Dump cakes are such a quick and simple way to make a delicious dessert, and this Easy Peach Dump Cake recipe is one of the best! You only need 4 ingredients to make this favorite peach cobbler dump cake.
Why You’ll Love This Peach Dump Cake Recipe
- Quick: Dump cakes are our favorite way to make a dessert super fast.
- Simple: With just a few simple ingredients like yellow cake mix, peaches, and butter that you can keep in your pantry, you can make this wonderful peach cobbler inspired dessert any time.
- Crowd Favorite: Everyone always raves over this easy dessert recipe and will never know how easy it is to make!
What Is A Dump Cake?
Dump cakes are traditionally made with a canned fruit (like cherry pie filling, pineapple, etc…), a dry cake mix, and butter. As it bakes, the ingredients meld together to make a really great cobbler-like sweet treat. You just dump the ingredients in a pan by layering (no mixing) and the results are amazing!
Ingredients You’ll Need:
Here’s what you’ll need to make peach dump cake (the exact measurements and full recipe instructions are below in the easy to print recipe card):
- Butter – be sure to use regular, salted, full-fat butter and not margarine.
- Brown sugar – you’ll sprinkle this in the bottom of the pan before adding the other ingredients.
- Canned peaches in heavy syrup – do not drain the syrup from the can as it is needed as a part of the recipe.
- Yellow cake mix – use any brand of dry cake mix that you like.
How to Make Easy Peach Dump Cake
- Preheat the oven to 350ºF degrees. Brush melted butter over the bottom of a 9×13-inch baking dish. Evenly sprinkle the 2 tablespoons of brown sugar over the butter in the pan.
- Dump the peach slices, including the canning juice, into the pan. Arrange the peaches evenly.
- Spread the cake mix over the peaches.
- Cut the 1 ½ sticks of butter into small pieces and place evenly over top of the cake mix.
- Bake for 45 minutes, or until the top is golden brown. Serve warm.
What to Serve with the Easy Peach Dump Cake
- Whipped cream – Fresh whipped cream or Cool Whip are wonderful on this peach dump cake.
- Ice cream – A scoop of vanilla ice cream or even peach ice cream is a great accompaniment.
- Peaches – add extra chopped peaches.
Tip: Love peaches and want to add more to the dump cake? Add a second can of peaches, just drain off the canning juice first. The canning juice of one can is just the right amount for the recipe, so when adding the extra can of peaches, make sure you get as much of the liquid drained as possible. Then you’ll have a wonderful double peach version of this recipe!
How to Store Leftovers
Keep the leftover peach dump cake covered with plastic or in an air tight food storage container. It can keep at room temperature, but is best when refrigerated. The dump cake will stay fresh for up to three days.
More Dump Cake Recipes
- Lemon Dump Cake
- Chocolate Dump Cake
- Caramel Apple Dump Cake
- Strawberry Dump Cake
- Chocolate Cherry Dump Cake
Peach Dump Cake
Ingredients
- 3/4 cup butter 1 ½ sticks butter, plus 1 tablespoon
- 2 tablespoons brown sugar packed
- 29 ounce can peaches in heavy syrup (undrained)
- 1 15.25 oz. box yellow cake mix
Instructions
- Preheat the oven to 350 degrees.
- Melt 1 tablespoon of butter and brush over the bottom of a 9×13-inch baking dish. Evenly sprinkle the 2 tablespoons of brown sugar over the butter in the pan.
- Dump the peaches, including the canning juice, into the pan. Arrange the peaches evenly.
- Spread the cake mix over the peaches.
- Cut the 1 ½ sticks of butter into small pieces and place evenly over top of the cake mix.
- Bake for 45 minutes, or until the top is golden brown.
Last Step:
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65 comments on “Peach Dump Cake”
I made this according to the recipe, then sprinkled a little cinnamon on top because I like it. It was extra special good!
I am making this for a thing at school, I’m cooking it the night before. Will it be hard the next day? Should I warm it up in the oven?
Hi Amanda. It shouldn’t be hard the next day. You could warm it up in the oven though, but should be fine as is.
I have fresh peaches frozen in the freezer. Can I use those and how many cups would I use? Thanks.
Hey Sue, yes you could use the frozen. I would guess around 3 cups. You’ll probably want to make a simple syrup using a 1:1 ratio of sugar and water to take the place of the heavy syrup in the canned peaches which adds the sweetness to the cake.
Love this! Made it for our Easter dinner. I don’t care for overly sweet dishes (hate fudge) so I skipped the brown sugar and sprinkled some cinnamon on the cake mix. Sooo good. I would like a bit more fruit so next time I will use 2 cans of peaches but I will drain one so I don’t increase the liquid. Thanks for a new favorite dessert
To cut recipe in half, how long would you bake it for?
Hi Karen. If you half the recipe I would use an 8×8 and check at around 35 min but could take longer.
I just pulled this out of the oven about 20 minutes ago. I cut it into 12 servings and served up a scoop for myself. This is absolutely wonderful! I can’t believe I made it to 64 years old before trying this delectable dessert! My new favorite treat! I am sure my family will enjoy the remaining 6 servings!
Super easy to make and convert to a VEGAN friendly option by replacing the stick of butter with VEGAN butter. All the goodness but then NO CHOLESTEROL
This is delicious!
I grew up on this dessert. I always use 2 cans of peaches and chop them into smaller pieces. I pour melted butter over the cake mix instead of chunks and I sprinkle almonds on top. It’s so easy and delicious!
Is the cake runny with leaving the juice from the peaches in the recipe?
No not at all it adds moisture to the cake mix. If you don’t put the juice in with peaches your cobbler will not turn out. I also added cinnamon on top of the cake mix before putting the butter on top. It’s easy and good.
It looks like it should hope it tastes as good as it looks!