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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.
Looking delicious b
Absolutely delish!
I meant to mix in a little nutmeg, cardamom, and vanilla but totally forgot. So I simply sprinkled it on top just after popping it in the oven. It turned out wonderfully and was an absolute hit for mothers day dinner yesterday.
Yay!! So glad to hear the cake was a success. Thanks for sharing what you did too.
I would use the peaches in juice – not heavy syrup – too much sugar, and put some granola or toasted nuts on top.
Thanks for the feedback!
This was amazing!!! Made it for my Dads birthday and he asked me to make it every year for his birthday. Had it one day with ice cream and next day with whipped cream.
Yay! I’m so glad you all enjoyed it, especially your dad. Ooh I can’t ever decide my favorite… ice cream or whipped cream. So yummy with either one!
Just found this dump cake recipe. As I live Alone. I cut the recipe in half. Great good cannot wait to try the apple and others. Sue M.
I’m glad you were able to adapt the recipe. Hope you enjoy all of the flavors!
Could this dump cake be made with peach pie filling?
I haven’t tried it with the peach pie filling before, but you could certainly give it a try! You’ll have to let us know how it turns out if you do. 🙂
Very good and easy to make. It is a desert you can do so much with.
So happy to hear you enjoyed the recipe!!
do you have this converted recipe for fresh peaches? I’d love it if you get it figured out! thanks!
We don’t for this specific recipe, but we do have a fresh peach alternative in our Peach Cobbler recipe. You could potentially do that same thing and swap out the canned peaches for that fresh peach mixture. Here’s the instructions for that (and you’ll actually want to double this. It makes the equivalent of a 15 oz can of peaches): Take 2 cups of freshly sliced peaches (about 4-5 peaches, peeled, cored and sliced), ¾ cup of sugar, and dash of salt, and bring to a boil over high heat.
This recipe is amazing. My family likes it much better than the traditional peach cobbler
Oh I’m so glad to hear your family loves it!! Thanks for sharing!
Has anyone every double this recipe??
I haven’t, but imagine you could just fine if you use a large enough baking dish. You’d need to adjust the baking time as well. You’ll have to let us know how it turns out if you do double it.
My friend made this in his insta pot Omgosh was it to die for. Thumbs up!!
Ooh that’s awesome he made it in the instant pot! So glad you enjoyed the cake recipe. 🙂