This easy Peach Dump Cake is a simple 3-ingredient dessert made by layering canned peaches, dry cake mix, and butter right in the baking dish. There is no batter to mix, and the peaches bake into a sweet, juicy filling while the butter and cake mix create a golden topping. It is sometimes called Peach Cobbler Dump Cake because it has that same warm peach filling and cobbler-style finish.
We’ve made this recipe again and again for family dinners, potlucks, and summer get-togethers because it is quick, reliable, and always a hit. The key is keeping the layers separate and arranging the butter evenly over the cake mix so the topping bakes up golden instead of leaving dry, powdery spots.
Serve it warm after a short rest with a scoop of Vanilla Ice Cream or Whipped Cream. If you love easy peach desserts, try our Peach Cobbler, Cherry Dump Cake, Apple Crisp, or Peaches and Cream Cake.
Why You’ll Love It + Why It Works:
- Only 3 Ingredients. Canned peaches, cake mix, and butter make this one of the easiest desserts to throw together.
- Great for Gatherings. It is simple to make for potlucks, BBQs, family dinners, and busy nights.
- Peach syrup creates the sauce. The undrained peaches keep the bottom layer sweet and bubbly.
- Butter melts into the cake mix. Evenly spaced butter pieces help the topping bake up golden, not powdery.
Peach Dump Cake Ingredients
- Sliced Peaches in Heavy Syrup (1 (29-ounce) can sliced peaches in heavy syrup, undrained): Creates the sweet, juicy base of the dessert and provides the moisture that helps the cake mix bake into a soft, cobbler-like topping. The syrup also helps the cake mix absorb flavor while baking. You can also use canned peaches in light syrup if you want it slightly less sweet.
- Yellow Cake Mix (1 box yellow cake mix, 15.25 ounce size): Forms the golden, buttery topping once baked with the melted butter and peach juices. Yellow cake mix adds a classic cake flavor, but white cake mix or butter cake mix can also work well.
- Butter (¾ cup butter, sliced into 24 slices): Melts into the cake mix as it bakes, helping create a crisp, golden topping while adding rich flavor. We prefer using real unsalted butter for the best taste.
Using Fresh Peaches
You can replace the canned peaches with fresh or frozen peaches. For fresh peaches, use fruit that is ripe but still firm so the filling does not become too watery. Peel and slice the peaches before using.
To replace the 29-ounce can of peaches with fresh peaches:
- PREP PEACHES. Add 3½ to 4 cups peeled, sliced peaches, ½ to ¾ cup granulated sugar, and ¼ teaspoon salt to a saucepan. Use less sugar for very ripe, sweet peaches and more for firmer or more tart peaches.
- COOK. Cook over medium heat, stirring occasionally, until the sugar dissolves and the peaches begin releasing their juices. Bring the mixture just to a gentle simmer, then remove from the heat.
- ASSEMBLE. Pour the peaches and all of their juices into the greased 9×13-inch baking dish. Sprinkle the dry cake mix evenly over the top, add the butter as directed, and bake according to the recipe.
How to Make Peach Dump Cake
PREP. Preheat the oven to 350°F. Spread the peaches and their liquid into a greased 9×13-inch baking dish
LAYER + BAKE. Sprinkle the cake mix evenly over the peaches. Arrange the butter slices evenly over the cake mix.
Do not stir the layers. The peach juices cook into the cake mix from underneath while the butter melts down from the top, creating the soft peach layer and golden topping.
Bake for 40 to 45 minutes, or until the peaches are bubbling around the edges and the topping is golden brown.
ENJOY! Let the dump cake cool for about 10 minutes before serving so the peach filling can settle slightly. Serve warm on its own or with a scoop of Vanilla Ice Cream or a dollop of Whipped Cream.
Kristyn’s Recipe Tips
- Cover the cake mix with butter. Arrange the butter slices evenly over the entire surface so as much cake mix as possible is covered. This helps prevent dry, powdery spots.
- Do not stir the layers. The peach juices cook into the cake mix from underneath while the butter melts down from the top, which helps create the soft peach layer and golden topping.
