Peach Dump Cake Recipe

This peach dump cake recipe turns two cans of peaches, a box of yellow cake mix, and a stick of butter into a bubbling dessert with almost no prep work. The peach juice rises up through the dry cake mix as it bakes, so the top turns golden and slightly crisp while the bottom stays soft and syrupy.

Five main ingredients and about ten minutes of prep are all it takes to get this into the oven. No mixer, no batter, and no bowl to wash beyond the baking dish itself.

Quick Recipe Summary
Prep Time	10 minutes
Cook Time	50 minutes
Total Time	1 hour
Servings	12 servings
Difficulty Level	Easy

You might also want to try this Crockpot Peach Dump Cake if you’d rather let a slow cooker do the work instead of the oven.

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Why You’ll Love This Peach Dump Cake Recipe

This dessert works because it asks almost nothing of you. You layer three components in a dish and let the oven handle the transformation.

It’s the kind of recipe you can start while dinner is still cooking and have ready by the time the table is cleared.

• Only five main ingredients, most of which are already in your pantry or fridge
• No mixing bowl, mixer, or whisk required, since everything goes straight into the baking dish
• Ready in about an hour, start to finish, including bake time
• Uses canned peaches, so it’s not tied to peach season
• Feeds a crowd, with 12 servings from one 9×13 dish
• Reheats well, making it a good make-ahead option for potlucks and holiday tables
• Easy to customize, with room for spice, nut, or cake mix swaps

Read Also: Pecan Pie Dump Cake

Ingredients

Everything here is either canned, boxed, or something you likely already have on hand. Measurements are given in both imperial and metric.

• 2 (29 oz / 822 g) cans sliced peaches in juice or light syrup, undrained: the canned peaches provide both the fruit and the liquid that keeps the cake from drying out
• 1 box (15.25 oz / 432 g) yellow cake mix: any standard yellow cake mix works, though butter cake or vanilla mix are common substitutes
• 1 cup (2 sticks / 227 g) unsalted butter, cold, thinly sliced: unsalted butter melts into the dry cake mix as it bakes and forms the golden crust
• 1 teaspoon ground cinnamon: ground cinnamon is stirred into the peaches before the cake mix goes on top
• 1/3 cup (67 g) light brown sugar, packed: light brown sugar adds a deeper sweetness than the cake mix alone provides
• 1/2 cup (60 g) chopped pecans, optional: chopped pecans go on top of the butter for crunch, and can be left out for a nut-free version

For a different take on canned peaches, check out this Peach Cobbler, which uses a batter poured over the fruit instead of a dry cake mix.

Kitchen Equipment Needed

Nothing specialized is required here, which is part of what makes this dessert so approachable. A few well-chosen tools do make the process smoother.

• 9×13 inch baking dish: a sturdy ceramic baking dish distributes heat evenly so the topping browns consistently
• Can opener: a reliable can opener is worth having on hand since you’re opening two large cans
• Measuring cups and spoons: a full measuring cups set keeps the brown sugar and cinnamon accurate
• Sharp paring knife, for slicing the cold butter into thin, even pieces
• Cutting board, for slicing butter and chopping pecans
• Wire cooling rack: a wire cooling rack lets air circulate under the hot dish so the bottom doesn’t steam and get soggy
• Oven mitts, since the dish comes out heavy and hot with bubbling fruit around the edges

You might also enjoy: Peach Crisp if you want a version with an oat topping instead of cake mix.

Recommended Products for This Recipe

These are products I’ve come to rely on after making dump cakes and similar fruit desserts repeatedly. They’re not required, but each one solves a specific problem that comes up in this recipe.

1. Emile Henry Ceramic Baking Dish

Thin metal pans tend to brown the edges of a dump cake long before the center sets, which leaves you with a burnt rim and a pale middle. A heavier ceramic dish holds heat more evenly, so the whole surface browns at close to the same rate and the peaches underneath cook through without scorching the topping.

Get it on Amazon

2. OXO Good Grips Swivel Can Opener

A dull or wobbly can opener turns opening two large cans of peaches into a messy job, and jagged lids are an easy way to cut a finger while draining. A smooth, sharp can opener gets through the lid cleanly in a few turns and leaves an edge safe enough to handle right away.

Get it on Amazon

3. Kerrygold Pure Irish Butter

Standard supermarket butter works fine, but a higher-fat European-style butter like Kerrygold produces a noticeably richer, more golden crust on top of the cake mix. The extra fat content means less water content overall, which helps the topping crisp instead of turning gummy in spots.

Get it on Amazon

4. Fresh Roasted Pecan Halves

Pre-chopped pecans from the baking aisle are often stale by the time you buy them, which flattens the flavor of the topping. Fresh, whole roasted pecan halves that you chop yourself right before baking taste noticeably more toasted and hold their crunch better once the cake comes out of the oven.

