Peach Dump Cake is one of those easy desserts that everyone should have in their back pocket. With just three simple ingredients and almost no prep, this classic dump cake recipe turns canned peaches and cake mix into a warm, buttery dessert that tastes homemade.
What makes this 3 ingredient peach dump cake such a family favorite is how easy and reliable it is. We’ve made this recipe more times than I can count for family dinners, potlucks, and summer get-togethers, and it never lasts long. The peaches bake into a sweet, syrupy layer while the cake mix and butter create a golden, buttery topping that is so good with a scoop of vanilla ice cream.
If you’re looking for more easy desserts like this one, try our Peach Cobbler, Cherry Dump Cake, Apple Crisp, or Peaches and Cream Cake. These are all simple recipes we keep in rotation and make again and again.
Why you’ll love it + Why it works:
- So simple! Super easy dump-and-go dessert with three simple ingredients.
- Party perfect. Great for potlucks, BBQs, 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 cuts): 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
Replace the canned peaches with fresh or frozen peaches. If using fresh peaches, be cautious about using overly ripe fruit. They might produce too much liquid, resulting in a runny dessert. Peel the skins off and slice them.
To replace the 29-ounce can of peaches with fresh peaches, do the following:
- Pour the peach mixture over the bottom of the dish and proceed with the recipe as instructed.
- Prepare 3½ – 4 cups of peeled, sliced peaches, 1¼ cups of white sugar, and a ¼ teaspoon of salt. (For an even thicker peach sauce, toss the peaches in a light layer of cornstarch.) Add the ingredients to a saucepan and cook until the sugar dissolves and juices appear and begin to boil.
How to Make Peach Dump Cake
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 and place the butter slices 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 a dollop of Whipped Cream. However you serve it, we think you’ll love it!
Kristyn’s Recipe Tips
- Melt the butter: 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 over-baking.
- 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.
- Make it a crisp: If you want more of a “peach crisp” dump cake, add quick or old-fashioned oats to the cake mix before baking.
- 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.
Peach Dump Cake Recipe
Video
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.
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
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
If you are lucky enough to have fresh peaches you can absolutely use them. Frozen peaches work too. To replace the 29-ounce can of peaches, you will need about 3½ -4 cups of sliced peaches along with some sugar and salt. (see above for directions)
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.
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Apple Dump Cake
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This recipe was originally published April 2018.
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. 🙂