This Peach Dump Cake is a delightful dessert that combines juicy peaches, cake mix, cinnamon and brown sugar for a simple yet heavenly treat.
Dump cakes have become popular for their simplicity and deliciousness. The name “dump cake” itself reflects just how easy it is to make. All you need to do is dump the ingredients into a baking dish and bake.
The basic concept of a dump cake involves using cake mix as the base filling and combining it with your choice of fruit filling and butter. With this simple technique, you can create a variety of mouthwatering dump cakes, ranging from cherry dump cake to s’mores dump cake, and so much more.
While using freshly picked peaches straight from the tree would be ideal for a peach dump cake, we often find ourselves pressed for time. That’s when easy desserts like this come to the rescue. However, if you do have the luxury of time and access to fresh peaches, don’t hesitate to go for it.
This peach dessert comes together in less than an hour, with the majority of the time spent in the oven. Once it’s done baking, simply serve it after dinner, accompanied by a couple of scoops of creamy vanilla ice cream and enjoy!
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Why You’ll Love This Easy Peach Dump Cake Recipe
- A time-saving dessert: a great dessert to assemble and whip up on short notice.
- Crowd pleaser: a dessert that everyone loves and great to take to a backyard barbeque, potlucks, etc.
- Simple to make: only requires 5 ingredients to make and can serve a crowd.
- Great for anytime of the year: uses canned peaches so it can be made more than just the summer months during peach season.
Peach Dump Cake Ingredients
- Sliced peaches in heavy syrup
- Cinnamon
- Box yellow cake mix
- Brown sugar
- Unsalted butter
Recipe Variations
- Add chopped nuts on top such as walnuts or pecans.
- Swap yellow cake mix for white cake mix or spiced cake mix.
- Make a gluten free dump cake by using gluten free yellow cake mix.
- Swap cinnamon for nutmeg.
- Can substitute canned peaches for peach pie filling.
How to Make Peach Dump Cake
Prep. Preheat oven to 375 degrees Fahrenheit. Spray a 9×13 inch baking dish with non-stick spray.
Assemble the cake layers. Drain only 1 can of peaches, and pour it into the bottom of the 9×13 pan. Pour the other two cans of peaches and juice into the pan.
Sprinkle cinnamon and brown sugar over the peaches.
Sprinkle cake mix evenly over top along with thin slices of butter spaced across the top of the cake mix.
Bake, cool and serve. Bake for 35-40 minutes, until the top is golden brown. Allow to cool slightly, and serve warm with ice cream or whipped cream.
Dump Cake Recipe Tips
- Enhance the flavor with a splash of vanilla extract mixed in with the peaches.
- Prep your dish with cooking spray prior to baking to prevent cake from sticking to the baking dish.
- Allow cake to cool for a few minutes before serving.
How to Store Peach Dump Cake
- To Store: Store leftovers in an airtight container in the fridge for up to 4 days.
- To Freeze: Store in an airtight container in the freezer for up to 3 months.
- To Reheat: If frozen, thaw out in fridge overnight. Reheat in an oven safe dish in the oven at 350 degrees F or microwave to desired temperature.
FAQs
While we prefer peaches in heavy syrup, you can use canned peaches in light syrup for this recipe.
Yes, you can make a dump cake up to 2 days ahead of time. Store in the fridge until ready to serve.
Cobbler has a biscuit-like or crumbly topping placed over fruit filling, while dump cake has a cake-like consistency throughout with a crumbly or crispy topping.
Recipe
Peach Dump Cake
Ingredients
- 3 (15.25 oz.) cans sliced peaches in heavy syrup
- ½ tsp cinnamon
- 1 (15.25 oz.) yellow cake mix
- ⅓ cup brown sugar
- 1 stick unsalted butter
Instructions
- Prep. Preheat oven to 375 degrees Fahrenheit. Spray a 9×13 inch baking dish with non-stick spray.
- Assemble the cake layers. Drain only 1 can of peaches, and pour it into the bottom of the 9×13 pan. Pour the other two cans of peaches and juice into the pan. Sprinkle cinnamon and brown sugar over the peaches. Sprinkle cake mix over top along with thin slices of butter evenly spaced across the top of the cake mix.
- Bake, cool and serve. Bake for 35-40 minutes, until the top is golden brown. Allow to cool slightly, and serve warm with ice cream or whipped cream.
Notes
- To Store: Store leftovers in an airtight container in the fridge for up to 4 days.
- To Freeze: Store in an airtight container in the freezer for up to 3 months.
- To Reheat: If frozen, thaw out in fridge overnight. Reheat in an oven safe dish in the oven at 350 degrees F or microwave to desired temperature.
Nutrition Disclosure
Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.
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