Peach Dump Cake
This easy peach dump cake turns canned peaches, boxed cake mix, and butter into a warm, spoonable dessert with very little prep. It is sweet, cozy, and just right with a scoop of vanilla ice cream.
Total
60 min
Servings
12 servings
Level
Easy
Peach dump cake is the kind of dessert you can make when you want something homemade but do not want to mix a batter. The name comes from the method: you “dump” the fruit into the pan, sprinkle dry cake mix over the top, add butter, and bake.
This version uses canned peaches in syrup or juice, so it works all year. As it bakes, the peaches bubble up and the cake mix turns into a golden, crisp-tender topping.
Serve it warm from the baking dish. It is lovely on its own, but whipped cream or vanilla ice cream makes it feel extra special.
01What you'll need
Ingredients
9 items · 12 servings
- 2 cans sliced peaches in juice or light syrup, 15 ounces each
- 1/2 cup packed light brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon fine salt
- 1 tablespoon lemon juice
- 1 box yellow cake mix, 15.25 ounces
- 3/4 cup unsalted butter, melted
- 1/2 cup chopped pecans or walnuts, optional
- Vanilla ice cream or whipped cream, for serving, optional
02How to make it
Step-by-step
1. Heat the oven
Preheat the oven to 350°F. Lightly grease a 9-by-13-inch baking dish with butter or nonstick spray.
2. Add the peaches
Pour both cans of peaches into the baking dish, including the juice or syrup. Spread the fruit into an even layer.
3. Season the filling
Sprinkle the brown sugar, cinnamon, and salt over the peaches. Add the lemon juice. Stir gently in the dish until the peaches are coated and evenly spread out again.
4. Sprinkle on the cake mix
Scatter the dry cake mix evenly over the peaches. Do not prepare the cake mix according to the box. Use it dry, and try to cover the fruit from edge to edge.
5. Add the butter
Slowly drizzle the melted butter over the cake mix. Aim to cover as much of the dry mix as possible. A few small dry spots are okay, but large dry patches may stay powdery after baking.
6. Add nuts if using
Sprinkle the chopped pecans or walnuts over the top. They will toast as the cake bakes and add a little crunch.
7. Bake until bubbling
Bake for 45 to 55 minutes, until the peach filling is bubbling around the edges and the topping is golden brown. If you see dry spots near the end, carefully spoon a little melted butter from the edges over those areas.
8. Rest and serve
Let the dump cake cool for at least 15 minutes before serving. This helps the filling thicken slightly. Serve warm with ice cream or whipped cream, if you like.
03From our kitchen
Cook's tips
- Make-ahead: You can assemble the peach layer a few hours ahead, cover it, and refrigerate it. Add the dry cake mix and butter just before baking so the topping does not turn soggy.
- Storage: Cover leftovers and refrigerate for up to 4 days. The topping softens over time, but the flavor is still good.
- Reheating: Warm individual portions in the microwave for 20 to 30 seconds. To bring back some crispness, reheat the baking dish, uncovered, in a 325°F oven for 10 to 15 minutes.
- Peach swaps: Canned peaches are the easiest choice. If using frozen peaches, thaw and drain them, then add about 1 cup peach juice, apple juice, or water to help create sauce. If using fresh peaches, peel and slice about 6 cups, then add 1/2 cup sugar and let them sit for 10 to
- Cake mix swaps: Yellow cake mix gives a classic flavor, but white cake mix, vanilla cake mix, or spice cake mix also work. Spice cake mix will make the dessert taste warmer and more like fall.
- Butter note: Melted butter is easy to drizzle evenly. If you prefer, you can cut cold butter into very thin slices and lay them over the cake mix, but try not to leave large uncovered areas.
Cook's note
Dump cakes are forgiving, but the topping depends on moisture from both the fruit below and the butter above. For the most even bake, take an extra minute to sprinkle the cake mix in a thin layer and drizzle the butter slowly over the whole surface.
04Frequently asked
Questions & answers
Do I drain the peaches for peach dump cake?
No. Use the peaches with their juice or syrup. That liquid helps the filling bubble and helps hydrate the dry cake mix from underneath.
Can I use fresh peaches instead of canned peaches?
Yes. Use about 6 cups peeled, sliced fresh peaches. Toss them with the brown sugar, cinnamon, salt, lemon juice, and 1/2 cup water or peach juice before adding the cake mix.
Why is my dump cake still powdery on top?
This usually means some of the cake mix did not get enough butter. Next time, drizzle the butter more evenly. You can also fix it near the end of baking by spooning a little melted butter from the edges over the dry spots and baking a few minutes longer.
Can I make peach dump cake without nuts?
Yes. The nuts are optional. Leave them out for a smoother topping, or replace them with a small handful of old-fashioned oats for light texture.
Should peach dump cake be served warm or cold?
It is usually served warm, when the peaches are saucy and the topping is tender-crisp. Leftovers can be eaten cold, but they taste better reheated.
05Keep cooking
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