Peach dump cake is a warm, bubbly dessert of canned peaches covered with dry cake mix and butter, baked until the top turns golden and the fruit underneath is soft and syrupy.
It takes ten minutes to assemble, bakes in forty five, and uses only four ingredients, so it is a dependable choice for a casual dinner or a potluck dish.
Table of Contents
Why This Peach Dump Cake Recipe Works
The butter melts into the dry cake mix as it bakes and turns the topping into a crisp, cobbler like crust that stays tender in the middle.
Canned peaches are soft, sweet, and available all year, so you can make the dessert without peeling or slicing fruit.
A sprinkle of cinnamon gives the peaches a warm, spiced flavor that tastes like a classic fruit cobbler.
Ingredients for Peach Dump Cake
- You need a box of yellow cake mix, a large can of sliced peaches, butter, and ground cinnamon.
- Drain the peaches well if they are packed in heavy syrup, or keep some syrup for a juicier, softer result.
Peaches. They bake into a soft, sweet fruit layer with their own syrup.
Cake mix. It becomes a golden, buttery crust as it bakes.
Butter. It melts into the mix, so the topping browns and turns rich.
Cinnamon. It adds warmth and a classic spice flavor.
Vanilla ice cream. It melts over the warm cake for a creamy contrast.
How to Make Peach Dump Cake
1. Heat the oven. Heat the oven to 375 degrees F and grease a nine by thirteen inch baking dish.
2. Add the peaches. Spread the peaches in an even layer in the bottom of the dish.
3. Add the cake mix. Sprinkle the dry cake mix evenly over the peaches without stirring.
4. Top with butter. Dot the surface with cold butter pieces, or pour melted butter evenly over the cake mix.
5. Add the cinnamon. Sprinkle the cinnamon over the top.
6. Bake. Bake for forty to forty five minutes until the top is golden and the edges are bubbling, then cool for ten minutes before serving.
Do not stir the layers after adding the cake mix, because the fruit and mix are meant to stay separate while the butter melts through.
If you see dry patches of cake mix after twenty minutes, dot a little more butter over them to help the crust brown evenly.
Place a baking sheet on the lower rack to catch any bubbling juices.
How to Serve Peach Dump Cake
Serve the cake warm in bowls with vanilla ice cream or whipped cream. It pairs well with cream cheese pecan cake on a dessert table, or you can follow a summer meal with lemon blueberry pound cake. For another fruit dessert, add no bake strawberry crunch cheesecake and carrot sheet cake to a spread.
How to Store and Reheat Peach Dump Cake
Cover leftovers and refrigerate for up to four days. Reheat individual servings in the microwave for twenty to thirty seconds until warm. Freeze cooled portions in airtight containers for up to two months and thaw in the refrigerator overnight.
Tips and Variations for Peach Dump Cake
Flag the allergens. This dessert contains wheat, milk, and soy from the cake mix, so warn guests with allergies and check the package label.
Drain the peaches. Draining reduces sweetness and keeps the topping from turning soggy.
Cover every spot. Spread the cake mix all the way to the edges so no peaches are left uncovered.
Use fresh peaches. Sliced fresh or frozen peaches work too, and add a spoonful of sugar if they are tart.
Change the flavor. Try spice or butter pecan cake mix, and adjust the salt to taste if you add nuts.
Add nuts. Chopped pecans on top give a good crunch.
Serve warm. The crust is at its peak in the first hour out of the oven.
Check trusted guidance. For safe storage of leftover desserts, read the Purdue Extension guide to storing leftovers.
The cake mix amount is the main variable, and a standard box between fifteen and eighteen ounces works well in a nine by thirteen inch dish.
If you like a thicker crust, sprinkle half a cup of rolled oats over the cake mix before dotting it with butter.
Frequently Asked Questions About Peach Dump Cake
What is peach dump cake?
It is a dessert made by layering canned peaches, dry cake mix, and butter in one dish and baking until golden.
Can I use fresh peaches in peach dump cake?
Yes, use about six cups of sliced peaches and add a few spoonfuls of sugar.
Do I need to stir peach dump cake?
No, keep the layers separate so the butter melts through the cake mix.
Can I use canned pie filling instead of plain peaches?
Yes, peach pie filling makes a sweeter, thicker dessert.
Can I make it in a slow cooker?
Yes, cook on low for about three hours with a paper towel under the lid.
Peach Dump Cake
Equipment
- Nine by thirteen inch baking dish
- Oven mitts
Ingredients
Main Ingredients
- 1 can sliced peaches in syrup about twenty nine ounces, drained
- 15 oz yellow cake mix one box
- ½ cup butter cold and sliced
- 1 tsp ground cinnamon
Instructions
Cooking
- Heat. Heat the oven to 375 degrees F and grease the dish.
- Layer. Spread the peaches in the dish.
- Cover. Sprinkle the dry cake mix over the peaches.
- Butter. Dot with butter and sprinkle with cinnamon.
- Bake. Bake forty to forty five minutes until golden.
- Cool. Cool for ten minutes before serving.
