Quick and easy peach dump cake combines sweet canned peaches with cake mix and butter for an incredibly tasty dessert you'll love! The prep is super simple so you can have this crowd-pleasing dessert baked to perfection in no time at all!
Peach Dump Cake is sweet, buttery, and full of delicious peach flavor!
My super easy peach dump cake is the quick dessert you need in your life! I top sweet, ripe canned peaches with yellow cake, butter, and brown sugar and bake until golden and caramelized. Your family is going to love it!
You don’t have to wait for peach season to come around again to make a delicious peachy dessert! My dump cake uses canned peaches so you can bake this delightful dessert all year long. The peaches are topped with a delicious crispy, buttery cake topping that makes this dump cake utterly irresistible!
My peach dump cake is the easiest dessert you’ll make! It is prepared in just 5 minutes, and there’s no mixing involved! Simply layer the ingredients, and bake!
❤️ Why You'll Love This Recipe!
It’s the Easiest Ever! Dump cakes are a favorite because of how simple and quick they are to make – my peach dump cake is no exception!
A Family Favorite! If your family loves peach cobbler, they’re definitely going to love this peach dump cake. It’s the perfect peach dessert!
Super Versatile! You can make a dump cake with almost any fruit! Check the Variations section to check out my delicious pineapple dump cake, chocolate cherry dump cake, and apple dump cake!
My fast, delightful peach dump cake only has 5 ingredients! They’re simple, basic, and you might just have a few in your pantry!
- Canned Peaches – For this recipe, you can use either peaches in heavy or lite syrup, juice, or even canned peach pie filling! Make sure to reserve ½ cup of the peach syrup or juice.
- Butter – The butter must be melted and cooled for this recipe. You can use unsalted or salted butter – it’s entirely up to your preference!
- Yellow Cake Mix – Yellow cake mix makes the perfect buttery topping for this dump cake! I recommend yellow cake mix over white cake mix as the flavor is much better suited.
- Light Brown Sugar – This is optional but recommended! The brown sugar mixes with the butter to create a caramelized, crispy topping.
- Nutmeg – I love nutmeg in this because it’s gentle flavor perfectly complements the peaches! Nutmeg is optional here – you can leave it out or swap for cinnamon.
🔪 Step-by-Step Instructions
Make a dessert the entire family will adore with my peach dump cake! This recipe makes 8 servings, but you can easily halve or double the recipe if needed!
- Prep. Preheat your oven to 350°F (175°C) and drain ½ cup of juice or syrup from 2 29-ounce cans of peaches to spread over the cake mix. If you’re using peach pie filling, you’ll want to increase the amount of butter to 1 ½ sticks to accommodate the lack of juice.
- Add Peaches. Generously coat the bottom of a 9x13 inch baking dish with softened butter, a neutral cooking oil like canola, or a non-stick cooking spray. Then, spread 58 ounces (2 29-ounce cans) of peaches evenly over the bottom of the dish.
- Add the cake mix. Sprinkle 15 ounces (1 box) of yellow cake mix evenly over the top of the peaches. Then, using a spoon or spatula, push the peaches slightly toward the edges to make an even layer. Do not mix!
- Top with butter. Drizzle ½ cup (1 stick) of melted butter (or 1 ½ sticks if using peach pie filling) over the top of the dry cake mix. Be sure to get as much of your cake mix moistened as possible. Repeat with the reserved ½ cup of peach syrup or juice. (Optional—Sprinkle ¼ cup of light brown sugar and ½ teaspoon of ground nutmeg or cinnamon evenly over the dump cake)
- Bake.Cover the dump cake with a sheet of aluminum foil and bake in the oven at 350°F (175°C) for 45 minutes with the foil. Remove the foil and finish baking for an additional 15 minutes. The dump cake is done when the peaches are bubbling up around the edges and the cake is lightly golden. If needed, you can also insert a toothpick to test the cake for doneness – it should come out clean with just a few crumbs!
- Serve! When the dump cake is done, allow it to cool for about 10 to 15 minutes before serving!
My irresistible, sweet Peach Dump Cake is the perfect dessert on its own, or with a giant scoop of homemade whipped cream or vanilla ice cream! Everyone will go nuts for this incredible dessert! Enjoy!
💭 Tips & Recipe Notes
It’s important to reserve juices from the canned peaches to make sure the cake is moist!
