peach dump cake

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Last summer, my youngest daughter came home from a friend’s house raving about something called a “dump cake.” I’ll admit, the name didn’t exactly sound appetizing! But when she described the warm, gooey peach filling topped with buttery, crispy cake layers, I knew we had to try it. That weekend, Mateo and I experimented in the kitchen, and our first peach dump cake came out of the oven bubbling and golden.

The smell alone had both girls rushing to the kitchen. Since then, this peach dump cake has become our go-to dessert for busy weeknights, potlucks, and family gatherings. It’s one of those magical recipes that looks impressive but requires almost no effort—just dump, bake, and enjoy!

A peach dump cake is essentially a shortcut dessert that layers canned peaches, dry cake mix, and butter in a baking dish. The beauty of this recipe lies in its simplicity. You don’t need a mixer, fancy techniques, or even a bowl.

The ingredients literally get “dumped” into the pan, which is how this charming dessert earned its quirky name. As it bakes, the cake mix transforms into a delicious cobbler-like topping while the peaches become tender and syrupy underneath.

Why You’ll Love This Peach Dump Cake Recipe

This peach dump cake has earned a permanent spot in our family’s recipe collection for so many reasons. First, it requires only four basic ingredients that you probably already have in your pantry. Second, the prep time is literally five minutes. I’m not exaggerating—Mateo timed me last week, and I had it ready for the oven in four and a half minutes!

Moreover, this dessert is incredibly forgiving. Even if you’re a beginner baker, you simply cannot mess up a peach dump cake. There’s no mixing, no creaming butter and sugar, and no worrying about whether your cake will rise properly.

Additionally, it feeds a crowd beautifully. When we host our extended family, I often make two peach dump cakes because they disappear so quickly.

The texture is absolutely divine. You get crispy, buttery edges with a soft, cake-like middle, all sitting atop warm, cinnamon-spiced peaches. Furthermore, this recipe is endlessly customizable. You can adjust the sweetness, add nuts for crunch, or incorporate different spices depending on your preferences.

Ingredients You’ll Need

The ingredient list for this peach dump cake couldn’t be simpler. Here’s exactly what you’ll need to create this crowd-pleasing dessert:

That’s it! Four simple ingredients stand between you and a delicious peach dump cake. Mateo always says the best recipes have the shortest ingredient lists, and this one proves him right every time.

Substitutions & Variations

While the classic peach dump cake is wonderful as written, here are some fantastic variations we’ve tried in our kitchen:

Fruit variations: Swap the peaches for cherry pie filling, apple pie filling, or even fresh blueberries. We’ve also combined peaches with raspberries for a delightful twist. You can use fresh peaches when they’re in season—just slice about 6-8 fresh peaches and toss them with 1/2 cup sugar.

Cake mix options: Try white cake mix, spice cake mix, or even butter pecan cake mix instead of yellow. Each one creates a slightly different flavor profile for your peach dump cake.

Add-ins: Sprinkle 1/2 cup of chopped pecans or walnuts over the dry cake mix before adding butter. The nuts toast beautifully and add wonderful texture. You can also add 1/2 cup of shredded coconut for a tropical variation.

Spice it up: Beyond cinnamon, try adding 1/4 teaspoon of nutmeg or ginger to complement the peaches. A dash of vanilla extract mixed with the peaches also elevates the flavor.

Step-by-Step Instructions

Making this peach dump cake is ridiculously easy. Follow these simple steps, and you’ll have dessert in the oven in minutes:

Step 1: Preheat your oven to 350°F (175°C). This ensures your peach dump cake bakes evenly from the moment it goes in.

Step 2: Grab a 9×13-inch baking dish. I prefer glass, but metal works perfectly too. You don’t even need to grease it, though a light coating of cooking spray never hurts.

Step 3: Open both cans of peaches and pour them directly into the baking dish, including all the syrup. Spread them into an even layer. Sprinkle the cinnamon over the peaches evenly.

Step 4: Open your cake mix box and sprinkle the dry mix evenly over the peaches. Make sure to cover the fruit completely. Don’t stir anything! The magic of a peach dump cake happens when the layers stay separate.

Step 5: Slice your cold butter into thin pats (about 1/4-inch thick) and distribute them evenly across the top of the dry cake mix. Try to cover as much surface area as possible. Alternatively, you can melt the butter and drizzle it over the entire surface.

Step 6: Bake your peach dump cake for 50-60 minutes. You’ll know it’s done when the top is golden brown and you can see the peach filling bubbling up around the edges.

