Peach Dump Cake (Easy Recipe)

This peach dump cake is moist, fruity, and buttery with a crisp crust on top! And it only requires four simple ingredients!

It’s perfectly warm, ooey-gooey, and peachy, and tastes extra amazing when topped with vanilla ice cream.

The contrast between the buttery cake and the fruity peaches will make your tastebuds go wild. 

The fact that it’s embarrassingly easy to make is just a plus.

New to baking but want to impress your family and friends? This peach dump cake recipe has your name on it.

Easy Peach Dump Cake Recipe

This is probably one of the easiest cake recipes ever, and it works beautifully!

It tastes just like a peach cobbler, but it’s ten times easier to make.

Canned peaches, yellow cake mix, cinnamon, and butter are all you’ll need here. 

You don’t even have to bother mixing the ingredients to make a batter. 

As its name suggests, just dump the ingredients on top of each other in a baking dish, pop it in the oven, and boom, it’s done.

It’s almost like magic.

Somehow, the layers meld together on their own and transform into a spectacular peach cobbler.

Don’t forget to serve the cake warm with a scoop of vanilla ice cream on top.

The contrast between warm and cold is to die for!

What is a Dump Cake?

It’s a simple cake with a fruity layer at the bottom and a moist and fluffy cake surrounding it.

Dump cakes are similar to cobblers, but they’re cakier and less crumbly on top. 

What makes them so easy is that they use two shortcut ingredients: canned fruit and a boxed cake mix.

Ingredients

• Canned Peaches – Don’t drain the syrup! It’ll serve as the liquid that’ll saturate the dry cake mix. Use either heavy or light syrup, depending on how you want the cake to be.
• Yellow Cake Mix – It turns into the cakey crumble that surrounds the peaches. Vanilla, butter, or white cake mix all work, too. 
• Butter – Cold and sliced into cubes. Either salted or unsalted works.
• Ground Cinnamon – To give the cake a little bit of warmth. You can also jazz up the cake with other spices such as nutmeg and all-spice.

Can I Use Fresh Peaches?

Definitely. However, since fresh peaches don’t come with heavy syrup, you’ll have to make a few tweaks.

First, peel, de-pit, and slice the peaches into quarters.

Mix the peaches with brown sugar and a bit of cinnamon, and use them as instructed.

You can also use frozen peaches for this recipe. Just mix them with brown sugar and cinnamon, and they’ll be ready to go.

How to Make Peach Dump Cake

You’ll be surprised at how incredibly easy this peach dump cake is to make!

Even if you’re a newbie in the kitchen, you can do this with your eyes closed.

1. Preheat the oven to 375 degrees Fahrenheit.

2. Assemble the cake.

First, pour the canned peaches into a 9×13-inch baking dish.

This is the base pan size for this dessert! Using a smaller or bigger pan will throw off the cake’s texture and consistency.

Next, sprinkle the cake mix evenly over the peaches.

Gently press it firmly into the peaches with a wooden spatula to help the liquid absorb it.

Top the cake mix with cubes of butter. 

Finally, sprinkle cinnamon on top. Alternatively, you can sprinkle the cinnamon over the peaches instead of the cake mix.

3. Bake the cake.

Bake it for 45 minutes, or until the cake is bubbly and the edges are golden brown.

4. Serve warm and enjoy!

Let the cake cool slightly for about 10 minutes. Serve it warm with vanilla ice cream on top. Enjoy!

Tips for the Best Peach Dump Cake

• Instead of sprinkling the cinnamon on top of the cake mix, do so over the peaches. Sprinkle some brown sugar on the peaches, too, while you’re at it.
• You want to spread the butter evenly over the cake mix so the cake gets a nice and even golden crumble on top. Instead of slicing it into cubes, grate the butter using a hand-held cheese grater. This will make it easier to spread.
• Use peaches in light syrup if you want to cut down the sweetness of the cake.
• You can also use peaches in juice (rather than in syrup), but the consistency of the cake may change. Consider flavoring the juice with a little more sugar.
• If you want more peaches in the cake, add another can to the recipe. But, be sure to drain the third can, otherwise, your cake will be wet.
• You’ll know the cake is done when the top is bubbly and the edges are golden brown.
• Peach dump cake tastes great warm, but you can also serve it chilled. The texture changes and turns into an almost completely different dessert.

Peach Dump Cake Variations

• Use peach pie filling instead of canned peaches.
• It doesn’t just have to be peaches. Try other fruits and berries as well, like blueberries and mangoes. If you can’t decide on one particular fruit, go for a canned fruit cocktail!
• I always use yellow cake mix when making this cake, but I imagine white cake mix works just as well, too.
• Sprinkle brown sugar and spice (such as cinnamon and nutmeg) over the peaches to give them a deeper flavor.
• Top the cake mix with chopped almonds or pecans for a nice, crunchy topping. 

How to Store Peach Dump Cake

To Store

Before storing, be sure the cake has first cooled completely.

Cover the leftover peach dump cake with plastic wrap or place it in an air-tight container. Refrigerate it for up to 3 to 4 days.

To Freeze

Place the peach dump cake in a freezer-safe container and freeze it for up to 3 months.

To Reheat

Microwave the refrigerated cake for several seconds and enjoy it warm, as if it were freshly baked!

To reheat a frozen cake, thaw it in the fridge overnight. 

Transfer it to an oven-safe dish, if not in one. Reheat it in the oven at 350 degrees Fahrenheit until warmed through.

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