Peach Dump Cake with Canned or Fresh Peaches
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Peach Dump Cake is the ultimate low-effort, high-reward dessert. With just a few pantry staples and a single baking dish, you’ll have a warm, buttery treat ready in under an hour!
Sheila’s Recipe Snapshot for Peach Dump Cake
This peach dump cake is my go-to for a quick dessert that tastes homemade. Just layer the ingredients and let the oven work its magic.
This dessert has all the flavor of a homemade peach cobbler but takes a fraction of the time to make. The juicy peaches bake into a thick, jammy filling, while the cake mix topping turns golden and crisp around the edges with a tender, buttery center.
I love making this recipe when I want a dessert that feels special but doesn’t keep me tied to the kitchen. It’s simple, quick to assemble, and always gets rave reviews, especially when served warm with a scoop of vanilla ice cream!
Ingredient Notes for Peach Cobbler Dump Cake
- Canned Peaches in Heavy Syrup | The syrup adds sweetness and helps create that cobbler-like texture. Be sure to include the juices.
- Unsalted Butter | You’ll need some melted over the peaches, the rest dotted on top for a rich, golden crust.
- Cinnamon | Adds warm spice and depth of flavor to the peaches.
- Yellow Cake Mix | The “dump” part of this dump cake recipe! Just sprinkle it over the fruit, no mixing required.
- Light Brown Sugar | Creates caramelized pockets of sweetness in the topping.
- Pecans (Optional) | Adds crunch and a nutty contrast to the soft, sweet filling.
Variations and Substitutions
- Peaches: If using fresh peaches, you’ll need 5-6 cups peeled and sliced peaches. Place them in a bowl with ½ to ¾ cup sugar (depending on their sweetness) and allow to macerate for 30 minutes before assembling the dump cake.
- Cake Mix: Swap yellow cake mix for white or spice cake mix.
- Spices: Add a pinch of nutmeg or cardamom for extra warmth.
- Nuts: Try walnuts instead of pecans or leave the nuts out entirely.
How to Make Peach Dump Cake Recipe
This recipe is so easy to put together—you don’t even need a mixing bowl!
PREHEAT & PREP. Preheat the oven to 350 degrees. Lightly coat the bottom of a 9×13-inch baking dish with nonstick cooking spray.
PLACE PEACHES IN THE BAKING DISH. Empty the can of peaches with the juices into the baking dish. Sprinkle the top of the peaches with the cinnamon.
TOP WITH SUGAR, PECANS & BUTTER. Sprinkle a layer of brown sugar and a layer of pecans, if using. Cut the remaining butter into pats and place all over the top.
BAKE. Bake for 45 to 55 minutes, until the top is golden brown and the filling is bubbling. Serve warm or at room temperature. Refrigerate leftovers for up to 3 days.
More Recipe Success Tips
Storage and Reheating Tips
- To store: Store leftover dump cake covered in the refrigerator for up to 3 days. To reheat, warm individual portions in the microwave for about 30 seconds, or place the whole dish in a 325°F oven until heated through.
- To freeze: Wrap tightly in foil and freeze for up to 2 months. Thaw in the refrigerator and reheat before serving.
Frequently Asked Questions
Yes! Bake it earlier in the day and reheat before serving, or enjoy it at room temperature.
No, but heavy syrup creates a richer filling. If using peaches packed in juice, you may want to add a little extra sugar.
A dump cake gets its name from the way it’s assembled, since you literally “dump” the ingredients into the baking dish with no mixing required. The fruit goes in first, then the dry cake mix, followed by butter and any toppings. As it bakes, the butter melts through the cake mix to form a golden, crisp topping over the sweet, bubbly fruit.
Looking for More Dump Cake Recipes?
This easy cherry dump cake and lemon dump cake are both family favorites. I have a super easy chocolate cherry dump cake recipe, too!
What to Serve With Peach Dump Cake
This peach dump cake is absolutely delicious served warm with vanilla ice cream, whipped cream, or even a dollop of Greek yogurt for a breakfast-style treat. It’s perfect for summer cookouts, potlucks, or any time you want an easy dessert!
And if you love peach desserts like I do, make sure to try my homemade peach ice cream and peach cobbler with canned peaches recipe, too!
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Peach Dump Cake (with Canned or Fresh Peaches)
Ingredients
- 1 29-oz. can sliced peaches in heavy syrup
- ¾ cup unsalted butter divided
- 1 teaspoon cinnamon
- 1 15.25-oz. box yellow cake mix
- 2 tablespoons light brown sugar
- ¼ cup chopped pecans optional
Instructions
- Preheat the oven to 350 degrees. Lightly coat the bottom of a 9×13-inch baking dish with nonstick cooking spray.
- Empty the can of peaches with the juices into the baking dish. Sprinkle the top of the peaches with the cinnamon.
- Melt ¼ cup of the butter and drizzle it over the peaches — do not stir.
- Next, dump the dry cake mix on top of the peach mixture and spread gently to the edges of the pan with your fingers.
- Sprinkle a layer of brown sugar and a layer of pecans, if using. Cut the remaining butter into pats and place all over the top.
- Bake for 45 to 55 minutes, until the top is golden brown and the filling is bubbling. Serve warm or at room temperature. Refrigerate leftovers for up to 3 days.
Notes
- Peaches: If using fresh peaches, you’ll need 5-6 cups peeled and sliced peaches. Place them in a bowl with ½ to ¾ cup sugar (depending on their sweetness) and allow to macerate for 30 minutes before assembling the dump cake.
- Don’t stir the layers. Resist the urge to mix! The magic happens when the butter melts down through the cake mix and into the peaches.
- Use even butter coverage. Cut the butter into small pats and scatter them evenly over the cake mix so the top browns consistently.
- Check for bubbling! The filling should be bubbling around the edges before you pull it from the oven. That means the peaches are heated through and the topping is baked!
- Let it cool slightly before serving. Giving it 10–15 minutes to rest helps the filling thicken and makes serving easier.
- Serve it your way! Warm with ice cream is a classic, but it’s also delicious at room temperature with whipped cream.
Nutrition
Life Love and Good Food does not claim to be a registered dietician or nutritionist. Nutritional information shared on this site is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