- Spread the cake mix evenly. An even layer helps the topping bake consistently and keeps some areas from staying dry while others get too wet.
- Watch for bubbling edges. The dump cake is ready when the peach filling is bubbling around the edges and the topping is golden brown.
- Let it rest before serving. Cool for about 10 minutes so the peach filling can settle slightly before scooping and serving warm.
Peach Dump Cake Recipe
Ingredients
- 1 (29-ounce) can sliced peaches in heavy syrup, undrained
- 1 box yellow cake mix, 15.25 ounce size
- ¾ cup butter, sliced into 24 cuts
Instructions
- Preheat the oven to 350°F.
- Spread peaches, with liquid, into a 9×13 baking dish.
- Sprinkle the cake mix evenly over the peaches. Arrange the butter slices evenly over the cake mix. Bake for 40 to 45 minutes, or until the peaches are bubbling around the edges and the topping is golden brown.
Notes
- Spread the butter evenly: Cut the butter into small pieces and distribute it across the cake mix so the topping bakes evenly and doesn’t leave dry spots. To save time, melt the butter in the microwave and then drizzle the melted butter on top of the cake mix before you bake it.
- Do not stir the layers: Dump cakes work best when the ingredients stay layered so the topping forms correctly.
- Use a glass or ceramic baking dish: These help the peaches cook evenly and prevent the bottom from overbaking.
- Fruit alternatives: Blackberries, blueberries, cherries, raspberries, and apples would all be delicious. If using other canned fruit in syrup, the instructions will be the same, or you can follow the “using fresh peaches” instructions, but replace the 2 cups of peaches with 2 cups of the fruit of your choice.
Nutrition
Recipe FAQ
Make sure the cake mix is spread in an even layer and the butter is distributed across as much of the surface as possible. Any areas without enough butter may stay powdery instead of baking into a golden topping.
Place leftover peach dump cake in an air-tight container in the refrigerator for up to 3-4 days. Reheat in the microwave if you prefer to enjoy it warm.
Yes, allow the dump cake to cool before wrapping it tightly with plastic wrap and again with aluminum foil. Freeze for up to 3 months. Allow it to thaw before reheating it in the oven.
More Like This
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Cherry Dump Cake Recipe
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Apple Dump Cake
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Pumpkin Dump Cake
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This recipe was originally published April 2018.
I have quaker instant oats packs. Caramel macchiato. Do you think this could replace the regular oats?
This recipe does not use oats. If you want to experiment with them as an extra topping, the caramel flavor could be tasty, but it may change the texture and sweetness.
I took it to work today and everyone love peach dump cake
This dessert is such an easy treat to share, and I’m glad everyone at work loved it
I love this dump cake peach one easy and quick to make good with vanilla icecream or try butter pecan icecream even more delixious
So happy you loved the dump cake! Peach with butter pecan ice cream sounds absolutely delicious. Thanks so much for sharing!
I did a peach punch bowl with whipped cream sliced bananas peaches and vanilla instant pudding topped with whip cream delicious layered with pecans on top
Love the punch bowl twist and those layers sound dreamy. Thanks for sharing your yummy spin!
If you added Oats how would the ratio of ingredients change?
ou can sprinkle about 1/2 to 1 cup of rolled oats evenly over the cake mix before placing the butter slices to create a crunchy, crumble-like topping. Alternatively, you can mix 1/2 cup of rolled oats into the dry cake mix before sprinkling it over the peaches.
I love every recipe I have came across that has been from you.
That might be the best compliment ever!
Can I use peaches canned with pear juice
Yes, you can. Note that this recipe calls for peaches in heavy syrup, so depending on how thick the pear juice is, you may want to add a cornstarch slurry: mix 3-4 teaspoons of cornstarch with an equal amount of water and add it to the recipe.
Can “I Can’t Believe It’s Not Butter” be used?
I used “I Can’t Believe it’s Not Butter” before and I couldn’t taste any difference.
Do yo use salted or unsalted butter?
I always use unsalted, but either could work.
So easy to prepare. Able to use ingredients I already have. Can hardly wait to get it out of the oven.