Peach Dump Cake

Quick, simple and tasty Peach Dump Cake is always a hit. This cake mix based treat is filled with peaches and butter and is the perfect dessert to make when you don’t have much time to prep but want a warm, delicious cake.

Peach Cobbler Dump Cake

Have you ever had dump cake before?? It reminds me so much of a cobbler of sorts, but it’s become one of my favorite go-to types of desserts. Dump cakes are usually made with a base of cake mix plus some sort of fruit filling and are usually dumped into a pan, stirred and baked.

I first tried it when my aunt gave me an amazing recipe for Pumpkin Dump Cake that quickly become a fall favorite and led us to make a Cherry Dump cake recipe and today’s Peach Dump Cake. We love peach treats in our home (and especially Peach Cobbler) so we knew this would be a hit and it was!

And when you are literally dumping everything in a dish and letting it bake – it can’t get any easier. 😉

How to Make Peach Cobbler Dump Cake

As per their name, this cake is one you dump and go. They’re so simple that you’ll be wanting to try all the fruit varieties! 😉

Make this cake by preheating the oven to 350. Then spread peaches, with the liquid into a greased 9×13 dish.

Sprinkle the cake mix evenly over the peaches. We like to cut the butter using a pastry blender. Makes it simple and quick! Place the butter evenly over the cake mix and bake for 40-45 minutes.

Serve warm on it’s own or with ice cream, and you won’t believe how tasty this cake is. You can also serve this whipped cream, but however you serve it, we think you’ll love it!

Dump Cake Variations

Who would have thought combining 3 simple ingredients could make a delicious, addicting cake?! We sure didn’t, but we are so glad we can add this to the long go-to dessert list. Other fruits we want to try include;

  • Blackberry
  • Blueberry
  • Cherry
  • Apple

Just used the canned fruits for this and the instructions will be the same.

How to make dump cake in crock pot?

This recipe can also be made in a crock pot! Just dump the peaches and syrup in the bottom of a greased slow cooker. Then melt your butter and mix it with your cake mix. Sprinkle over the peaches making sure to break up any large pieces. Cook on HIGH for 2 hours or LOW for 4 hours.

How to store Dump cake?

Place in an air-tight container in the fridge for up to 3-4 days. Reheat in the microwave if wanting to enjoy warm.

We know this dessert is especially appealing when it’s cool or cold outside, but it’s also appealing in the Spring and Summer because of it’s fruity-ness. Perhaps I’m just trying to find excuses to enjoy it all year long. 😉

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Peach Dump Cake Recipe

4.77 from 43 votes
Quick, simple and tasty Peach Dump Cake is always a hit. This cake mix based treat is filled with peaches and butter and is the perfect dessert to make when you don't have much time to prep but want a warm, delicious cake. 
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 12
Calories 261 kcal
Author Lil' Luna

Ingredients

  • 1-29 ounce can Sliced Peaches in heavy syrup, undrained
  • 1 box yellow cake mix 15.25 ounce size
  • 3/4 cup butter sliced into 24 cuts

Instructions
 

  • Preheat oven to 350 degrees.
  • Spread peaches, with liquid, into a 9x13 baking dish.
  • Sprinkle cake mix evenly over peaches.
  • Place butter evenly over cake mix.
  • Bake for 40 - 45 minutes, until golden and bubbly. Serve warm or at room temperature.

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About the Author

Kristyn Merkley

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!

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Comments:

  1. 2 stars
    I was very disappointed In the results. It was not sweet enough and the cake mixture underneath was not cooked. What could have caused it? I baked for 40 minutes also. I have a brand new stove so I know it’s not that.

    1. I’m sorry to hear your cake didn’t turn out the way you were hoping. I have never had the underneath not cook when layering the peaches first, then the cake mix, then the butter. The recipe says 40-45 minutes bake time, but every oven is different so it may need slightly longer. As far as sweetness goes, you could always add a bit of sugar or other sweetener to sweeten it up a bit. 🙂

  2. 5 stars
    Made this recipe for a last minute Mother’s Day picnic… Served it with vanilla ice cream…It was a big hit!… Everyone wanted the recipe…Will definitely make it again…Thank you!

    1. Sure! I haven’t tried it, but I imagine it would still work fine, just a slightly different flavor/color.

  3. 5 stars
    I LOVE ❤️ trying new recipes!! My family are carnivores 😀.
    The Peach Dump Cake HUGE SUCCESS!! 😋 I did use a dash of cinnamon, nutmeg, all spice, 1 tablespoon Vanilla and 1/2 cup sugar. Served warm over ice cream. Plan to use lefts over canned peaches for short cakes tomorrow!! 😀

    I am Vegan! Any vegan recipes?

    1. Yay!! So glad you loved the recipe! And that’s a great idea for the leftovers.
      I have a few vegan recipes — our Date Balls are a yummy snack: https://lilluna.com/date-balls/ , our Greek Chicken Wraps have a vegan option (omit the chicken and feta cheese and use a vegan dressing: https://lilluna.com/greek-chicken-wrap/, and our Garlic Sesame Noodles can be made vegan if you omit the oyster sauce: https://lilluna.com/garlic-sesame-noodles/. Hope that gives you a few new recipes to try!

  4. 5 stars
    So delicious!!!! SO easy to make and cannot wait to try other flavors! My other half could not stop eating it! Thank you for sharing your recipe 🙂

    1. You’re welcome!! I’m so glad to hear you both loved the cake. I’m all about yummy and easy recipes, so I’m happy it was a hit!

  5. I’ve made this with apple before and decided to try peaches today. I used 4 medium sized firm peaches, sliced appropriately. I made my own syrup with 12oz water and 1/2 cup of brown sugar. Added enough to cover the peach layer. 1 box of white cake mix and topped with roughly 4 tbs of Irish cream butter. Into the oven at 350°. Finished with decent flavor but the cake mix didn’t moisten enough. Might have needed a bit more syrup added.

  6. 5 stars
    Quick, easy and delicious. The second time i made it I used peaches in 100% fruit juice, added 1 Tbsp. Of molasses and 1/4C brown sugar. This added a little depth to the taste and cut the sweetness by about half.

    1. Can I use frozen or fresh peaches? How would I prepare them to mimic the canned with the juice? Thanks!

      1. You can. For our Peach Cobbler recipe we offer this option for using fresh peaches — it should work for the Dump Cake as well: You can substitue the canned peaches with a boiled fresh peach mixture. Take 4 cups of freshly sliced peaches, 2 cups of sugar, and 2 Tablespoons of lemon juice, and bring to a boil over high heat. Pour in the 9X13 pan.
        You’ll have to let us know how it turns out if you use the fresh peaches! 🙂

        1. I follow a tip from Paula Dean, 2 cups fresh fruit, 1 cup water, 1 cup sugar (I normally drop this to 3/4 cup), bring it a boil and then use like canned. I turns out great!

          1. So good to know! This is so helpful. Thanks so much for sharing your tip with us!

  7. So glad I found you!!!!
    When I read your intro, “…I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby…”, I knew you’re my kind of girl.
    I’ve only just begun looking at your dessert recipes (they’re outstanding!) & look forward to everything else.
    Thank you for sharing with ‘us’.
    ~ anne

    1. Oh this just made my heart so happy! Thanks for your kind words and I hope that you keep finding recipes you enjoy!

  8. 5 stars
    This was so easy and so tasty. I had to cook it for 50 min to get the perfect crunch on top, but it was worth it. I can’t wait to try it with other fruits and make it my own.

  9. I am getting ready to make this tomorrow. Can I use melted butter and pour it evenly over the top before baking?

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