Quick and Easy Peach Dump Cake

5 from 8 votes

Quick and Easy Peach Dump Cake

This warm, gooey, and delicious 3-ingredient peach dump cake with canned peaches is a truly foolproof, quick, and simple peach dessert. Just dump the ingredients and bake to perfection.

Prep Time5

Cook Time40

Total Time45

Course: Dessert

Cuisine: American

Diet: Vegetarian

Freezer friendly: 3 Months

Shelf life: 3-4 Days

Servings:

Author: Samira

Equipment

Casserole dish (9x13 in) or baking dish (23x33 cm)

Ingredients

30.5 oz peaches in syrup 3 cups or 2 (15.25oz) cans; heavy or light syrup. Check the FAQs for methods with fresh peaches and other alternatives
15.25 oz yellow cake mix 3.5 cups; OR white cake mix; vanilla cake mix in the UK; gluten-free cake mix should also work
6.3 oz butter 3/4 cup; cold from the fridge; use dairy-free if preferred.
1/2 tsp cinnamon optional

US Customary - Metric

Instructions

Preheat the oven to 350ºF/180ºC.
Transfer the canned peach slices (syrup included) to a 9x13 inch baking pan (23x33 cm). Grease it with cooking spray if preferred, though I usually don't.
Sprinkle the yellow cake mix over the top of the peaches, pressing firmly to even it out, and press the cake mix into the syrup. If you want to use cinnamon, sprinkle that over the top now.
Slice the cold butter into small pats and arrange the slices over the cake mix so it's evenly covering the top of the cake mix.
Use a pastry "cutting" tool to cut the butter in seconds.
Bake the peach dump cake in the oven for around 40-45 minutes until it's hot, bubbly, and has a golden brown crust.
Enjoy the peach dump cake immediately with your side of choice!

Storage Instructions

Make ahead: You can assemble the peach dump cake several hours before baking it.
Store: Allow it to cool and store it in an airtight container in the fridge for 3-4 days.
Freeze: You can freeze the cooled cake for up to 3 months, covered tightly in the freezer. Allow it to thaw in the fridge overnight before reheating.
Reheat: I recommend reheating a large amount of dump cake in an oven at 350F/177C until warm. Alternatively, individual servings can be reheated in the microwave.

Video

Notes

Press the cake mix before baking: This will ensure it properly incorporates with the peaches and syrup so it doesn’t have sections of powdery/uncooked cake mix.
Increasing the amount of peaches: You can add a second can of peaches, but make sure to drain the syrup from the second can. Otherwise, it will be too wet.
This recipe works with other fruit: So feel free to experiment with what’s in season. I.e., berries, rhubarb, mango, etc.
Spread the butter evenly: Otherwise, you can end up with dry patches. If you don’t want to add slices, you could freeze the butter and grate it over the cake mix. Just note that for dump cakes, it's normal to have some slightly wetter/drier spots and bits that are crisper than the rest.

How to make homemade cake mix?

Dry cake mix is a simple combination of cake flour (or gluten-free all-purpose flour), sugar, baking powder, and salt. To make up the equivalent of one box (15.25oz), use:

2 ¼ cups flour
1 ¼ cup granulated sugar (adjust amount to taste; you could also use brown sugar or a granulated sugar alternative).
3 ½ tsp baking powder
And about a teaspoon of salt
You can also add a small amount of vanilla.

Check the blog post for serving recommendations and answers to top FAQs!

Nutrition