Step 7: Remove from the oven and let it cool for at least 10-15 minutes before serving. This allows the juices to thicken slightly, though honestly, we rarely wait that long in our house!

Pro Tips for Success

After making countless peach dump cakes, Mateo and I have discovered a few tricks that guarantee perfect results every time:

Don’t drain the peaches: The syrup is essential! It creates steam that helps the cake mix transform into actual cake. Without it, your peach dump cake will be dry and won’t cook properly.

Distribute butter evenly: Coverage is key. If you leave large areas without butter, those spots won’t brown or develop that delicious crispy texture. Take an extra thirty seconds to arrange your butter pats carefully.

Use a light-colored pan for timing: Dark pans absorb more heat, which can cause the bottom to brown too quickly. If you only have dark pans, reduce the oven temperature to 325°F and bake a bit longer.

Let it bubble: When you see the peach filling bubbling vigorously around the edges and through any gaps in the topping, your peach dump cake is ready. This usually takes the full hour.

Serve it warm: This dessert is absolutely best when it’s still warm from the oven. The contrast between the hot peaches and cold ice cream is simply heavenly.

Storage & Reheating Tips

Leftover peach dump cake (if you’re lucky enough to have any) stores beautifully. Here’s how to keep it fresh:

Room temperature: Cover the baking dish tightly with aluminum foil or plastic wrap. Your peach dump cake will stay fresh at room temperature for up to 2 days.

Refrigerator: For longer storage, refrigerate your covered peach dump cake for up to 5 days. The cold actually makes it firmer, which some people prefer.

Freezer: Yes, you can freeze peach dump cake! Cut it into individual portions, wrap each piece tightly in plastic wrap, then place them in a freezer-safe container. It keeps for up to 3 months.

Reheating: For best results, reheat individual portions in the microwave for 30-45 seconds. For larger portions, cover with foil and warm in a 300°F oven for about 15 minutes. This brings back that fresh-baked texture and warmth.

What to Serve With This Recipe

While peach dump cake is wonderful on its own, here are our favorite accompaniments:

Vanilla ice cream: This is non-negotiable in our house. The cold, creamy ice cream melting into the warm peach dump cake creates the perfect temperature contrast. Mateo insists on a generous scoop on every serving.

Whipped cream: Freshly whipped cream or even the store-bought kind adds a light, airy element that complements the dense, fruity dessert beautifully.

Coffee or tea: A cup of hot coffee or chai tea alongside a slice of peach dump cake makes for a perfect afternoon treat.

Caramel sauce: Drizzle some warm caramel sauce over your serving for an extra decadent experience. The caramel enhances the buttery notes in the cake.

Fresh mint: A sprig of fresh mint adds a pop of color and a refreshing contrast to the sweet, rich flavors.

FAQs

Can I use fresh peaches instead of canned for dump cake?

Absolutely! Use 6-8 cups of sliced fresh peaches. Toss them with 1/2 cup sugar and let them sit for 15 minutes to release their juices before adding them to your peach dump cake. You may need to add a splash of water or peach juice to ensure enough moisture.

Why is my dump cake soggy?

Sogginess usually happens when the peach dump cake hasn’t baked long enough or if too much liquid was added. Make sure to bake until the top is golden brown and you see vigorous bubbling. Also, ensure you’re distributing the butter evenly over the entire surface to help the cake mix crisp up properly.

Do I need to drain the canned peaches?

No! Never drain the peaches for this peach dump cake recipe. The syrup provides essential moisture that helps the cake mix cook properly. Without it, your dessert will be dry and the cake mix won’t transform into actual cake texture.

Can I make peach dump cake ahead of time?

While peach dump cake tastes best fresh from the oven, you can assemble it up to 4 hours ahead. Keep it covered in the refrigerator, then bake when you’re ready. You may need to add 5-10 extra minutes to the baking time since it’s starting cold.

What’s the best cake mix to use for peach dump cake?

Yellow cake mix is the classic choice and works beautifully. However, white cake mix, butter pecan, or even spice cake mix all create delicious variations. Stick with standard 15.25-ounce boxes for the best texture in your peach dump cake.

Nutrition Information (per serving)

Based on 12 servings:

This peach dump cake has become more than just a dessert in our home—it’s a reminder that delicious food doesn’t have to be complicated. Whether you’re serving it at a summer barbecue, bringing it to a potluck, or simply treating your family on a Tuesday night, this easy peach dump cake delivers maximum flavor with minimal effort. Give it a try, and I guarantee it’ll become a staple in your kitchen too!

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