This post may contain affiliate links. Please read our disclosure policy.

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.

Peach dump cake with whipped cream on top on plate.

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!

Peach dump cake ingredients in bowls.

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!

Peaches in baking dish for peach dump cake recipe.

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.


  • 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:

Easy Peach dump cake with whipped cream close up image.

For more peach recipes, be sure to check out:

Save This Recipe!
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!
4.98 from 488 votes

Peach Dump Cake Recipe

By: Lil’ Luna
Three ingredient peach dump cake is quick, simple, and utterly tasty. It is warm, gooey, and perfectly peachy!!
Servings: 12
Prep: 10 minutes
Cook: 45 minutes
Total: 55 minutes


  • 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
Save This Recipe!
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!


  • 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.



Calories: 261kcal, Carbohydrates: 35g, Protein: 1g, Fat: 12g, Saturated Fat: 7g, Cholesterol: 30mg, Sodium: 414mg, Potassium: 28mg, Sugar: 18g, Vitamin A: 360IU, Vitamin C: 0.2mg, Calcium: 94mg, Iron: 0.9mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert
Cuisine: American
Making this recipe? Tag us!
Share it with us on Instagram using the hashtag #lilluna, so we can see what you’re creating in the kitchen!

About Kristyn

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!

So Easy & So Yummy

Get my cookbook!

My new cookbook is the ultimate resource for feeding your friends and family with 200+ simple recipes including videos, tips & more!

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. Lou Skeen says:

    can frozen peaches be used?

    1. LilLunaTeam says:

      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!

  2. Melissa Mathew says:

    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.

    1. LilLunaTeam says:

      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!

      1. Melissa Mathew says:

        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!

  3. Michael says:

    5 stars
    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.

    1. LilLunaTeam says:

      I’m so glad you enjoy it as much as we do! It’s one of my favorite go-to desserts!

  4. Joy says:


    1. LilLunaTeam says:

      Thank you! I’m so glad you enjoyed it!

  5. Flo says:

    Too sweet and not enough cake. A miss in our hoyse.

    1. LilLunaTeam says:

      I’m so sorry it didn’t turn out the way you had hoped. Thanks for trying it!

  6. Grace says:

    5 stars
    The best one l have tried.. thank you..

    1. LilLunaTeam says:

      I’m so happy you liked it! Thanks for sharing! 🙂

  7. Bobbi tarlton says:

    Can you make with pie filling same way

    1. LilLunaTeam says:

      You sure can! Pie filling works great with this recipe as well.

  8. Karen Gade says:

    Can you use cornbread and jiffy cornbread mix

    1. Kristyn Merkley says:

      I personally have not tried, so I can’t say for sure how it would turn out.

  9. Sherry Richardson says:

    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?

    1. Kristyn Merkley says:

      Maybe add a little sugar 🙂

  10. Larry Green says:

    3 stars
    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.