Peach Dump Cake Recipe
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Peach Dump Cake is an easy dessert recipe that is a lot like cobbler. Canned peaches, cinnamon, cake mix, and butter is all you need. Just dump the ingredients into a pan and bake! It doesn’t get any easier than that!
Rather make it from scratch? Try this peach cobbler recipe. Don’t mind the cake mix? Try these other variations: Cherry Dump Cake, Lemon Dump Cake, Caramel Apple Dump Cake, Strawberry Dump Cake, or Chocolate Cherry Dump Cake.
Why You’ll Love This Peach Dump Cake Recipe
Make way for one of the easiest desserts ever — peach dump cake! It’s only 4-ingredients and super simple to make.
The syrup from the peaches bakes the cake, and the butter crisps the top. There’s a sprinkle of cinnamon between the fruit and cake to make it extra flavorful.
Don’t forget the scoop of vanilla ice cream melting over this warm fruit dessert — it’s the best way to serve it!
Why is it called a Dump Cake?
The reason why dump cakes are so loved, is because you literally dump ingredients into a dish and then bake it. That’s right NO mixing or stirring. This ensures a crusty, crumbly, buttery top, and a gooey interior.
Yep! Dump cake is supposed to be gooey (half-baked) and that’s due to the juicy fruit baking underneath.
It’s not the most appetizing name, but with very minimal prep and cleanup, dump cakes are a dessert win! And the flavors are as infinite as fruit/pie fillings and cake flavors.
Ingredients
There are only 4-ingredients needed for this peach dump cake.
- Canned Peaches in Syrup — Heavy or light syrup works great.
- Ground Cinnamon — For added flavor.
- Yellow Cake Mix — Dry/unprepared. White cake mix is also tasty in this cobbler.
- Butter — Unsalted or salted, depending on your salt tolerance.
How to make Peach Dump Cake
- Preheat oven to 350 degrees Fahrenheit and lightly grease a 13×9-inch pan with cooking spray.
- Empty the cans of peaches with syrup into the bottom of the prepared pan. Sprinkle evenly with cinnamon.
- Then sprinkle dry cake mix evenly over the top. Smooth and press gently with hands.
- Place thin slices of butter evenly over the cake mix.
- Bake at 350˚F for 40-45 minutes, until golden and bubbly.
(Full printable recipe card is at bottom of post.)
Serving and Storing
Serve peach dump cake warm, with a scoop of vanilla ice cream, if desired. Whipped cream would also be delicious. Enjoy!
TO STORE: Cover the pan with foil or transfer the dessert to an airtight container. You can store this peach dump cake at room temperature for 2-3 days or in the refrigerator up to 1 week. Dump cake doesn’t have to be refrigerated, but it will obviously last longer if you do refrigerate it.
LEFTOVERS: Scoop leftovers individually into a microwave safe bowl and nuke until heated through.
Recipe Tips and Alternatives
- PEACHES — Canned peaches with syrup works the best. If you’d like to use natural peaches in juice, you will want to mix together 1 Tbsp of cornstarch with 1 Tbsp of granulated sugar and then sprinkle it over the peaches and stir it in to help the liquid thicken as it bakes. This way the cobbler is not totally runny. FYI: Don’t just add cornstarch or it will clump; mixing it with sugar will help it dissolve properly with the juices from the can.
- BUTTER – For the butter, it’s best to slice it very thin. You want it to melt over the whole top of the cake so you don’t have any dry spots. This also makes it nice and crunchy. PRO TIP: Use an offset spatula to help spread the butter over the dry cake once it’s melted in the oven; after about 10-15 minutes of baking. ALTERNATIVE: Melt the butter, combine it with a 1/4 cup of milk (to make it go a little further), and drizzle it slowly over the cake mix. (NOTE: Adding milk will make the cake more fluffy instead of crisp.)
- ADDITIONS – For added crunch, you can sprinkle chopped pecans or sliced almonds on top of or under the cake mix before baking. We’ve also sprinkled a maple and brown sugar oatmeal packet on top of the cake mix before adding the butter. Make it your own!
