hour 5 minutes |
| Servings | 12 servings |
| Difficulty Level | Easy |
This pairs beautifully with a slice of Peach Cobbler Recipe if you ever want to compare the two side by side at your next gathering.
Why You’ll Love This Peach Dump Cake With Frozen Peaches
This recipe earns its spot in the regular rotation because it asks so little of you.
No creaming butter and sugar, no waiting for anything to come to room temperature, just layer and bake.
It also happens to be one of those desserts that tastes like it took a lot more effort than it actually did.
Guests will assume you spent your afternoon peeling fresh fruit and making a crust from scratch.
- Made with frozen peaches, so it works any month of the year
- Only one bowl needed for the peach filling
- No mixer, no rolling pin, no fuss
- Ready for the oven in about 15 minutes
- Feeds a crowd from one 9×13 dish
- Reheats well, so leftovers are just as good the next day
Another favorite from the archives: Crockpot Peach Dump Cake Recipe, made right in your slow cooker.
Ingredients
You only need a handful of pantry staples plus a bag of frozen peaches for this recipe. Here is everything you will need, measured out and ready to go.
- 5 cups frozen peaches, thawed and sliced
- 2/3 cup granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon ground cinnamon
- 1 teaspoon pure vanilla extract
- Pinch of salt
- 1 box (15.25 ounces) yellow cake mix
- 1 cup (2 sticks) unsalted butter, cold, sliced into thin pats
- 1/2 cup chopped pecans, optional
Read Also: Peach Crisp With Frozen Peaches
Kitchen Equipment Needed
Nothing fancy is required here, just a few basics you likely already have in your kitchen.
- 9×13-inch baking dish
- Large mixing bowl
- Measuring cups and spoons
- Sharp knife and cutting board
- Rubber spatula or large spoon
The same dish and setup work perfectly for my Peach Cobbler With Cake Mix whenever I want to switch things up.
Recommended Products for This Recipe
These are a few products I personally rely on when I make this dessert, based on what has worked best in my own kitchen over the years.
1. USA Pan 9×13 Nonstick Baking Pan
A heavy-gauge pan like this heats evenly, so the cake topping browns all the way across instead of scorching at the edges before the center is done.
The nonstick coating also makes serving and cleanup much easier once the peach filling has bubbled up around the sides.
2. Fisher Chopped Pecans
Pre-chopped pecans save you a step and toast up beautifully on top of the cake layer.
I like keeping a bag in the freezer so they are always ready whenever a dump cake craving hits.
3. Nielsen-Massey Pure Vanilla Extract
A good quality vanilla extract makes a noticeable difference in a recipe this simple, since there are so few ingredients for the flavor to hide behind.
This one has a rich, rounded flavor that plays nicely with the peaches and cinnamon.
4. OXO Good Grips Cookie Scoop
This is handy for portioning the butter into even pats before you layer it over the cake mix.
Even distribution of butter is one of the biggest keys to getting a golden, evenly baked topping.
You might also enjoy: Pecan Pie Dump Cake Recipe, another dump cake that leans into that same buttery pecan topping.
Step-by-Step Instructions: How to Make Peach Dump Cake With Frozen Peaches
1. Preheat the oven and prep the pan
- Preheat your oven to 350 degrees Fahrenheit.
- Lightly grease a 9×13-inch baking dish with butter or nonstick cooking spray, making sure to coat the corners and sides so nothing sticks once the peaches bubble up during baking.
2. Season the peaches
- In a large mixing bowl, combine the thawed and sliced frozen peaches with the granulated sugar, cornstarch, ground cinnamon, vanilla extract, and a pinch of salt.
- Stir everything together gently until the peaches are evenly coated. The cornstarch will help thicken the juices as the cake bakes, so make sure there are no dry clumps left in the bowl.
- Let the mixture rest for about 5 minutes so the sugar can start pulling juice from the peaches.
3. Layer the peaches in the baking dish
- Pour the seasoned peach mixture, along with any juices that have collected in the bowl, into the prepared baking dish.
- Spread the peaches into an even layer using a spatula so every bite of cake gets some fruit underneath it.
4. Sprinkle on the cake mix
- Open the box of dry yellow cake mix and sprinkle it evenly over the top of the peaches.
- Do not stir. This is a dump cake, so the layers stay separate until they bake together on their own.
- Use the back of a spoon to gently press down any large dry pockets of mix so the layer is even, without mixing it into the fruit.
5. Add the butter pats
- Slice the cold butter into thin, even pats.
