This Easy To Make Peach Dump Cake Is Always A Crowd Pleasing Dessert! (2024)

Quick and easy peach dump cake combines sweet canned peaches with cake mix and butter for an incredibly tasty dessert you'll love! The prep is super simple so you can have this crowd-pleasing dessert baked to perfection in no time at all!

Peach Dump Cake Recipe

My super easy peach dump cake is the quick dessert you need in your life! I top sweet, ripe canned peaches with yellow cake, butter, and brown sugar and bake until golden and caramelized. Your family is going to love it!

You don’t have to wait for peach season to come around again to make a delicious peachy dessert! My dump cake uses canned peaches so you can bake this delightful dessert all year long. The peaches are topped with a delicious crispy, buttery cake topping that makes this dump cake utterly irresistible!

Peach Dump Cake is sweet, buttery, and full of delicious peach flavor!

My peach dump cake is the easiest dessert you’ll make! It is prepared in just 5 minutes, and there’s no mixing involved! Simply layer the ingredients, and bake!

❤️ Why This Recipe Works!

It’s the Easiest Ever! Dump cakes are a favorite because of how simple and quick they are to make – my peach dump cake is no exception!

A Family Favorite! If your family loves peach cobbler, they’re definitely going to love this peach dump cake. It’s the perfect peach dessert!

Super Versatile! You can make a dump cake with almost any fruit! Check the Variations section to check out my delicious pineapple dump cake, chocolate cherry dump cake, and apple dump cake!

🥘 Ingredients

My fast, delightful peach dump cake only has 5 ingredients! They’re simple, basic, and you might just have a few in your pantry!

• Canned Peaches – For this recipe, you can use either peaches in heavy or lite syrup, juice, or even canned peach pie filling! Make sure to reserve ½ cup of the peach syrup or juice.
• Butter – The butter must be melted and cooled for this recipe. You can use unsalted or salted butter – it’s entirely up to your preference!
• Yellow Cake Mix – Yellow cake mix makes the perfect buttery topping for this dump cake! I recommend yellow cake mix over white cake mix as the flavor is much better suited.
• Light Brown Sugar – This is optional but recommended! The brown sugar mixes with the butter to create a caramelized, crispy topping.
• Nutmeg – I love nutmeg in this because it’s gentle flavor perfectly complements the peaches! Nutmeg is optional here – you can leave it out or swap for cinnamon.

Want to try another dump cake flavor? Try my delightful apple dump cake, tropical pineapple dump cake, or rich chocolate cherry dump cake!

*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*

🔪 Instructions

Make a dessert the entire family will adore with my peach dump cake! This recipe makes 8 servings, but you can easily halve or double the recipe if needed!

1. Prep. Preheat your oven to 350°F (175°C) and drain ½ cup of juice or syrup from 2 29-ounce cans of peaches to spread over the cake mix. If you’re using peach pie filling, you’ll want to increase the amount of butter to 1 ½ sticks to accommodate the lack of juice.
2. Add Peaches. Generously coat the bottom of a 9x13 inch baking dish with softened butter, a neutral cooking oil like canola, or a non-stick cooking spray. Then, spread 58 ounces (2 29-ounce cans) of peaches evenly over the bottom of the dish.
3. Add the cake mix. Sprinkle 15 ounces (1 box) of yellow cake mix evenly over the top of the peaches. Then, using a spoon or spatula, push the peaches slightly toward the edges to make an even layer. Do not mix!
4. Top with butter. Drizzle ½ cup (1 stick) of melted butter (or 1 ½ sticks if using peach pie filling) over the top of the dry cake mix. Be sure to get as much of your cake mix moistened as possible. Repeat with the reserved ½ cup of peach syrup or juice. (Optional—Sprinkle ¼ cup of light brown sugar and ½ teaspoon of ground nutmeg or cinnamon evenly over the dump cake)
5. Bake.Cover the dump cake with a sheet of aluminum foil and bake in the oven at 350°F (175°C) for 45 minutes with the foil. Remove the foil and finish baking for an additional 15 minutes. The dump cake is done when the peaches are bubbling up around the edges and the cake is lightly golden. If needed, you can also insert a toothpick to test the cake for doneness – it should come out clean with just a few crumbs!
6. Serve! When the dump cake is done, allow it to cool for about 10 to 15 minutes before serving!

My irresistible, sweet Peach Dump Cake is the perfect dessert on its own, or with a giant scoop of homemade whipped cream or vanilla ice cream! Everyone will go nuts for this incredible dessert! Enjoy!

💭 Tips & Notes

• It’s important to reserve juices from the canned peaches to make sure the cake is moist!
• If using canned peaches with heavy syrup or peach pie filling, the cans do not have to be drained after reserving the ½ cup of juice.
• If using canned peaches in lite syrup or juice, one can should be drained after reserving the juice.
• Do not stir the ingredients! It’s crucial not to stir the ingredients, as you want that delicious, buttery yellow cake topping! You should, however, make sure you moisten as much of the cake mix as possible, so you don’t have floury, dry spots.
• Nutmeg is optional but recommended!
• You can also use the same amount of cinnamon to spice up this cake. If you prefer, try using a baking spice mix like my pumpkin pie spice. Or you can even try mixing a little vanilla into the peaches for extra flavor!

🥡 Storing & Reheating

Peach dump cake can easily be refrigerated for another day! Transfer the contents carefully to an airtight container or cover the baking dish with plastic cling film. It’ll keep in your refrigerator for 3 to 5 days.

This peach dump cake recipe can also be par-baked and frozen in preparation for a potluck or dinner! Once the cake is cooled, wrap tightly with plastic cling film and aluminum foil and freeze for up to 3 months!

Reheating Peach Dump Cake

Leftover peach dump cake always reheats well! I recommend covering with foil and baking in a 350°F (175°C) oven until the cake is hot and bubbling.

You can also use the microwave! Scoop individual servings into bowls, cover with a paper towel and microwave at 30-second intervals until warmed.

If reheating a frozen dump cake, defrost in the fridge overnight. Remove plastic cling film and either replace foil or put a fresh sheet of foil over the top.

Then, bake in a 350°F (175°C) oven for about 20 minutes until heated all the way through and bubbling!

🍑 More Fruit Desserts

• Bisquick Peach Cobbler
• French Fruit Tart
• Strawberry Angel Food Lush
• Apple Strawberry Crisp
• Pineapple Banana Bread
• Tanghulu (Hard Candied Fruit)

❓ FAQ

📖 Recipe Card