Peach Dump Cake
Peach dump cake is easy to make with just three ingredients. In no time you are digging into this sweet, moist, and tender dessert perfect for any occasion.
What makes this dump cake different is that I add apple pie spice to mine! Apple pie spice has the perfect combination of spices to bring out the flavor of the peaches!
Have you heard of a dump cake? It’s super easy and similar to a peach cobbler. So similar that they are often confused for one another.
If you like fruit recipes, check out my crockpot version of peach cobbler, this cherry dump cake, and these peach cobbler egg rolls.
Dump Cake Magic
If you don’t mix it, how does it cook? A common question and one that I still ask myself!
The juice from the fruit bubbles up from the bottom, the butter melts down from the top, mixes with the cake mix (those bubbles are really doing their job), and bakes a great cake! Isn’t baking science fun?
Did I mention that it only uses 3 ingredients?!
See recipe card for complete information on ingredients and their quantities.
Ingredient Notes
- Canned peaches – Use the canned peaches in heavy syrup for best results. If you have fresh, you will need to add some juice to the cake.
- Cake mix – Using a yellow cake mix or white cake mix makes no difference. If you prefer a white cake mix, you can add a teaspoon of vanilla extract to the peaches.
- Butter – Use unsalted butter. You can use melted butter but I like keeping my butter cold, which makes it easier to slice. The slices make it easy to evenly place butter to cover the cake all over and makes the cake golden brown all over!
- Pie spice – This is optional but I love to use apple pie spice but you can also just add cinnamon.
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How To Make Peach Dump Cake
- Preheat oven to 350 degrees and prep a oven safe 9×13 baking dish with cooking spray. Add undrained peaches to baking dish.
- Sprinkle dry cake mix evenly over the fruit.
- Slice butter sticks into thin slices and place over the top of the cake mix covering as much of the top as possible.
- Bake for 45-50 minutes or until the peaches are bubbly and the top is lightly browned. Remove from the oven and cool slightly. Serve warm with vanilla ice cream or whipped topping.
For the full recipe and detailed instructions, please see the recipe card at the end of this post.
Serving Suggestions
Honestly, I can eat this right out of the dish warm or cold. But it’s fun to add a scoop of ice cream to it while it’s still warm. The ice cream melts into the topping making it extra gooey.
Storage & Reheating
If you are planning on keeping it for more than 2 hours, or if there is any leftover, keep it in the refrigerator for up to 3 days, tightly wrapped.
To warm it back up, microwave individual servings or if reheating a large portion, place the baking dish int a 350F oven for 5-10 minutes or until warmed through.
After you bake and cool them, freeze, in a freezer safe dish, for up to 6 months. Thaw and reheat when ready to serve.
No you don’t. The best part of this recipe is that you just “dump” all the ingredients in the dish and bake. No stirring required!
A cobbler is a dish made with fruit on the bottom and a dough topping. Usually a biscuit-like topping. The topping is slightly savory, unlike traditional pie crust.
The topping is made by mixing the batter or dough together and adding in dollops on top of the fruit.
A dump cake is made by literally dumping the ingredients in a baking dish. Then baking it. NO MIXING REQUIRED. So cool right?
If you prefer to use fresh peaches, slice up the fruit and sprinkle with a tablespoon of sugar. Let sit for 10-15 minutes until the fruit gets juicy. Then add the peaches and juice to the baking dish.
Tips for No Leftovers
- Use canned peaches with light syrup. Using heavy syrup might cause the cake to burn around the edges.
- Slice the butter with a fork or pastry cutter for even slices.
- Spray the dish with nonstick spray to keep the crust from sticking around the edges.
- I like the ease of this dessert, just like this magic lemon cobbler recipe.
If you love this recipe as much as I do, please write a five-star review in the comment section below. Thanks!
This easy peach dump cake recipe made with canned peaches is similar to a cobbler but even easier to make. You are just 3 ingredients away from your new favorite dessert!
Peach Dump Cake
Ingredients
- 62 ounces peaches in light syrup, not drained
- 15.25 ounces yellow or white cake mix one box
- 1 cup butter unsalted
- 1 tablespoon apple pie spice optional
Instructions
- Preheat oven to 350F. Lightly spray 13×9 baking dish.
- Add peaches to baking dish. Sprinkle cake mix over fruit. If you want to add the pie spice, I would mix with the cake mix before sprinkling on the peaches.
- Slice butter into thin pieces and cover top of cake mix. Try to cover as much as possible.
- Bake at 350F for 45-50 min or until fruit is bubbly and top is golden brown.
- Remove from oven to cool slightly.
- Serve warm or room temperature with ice cream or whipped topping.
- Enjoy!
Notes
- Use canned peaches with light syrup. Using heavy syrup might cause the cake to burn around the edges.
- Slice the butter with a fork or pastry cutter for even slices.
- Spray the dish with nonstick spray to keep the crust from sticking around the edges.
Nutrition
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Hello yes I like it because it’s so easy to make.