There is something utterly irresistible about a Peach Dump Cake Recipe that combines the juicy sweetness of peaches with a golden, buttery crust all baked in one simple dish. This dessert feels like a warm hug on a plate—effortless to prepare yet luxuriously flavorful. Whether you’re after a comforting family dessert or a quick crowd-pleaser, this Peach Dump Cake Recipe hits every mark with rich fruitiness, a hint of spice, and that perfectly crisp cake topping that keeps you coming back for more.
Ingredients You’ll Need
Gathering the right ingredients for this recipe is a breeze because each component plays a key role in bringing out that homey and delightful flavor. The combination of canned peaches, aromatic spices, cake mix, and melted butter is what transforms simple pantry staples into a show-stopping dessert.
- Peach slices in heavy syrup (1 can, 29 oz / 823 g): This provides the juicy, luscious fruit base and natural sweetness that makes the filling sing.
- Vanilla extract (1 teaspoon): Adds a warm, fragrant depth that enhances the peaches beautifully.
- Ground cinnamon (1/2 teaspoon): A cozy spice that brings subtle warmth without overpowering the peaches.
- Ground nutmeg (1/8 teaspoon): Just a pinch to give a soft, nutty undertone that balances the sweetness.
- Yellow cake mix (1 box, 15.25 oz / 425 g): The secret to that crisp, crumbly cake topping that contrasts perfectly with the tender fruit.
- Unsalted butter, melted (3/4 cup / 156 g): Drizzled over the cake mix, it creates that irresistible golden crust and adds richness.
- Vanilla ice cream (for serving): Optional but highly recommended for the ultimate finishing touch with creamy coolness.
How to Make Peach Dump Cake Recipe
Step 1: Prepare Your Oven and Baking Dish
Start by preheating your oven to 350°F (180°C) or 160°C if you’re using a fan oven. Lightly grease a 9×13-inch baking dish to make sure your dump cake slides out easily once baked. Taking this little extra step means no frantic scraping later, ensuring a clean presentation and less mess.
Step 2: Build Your Flavorful Peach Layer
Open that can of peach slices, syrup and all, and pour it straight into your baking dish. Toss in the vanilla extract, cinnamon, and nutmeg, then stir gently but thoroughly so every bite is bursting with that vibrant peach-spice goodness. Spreading the mixture evenly is key to making sure the topping doesn’t bake unevenly.
Step 3: Add the Cake Mix
Sprinkle the yellow cake mix evenly over the entire peach layer. This step is crucial because it creates the “dump” cake’s iconic topping—light, cakey, and slightly crunchy—that contrasts perfectly with the tender fruit base beneath. Resist the urge to stir; the dry cake mix needs to form a crust on top while baking.
Step 4: Drizzle with Melted Butter
Now for the golden magic—drizzle the melted unsalted butter all over the surface. Try to cover as much of the dry cake mix as possible. This butter workload transforms the dry mix into a buttery, crisp topping that’s the showstopper of this dessert. The more even your drizzle, the better that crown turns out!
Step 5: Bake to Perfection
Pop the dish into your preheated oven and let it work its magic for 40-50 minutes. You’ll know it’s done when the top turns a gorgeous golden brown and the peach filling bubbles enticingly at the edges. That bubbling is a sign your peaches are perfectly cooked and the flavors are melding into pure comfort.
Step 6: Cool Slightly and Serve
Remove your peach dump cake from the oven and let it rest for about 30 minutes. This cooling time helps the filling thicken slightly so it’s easier to serve without hot runny peach syrup every time. Then, scoop out generous portions and don’t forget to add a scoop of vanilla ice cream on top for that classic, dreamy finish.
How to Serve Peach Dump Cake Recipe
Garnishes
While this cake shines on its own, a few thoughtful garnishes can elevate it to next-level sweetness. Consider a sprinkle of chopped toasted pecans or a dusting of powdered sugar for visual appeal and added texture contrast. Fresh mint leaves or a drizzle of honey can also brighten the flavors.
Side Dishes
This luscious dump cake makes a fabulous finale after rich dinners. Pair it with light, refreshing sides or even a tangy fruit salad to balance the sweetness. For brunch, serve alongside strong coffee or an herbal tea to cut through the buttery richness and complement the fruity notes.
Creative Ways to Present
If you want to impress guests, try serving your Peach Dump Cake Recipe in individual ramekins for a personal touch. Layer some whipped cream between cake slices or turn leftovers into parfaits, layering cake chunks, fresh peach slices, and whipped cream in clear glasses for a stunning presentation.
