Peach Dump Cake is a simple, crowd-pleasing dessert similar to a cobbler. With just canned peaches, cinnamon, boxed cake mix, and butter, you layer the ingredients in a pan and bake—no mixing required.
Why You’ll Love This Peach Dump Cake Recipe
This peach dump cake is one of the quickest desserts you can make—only four ingredients and minimal effort. The syrup from the canned peaches keeps the filling juicy while the butter melts into the dry cake mix to form a golden, crisp topping. A light dusting of cinnamon between the fruit and cake adds warmth and depth.
Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream. The contrast of hot fruit and cold ice cream makes this dessert irresistible.
Why Is It Called a Dump Cake?
Dump cakes get their name because you literally “dump” the components into a baking dish—no mixing or creaming needed. The dry cake mix sits on top of the fruit and syrup, then bakes into a crisp, crumbly topping while the fruit underneath becomes soft and saucy. The simplicity and minimal cleanup are what make dump cakes a family favorite.
Ingredients
Only four ingredients are required for this peach dump cake:
- Canned peaches in syrup — Heavy or light syrup both work (two 15-oz cans / about 30 oz total).
- Ground cinnamon — About 1/2 teaspoon for flavor.
- Yellow cake mix — A 15.25-oz box of dry/unprepared mix (white cake mix is also fine).
- Butter — 3/4 cup (12 Tbsp) unsalted, sliced thinly into pieces for even melting.
How to Make Peach Dump Cake
- Preheat the oven to 350°F (175°C) and lightly grease a 13×9-inch baking pan.
- Pour the canned peaches with their syrup into the prepared pan and sprinkle evenly with cinnamon.
- Sprinkle the dry cake mix evenly over the peaches, smoothing lightly and pressing down gently to help it adhere.
- Arrange thin slices of butter evenly over the cake mix so the top will become golden and crisp.
- Bake at 350°F for 40–45 minutes, or until the top is golden and the filling is bubbly. Let rest a few minutes before serving.
Tip: Serve warm with vanilla ice cream or whipped cream.
Serving and Storing
Serve peach dump cake warm, topped with vanilla ice cream or whipped cream for an extra-special presentation.
To store: Cover the pan with foil or transfer portions to an airtight container. The dessert keeps at room temperature for 2–3 days or in the refrigerator up to 1 week. Refrigeration extends freshness but is not required.
Leftovers: Reheat individual portions in the microwave until warm, or place the pan back in a 350°F oven until heated through.
Recipe Tips and Alternatives
- Using peaches in juice: If you prefer peaches packed in juice or fresh peaches, mix 1 tablespoon cornstarch with 1 tablespoon granulated sugar and sprinkle over the fruit, stirring gently to prevent a runny filling as it bakes.
- Butter tips: Slice the butter thin so it melts evenly and creates a crunchy top. For a smoother application, melt the butter and mix with 1/4 cup milk, then drizzle slowly over the cake mix—this yields a slightly fluffier top rather than ultra-crisp.
- Add-ins: For extra texture, sprinkle chopped pecans or sliced almonds under or on top of the cake mix before baking. A packet of maple and brown sugar oatmeal also works well for a richer crunch layer.
Peach Dump Cake
Ingredients
- 30 oz canned sliced peaches in heavy syrup, undrained (two 15-oz cans)
- 15.25 oz box yellow cake mix, dry/unprepared
- 1/2 tsp ground cinnamon
- 3/4 cup (170 g) unsalted butter, sliced thin (12 Tbsp)
Equipment
- Can opener
- 13×9-inch (9×13-inch) baking pan
- Offset spatula (optional)
Instructions
- Preheat oven to 350°F and lightly grease a 13×9-inch pan.
- Pour the canned peaches with syrup into the pan and sprinkle with cinnamon.
- Evenly sprinkle the dry cake mix over the peaches and press gently.
- Place thin slices of butter over the cake mix.
- Bake 40–45 minutes, until golden and bubbly. Serve warm with vanilla ice cream or whipped cream.
Notes
To store: Cover with foil or transfer to an airtight container. Room temperature for 2–3 days or refrigerated up to 1 week.
Leftovers: Reheat individual portions in the microwave or warm the whole pan in the oven until heated through.
Nutrition
Serving: 1 portion | Calories: 291 kcal | Carbohydrates: 63 g | Protein: 3 g | Fat: 3 g | Sugar: 35 g
Disclaimer: Nutritional values are estimations only.
*Originally published 1/27/12. Recipe updated December 2023.
