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.
Nutrition
Comments
Toni Ayne Thomason says
Such a great peach pie recipe! Great for the summer! Love it!
Jana says
I put a bit of nutmeg, ginger and splash of lemon with the peaches – gives canned peaches a fresh taste- along with cinnamon. I mix a bit of brown sugar with the cake mix. Yum.
Rose says
Best Ever!
Celia says
I have made this several times before. One day I realized I had no vanilla cake mix. All I had was devil’s food. So I used that. It was surprisingly good!
GG says
YUM YUM PEACHY
Amy says
Peachy Keen 👍👍👍👍
Luquita Kroll says
I have real GA peaches in the freezer. I will be trying this. I will add a little sugar to peaches as it thaws out which will make its own sweet and delicious syrup (also makes a good peaches and cream dessert). Thanks for sharing.
Michelle says
I accidentally bought cans of peach pie filling and I didn’t realize until I got home from the store. I thought why not and went ahead and used them. No draining. I also sprinkled a little nutmeg with the cinnamon. It was amazing. I ate most of it by myself.
Sheri Roberson says
Thank you your comment helped me because I did the same thing I’m glad yours turned out good, I’m sure mine will too😊😊
Diane says
This is the first time I have made this so I did not add anything. My husband just said the house smells like the bakery at our local fruit orchard!!! It was pretty runny in the middle at 55 minutes so I cooked it 10 more minutes and it set up nicely and looks beautiful. Cannot wait to eat it!!!
TY says
It’s late🤦🏽♀️but I couldn’t resist the ingredients looking at me every time I went in the kitchen. I didn’t drain one can of peaches. Whatever, I’m going to smash it with some whip cream.🤤
Kathy says
Can hardly find peaces in Syrup anymore so I bought peaches in “real peach juice”. Will this work or will it be too runny or make the cake soggy, pasty? What could i use to make the juice more syrupy?
Layne Kangas says
Sooo… 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 syrup. I haven’t made it like that before so I can’t speak for certain but those would be my ideas!
Anne says
I wonder if you could make an oatmeal / pecan crispy topping over the cake mix? (Butter and sugar?) I haven’t made a dump cake in years.
Layne Kangas says
I’m sure you could! Yum!