Peach dump cake is the ultimate easy summer dessert! Made with just 5 pantry staple ingredients and minimal prep, it’s full of juicy peaches and buttery golden cake on top.
Peach dump cake is one of those classic desserts that’s ridiculously simple to make but always a crowd-pleaser. It starts with a couple of cans of peaches, a box of cake mix, and a few other basic ingredients you probably already have on hand.
No mixing bowls or complicated equipment – just layer and bake. Then the magic happens in the oven, and the result is a golden, buttery topping that forms over warm, juicy peaches.
Whether you top it with whipped cream or a scoop of vanilla ice cream, this dessert is as cozy and nostalgic as it is easy. It’s perfect for summer potlucks, quick weeknight treats, or anytime you need a fuss-free dessert that everyone will love.
Ingredient notes and substitutions
- Peaches: I like to use peach slices in juice for this recipe. I’ve increased the amount of peaches to 3 cans, but the topping baked into the peaches more, and there was less of the topping that way.
- Cake mix: Cake mix sizes have been shrinking. Be sure that your cake mix is the 15-15.25 ounce size. You can also make a homemade yellow cake mix if you prefer.
- Salted butter: If you prefer to use unsalted butter, add a couple of pinches of salt to the melted butter and stir in to combine before using.
How to make peach dump cake
Here you’ll find instructions and step-by-step photos showing how to make this recipe. The full recipe, including ingredients, is given below.
Step 1: Preheat the oven to 375F.
Step 2: Add peaches with syrup to a 9×13-inch baking dish. I don’t grease the pan before using.
Step 3: Sprinkle the cinnamon and nutmeg over the peaches.
Step 4: Sprinkle dry cake mix over the peaches. You’ll only use the dry cake mix. You won’t need to make up cake batter.
Step 5: Pour the melted butter over the cake mix, making sure to get butter over the entire surface so there are no dry spots.
Step 6: Bake until golden brown, about 45-55 minutes. The topping should be light golden brown, and the peaches will be hot and bubbly.
Step 7: Serve topped with vanilla ice cream or whipped cream.
Recipe Tips!
- Serving suggestions: I like to serve this cake topped with either homemade whipped cream or vanilla ice cream.
- Don’t stir: Dump cakes are different than normal cakes because you won’t want to stir everything together. The pineapple, sugar, cake mix, and butter are all layered, not stirred.
Storage
The cake is best when it’s freshly made. Store any leftover peach dump cake in an airtight container at room temperature. It is best eaten within 2-3 days.
More summer cake recipes!
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Peach Dump Cake
Equipment
- 9×13 pan
Ingredients
- 2-16 ounce cans sliced peaches in heavy syrup or juice
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 15.25 ounce package yellow cake mix
- 1/2 cup salted butter melted
Instructions
- Preheat the oven to 375F.
- Add peaches with syrup or juice to a 9×13-inch baking dish.2-16 ounce cans sliced peaches in heavy syrup or juice
- Sprinkle the cinnamon and nutmeg over the peaches.1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg
- Sprinkle dry cake mix over the peaches.15.25 ounce package yellow cake mix
- Pour the melted butter over the cake mix, making sure to get butter over the entire surface so there are no dry spots.1/2 cup salted butter
- Bake until golden brown, about 45-55 minutes.
- Serve topped with vanilla ice cream or whipped cream.
Notes
- Peaches: I like to use peach slices in juice for this recipe. I’ve increased the amount of peaches to 3 cans, but the topping baked into the peaches more, and there was less of the topping that way.
- Cake mix: Cake mix sizes have been shrinking. Be sure that your cake mix is the 15-15.25 ounce size. You can also make a homemade yellow cake mix if you prefer.
- Salted butter: If you prefer to use unsalted butter, add a couple of pinches of salt to the melted butter and stir in to combine before using.
- Nutrition values are estimates.
Nutrition
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