Published on
Review RecipePeach Dump Cake Recipe


Golden, gooey, and almost too easy—this Peach Dump Cake is the kind of no-fuss dessert that delivers like it took all afternoon. Don’t be fooled by its simplicity – this recipe bursts with juicy peaches, a buttery cake mix topping, and a hint of cinnamon sugar
Ingredients You’ll Need

Ingredient Substitutions
Can I use peaches in juice rather than syrup? The consistency might be different enough that you want to add a little flour or a little sugar (or both) depending on your taste because the juice would be different than the light syrup.
Can I use peach pie filling? Absolutely. Swap it in for canned peaches—no other changes needed.
Can I use fresh peaches in dump cake? You can—but you’ll need to slice the peaches thinly and add sugar and water to mimic canned syrup.
What Makes This The Best Peach Dump Cake Recipe
Two cans of syrupy peaches bring all the moisture and sweetness you need. Draining one keeps it from going soggy, while the syrup from the other turns the base into a bubbling, caramelized peach layer.
Cinnamon adds warmth without overpowering.
And that topping? Dry cake mix plus melted butter = a golden, crisp edge and a tender, buttery crumble that tastes like a shortcut cobbler with none of the work.

Texture Tip:
Don’t stir. Just layer and bake. Stirring turns it into mush. The cake mix needs to sit on top to crisp while it slowly hydrates from below.
Because dump cakes are so gooey and moist, it can be hard to determine if they’re done. It’s normal to see some wet spots and some spots that are more crisp and done.
Serving Suggestions
Scoop it warm straight from the pan. Add a big spoonful of vanilla ice cream or whipping cream and let it melt into the peachy syrup. Sprinkle the top with some cinnamon. Not fancy. Just really good.
Storage Notes
Fridge: Four days. Reheat in the oven to get the top crisp again.
Freezer: Freeze in individual portions. Thaw and reheat uncovered.

More Dump Cake Recipes
If you’re looking for more super easy desserts, you’ll love our pecan dump cake as well as our cherry dump cake – they’re both reader favorites.

Dump Cake (Peach)
Ingredients
- 58 ounces sliced peaches in syrup (2 x 29-ounce cans)
- ¾ teaspoon cinnamon
- 1 box vanilla cake mix
- ¾ cup butter, melted
Instructions
- Preheat the oven to 350°F. Spray a 9×13-inch baking dish with cooking spray.
- Dump one can of peaches into the baking dish. Drain the liquid from the other can and add the peaches to the baking dish.
- Sprinkle cinnamon evenly over the peaches.
- Sprinkle the dry cake mix evenly over the peaches.
- Pour butter evenly over the cake mix. Do not stir.
- Bake in the preheated oven for 50 to 55 minutes until the top is golden.
Video
Notes
- When buying the cake mix at the grocery store, it is best to pick one that doesn’t have pudding mix in it; check the label to make sure.
- You’ll want to use a 9×13-inch cake pan so that the texture and consistency are right. I’ve used an 11×7-inch pan before, and it turned out a little too thick, which changed the delicious texture of the dump cake.
- Because dump cakes are so gooey and moist, it can be hard to determine if they’re done. It’s normal to see some wet spots and some spots that are more crisp and done.
Comments
Ann says
I made a half of the recipe, used a yellow Jiffy cake mix, turned out great!
Beth Causby says
I fixed this for a Thanksgiving dinner it was delicious.