There’s something magical about pulling a bubbling, golden Peach Dump Cake out of the oven on a lazy summer afternoon. I remember the first time I made it—my cousin Sarah showed up with a bag of overripe peaches from her tree, laughing, “Help me use these before they go bad!” Twenty minutes (and zero fancy techniques) later, we had a dessert so good, my grandma asked for the recipe right there on the spot. That’s the beauty of this cake—it turns whatever peaches you’ve got (even the canned ones hiding in your pantry) into pure comfort with barely any effort. No mixer, no layers, just dump and bake. And if you’ve got a trusty cast iron skillet? Even better—the edges get that perfect crispy-chewy texture that’ll make you sneak back for seconds. Whether it’s a last-minute potluck savior or a Tuesday night treat, this cake tastes like summer in every gooey, cinnamon-kissed bite.
Why You’ll Love This Peach Dump Cake
Trust me—this cake is the lazy baker’s best friend. Here’s why it’s earned a permanent spot in my summer dessert rotation:
- 3 ingredients and done: A can of peaches, cake mix, and butter. That’s it! No measuring flour or cracking eggs.
- Works with any peaches: Pantry raid with canned? Perfect. Farmer’s market haul? Even better (just toss fresh slices with a little sugar first).
- Zero stress for potlucks: I’ve brought this to every summer gathering since 2015, and the pan always comes home empty.
- That crispy-but-gooey magic: The edges get golden and crumbly while the peaches bubble up through the cracks—it’s like cobbler and cake had a delicious baby.
My secret? Right after baking, I let it rest just 10 minutes—long enough for the juices to thicken but still warm enough to melt vanilla ice cream into all those nooks.
Ingredients for Peach Dump Cake
This recipe keeps it crazy simple—I bet you’ve already got half these in your pantry! Here’s what you’ll need for that magic peach-y goodness:
- 1 can (29 oz) sliced peaches in syrup – Don’t drain them! That syrup is liquid gold for keeping the cake moist.
- 1 box (15.25 oz) yellow cake mix – The classic choice, but guess what? I’ve used spice cake mix when I wanted extra warmth, and wow—game changer!
- 1/2 cup unsalted butter, melted – Measure after melting. Pro tip: I microwave mine in a glass measuring cup to drizzle easily.
- 1 tsp ground cinnamon (optional) – My grandma always added this—just a dusting over the peaches makes the whole kitchen smell like summer.
Got fresh peaches? Use 4 cups sliced (peeled) tossed with 1/2 cup sugar—they’ll release their own syrup as they bake. Last August, I used a mix of white and donut peaches from the farmers’ market, and oh my—best batch ever!
How to Make Peach Dump Cake
Now for the fun part—the “dump” in dump cake! This is where the magic happens with practically zero effort. Just grab your trusty 9×13-inch baking dish (or that beloved cast iron skillet I mentioned earlier) and preheat your oven to 350°F. I like to put my baking dish on a sheet pan—sometimes those peach juices bubble over, and this saves me from cleaning the oven later. Here’s how to turn those simple ingredients into dessert gold:
Step 1: Prep the Peaches
Empty that can of peaches—juice and all—straight into your baking dish. No draining! Use a spoon to spread them evenly across the bottom. If you’re feeling fancy, sprinkle a little cinnamon over the top. (This is where I channel Grandma’s voice: “A pinch here makes all the difference!”) Using fresh peaches? Toss those 4 cups of sliced peaches with ½ cup sugar first—they’ll create their own syrup as they bake, making every bite juicier.
Step 2: Add the Cake Mix
Here’s the key—just sprinkle that dry cake mix right over the peaches. No stirring! I hold the box up high and let the mix rain down like sweet, golden snow. This helps distribute it evenly. Resist the urge to mix—you want those pockets of peaches to stay juicy underneath the crumbly topping. Trust me, it feels wrong but turns out so right.
Step 3: Drizzle and Bake
Take that melted butter and slowly drizzle it over the cake mix, trying to cover as much surface area as possible. I go in a zigzag pattern, then use a spoon to gently press any dry spots into the peaches—this prevents powdery pockets. Bake for 40-45 minutes until the top looks like a sun-kissed peach itself—golden brown with bubbly peachy syrup peeking through. Your whole house will smell like summer vacation. Wait at least 10 minutes before serving (the hardest part!) so it sets just enough to scoop beautifully.