Make Ahead and Storage
Storing Leftovers
Leftover peach dump cake keeps wonderfully in an airtight container in the fridge for up to 3 days. The flavors deepen overnight, making for delicious second helpings that are just as satisfying as the first.
Freezing
You can freeze your peach dump cake for up to 2 months by wrapping it tightly with plastic wrap and aluminum foil. Thaw it overnight in the fridge and reheat gently. Freezing might soften the cake topping slightly, but the taste remains truly delightful.
Reheating
To bring your dump cake back to life, gently warm individual servings in the microwave for 20-30 seconds or heat in a preheated oven at 325°F (160°C) for about 10-15 minutes. Add that scoop of vanilla ice cream after reheating for maximum indulgence.
FAQs
Can I use fresh peaches instead of canned for this Peach Dump Cake Recipe?
Absolutely! Fresh peaches can be used, but you might want to add a little sugar and some lemon juice to mimic the syrupy sweetness of canned peaches. Also, be aware that fresh peaches may release less juice, so the texture could be slightly different but still delicious.
What if I don’t have a yellow cake mix? Can I use another type?
Yellow cake mix works best for its flavor and texture, but you can experiment with white or even spice cake mixes for a different twist. Just keep in mind that different mixes may alter the sweetness and spice profile of the dish.
Is it important to use unsalted butter?
Yes, unsalted butter gives you more control over the saltiness of the cake topping. Salted butter can be used if that’s all you have, but reduce any additional salt in the recipe to avoid an overly salty finish.
Can I make this recipe vegan or dairy-free?
To make this peach dump cake vegan, use a dairy-free cake mix and substitute the butter with coconut oil or a vegan butter alternative. Also, ensure your canned peaches don’t contain any additives that aren’t vegan-friendly.
How do I know when the dump cake is fully cooked?
Look for a deeply golden-brown crust on top and bubbly fruit filling visible around the edges. The bubbling indicates the peach juices are hot and thickened, and the top crust should feel firm and crispy to the touch.
Final Thoughts
There’s nothing quite like the joy of making and sharing a Peach Dump Cake Recipe, especially when it’s as simple and satisfying as this one. With minimal effort, you create a comforting dessert bursting with fruity sweetness and a crispy, buttery crust that feels like home in every bite. I encourage you to try this recipe soon—it’s bound to become a favorite for those cozy moments where you just want a little slice of heaven.
Print
Peach Dump Cake Recipe
- Prep Time: 5 minutes
- Cook Time: 45 minutes
- Total Time: 50 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Peach Dump Cake is a simple, comforting dessert with layers of juicy peaches and a buttery cake topping. With minimal prep and pantry-friendly ingredients, it bakes to golden perfection and is best served warm with a scoop of vanilla ice cream for a deliciously sweet treat.
Ingredients
Fruit Mixture
- 1 (29 oz / 823 g) can peach slices in heavy syrup, undrained
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
Cake Topping
- 1 (15.25 oz / 425 g) box yellow cake mix
- 3/4 cup (156 g) unsalted butter, melted
For Serving
- Vanilla ice cream (optional)
Instructions
- Preheat and Prepare Dish: Preheat your oven to 350°F (180°C) or 160°C for a fan oven. Lightly grease a 9×13-inch (approximately 22×33 cm) baking dish to prevent sticking and set aside.
- Combine Fruit Ingredients: Pour the entire can of peach slices, including the heavy syrup, into the prepared baking dish. Add the vanilla extract, ground cinnamon, and ground nutmeg. Stir well to combine and spread the mixture evenly across the dish.
- Add Cake Mix: Evenly sprinkle the yellow cake mix over the peach layer, covering all the fruit completely to ensure an even crust.
- Drizzle Butter: Drizzle the melted unsalted butter evenly over the dry cake mix, ensuring full coverage for a golden, crispy topping once baked.
- Bake the Cake: Place the baking dish in the preheated oven and bake for 40-50 minutes, or until the top is golden brown and the peach filling is bubbling around the edges.
- Cool and Serve: Remove the cake from the oven and allow it to cool for about 30 minutes to set slightly. Serve warm with a scoop of vanilla ice cream for an extra indulgent dessert.
Notes
- Using canned peaches with heavy syrup adds sweetness; for a lighter version, drain or use peaches in juice instead.
- The cake mix is not mixed before baking—sprinkling it on top creates a crisp, crumbly topping during baking.
- Allowing the cake to cool slightly before serving helps the filling thicken and makes serving easier.
- This recipe can be adapted using other canned fruits such as cherry or blueberry for variety.
- Vanilla ice cream is optional but recommended for a creamy contrast.