- Arrange the butter pats across the entire surface of the dry cake mix, spacing them so there are no large bare patches. This step is what turns the dry cake mix into a golden, crisp topping as it bakes.
6. Top with pecans
- If using, scatter the chopped pecans evenly over the butter and cake mix layer.
- The pecans will toast as the cake bakes, adding a light crunch to the finished topping.
7. Bake to golden perfection
- Place the dish in the preheated oven and bake for 45 to 50 minutes, or until the top is deep golden brown and the peach filling is bubbling around the edges of the dish.
- If the top is browning too quickly before the center is set, loosely tent the dish with aluminum foil for the final 10 to 15 minutes of baking.
8. Cool slightly and serve
- Remove the dump cake from the oven and let it rest for 10 to 15 minutes before serving. This gives the peach filling time to thicken slightly so it is not too runny when scooped.
- Serve warm, scooping down to the bottom of the dish so each portion gets peaches, cake, and topping together.
Read Also: Peach Dump Cake With Canned Peaches
Tips for The Best Peach Dump Cake With Frozen Peaches
A few small adjustments make a big difference in how this dessert turns out. Keep these in mind as you put your own version together.
- Thaw peaches fully and drain any excess liquid before mixing, or the filling can turn watery.
- Keep the butter cold until the moment you slice it, since cold butter melts more slowly and creates a crisper topping.
- Break up any clumps in the dry cake mix before sprinkling it over the peaches for more even coverage.
- Bake on the center rack so heat circulates evenly around the dish.
- Let the cake rest before serving so the peach juices have time to set up.
These same tips apply almost exactly to my Bisquick Peach Cobbler Recipe, since both desserts rely on that same buttery topping technique.
Serving Suggestions
This dessert is best enjoyed warm, straight from the dish, with a little something cold on top.
It also works well as part of a bigger spread if you are hosting.
- A scoop of vanilla ice cream, so it melts slightly into the warm peaches
- A dollop of freshly whipped cream
- A drizzle of caramel sauce for extra richness
- Alongside coffee or tea for a cozy afternoon treat
- As part of a dessert table next to something like a Peach Galette for guests who want to sample a bit of everything
Another favorite for the same table: Strawberry Cheesecake Ice Cream Cake, especially in the warmer months.
Variations of Peach Dump Cake With Frozen Peaches
This recipe is easy to adjust depending on what you have on hand or what flavors you are craving. Here are a few of my favorite ways to change it up.
- Swap in frozen mixed berries for half of the peaches for a berry peach version
- Use a spice cake mix instead of yellow cake mix for a warmer, spiced flavor
- Add a handful of shredded coconut over the top before baking for a tropical twist
- Stir in a splash of bourbon or peach schnapps with the peach mixture for an adult version
- Leave out the pecans and add a sprinkle of granola for a different kind of crunch
Read Also: Blueberry Peach Crumble Recipe
Storage and Reheating
Leftovers keep well and reheat nicely, which makes this a great make-ahead dessert for busy weeks.
- Store leftovers covered in the refrigerator for up to 4 days
- Freeze cooled portions in an airtight container for up to 3 months
- Reheat individual portions in the microwave for 20 to 30 seconds
- Reheat the whole dish, covered with foil, in a 300 degree oven for about 15 minutes
- Thaw frozen portions in the refrigerator overnight before reheating
If you like keeping a stash of fruit desserts in the freezer, my Peach Crumb Bars Recipe stores just as well.
Nutritional Facts
Values are estimated per serving, based on 12 servings from a 9×13-inch dish.
- Calories: about 320
- Total Fat: 12g
- Saturated Fat: 6g
- Carbohydrates: 52g
- Sugar: 34g
- Fiber: 2g
- Protein: 3g
- Sodium: 220mg
You might also enjoy: Peach Muffins With Streusel Topping if you want a lighter, breakfast-friendly peach treat.
Health Benefits of Key Ingredients
While this is very much a dessert, a few of the ingredients bring some genuine nutritional value along with all that sweetness.
Peaches, in particular, contribute more than just flavor to this dish.
- Peaches are a good source of vitamin C and provide fiber that supports digestion
- Pecans contain heart healthy unsaturated fats and a range of antioxidants
- Cinnamon has natural anti-inflammatory properties and may help support balanced blood sugar
- Peaches also provide potassium, which supports healthy muscle and nerve function
Read Also: Peach Pie With Frozen Peaches
FAQs About Peach Dump Cake With Frozen Peaches
1. Do I need to thaw the frozen peaches before using them?
Yes, it is best to thaw the peaches fully and drain off excess liquid before mixing them with the sugar and cornstarch.