Tips for the Best Peach Dump Cake
After making this cake at least two dozen times (okay, fine—probably more like fifty), I’ve learned a few tricks to take it from good to “can I get your recipe?” Here’s what turns my dump cake into a showstopper:
- Spice cake mix is a secret weapon – Swap yellow cake mix for spice mix one fall, and now I’m hooked. The cinnamon and nutmeg make those peaches sing!
- Cast iron = crispy edges – Bake it in a 12-inch skillet instead of a dish for caramelized, buttery edges that crackle when you scoop into them.
- Press down the dry spots – After drizzling butter, gently press any powdery areas into the peaches with a fork. No one wants a mouthful of dry mix!
- Toss in berries for drama – Last summer, I added a handful of raspberries to the peaches—the ruby streaks through the golden cake looked gorgeous.
My biggest lesson? Don’t fear the mess. Those juicy bubbles spilling over mean you’ve got perfect gooeyness inside. Slide a baking sheet underneath and let the magic happen.
Serving and Storing Peach Dump Cake
Oh, that first warm bite is everything! I always serve this cake slightly cooled—about 10-15 minutes out of the oven—so it holds its shape but still lets that vanilla ice cream melt into all the nooks. My family fights over the corner pieces where the crispy bits meet the gooey peaches. Leftovers? Just cover the pan with foil and stash it in the fridge for up to 3 days. A quick 20-second zap in the microwave brings back that just-baked magic, or reheat a whole section in the oven at 300°F for 10 minutes if you want to recrisp the topping. Pro tip: The cake actually gets juicier by day two—if it lasts that long!
Peach Dump Cake FAQs
I get asked about this cake all the time—here are the answers to the questions that pop up most often in my kitchen (and inbox)!
Can I use frozen peaches instead of canned?
Absolutely! Thaw them first and drain any excess liquid—you’ll want about 4 cups. Toss them with that ½ cup sugar to make up for the missing syrup. My neighbor swears by frozen peaches in winter when fresh ones aren’t ripe, and honestly? It’s a brilliant hack.
Why is there powdery cake mix after baking?
Ah, the dreaded dry spots! This happens when the butter doesn’t reach every bit of mix. Next time, drizzle the butter slowly in a zigzag pattern, then gently press any dry areas into the peaches with a fork. And don’t skimp on that butter—it’s what transforms the mix into that glorious golden crust.
Can I make a half batch for smaller gatherings?
You bet! Use an 8×8-inch pan and halve all ingredients. Bake time drops to about 30-35 minutes—just watch for that perfect bubbly edge. This size is perfect when my book club meets (though I usually regret not making the full pan when they start fighting over seconds).
What’s the best way to prevent a soggy bottom?
If your peaches are swimming in syrup, you might end up with a mushy layer. Here’s my trick: for canned peaches, pour off just ¼ cup of syrup before dumping. For fresh, let them macerate with sugar for 15 minutes to draw out natural juices before adding the cake mix. That balance makes every bite perfect.
Nutrition Information
Just a quick note—nutrition can vary based on your specific ingredients and brands, but here’s the general breakdown per serving: about 320 calories, 52g carbs, and 12g fat. It’s dessert, after all! My grandma always said, “Life’s too short to skip the cake,” and honestly? I think she was onto something.
More Summer Dessert Ideas
If you loved this peach dump cake, wait until you try these other easy summer treats! My mixed berry dump cake is a hit at Fourth of July parties—just swap the peaches for a blend of strawberries, blueberries, and raspberries. For something a little fancier, my brown sugar peach cobbler bakes up with buttery biscuit topping that soaks up all those sweet juices. And when I’m really short on time? A batch of grilled peaches with honey and mascarpone makes even a weeknight feel special.
PrintPeach Dump Cake
A simple summer dessert using fresh or canned peaches with minimal ingredients.
- Prep Time: 5 min
- Cook Time: 45 min
- Total Time: 50 min
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 can (29 oz) sliced peaches in syrup
- 1 box (15.25 oz) yellow cake mix
- 1/2 cup unsalted butter, melted
- 1 tsp ground cinnamon (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- Pour the peaches with syrup into a 9×13-inch baking dish.
- Sprinkle the dry cake mix evenly over the peaches.
- Drizzle the melted butter over the cake mix, covering as much as possible.
- Bake for 40-45 minutes until golden brown and bubbly.
- Let cool slightly before serving.
Notes
- Use fresh peaches if in season—peel and slice 4 cups, then toss with 1/2 cup sugar.
- Swap yellow cake mix for white or spice cake mix for variation.
- Press the cake mix lightly into the peaches to prevent dry spots.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 32g
- Sodium: 380mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 30mg