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Incredibly easy to make and SO delicious, this peach dump cake is going to be your best-kept dessert secret!
Peach Dump Cake Recipe
Dump cakes. While the name might sound slightly odd, rest assured that the concept is pure gold: dump all of the ingredients in a baking dish, pop it into the oven, and VOILA! A perfect, delicious, tastes-a-whole-lot-harder-than-it-was dessert is ready to be devoured in an hours time. Sounds like a dream, right? Dump cakes can be made with lots of different fruit (like this cherry dump cake), but I have to say, being the peach-lover that I am, this peach variation is my very favorite so far.
Fresh Peach Dump Cake Ingredients
3 ingredients (4 if you decide to go a la mode)! That’s it! That’s all it takes to make a really delicious dessert that everyone will love. Here’s exactly what you’ll need:
- Peaches – it wouldn’t be peach dump cake without peaches, right? To start, you’ll need 3 pounds of peeled, pitted, and sliced peaches. You can totally use frozen peaches here too if you’d like.
- Dry Cake Mix – in addition to the peaches, you’ll also want to grab 1 box of dry yellow cake mix (THIS is our favorite gluten-free option)
- Butter – 3/4 cup (1 1/2 sticks) of butter added on top of the cake mix just before going into the oven brings a really delicious, rich flavor to the dump cake, and also helps it to brown beautifully.
- Vanilla Ice Cream – if you want to go the extra mile, serve your peach cake with your favorite vanilla ice cream! YUM.
Do you use fresh peaches or canned peaches?
One of the really great things about a dump cake is that it’s incredibly flexible. If fresh peaches are in season (and you want to peel, pit, and slice them), use them! If they aren’t in season (or you just want to press the easy button), use frozen peaches. Canned peaches will definitely work (though your dessert will be sweeter if you go this route) — you’ll just need 3 (15-ounce) cans of peaches. Be sure to drain them!
How to Make a Peach Dump Cake from Scratch
For all of the people out there who love a yummy dessert but aren’t all-star bakers (ahem, me!), this one’s for you:
- Preheat the oven to 375°F.
- Add the peaches – place the sliced peaches in the bottom of a 9″ square casserole dish (you can also use a round dish like the one pictured below).
- Sprinkle on the cake mix – sprinkle the yellow cake mix over top of the peaches.
- Slice and add the butter – slice the butter and place on top of the cake mix, distributing evenly.
- Bake – bake at 375°F for one hour, until the top is golden brown and the peaches are cooked down.
- Serve – serve warm with ice cream!
Other flavors and variations of Dump Cake
The options are truly endless here! You can use any fruit that you love (cherry, strawberry, and apple would all be great choices), and if you’re looking to use peaches, but change things up a little bit, here are a few ideas:
- Add Vanilla or Almond Extract – a teaspoon of vanilla or almond extract adds another layer of flavor to this yummy, easy dessert.
- Use Vegan Butter or Coconut Oil – You can make this cake dairy-free by using vegan butter or coconut oil in place of the butter.
- Add Pecans – sprinkle a 1/2 cup of chopped pecans over the cake in the last 15 or so minutes of baking for extra crunch and flavor.
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Peach Dump Cake Frequently Asked Questions
The two are actually quite similar as they both include baked fruit as the main component of the dessert. A cobbler, though, typically has more of a crumble topping and requires a bit more hands-on effort than a dump cake.
If you’re using fresh peaches, you’ll want to account for the time (about 15 minutes) it’ll take to peel, pit, and slice the peaches. If you’re using frozen peaches, though, it’s really just a matter of opening a few bags and layering on the peaches, cake mix, and butter. Either way, the cake will bake for 1 hour.
Obviously the dump cake will take on the flavor of the fruit used (in this case, peaches!), the creamy and rich flavor of the butter, and the sweetness from the cake mix. The end result is a warm and gooey cake (with a cobbler feel) that melts in your mouth!
You’ll know that your cake is ready to come out of the oven with the top is golden brown and the peaches are cooked down. Don’t be afraid to add an extra couple of minutes (just keep an eye on it!) if needed to get that nice golden brown top.
My personal favorite way to enjoy peach desserts is with a nice, generous scoop of vanilla ice cream. There’s just nothing that beats that flavor combo! If you want, you could also serve your peach dump cake with a dollop of whipped cream.
Yes, for the freshest leftovers, I do recommend storing your peach dump cake in the fridge.
Definitely. If you’re reheating a single serving, the microwave works great, but if you’re reheating the rest of the dish (say, for a group), I recommend popping it back in the oven until warmed through.
Ingredients
- 3 pounds peaches peeled, pitted, and sliced
- 1 box dry yellow cake mix
- 3/4 cup 1 1/2 sticks butter
- Vanilla ice cream for serving, if desired
Instructions
- Preheat the oven to 375°F.
- Place the sliced peaches in the bottom of a 9″ square casserole dish.
- Sprinkle yellow cake mix over top of the peaches.
- Slice the butter and place on top of the cake mix, distributing evenly.
- Bake at 375°F for one hour, until the top is golden brown and the peaches are cooked down.
- Serve warm with ice cream!
Nutrition Information
Recipe Notes
- If you’re using frozen peaches, you’ll need 3 pounds (48 ounces) of frozen peaches — no need to thaw them beforehand!
- If using canned peaches, you’ll need 3 (15-ounce) cans — be sure to drain them!
Erica Svahnberg says
We’ve made this several times. It’s my daughter’s favorite, which is why I’m here today to remind myself for her birthday cake!
Brandi Schilhab says
So sweet! We’re so glad y’all love it. I hope she had the best birthday!