Peach Dump Cake
Ingredients
- 30 oz (850 g) canned sliced peaches in heavy syrup, undrained (two 15oz cans)
- 15.25 oz (432 g) box yellow cake mix, dry/unprepared
- ½ tsp ground cinnamon
- ¾ cup (170 g) unsalted butter, (12 Tbsp) sliced into 24 pieces
Instructions
- Preheat oven to 350 ℉ and lightly grease a 13×9-inch pan with cooking spray.
- Empty the cans of peaches with syrup into the bottom of the prepared pan. Sprinkle evenly with cinnamon.
- Then sprinkle dry cake mix evenly over the top. Smooth and press gently with hands.
- Place thin slices of butter evenly over the cake mix.
- Bake at 350℉ for 40-45 minutes, until golden and bubbly. Serve peach dump cake warm, with a scoop of vanilla ice cream, if desired. Whipped cream would also be delicious. Enjoy!
Notes
- PEACHES — Canned peaches with syrup works the best. If you’d like to use natural peaches in juice, you will want to mix together 1 Tbsp of cornstarch with 1 Tbsp of granulated sugar and then sprinkle it over the peaches and stir it in to help the liquid thicken as it bakes. This way the cobbler is not totally runny. FYI: Don’t just add cornstarch or it will clump; mixing it with sugar will help it dissolve properly with the juices from the can.
- BUTTER – For the butter, it’s best to slice it very thin. You want it to melt over the whole top of the cake so you don’t have any dry spots. This also makes it nice and crunchy. PRO TIP: Use an offset spatula to help spread the butter over the dry cake once it’s melted in the oven; after about 10-15 minutes of baking. ALTERNATIVE: Melt the butter, combine it with a 1/4 cup of milk (to make it go a little further), and drizzle it slowly over the cake mix. (NOTE: Adding milk will make the cake more fluffy instead of crisp.)
- ADDITIONS – For added crunch, you can sprinkle chopped pecans or sliced almonds on top of or under the cake mix before baking. We’ve also sprinkled a maple and brown sugar oatmeal packet on top of the cake mix before adding the butter. Make it your own!
*Originally published 1/27/12 with a maple and brown sugar oatmeal packet. Post updated December 2023.
14 Comments on “Peach Dump Cake Recipe”
I am so excited! Mine is baking right now. I used two packets of oatmeal because one didn’t cover it all. I hope i didn’t ruin it. I always ruin recipes because I don’t follow the directions. Wish me luck. Thank you for the amazing recipes. 💛
Hopefully it was just fine. I don’t see a reason why it wouldn’t be. 🙂
Thanks…..on the menu for tomorrow
How much would I use if I used fresh peaches and would I have to add anything to them?
I would do 4 cups of fresh sliced peaches, 1/4 cup sugar, and 2 Tbsp cornstarch. Toss it up and then top it with the other ingredients.
can you use a yellow cake mix?
For sure!!! You can mix or match any cake with fruit really. 🙂
Thank you Amber for your quick reply.
Enjoy your day!…Judy 🙂
I made this for a family get together. It was so easy. I found peaches with brown sugar and cinnamon in a light surup. I used three cans of peaches and served it in a bowl with ice cream. I used two packets of the lower sugar instant maple and brown sugar oatmeal on top. It was so good.
What would you substitute for the maple and brown sugar oatmeal packet? Could I use regular oatmeal and brown sugar and if so what amounts?
You can definitely use regular oatmeal (the regular instant oatmeal works best.) I would mix about 1/4 cup oats with 1 Tbsp packed brown sugar, then sprinkle it on top.
What if you have frozen peaches? What would you add for the liquid and how much?
Go ahead & thaw about 2lbs of frozen peaches & then combine 1/2 cup sugar & 6 Tbsp of cornstarch. Toss the peaches in the sugar/cornstarch mixture. Then add 2 Tablespoons of lemon juice & stir that in. Let it sit at room temperature for about half an hour to macerate & release it’s juices. Then procede with the recipe.
I made this tonight for a family dinner. It was AMAZING! I could not beleive something so easy could be so delicious. It was a huge hit at the dinner.