- If using canned peaches with heavy syrup or peach pie filling, the cans do not have to be drained after reserving the ½ cup of juice.
- If using canned peaches in lite syrup or juice, one can should be drained after reserving the juice.
Do not stir the ingredients!
- It’s crucial not to stir the ingredients, as you want that delicious, buttery yellow cake topping! You should, however, make sure you moisten as much of the cake mix as possible, so you don’t have floury, dry spots.
Nutmeg is optional but recommended!
- You can also use the same amount of cinnamon to spice up this cake, as noted above. If you prefer, try using a baking spice mix like my pumpkin pie spice. Or you can even try mixing a little vanilla into the peaches for extra flavor!
🥡 Storing & Reheating
Peach dump cake can easily be refrigerated for another day! Transfer the contents carefully to an airtight container or cover the baking dish with plastic cling film. It’ll keep in your refrigerator for 3 to 5 days.
This peach dump cake recipe can also be par-baked and frozen in preparation for a potluck or dinner! Once the cake is cooled, wrap tightly with plastic cling film and aluminum foil and freeze for up to 3 months!
Leftover peach dump cake always reheats well! I recommend covering with foil and baking in a 350°F (175°C) oven until the cake is hot and bubbling.
You can also use the microwave! Scoop individual servings into bowls, cover with a paper towel and microwave at 30-second intervals until warmed.
If reheating a frozen dump cake, defrost in the fridge overnight. Remove plastic cling film and either replace foil or put a fresh sheet of foil over the top.
Then, bake in a 350°F (175°C) oven for about 20 minutes until heated all the way through and bubbling!
🍑 More Fruit Desserts
- Bisquick Peach Cobbler
- French Fruit Tart
- Strawberry Angel Food Lush
- Apple Strawberry Crisp
- Pineapple Banana Bread
- Tanghulu (Hard Candied Fruit)
Absolutely! If you’re able to get your hands on some ripe, fresh peaches you can use them! Peel the peaches first before slicing. I would also recommend using ½ cup of store-bought peach juice or nectar to help moisten the cake mix. You can also increase the butter to 1 ½ sticks.
Yes, you can! If using frozen peaches for the dump cake, make sure to defrost them first. You can use the juices that come from defrosting the peaches to moisten the cake.
Peach dump cake and peach cobbler are very similar! The biggest difference is that a peach cobbler typically has a biscuit or pie crust topping, where peach dump cake has a cake topping! Both are super delicious, and both highlight that unique peach flavor!
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Peach Dump Cake
- 58 oz canned peaches (2 29-ounce cans in heavy syrup or lite, or canned peach pie filling - reserve ½ cup of peach syrup or juice)
- ½ cup butter (melted and cooled slightly)
- 15 oz yellow cake mix
- ¼ cup light brown sugar (optional - packed)
- ½ teaspoon ground nutmeg (optional - or use cinnamon)
- Preheat your oven to 350°F (175°C) and drain ½ cup of juice from peaches to spread over cake mix with melted butter. *If using peach pie filling, increase the amount of melted butter to ¾ cup (1 ½ sticks).
- Coat the baking dish bottom and sides with softened butter, a light amount of cooking oil, or non-stick cooking spray. Spread the peaches evenly over the bottom of the dish.58 oz canned peaches
- Sprinkle the dry cake mix evenly over the top of the peaches, pushing toward the edges gently. Do not mix!15 oz yellow cake mix
- Drizzle melted butter over the top of the dry cake mix getting as much area moistened as possible. Repeat with the reserved ½ cup of syrup or juice.½ cup butter
- (Optional) Sprinkle with light brown sugar and nutmeg or cinnamon in an even layer over the top of the sump cake.¼ cup light brown sugar, ½ teaspoon ground nutmeg
- Cover with a sheet of aluminum foil and bake at 350°F (175°C) for 45 with the aluminum foil, then uncover and finish baking for an additional 15 minutes. The dump cake is done when the fruit filling is bubbling up around the edges, the cake topping is lightly golden, and in inserted toothpick in the center comes out with crumbs and not batter.
- Allow the baked dump cake to cool for 10-15 minutes before serving.
- Brown sugar is optional, as is the nutmeg or cinnamon.
- Can be made with fresh peaches.
- If using canned peaches with heavy syrup or peach pie filling, the cans do not have to be drained.
- If using canned peaches in lite syrup, one can should be drained.
Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!