Peach Dump Cake Recipe
A classic three-ingredient dessert, this Peach Dump Cake comes together effortlessly, delivering a warm, luscious treat brimming with sweet peach flavor. Perfect for quick gatherings or a cozy family dessert.
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Servings: 12
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
Butter: For convenience, melt the butter and drizzle it over the cake mix instead of placing sliced pieces.
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.
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.