Peach Dump cake is the most popular of all dump cake recipes and for good reason. This easy peach cake only needs 3 ingredients and about 5 minutes of hands on time to prepare.
The results are actually more akin a peach cobbler, which is why the dessert is often referred to as a peach cobbler dump cake.
Peach Cobbler Dump Cake
Much like peach cobbler, this peach dump cake recipe is a casual dessert perfect for finishing simple family dinners such as Kielbasa and Potatoes, Chicken Fajita Pasta or Crockpot Tuna Casserole. It’s also a great choice to bring to pot lucks and cook outs.
The dump cake is crazy easy, so a nice choice for fledgling cooks. Kids will get a kick out of how the dry mix tossed in turns into a sweet pastry crust like topping. It is pretty much a foolproof dessert and inexpensive to make.
Of course, this is a fabulous summer peach dessert, but as it uses canned fruit you can make it any time of year. Peach dump cake is a great way to brighten up a dreary cold day. Why not make dinner more special tonight, by finishing it with this easy treat!
I have quite a few dump cakes here on the blog. While there is some variation in the directions, they are all prepared in a very similar way. Pie filling or syrup packed fruit is sprinkled with cake mix, then oil or melted butter is drizzled on top. The dessert is then baked until the crust topping is fully cooked.
How to Make a Peach Dump Cake
Let’s make a dump cake. It’s super easy and printable recipe card can be found below.
Total time 1 hour.
Simple Ingredients Needed
Here is everything you will need to make a regular peach dump cake. Serves 8-9.
- 1 can of peaches in heavy syrup or peach pie filling (if you are a hardcore peach lover, you may use 2 cans of peaches… just drain one of them)
- 1 box yellow cake mix (If you don’t have a box of yellow cake mix on hand, white, butter or vanilla will do. Just don’t be mixing flavors that will clash.)
- 3/4 cup butter (while butter will taste best in the recipe, you can use oil if you prefer)
You will also need
- 9×13 baking dish
- cooking spray or Crisco to coat baking dish
First preheat oven to 350 degrees F. Then cut the butter into chunks and melt. Use the microwave in 30 second intervals, or melt in a small pan over low-medium heat.
Coat your casserole dish with non-stick cooking spray or grease the dish.
Dump in your canned peaches in syrup. Spread them out. If you opt to use two cans of sliced peaches, make sure to drain one of them.
Sprinkle the dry cake mix over the top of the peaches. Make sure to spread out evenly.
Drizzle the butter evenly over the top of the cake mix layer. Try and get as much surface as you can, without getting too fussy.
Bake for 45 minutes to 55 minutes. When top is bubbly and edges are golden brown it is done. The fruit bubbles up and cooks the dry mix from the bottom up, while the melted butter works it’s way down.
Cool for about 10 minutes to serve warm or cool to room temperature. Top with a scoop of vanilla ice cream on top or a big dollop of whipped cream.
Can I use Fresh Peaches?
Yes, you can make the dump cake recipe with fresh peaches, but with changes of course.
You will need 5-6 peaches, peeled, de-pitted and sliced. The sliced peaches are then tossed with 1/4 cup of brown sugar (add 1/2 teaspoon ground cinnamon, if you like as well).
Frozen peach slices can also be used in the same manner.
You may need to adjust bake time, as these options will take a little longer to bake.
How Long Does Peach Dump Cake Last?
Like a pie, this should not be left out at room temperature for extended periods of time. If it is all getting eaten in an afternoon, there is no need to chill it.
The dump cake is good for a few days in the refrigerator, but then it should be tossed.
More Easy Dump Cakes Recipes
Like this simple recipe these recipes are mostly comprised of pie filling or canned fruit, cake mix and butter or oil
Peach Dump Cake Recipe
- 9x13 baking dish
- cooking spray or Crisco to coat baking dish
- 29 oz can of peaches in heavy syrup or peach pie filling
- 15 oz box yellow cake mix
- 3/4 cup butter 1 1/2 sticks of butter
- Preheat oven to 350 degrees F. Then cut the butter into chunks and melt. Use the microwave in 30 second intervals, or melt in a small pan over low-medium heat.
- Coat your baking dish with non-stick cooking spray or grease the dish.
- Dump in your canned peaches.
- Sprinkle the dry cake mix over the top of the peaches. Spread out.
- Drizzle the melted butter over the top of the cake mix layer. Try and get as much surface as you can, without getting too fussy.
- Bake for 55 minutes to 60 minutes. The edges will be golden brown. The fruit bubbles up and cooks the dry mix from the bottom up, while the melted butter works it's way down.
- Cool for about 10 minutes to serve warm or cool to room temperature. Top with vanilla ice cream or a big dollop of whipped cream.