Peach Dump Cake Recipe
Peach Dump Cake Recipe is the perfect sweet fix when you need something easy yet irresistible. Each bite delivers warm peaches topped with a golden, buttery cake crust.
Make this once, and it will quickly become a go-to for potlucks, family dinners, or simple weeknight cravings. Ready in under an hour with only three pantry staples!
What You Need for Peach Dump Cake
- Canned sliced peaches in heavy syrup (29-ounce can) – The syrupy peaches create the juicy, fruity base for that iconic gooey texture.
- Yellow cake mix (15.25 ounces) – This is the shortcut hero that bakes into a golden, crumbly crust with zero fuss.
- Butter (¾ cup, sliced) – Melted over the top, butter infuses the cake mix with rich, golden crispness.
How to Make Peach Dump Cake
Preheat your oven to 350°F and grab a trusty 9×13 baking dish. Pour in the peaches with all their syrup and spread them evenly.
Sprinkle the yellow cake mix straight from the box over the peaches, covering them completely. Lay butter slices across the entire surface so it melts and soaks in as it bakes.
Slide the dish into the oven and bake for 40–45 minutes, until the top is beautifully golden and bubbling at the edges. Serve warm to enjoy the ultimate gooey, sweet comfort.
Tips & Tasty Twists for Peach Dump Cake
For extra crunch, stir quick oats into the cake mix before sprinkling. This transforms your dump cake into a peach crisp hybrid that’s equally delightful with a scoop of vanilla ice cream.
Switch it up with other fruits—cherries, blueberries, or blackberries are all delicious substitutes. Just make sure to use canned fruit in syrup for that essential moisture.
Short on time? Melt the butter and drizzle it instead of slicing. Or try making it in a slow cooker for a fuss-free dessert that stays warm for serving.
Storing Your Sweet Treat
Keep leftover Peach Dump Cake fresh by storing it in an airtight container in the fridge for up to four days. Warm individual servings in the microwave to bring back that just-baked gooeyness.
Freeze extra portions for up to three months. Thaw overnight in the fridge, then reheat in a 350°F oven until warmed through for a taste of summer anytime.
Peach Dump Cake Recipe
Ingredients
- ¾ cup butter cut into 24 thin slices
- 1 box yellow cake mix 15.25 ounces
- 1 can 29 ounces sliced peaches in heavy syrup, undrained
Instructions
- Preheat your oven to 350°F. Spread the sliced peaches along with their syrup evenly in a 9×13-inch baking dish. Sprinkle the dry yellow cake mix uniformly over the peaches, ensuring full coverage. Arrange the butter slices evenly across the surface of the cake mix. Bake for 40 to 45 minutes until the top turns golden and the edges are bubbling gently. Serve warm or allow to cool to room temperature.
Notes
Texture variation: Stir in quick or old-fashioned oats with the cake mix for a crumble-like texture.
Fruit alternatives: Substitute peaches with equal amounts of canned blackberries, cherries, blueberries, raspberries, or apples. If swapping for fresh fruit, use 2 cups in place of the canned peaches.
Peach choice: Avoid peach pie filling; its consistency is too thick and lacks the liquid required to moisten the cake mix properly.
Slow cooker option: Layer peaches and syrup in a greased slow cooker. Combine melted butter with cake mix and crumble over peaches. Cook on HIGH for 2 hours or on LOW for 4 hours.
Storage: Refrigerate leftovers in an airtight container for up to 3–4 days and reheat as needed.
Freezing: Store in a sealed container and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat in a 350°F oven until warmed through.
