October 20, 2023Review Recipe
Table of Contents
This old-fashioned peach dump cake is a simple dessert you’ll absolutely love. For this recipe, we used canned peaches along with cinnamon and cake mix to create a bubbly and warm dessert.
Peach Dump Cobbler Ingredients
- 2 (29-ounce) cans of sliced peaches in syrup
- ¾ teaspoon cinnamon
- 1 box of vanilla cake mix
- ¾ cup butter, melted
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.
How to make a Dump Cake (Peach)
STEP ONE: Preheat the oven to 350°F. Spray a 9×13-inch baking dish with cooking spray.
OUR RECIPE DEVELOPER SAYS
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.
STEP TWO: Dump one can of peaches into the baking dish. Drain the liquid from the other can and add the peaches to the baking dish.
STEP THREE: Sprinkle cinnamon evenly over the top of the peaches.
STEP FOUR: Sprinkle the dry cake mix evenly over the peaches.
STEP FIVE: Pour melted butter evenly over the top of the cake mix layer. Do not stir.
STEP SIX (How long to bake Dump Cake at 350): Bake in preheated oven for 50 to 55 minutes until the top is golden.
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.
Dump Cake Recipe Substitutions & Additions
PEACHES: While our recipe calls for canned peaches, some people prefer to use fresh peaches during peach season or frozen peaches at other times of the year. Just keep in mind that you need the syrup as well, or the recipe will turn out dry instead of warm and bubbly after baking.
PIE FILLING: In place of canned peaches, you could also substitute peach pie filling in this recipe.
SPICES: You might also want to add a dash of brown sugar or nutmeg in this easy peach dump cake recipe.
NUTS: You could also make this great recipe with almonds, pecans, or with coconut in the crust.
FRUIT: If you like to experiment with different flavors for this easy dessert recipe, you could also add in blueberry or other canned, frozen, or fresh fruit as well.
CAKE MIX: In place of the vanilla cake, white cake mix also works fine in this simple recipe.
How to serve this Peach Dump Cake Recipe
This delicious dessert is best when served fresh and hot out of the oven with cold vanilla ice cream scooped on top of the individual servings. It’s delicious served chilled as well. It changes the texture a little and it’s almost like enjoying a whole new dessert.
Peach Dump Cake Storage
IN THE FRIDGE: We recommend storing it in the fridge covered in plastic wrap, aluminum foil, or in an airtight container if you have leftovers.
IN THE FREEZER: Store this delicious cake in an airtight container for up to 3 months. Let it thaw in the fridge overnight when you are ready to serve it.
You’ll love this recipe for Dump Cake!
I hope your gang enjoys this peach dump cake as much as we do! Baked to a perfect, golden crust, this is one of the easiest desserts and you’ll want to make it over and over again. It’s ready in a snap, making it perfect for busy evenings or last-minute guests.
Dump Cake Recipe FAQs
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.
A dump cake is an easy and super moist cake in which the ingredients are simply dumped into the pan and baked. Usually, they use a boxed cake mix and a handful of additional ingredients.
This easy recipe can be made ahead of time. You can make peach dump cake up to 2 days ahead of time. Just store it in the fridge until you are ready to serve.
For our recipe, you will want to drain one can of peaches while adding the second can of peaches to the dish along with its liquid.
If you would like to make your dump cake with fresh peaches instead, you will need to compensate for the syrup that would have been in the can along with canned peaches so that your cake doesn’t turn out dry. To do this, add your fresh, thinly sliced peaches to the bottom of your baking dish, sprinkle ⅓ cup of sugar over your peaches, and then pour ¼ cup of water over top to mimic the syrup.
You can use peach pie filling as a substitute for canned peaches without needing to make any other modifications to your recipe.
Cobblers tend to be made with fresh fruit while dump cakes usually use canned fruit or even pie filling. As well, cobblers have a biscuit or crumb topping while dump cakes are generally made with cake mix.
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Dump Cake (Peach)
- 58 ounces sliced peaches in syrup (2 x 29-ounce cans)
- ¾ teaspoon cinnamon
- 1 box vanilla cake mix
- ¾ cup butter, melted
- 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.
- 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.