Peach Dump Cake Recipe

Craving something warm, sweet, and ridiculously easy to make? Let me introduce you to your new dessert obsession: Peach Dump Cake Recipe. This humble treat is as effortless as it sounds, yet it delivers a rich, gooey, golden-topped delight that feels anything but basic. Imagine juicy canned peaches bubbling beneath a buttery, crisp cake topping—ready in under an hour with minimal prep and zero stress. Whether you’re short on time, ingredients, or energy, this recipe’s simplicity will blow you away.

Table of Contents

Table of Contents

Why You’ll Love This Peach Dump Cake Recipe

• Ridiculously Easy – Just dump, sprinkle, bake. No mixing bowls required.
• Only Four Ingredients – All pantry staples. No fresh peaches? No problem.
• Perfect for Any Occasion – Potlucks, cookouts, or cozy weeknights in.
• Crowd-Pleaser – Always the first dessert to disappear at parties.
• Warm, Comforting, and Nostalgic – Like Grandma’s cobbler, but faster.

This peach dump cake stands out for its crisp, buttery top, perfectly spiced fruit layer, and effortless technique. No fuss, just flavor.

Ingredients Needed for Peach Dump Cake

Let’s break it down simply so you’re in and out of the kitchen with a dessert in the oven.

For the Peach Layer:

• 4 cans (16 ounces each) peaches in heavy syrup – No draining needed; the syrup creates a juicy base.
• 1 teaspoon ground cinnamon – Adds cozy, spiced depth (adjust to taste).

For the Cake Topping:

• 2 packages (15.25 ounces each) yellow cake mix – Use dry; don’t prepare as directed on box.
• 1 cup unsalted butter, cold – Cut into small cubes or thinly sliced for even melting.

How to Make Peach Dump Cake

1. Prep Your Baking Dish and Oven
Start by preheating your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with butter or nonstick spray. This step prevents sticking and makes cleanup easier.

2. Dump in the Peaches
Pour all four cans of peaches—syrup and all—into the baking dish. Spread them evenly with a spoon. This juicy base ensures a moist, gooey bottom layer.

3. Add a Touch of Spice
Sprinkle the ground cinnamon evenly over the peaches. This warms up the flavor and balances the sweetness with a hint of spice.

4. Layer on the Cake Mix
Take the dry yellow cake mix and sprinkle it directly over the peaches. Smooth it into an even layer and lightly press down using a spatula or clean hands. Don’t mix it in—just press gently.

5. Add Butter (The Magic Ingredient)
Thinly slice or cube your butter, then scatter it evenly over the top of the cake mix. The butter melts while baking, creating that golden-brown crust we all love.

6. Bake Until Perfect
Slide the pan into the preheated oven and bake for about 45 minutes. You’re looking for:

• Golden top
• Bubbling peach filling
• Crumbly, crisp edges

7. Let It Cool (a Little) and Serve
Give it about 10 minutes out of the oven before serving—just enough time for the juices to settle. Scoop into bowls and enjoy it warm, ideally with a scoop of vanilla ice cream or whipped cream.

Serving and Storage Tips

How to Serve:

• Serve warm with vanilla ice cream or whipped topping.
• For extra crunch, sprinkle toasted pecans or granola on top before serving.
• Make it elegant by plating with a drizzle of caramel sauce.

Storage:

• Fridge: Store leftovers in an airtight container for up to 4 days.
• Reheat: Warm individual portions in the microwave for 30–40 seconds.
• Freezer-Friendly: Yes! Freeze in airtight containers for up to 3 months. Thaw in the fridge overnight before reheating.

Helpful Notes

• Don’t Drain the Peaches: The syrup is key to forming that sweet, jammy bottom.
• Use Cold Butter: Cold butter melts slower, allowing even coverage and golden crispness.
• Try White Cake Mix: For a lighter flavor, substitute yellow cake mix with white or butter cake mix.
• Gluten-Free Option: Use a gluten-free cake mix—no other changes needed!
• Add Texture: Toss in chopped nuts or shredded coconut on top for a crunch.

Conclusion

This Peach Dump Cake delivers big comfort with little effort. With just four ingredients and a single dish, you can whip up a dessert that’s warm, gooey, crisp, and always a crowd favorite. Whether you’re hosting or just want something sweet after dinner, this is the kind of recipe that feels like home.

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Frequently Asked Questions (FAQ)

Can I use fresh peaches instead of canned?

Yes, you can! Use about 6 cups of sliced fresh peaches. Add ½ cup of sugar and ¼ cup water to mimic the syrup in canned versions.

How do I make this gluten-free?

Simply substitute with your favorite gluten-free yellow cake mix. The rest of the recipe remains the same.

Can I make this ahead of time?

Absolutely. Prepare the full cake, bake it, let it cool, then cover and refrigerate. Reheat before serving.

Why is my cake mix still powdery after baking?

You may not have added enough butter or spread it evenly. Try slicing the butter thinner and spacing it more evenly next time.

Is this recipe freezer-friendly?

Yes. Freeze in portions or whole. Thaw overnight in the fridge and reheat in the oven at 350°F until warm.

What other fruits can I use in a dump cake?

Cherry, blueberry, or apple pie filling work well. Just swap out the peaches and follow the same instructions.