Get it on Amazon

Read Also: Peach Pie Recipe

Step-by-Step Instructions: How to Make Peach Dump Cake

Follow these steps and you’ll have this dessert in the oven in about ten minutes.

1. Preheat the Oven and Prep the Dish

• Preheat your oven to 350°F (175°C)
• Lightly grease a 9×13 inch (23×33 cm) baking dish with butter or non-stick spray
• Set the dish aside on a flat, stable surface near your workspace

2. Layer the Peaches

• Pour both cans of sliced peaches into the prepared baking dish, including all of the juice or syrup
• Spread the peaches into an even layer across the bottom of the dish using a spoon or spatula
• Sprinkle the cinnamon evenly over the peaches so it’s distributed across the whole layer
• Do not stir the cinnamon into the peaches; leaving it on the surface is fine

3. Add the Cake Mix

• Open the box of yellow cake mix and sprinkle it evenly and directly over the peaches, straight from the box, with no water, eggs, or oil added
• Use the back of a fork or a spoon to gently press the cake mix down so it makes light contact with the peach juice underneath
• Make sure the layer reaches all the way to the corners and edges of the dish so nothing is left uncovered

4. Add the Brown Sugar

• Sprinkle the light brown sugar evenly over the top of the dry cake mix layer
• Break up any large clumps of sugar with your fingers as you sprinkle so it distributes in a fine, even layer

5. Top with Sliced Butter

• Slice the cold butter into thin pats, roughly 1/4 inch (0.6 cm) thick
• Arrange the butter slices across the entire surface of the cake mix, spacing them so they cover as much of the dry mix as possible
• Leave as few gaps as you can, since any spot without butter over it is likely to stay powdery once baked

6. Add the Pecans

• If using pecans, scatter the chopped pecans evenly over the butter layer
• Skip this step entirely for a nut-free version; no substitution is needed

7. Bake

• Place the dish on the center rack of the preheated oven
• Bake, uncovered, for 45 to 50 minutes, until the top is deep golden brown and the peach juice is visibly bubbling up around the edges
• If the top is browning too quickly before the center sets, loosely tent the dish with aluminum foil for the last 10 minutes

8. Cool and Serve

• Remove the dish from the oven and set it on a wire cooling rack
• Let the cake rest for 10 to 15 minutes before serving so the bubbling juices thicken slightly and the topping firms up
• Serve warm, spooning both the cake topping and the syrupy peaches from underneath into each bowl

For a different approach, see Peach Crumble if you’d rather skip the cake mix altogether.

Tips for The Best Peach Dump Cake

A few small details make the difference between a dry, powdery topping and a rich, golden one. These come from testing the recipe multiple times with different pan sizes and butter amounts.

• Slice the butter thin and cover generously. Any dry cake mix left uncovered by butter will stay powdery instead of turning into a crust.
• Don’t drain the peaches. The juice is what moistens the cake mix from underneath as it bakes; draining it leaves the bottom layer dry and chalky.
• Use cold butter, not melted. I tested this with melted butter poured evenly over the top, and it soaked in too fast and left the topping dense instead of crisp in spots.
• Check at the 40-minute mark. Ovens vary enough that a dish can be done anywhere between 40 and 55 minutes, so start checking early rather than trusting the timer alone.
• Let it rest before serving. Cutting into it immediately out of the oven means the juices haven’t had time to thicken, so the first slice tends to fall apart.
• Use a glass or ceramic dish over a dark metal pan if you have the option, since dark metal can cause the edges to brown faster than the center.
• Rotate the dish halfway through baking if your oven has uneven heat distribution, to keep the browning even from side to side.

You’ll find more inspiration in Peach Cobbler Recipe with Cake Mix for a closely related dessert.

What to Serve with Peach Dump Cake

This dessert is rich and warm on its own, but a few additions round it out for serving. Most of these are things you can add right at the table.

• Vanilla ice cream, which melts into the warm peach syrup and balances the sweetness of the cake topping
• Freshly whipped cream, lightly sweetened, for a cooler and less rich alternative to ice cream
• A fresh peach smoothie on the side if you want to lean further into the peach flavor for a summer gathering
• Cold brewed coffee or iced tea, which cuts through the sweetness of the dessert
• A handful of fresh berries, scattered over the top for color and a bit of tartness
• A grilled peach and burrata salad earlier in the meal if peach is the theme of the whole spread
• A light cheese course, such as mild goat cheese, served alongside for a savory contrast

Read Also: Grilled Peach And Burrata Salad Recipe

Variations of Peach Dump Cake

The base recipe is flexible enough to handle a number of swaps without changing the method. Here are the changes that hold up best in testing.

