This post may contain affiliate links. Please read our disclosure policy.
This peach dump cake is a warm, buttery, easy-to-make dessert that tastes like summer in every bite. Made with canned peaches, cake mix, and melted butter, it comes together in minutes and bakes into a golden, bubbling, sweet treat perfect for sunny days and backyard gatherings.
What Is a Dump Cake?
A dump cake is a quick and easy layered dessert made by adding a few simple ingredients, typically canned fruit, boxed cake mix, and butter, straight into a baking dish, then baking until golden and bubbly.
True to its name, there’s no mixing or complicated steps, just dump and bake! It’s similar to a fruit cobbler, but with a crumbly, cake-like topping instead of biscuit dough.
Ingredients
- Sliced peaches in syrup (canned): Use canned peaches in heavy syrup for the best texture and flavor. Don’t drain the first can, the syrup helps create a soft, cobbler-like base. You can also substitute peach pie filling for a thicker, sweeter result. If using fresh or thawed frozen peaches, toss them with ½ cup granulated sugar and ¼ cup water or peach juice to mimic the canned syrup.
- Ground cinnamon: Adds a warm, cozy spice that balances the sweetness of the peaches beautifully.
- Vanilla cake mix (boxed): Use the dry mix straight from the box, no need to prepare it. Yellow cake mix works well too for this peach cobbler dump cake
- Butter, melted: Unsalted butter is ideal to keep the dessert from getting too salty. Make sure it’s fully melted so it spreads evenly over the cake mix.
- Shredded coconut (optional): Sprinkle a handful on top before baking for added texture and a hint of tropical flavor. You can also use sliced almonds, walnuts, or pecans if you prefer some crunch.
See the recipe card for full information on ingredients and quantities.
How to Make Peach Dump Cake
- Prep the pan: Preheat the oven to 350 degrees F. Spray a 9×13-inch baking dish with nonstick cooking spray.
- Layer the peaches: Pour one can of peaches with syrup into the dish. Drain the juice from the second can and add only the peaches.
- Add cinnamon: Sprinkle the cinnamon evenly over the peaches.
- Add cake mix: Sprinkle the dry cake mix evenly over the fruit. Do not stir.
- Add butter: Pour the melted butter over the top of the cake mix, trying to cover as much surface as possible.
- Bake: Bake for 50 to 55 minutes, or until the top is golden brown and bubbling around the edges.
- Serve: Serve warm with a scoop of vanilla ice cream. Enjoy!
Recipe Tips
- Don’t stir the layers. Dump the ingredients as directed and bake, it’s the key to achieving the perfect texture with distinct layers.
- For a crispier top, add a few extra minutes to the baking time. Keep an eye on it so it doesn’t burn!
- Let it rest for 10 minutes before serving. This helps the liquid thicken and the dessert set for easier slicing and better flavor.
- Switch up the fruit flavors: This peach dump cake recipe is easy to customize. Try canned cherries, blueberries, raspberries, or blackberries, it still tastes like a delicious dessert every time.
- Add extra spice: For a deeper flavor, try adding a dash of brown sugar or nutmeg to this easy peach dump cake recipe.
Storage and Reheating Instructions
- In The Refrigerator: Store leftovers in an airtight container in the fridge for up to 4 days.
- Reheat: Warm individual portions in the microwave for 30 to 45 seconds until heated through.
- In The Freezer: Wrap the peach cobbler dump cake tightly in plastic wrap or foil and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
More Dump Cake Recipes
Try these other simple desserts from Princess Pinky Girl:
If you’ve tried this Peach Dump Cake Recipe or any other recipe on my website, please leave a star rating and let me know how it turned out in the comments below.
Peach Dump Cake
Ingredients
- 2 29 oz cans sliced peaches in syrup
- ¾ tsp cinnamon
- 1 box vanilla cake mix
- ¾ cup butter melted
Instructions
- Preheat the oven to 350 degrees. Spray a 9×13 baking dish with cooking spray.
- Dump one can of peaches in to the baking dish. Drain the liquid from the other can and add the peaches to the baking dish.2 29 oz cans sliced peaches in syrup
- Sprinkle cinnamon evenly over the peaches3/4 tsp cinnamon
- Sprinkle cake mix evenly over the peaches1 box vanilla cake mix
- Pour butter evenly over the cake mix. Do not stir.3/4 cup butter
- Bake in preheated oven for 50-55 minutes until the top is golden.
- Serve warm.
Thanks. I’m making the peach cake right now. I have been cooking, baking and canning for years.
Can you use fresh peaches if they are in season?
How about fresh peaches?
Made this for my husband’s birthday cake! Huge hit! Will definitely be making this again!
I made this but instead of vanilla cake mix, I used the Betty Crocker Cinnamon Streusel Muffin/Quickbread mix. It comes with a packet of streusel crumbles that you can put on top which make this all the more scrumptious.
Can not find peaches in syrup, just “in real peach juice”. I am afraid this will make the cake too soggy, pasty. Do you think it will work ok or should I thicken the juice some way, eg. cornstarch or flour. I am excited to try this recipe but would appreciate some suggestions.