Using them frozen can add too much extra moisture to the filling.
2. Can I use a different cake mix flavor?
Absolutely, yellow and white cake mix are the most common choices, but spice cake or butter pecan cake mix both work well here.
Each will give the finished dessert a slightly different flavor profile.
3. Why is my dump cake topping powdery in some spots?
This usually happens when the butter is not spread evenly over the dry cake mix.
Try slicing the butter thinner and spacing the pats closer together so every part of the topping gets some fat to melt into it.
4. Can I make this in a smaller pan?
You can use an 8×8 or 9×9-inch pan for a smaller batch, but you will want to reduce the peach and cake mix quantities by about half.
The bake time may also need to be adjusted slightly.
5. Is peach dump cake supposed to be juicy?
Yes, a good amount of thickened peach juice bubbling up around the edges is completely normal and expected.
If it seems too runny straight out of the oven, letting it rest for 15 minutes will help it set up.
One more you might like: Peach Galette Recipe for a slightly more elegant take on peach dessert season.
Peach Dump Cake With Frozen Peaches
Ingredients
- 5 cups frozen peaches thawed and sliced, excess liquid drained
- 2/3 cup granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon ground cinnamon
- 1 teaspoon pure vanilla extract
- salt a pinch
- 15.25 ounces yellow cake mix 1 box
- 1 cup unsalted butter 2 sticks, cold, sliced into thin pats
- 1/2 cup chopped pecans optional
- vanilla ice cream for serving
- whipped cream freshly whipped, for serving
- caramel sauce for drizzling, optional
Equipment
- 9×13-inch baking dish Heavy-gauge pan recommended for even browning
- Large mixing bowl For combining peach filling
- Measuring cups and spoons
- Sharp knife and cutting board
- Rubber spatula or large spoon For spreading and stirring
- Cookie scoop Optional, for portioning butter evenly
- Aluminum foil Optional, for tenting if top browns too quickly
Method
- Preheat oven to 350°F. Lightly grease a 9×13-inch baking dish with butter or nonstick spray, coating corners and sides.
- In a large mixing bowl, combine thawed and sliced peaches with sugar, cornstarch, cinnamon, vanilla, and a pinch of salt. Stir gently to coat evenly. Let rest for 5 minutes to draw out juices.
- Pour the seasoned peach mixture and any accumulated juices into the prepared baking dish. Spread into an even layer with a spatula.
- Sprinkle dry yellow cake mix evenly over the peaches. Do not stir. Gently press down any large dry pockets with the back of a spoon to create an even layer.
- Slice cold butter into thin, even pats and arrange them across the entire surface of the dry cake mix, spacing evenly with no bare patches.
- If using, scatter chopped pecans evenly over the butter and cake mix layer for a toasted crunch.
- Bake for 45 to 50 minutes, until top is deep golden brown and peach filling is bubbling around the edges. Tent with foil for the last 10-15 minutes if browning too quickly.
- Let rest for 10 to 15 minutes before serving so filling can thicken. Serve warm, scooping down to the bottom so each portion gets peaches, cake, and topping together.
Nutrition
Notes
- Thaw peaches fully and drain any excess liquid before mixing to avoid a watery filling.
- Keep butter cold until slicing—cold butter melts more slowly for a crispier topping.
- Break up any clumps in the dry cake mix before sprinkling for even coverage.
- Bake on the center rack so heat circulates evenly around the dish.
- Let the cake rest before serving so the peach juices set up properly.
- Swap in a spice cake mix or butter pecan cake mix for a different flavor profile.
- Use frozen mixed berries for half the peaches for a berry-peach version.
- Add a splash of bourbon or peach schnapps to the peach mixture for an adult version.
- Store leftovers covered in the refrigerator for up to 4 days or freeze for up to 3 months.
- Reheat individual portions in the microwave for 20-30 seconds, or reheat the whole dish covered with foil at 300°F for about 15 minutes.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This peach dump cake with frozen peaches has become one of my go-to desserts for exactly the reason its name suggests, it is genuinely low effort.
Between the buttery topping and that bubbling peach filling underneath, it delivers so much comfort for so little work.
I hope this becomes a regular in your kitchen too, especially on nights when you want something warm without a long ingredient list.
If you give it a try, I would love to hear how it turned out. Leave a comment below or share a photo, I always enjoy seeing how everyone makes this one their own.
Recommended:
- Peach Tart Recipe
- Peach Crumble Recipe
- Peach Bread Recipe
- Cherry Cobbler Recipe With Cake Mix
- Peach Basil Spritzer
