Peach Dump Cake Recipe

A serving of peach dump cake topped with whipped cream.

4.98 from 497 votes

Peach Dump Cake Recipe

This easy Peach Dump Cake uses just 3 ingredients and bakes into a warm, buttery dessert with sweet peaches and a golden cake topping.

Prep Time10

Cook Time45

Total Time55

Course: Dessert

Cuisine: American

Servings:

Author: Kristyn Merkley

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 9x13 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

Notes

Recipe 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.

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.

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.

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