Go Back
–+ servings
Peach Dump Cake Recipe

Peach Dump Cake

Wholesome Cove
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.
No ratings yet
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 12 servings
Calories 350 kcal

Equipment

Ingredients
  

  • 2 canned sliced peaches in juice or light syrup - 29 oz / 822 g cans, undrained
  • 1 box yellow cake mix - 15.25 oz / 432 g
  • 1 cup unsalted butter - 2 sticks / 227 g, cold, thinly sliced
  • 1 teaspoon ground cinnamon
  • 1/3 cup light brown sugar - 67 g, packed
  • 1/2 cup chopped pecans - 60 g, optional

For Serving

  • Vanilla ice cream - for serving
  • Freshly whipped cream - for serving, lightly sweetened
  • Fresh berries - optional, for garnish

Instructions
 

  • Preheat oven to 350°F (175°C) and lightly grease a 9x13 inch baking dish with butter or non-stick spray.
  • Pour both cans of undrained sliced peaches into the prepared dish and spread into an even layer. Sprinkle cinnamon evenly over the peaches.
  • Sprinkle the dry yellow cake mix evenly over the peaches, gently pressing it down to make contact with the juice. Ensure it reaches all corners.
  • Sprinkle the light brown sugar evenly over the dry cake mix, breaking up any clumps with your fingers.
  • Arrange thin slices of cold butter over the entire surface of the cake mix, covering as much of the dry mix as possible.
  • If using, scatter the chopped pecans evenly over the butter layer.
  • Bake uncovered on the center rack for 45 to 50 minutes, until the top is deep golden brown and the peach juice is bubbling around the edges. Tent with foil if browning too quickly.
  • Remove from the oven and let rest on a wire rack for 10 to 15 minutes before serving warm with your favorite toppings.

Notes

  • Slice the butter thin and cover generously - any dry cake mix left uncovered will stay powdery instead of forming a crust.
  • Do not drain the peaches; the juice is essential for moistening the cake mix as it bakes.
  • Use cold butter, not melted, for the best texture; melted butter soaks in too fast and makes the topping dense.
  • Start checking at the 40-minute mark, as ovens vary and it may be done anywhere between 40 and 55 minutes.
  • Let the cake rest before serving to allow the juices to thicken and the topping to firm up.
  • Use a glass or ceramic baking dish over a dark metal pan to prevent the edges from browning too fast.
  • Rotate the dish halfway through baking if your oven has uneven heat distribution.
  • Store leftovers covered in the refrigerator for up to 4 days; reheat in the oven to restore crispness.
  • Freeze individual portions for up to 2 months; thaw overnight in the refrigerator before reheating.
  • Swap yellow cake mix for spice, butter, or white cake mix for a different flavor profile.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 48gProtein: 3gFat: 16gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 40mgSodium: 280mgPotassium: 120mgFiber: 1gSugar: 32gVitamin A: 10IUVitamin C: 8mgCalcium: 6mgIron: 4mg
Keyword canned peaches recipe, easy dessert, peach dump cake, summer dessert
Tried this recipe?Let us know how it was!