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Three ingredient Peach Dump Cake is quick, simple, and utterly tasty. It is warm, gooey, and perfectly peachy!!
Peach Dump Cake is always a hit, and it’s an easy dessert to make! Keep it simple with any of our dump cake recipes. We especially love Cherry Dump Cake and Apple Dump Cake.
Like Peach Cobbler, but Easier!
A dump cake is similar to a cobbler, and 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. They are usually dumped into a pan, stirred, and baked. Simple!
My first was our Pumpkin Dump Cake which quickly become a fall favorite, but we love peach treats in our home (especially Peach Cobbler) so we knew this Peach Dump Cake would be a hit – and it was!
We know Dump Peach Cobbler is especially delicious when it’s chilly outside, but it’s also appealing in the spring and summer because of its fruity-ness. Perhaps I’m just trying to find excuses to enjoy it all year long!
How to Make Peach Dump Cake
Just like the name, this cake is one you dump and go. It’s so simple that you’ll be wanting to try all the fruit varieties!
PREP. Preheat the oven to 350°F. Spread peaches, with the liquid into a greased 9×13 dish.
LAYER + BAKE. Sprinkle the cake mix evenly over the peaches. Cut the butter using a pastry blender and place the butter evenly over the cake mix. Bake for 40-45 minutes.
ENJOY! Serve warm on its own or with a scoop of Vanilla Ice Cream or dollop of Whipped Cream. However you serve it, we think you’ll love it!
USing Fresh Peaches
Replace the canned peaches with fresh or frozen peaches. If using fresh peaches make sure they are not overly ripe – they’ll produce way too much liquid, resulting in a runny dessert. Peel the skins off and slice them.
For each 29-oz can of peaches:
- 2 cups of sliced peaches, ¾ cup of white sugar, and a dash of salt. (For an even thicker peach sauce, mix in 1 tablespoon of cornstarch.) Bring to a boil over high heat.
- Pour the peach mixture over the bottom of the dish and proceed with the recipe as instructed.
Dump Cake Tips
This Peach Dump Cake is so easy and delicious it’s sure to become a family favorite! Here are a few handy tips when baking this tasty treat:
Time saver. Melt the butter in the microwave and then drizzle the melted butter on top of the cake mix before you bake it.
Make it a crisp. If you are wanting more of a “peach crisp” dump cake, add quick or old-fashioned oats to the cake mix before baking.
Other fruits we want to try: blackberries, blueberries, cherries, raspberries, and apples. Use the canned fruits for this and the instructions will be the same.
Extra notes:
- Use the dry cake mix only.
- Use a regular can of peaches, not peach pie filling.
- The recipe relies on the peach liquid, so do not drain the juice from the can of peaches.
Variations
- sprinkle chopped nuts like pecans or walnuts on top
- sprinkle brown sugar and ground cinnamon over the top before baking
- use a white cake mix instead of yellow
Make it in a crock pot. Dump the peaches and syrup in the bottom of a greased slow cooker. 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.
Storing info
STORE. Place leftover Peach Dump Cake in an air-tight container in the fridge for up to 3-4 days. Reheat in the microwave if wanting to enjoy it warm.
FREEZE. Store it in an airtight container. It should freeze well for up to 3 months. To reheat, thaw it in the fridge overnight. Transfer it to an oven-safe dish and warm it up in a 350° oven.
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.
More delicious dump cakes:
For more peach recipes, be sure to check out:
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 cake mix evenly over peaches.
- Place butter evenly over the cake mix.
- Bake for 40-45 minutes, until golden and bubbly. Serve warm or at room temperature.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
can frozen peaches be used?
I haven’t tried this recipe with frozen peaches but if you would like to use frozen instead of canned I would recommend using about 30 ounces of frozen peaches. After they have thawed add 1/4 cup of sugar and bake with the other ingredients as directed. Hope this helps!
Wondering what the size/weight of the cake mix is. Mine was 468 grams but I didn’t need to use all of it as the peaches were quite covered partway through. If a second measurement could be included, that would be helpful since “1 box” isn’t necessarily a standard unit. I also managed with a half cup of butter instead of 3/4 as the latter seemed like too much once I started laying it out.
Nowadays most standard boxes of cake mixes are 15.25 ounces. That is the size of cake box mix I used in this recipe but I will be sure to include that info in the recipe instructions. This was good to know! Thanks so much!
I’m up in Canada and different cake mix brands have slightly different sizes for some reason, plus most things are in metric. 15.25 oz is roughly 432 g – thanks for the info!
I’ve made a couple different versions of this but this one is the best. This recipe has a little bit more butter than other recipes i’ve used and also uses yellow cake mix vs white. Whatever the difference – This is easy and delicious. My new favorite dessert.
I’m so glad you enjoy it as much as we do! It’s one of my favorite go-to desserts!
Delicious
Thank you! I’m so glad you enjoyed it!
Too sweet and not enough cake. A miss in our hoyse.
I’m so sorry it didn’t turn out the way you had hoped. Thanks for trying it!
The best one l have tried.. thank you..
I’m so happy you liked it! Thanks for sharing! 🙂
Can you make with pie filling same way
You sure can! Pie filling works great with this recipe as well.
Can you use cornbread and jiffy cornbread mix
I personally have not tried, so I can’t say for sure how it would turn out.
The peaches I have are not in heavy syrup they’re in pineapple juice unsweetened. What should I add to it to make the pie sweet?
Maybe add a little sugar 🙂
I would recommend compressing the cake mix down into the peaches/liquid before putting into the oven. This can easily be done with the back of a large spoon. If you don’t do this some of the dry cake mix will not incorporate with the peaches/liquid and will just sit on the top of the cake as a powdery uncooked topping.