• Fresh peaches instead of canned: use about 4 cups (600 g) of peeled, sliced fresh peaches tossed with 1/4 cup (50 g) sugar and 1/4 cup (60 ml) water in place of the canned peaches and their juice
• Spice cake mix instead of yellow: swaps in warm spice notes that pair well with the cinnamon already in the recipe
• White or butter cake mix: produces a slightly lighter, less sweet topping than yellow cake mix
• Add a splash of vanilla extract to the peaches before adding the cake mix, for a rounder flavor
• Swap pecans for walnuts or sliced almonds, or leave the nuts out entirely
• Mix in a can of crushed pineapple with the peaches for a tropical variation
• Add a layer of fresh or frozen blueberries on top of the peaches before the cake mix, similar to a Blueberry Peach Crumble
• Use a bundt or springform pan for a more formal presentation if serving for a holiday meal

A related recipe worth trying is Peach Galette if you want a version with a flaky, hand-formed crust instead.

Storage and Reheating

This dessert holds up well over a few days, which makes it a good make-ahead option for gatherings. Store it properly to keep the topping from turning soggy.

• Refrigerate leftovers in the baking dish covered tightly with plastic wrap, or transferred to airtight glass storage containers, for up to 4 days
• Freeze individual portions in freezer-safe containers for up to 2 months, though the topping softens somewhat after thawing
• Thaw frozen portions in the refrigerator overnight before reheating
• Reheat in the oven at 325°F (165°C), covered loosely with foil, for 15 to 20 minutes to restore some crispness to the topping
• Reheat in the microwave in 30-second intervals for a single serving, though this softens the topping more than oven reheating
• Avoid leaving it at room temperature for more than 2 hours, since the dairy in the butter and any dairy-based toppings need refrigeration

You might also enjoy: Blueberry Peach Crisp as another make-ahead fruit dessert.

Nutritional Facts

Values are approximate per serving, based on 12 servings per dish, and will vary depending on the cake mix brand and whether pecans are included.

Nutrition per Serving
Calories	350 kcal
Carbohydrates	48 g
Protein	3 g
Fat	16 g
Saturated Fat	8 g
Sugar	32 g
Sodium	280 mg
Fiber	1 g

For another take on this flavor combination, see Peach Pie Filling if you’re looking at how the fruit component compares across recipes.

Health Benefits of Key Ingredients

This is a dessert first, but a few of its ingredients still carry some nutritional value worth mentioning. None of it changes the fact that it’s a treat, but it’s worth knowing what’s in the dish.

• Peaches provide vitamin C, vitamin A, and a small amount of fiber, along with natural sweetness that means the recipe needs less added sugar than many cake-based desserts
• Cinnamon has been studied for its potential to help moderate blood sugar response, and it adds warmth to the dish without adding calories
• Pecans contribute unsaturated fats, along with small amounts of magnesium and zinc, though the quantity used per serving is modest
• Butter, while high in saturated fat, contains vitamin A and contributes to the texture that makes the topping work
• Brown sugar contains trace minerals like calcium and potassium compared to white sugar, though the amount is nutritionally insignificant at this quantity

Read Also: Peach Crumble Bars Recipe

FAQs About Peach Dump Cake

1. Can I use fresh peaches instead of canned?

Yes, fresh peaches work well in place of canned. Use about 4 cups of peeled, sliced peaches tossed with a little sugar and water to replace the juice that canned peaches provide.

2. Why is my dump cake still powdery on top after baking?

This usually happens when the butter didn’t cover the entire surface of the cake mix. Any dry cake mix left without butter directly on top of it will stay powdery instead of forming a crust, so cover the surface as thoroughly as possible.

3. Can I make this ahead of time?

You can bake it a day ahead and reheat it in the oven before serving. It also reheats well straight from the refrigerator over several days, making it a practical choice for gatherings.

4. What size baking dish should I use?

A standard 9×13 inch baking dish is the right size for this recipe as written. A smaller dish will require a longer bake time and may cause the topping to overflow.

5. Can I use a different flavor of cake mix?

Yes, spice cake, butter cake, and white cake mix all work in place of yellow cake mix. Chocolate cake mix is less traditional here but is sometimes used for a different flavor profile entirely.

You might also enjoy: Peach Tart Recipe

Final Thoughts

This peach dump cake recipe earns its place in a regular dessert rotation because it takes so little from you and gives back a warm, golden dessert with almost no cleanup. It works for a weeknight treat just as well as it does for a potluck table.

Give it a try the next time you need something ready fast, and let me know in the comments how your topping turned out. If you make it, feel free to share a photo or pass the recipe along to someone who needs an easy dessert on hand.

Recommended:

• Peach Tart with Puff Pastry
• Peach Tarte Tatin Recipe
• Strawberry Peach Tart Recipe
• Mini Peach Tart Recipe
• No Bake Peach Tart Recipe
• Blackberry Peach Galette Recipe
• Blueberry Peach Galette Recipe
• Peach Crumble Pie Recipe
• Bisquick Peach Cobbler Recipe
• Peach Crisp with Canned Peaches