When it comes to simple yet scrumptious desserts, Peach Dump Cake steals the spotlight every single time. It’s a no-fuss, crowd-pleasing treat that combines the juiciness of peaches with a buttery, golden cake topping. The best part? No fancy skills or complicated techniques needed—just “dump” everything in a baking dish and let the oven do the magic. If you’re looking for the perfect dessert for family gatherings, summer cookouts, or a quick fix for your sweet cravings, this peach dump cake recipe is your go-to option.

In this blog post, I’ll take you through step-by-step instructions, share a few handy tips, and even give you creative variations to elevate this classic dessert.

What is a Dump Cake, Anyway?

Despite the name, a dump cake is anything but a disaster. It’s called a “dump” cake because you literally dump the ingredients into a baking dish—no mixing bowls, no hand mixers, and barely any prep time. Think of it as the love child of a cobbler and a cake. The fruit base becomes hot and bubbly, while the cake mix on top forms a buttery, slightly crispy crust. It’s rustic, homey, and absolutely delicious.

Ingredients You’ll Need

This recipe is about convenience, so we’re sticking to pantry staples. Here’s what you need:

Main Ingredients:

• 2 cans (15 oz each) of sliced peaches in syrup (or juice)
• 1 box yellow cake mix (15.25 oz)
• 1/2 cup unsalted butter (1 stick), melted or sliced into thin pats
• 1 tsp ground cinnamon (optional, but highly recommended)
• 1/4 tsp nutmeg (optional, adds warmth and depth)
• Vanilla ice cream or whipped cream (for serving, optional)

Optional Add-Ins:

• 1/2 cup chopped pecans or walnuts (for a crunchy topping)
• A sprinkle of brown sugar (for extra caramel flavor)
• Fresh or frozen peaches if you prefer less sweetness

Step-by-Step Instructions

Let’s get baking! Follow these simple steps:

Step 1: Preheat and Prep

Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or non-stick spray to prevent sticking.

Step 2: Dump the Peaches

Open the canned peaches and pour both cans—liquid and all—into the prepared baking dish. If you prefer a thicker filling, you can drain one can and use the syrup from the other. Spread the peaches evenly across the bottom.

Step 3: Sprinkle the Cake Mix

Grab your boxed yellow cake mix and sprinkle it evenly over the peaches. Don’t stir! Just make sure it’s covering all the fruit.

Step 4: Add Butter

Slice your butter into thin pats and place them across the top of the cake mix. Alternatively, you can melt the butter and drizzle it evenly over the cake mix. This helps the top layer bake into a golden, slightly crisp crust.

Step 5: Spice it Up

Sprinkle cinnamon and nutmeg on top for a warm, cozy flavor boost. This step is optional but really enhances the overall taste.

Step 6: Bake to Perfection

Pop the dish into the oven and bake for 45-50 minutes, or until the top is golden brown and the peach filling is bubbling around the edges.

Step 7: Cool & Serve

Let it cool for about 10-15 minutes before serving. Trust me, it’s worth the wait. Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream. Heaven!

Pro Tips for the Best Peach Dump Cake

1. Don’t Mix the Layers – Resist the urge! The layers will settle and bake into deliciousness all on their own.
2. Use Cold Butter or Melt It Evenly – Either works, just make sure it’s spread well to avoid dry patches of cake mix.
3. Make It Ahead – It tastes even better the next day as the flavors meld together.
4. Try Fresh Peaches in Season – If you’re making this in peak peach season, go for fresh, sliced peaches with a little sugar and lemon juice.

Creative Variations to Try

Once you’ve nailed the classic peach version, get creative!

• Peach-Berry Dump Cake – Add a handful of blueberries or raspberries for a tart twist.
• Peach Upside-Down Dump Cake – Layer peach slices neatly on the bottom and top with brown sugar before adding cake mix.
• Spiced Peach Dump Cake – Add cloves and allspice for a warm, fall-inspired flavor.
• Gluten-Free Version – Use a gluten-free cake mix and double-check your canned peaches.

Storing and Reheating Leftovers

If you’ve got leftovers (lucky you!), store them in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven for that fresh-baked warmth.

You can also freeze peach dump cake for up to 2 months. Let it cool completely, wrap tightly in plastic wrap and foil, and freeze. Thaw overnight in the fridge before reheating.

Final Thoughts

Peach dump cake is proof that great desserts don’t need to be complicated. With just a few pantry staples and minimal effort, you can whip up a dessert that tastes like it took hours. Whether you’re a beginner in the kitchen or a seasoned baker looking for something quick and delightful, this recipe is a sure winner.

FAQs

1. Can I use fresh or frozen peaches instead of canned?
Absolutely! Just peel and slice about 4 cups of fresh peaches or use frozen ones (thawed). Add a bit of sugar and lemon juice to mimic the syrup from canned peaches.

2. What type of cake mix works best?
Yellow cake mix is classic, but white or butter cake mix also works great. Spice cake mix is a fun seasonal twist too!

3. Can I make it dairy-free?
Yes! Use plant-based butter and double-check the ingredients on your cake mix to make sure it’s dairy-free.

4. Why is my dump cake dry in spots?
That usually means the butter wasn’t evenly distributed. Try melting the butter and drizzling it evenly over the top to fix this.

5. Can I make it in a slow cooker?
Totally! Dump everything in a greased slow cooker and cook on low for 2.5 to 3 hours or until the top is set and golden.