Peach Dump Cake With Frozen Peaches
This peach dump cake with frozen peaches is the dessert you reach for when you want something warm and fruity without turning the kitchen into a project. Frozen peaches mean you can make this any time of year, not just when peaches are in season. 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.
Equipment
- 9x13-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
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
For Serving (Optional)
- vanilla ice cream for serving
- whipped cream freshly whipped, for serving
- caramel sauce for drizzling, optional
Instructions
- Preheat oven to 350°F. Lightly grease a 9x13-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.
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.
Nutrition
Serving: 1servingCalories: 320kcalCarbohydrates: 52gProtein: 3gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 3.5gCholesterol: 25mgSodium: 220mgPotassium: 180mgFiber: 2gSugar: 34gVitamin A: 10IUVitamin C: 8mgCalcium: 6mgIron: 4mg
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