Peach Dump Cake with Fresh Peaches
This peach dump cake with fresh peaches is the ultimate summer dessert that lets ripe, juicy fruit take center stage with minimal effort. Sweet peach slices are tossed with a touch of sugar and lemon, then topped with dry cake mix and butter for a golden, bubbling treat that bakes in under an hour. No mixing bowls, no fancy techniques—just a warm, comforting dessert that's perfect for potlucks, family dinners, or any day the farmers market peaches are calling your name.
Equipment
- 9x13-inch ceramic baking dish
- Large mixing bowl
- Vegetable peeler or paring knife
- Measuring cups and spoons
- Cutting board
- Rubber spatula
- Large pot for blanching peaches
- Bowl of ice water for blanching peaches
- Rimmed baking sheet optional, to catch overflow
Ingredients
- 6 cups fresh peaches about 6 to 7 large peaches, peeled and sliced about 1/2-inch thick
- 1/2 cup granulated sugar adjust to taste based on sweetness of peaches
- 1 tablespoon fresh lemon juice
- 1 teaspoon ground cinnamon optional but recommended
- pinch of salt
- 15.25 ounces yellow or vanilla cake mix 1 box
- 3/4 cup unsalted butter sliced into thin pats
For Serving (Optional)
- vanilla ice cream for serving, optional
- whipped cream for serving, optional
Instructions
- Bring a large pot of water to a boil and prepare a bowl of ice water. Score a small X on the bottom of each peach, then drop them into boiling water for 30 seconds. Transfer to ice water, then slip off the skins and slice into thin wedges about 1/2-inch thick.
- Place sliced peaches in a large bowl and add sugar, lemon juice, cinnamon, and a pinch of salt. Toss gently to coat evenly, then let sit for 10 minutes to release natural juices.
- Preheat oven to 350°F and lightly grease a 9x13-inch baking dish with butter or nonstick spray.
- Pour the seasoned peaches and all their juices into the prepared dish, spreading into an even layer with a rubber spatula.
- Sprinkle the dry cake mix evenly over the peaches, covering completely and breaking up any large clumps. Do not stir the layers together.
- Arrange thin butter pats evenly over the dry cake mix, covering as much of the surface as possible. The butter will melt down and create a golden, crisp topping as it bakes.
- Bake for 45 to 50 minutes until the topping is deep golden brown and peach juices bubble around the edges. Tent with foil for the last 10 minutes if browning too quickly.
- Let rest for 10 to 15 minutes before serving to allow juices to thicken slightly. Serve warm with vanilla ice cream or whipped cream if desired.
Notes
- Use ripe, fragrant peaches for the best natural sweetness and flavor — they should give slightly when gently pressed.
- Do not skip the resting time before serving — it helps the filling set up and prevents runny slices.
- Cover the cake mix completely with butter slices so no dry pockets remain after baking.
- If your peaches are very juicy, place the baking dish on a rimmed baking sheet to catch any overflow.
- Taste a peach slice before adding sugar and adjust the amount based on natural sweetness — very ripe peaches may need less.
- For a mixed berry version, add 1 cup of fresh blueberries or raspberries to the peach layer.
- Swap yellow cake mix for spice cake mix for a warmer, fall-inspired flavor profile.
- Sprinkle old-fashioned oats and brown sugar over the cake mix before adding butter for a crisp topping variation.
- Store covered in the refrigerator for up to 4 days. Reheat individual portions in the microwave for 30-45 seconds.
- Freeze cooled leftovers in a freezer-safe container for up to 3 months; thaw overnight in the fridge before reheating.
Nutrition
Serving: 1servingCalories: 290kcalCarbohydrates: 43gProtein: 2gFat: 12gSaturated Fat: 7gCholesterol: 30mgSodium: 320mgPotassium: 180mgFiber: 2gSugar: 29gVitamin A: 8IUVitamin C: 15mgCalcium: 4mgIron: 6mg
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