This easy Peach dump cake is made with 5 simple ingredients including canned peaches and a boxed cake mix and is ready to serve in under 1 hour. Everything gets dumped (hence the name) into a dish and then baked until the juicy peaches are warm and gooey with an utterly delicious cake topping!
Want to save this recipe?
Enter your email below and we’ll send the recipe straight to your inbox! (plus more yummy recipes sent weekly!)
Table of contents
Peach Cobbler Dump Cake
This 5 ingredient peach dump cake is one of the the most delicious and easiest desserts around because you just “dump the ingredients” in a dish and bake!
Unlike a traditional cake recipe, this easy recipe turns out more like a cobbler because the cake forms a buttery crust on top. Once you break through the topping you’ll expose the syrupy brown sugar and cinnamon-sprinkled peaches.
It’s a super simple warm gooey peach dessert with a cake mix crust. A lazy cobbler, if you will.
It makes a great easy dessert for company or to bring to a potluck. No one will know how easy it was to make and when served with a big scoop of vanilla ice cream, everyone will be asking for more!
- Canned Peaches: For this recipe, you’ll need 3 cans of peaches in the syrup. Drain just one can, you’ll be using the syrup from the other 2 cans of peaches. I have used peaches in light syrup or peaches in heavy syrup.
- Brown Sugar: Canned peaches are sweet, but the addition of brown sugar helps to caramelize them and give them a sweet gooey consistency.
- Cinnamon: A warm spice that pairs well with peaches and brown sugar. This simple addition takes it from a summer dessert to a fall or winter dump cake.
- Yellow Cake Mix: A box of whatever favorite cake mix brand you prefer.
- Unsalted Butter: Butter slices are placed on top of the dry mix just before going into the oven to melt into the crust.
As you can imagine, this easy dessert recipe can be made with a different cake mix and different fruit too! It’s a versatile recipe that can be used over and over again for different occasions!
1. Add in extra fresh fruit or canned fruit. Add blackberries, cherries, blueberries, strawberries, you name it. You can also swap the peaches for an entirely different fruit.
2. For some crunch, toss some sliced almonds or chopped pecans on top of the cake mix.
3. If you’d like more of a peach crisp topping, you can add ½ cup of old-fashioned rolled oats or quick oats to the topping.
4. Substitute angel food cake or white cake mix for yellow cake mix, if preferred.
Can I use Fresh Peaches?
Yes, you can use fresh or frozen peach slices! They are wonderful to use during fresh peach season! You will need to add more liquid. For each 15.25-ounce can of peaches, use 1 cup of fresh or frozen peaches and ¼ cup of sugar.
Heat them both in a saucepan over medium heat until the sugar has melted, then pour it into the greased baking dish.
How to Make Peach Dump Cake Recipe
This easy and delicious recipe will come together with just 10 minutes of prep time and a few simple steps so it’s perfect for even the newest bakers!
Step 1: The Peach Layer: Pour the sliced peaches and the syrup from two of the cans into the bottom of a greased baking dish (I use non-stick cooking spray). Spread them out into an even layer, but overlapping is fine.
Step 2: Sprinkle cinnamon and brown sugar evenly over top of the peaches.
Step 3: Cake Mix Layer: Follow that by sprinkling the dry cake mix evenly over all of the sugar and cinnamon-coated peaches.
Step 4: Add thin squares of butter evenly on top making sure they’re evenly dispersed across the surface.
Step 5: Bake in a preheated 375° F oven for 35-40 minutes until the cake is golden brown. Remove from the oven and allow it to cool slightly before serving. Enjoy!
- Serve warm or at room temperature. To add a little something extra special, enjoy it with a scoop of vanilla ice cream or a dollop of whipped cream.
- You can also enjoy it with a drizzle of caramel sauce.
- Be careful not to use peach pie filling! They’re different than canned peaches in syrup and not what you want for this cake recipe.
- Since there is no other liquid used other than the peach syrup, please remember to only drain 1 out of the 3 cans!
- If using fresh or thawed frozen peaches, don’t forget to peel them!
Certainly. Just be sure to thaw them sprinkled in sugar and keep whatever liquid comes from that. Then, follow the directions above as you would using fresh peaches and heat them to create a syrup.
Store leftover cake in an airtight container in the refrigerator for up to 3-4 days.
Yes! I don’t foresee you having much left to freeze, but in case you want to make it and freeze it for later, it can be kept frozen for up to 2 months.
It’s a warm gooey dessert, so we’re not looking to have anything crisp back up again. So, the easiest way is just to pop it in the microwave.
Peach Dump Cake
- 3 15.25 ounce cans of sliced peaches in syrup
- ¼ cup brown sugar
- ½ teaspoon ground cinnamon
- 15.25 ounce yellow cake mix
- ½ cup unsalted butter 1 stick
- Preheat oven to 375° F and grease a 9×13 inch baking dish with cooking spray or butter.
- Drain the liquid out of just one can of peaches and pour them into the bottom of the dish.3 15.25 ounce cans of sliced peaches
- Pour the other two cans of peaches along with the juices into the dish as well.
- Sprinkle the brown sugar and cinnamon over top of the peaches.¼ cup brown sugar, ½ teaspoon ground cinnamon
- Sprinkle the dry cake mix evenly over all of the peaches.15.25 ounce yellow cake mix
- Slice the stick of butter into thin squares and place them over the top of the cake mix.½ cup unsalted butter
- Bake for 35-40 minutes until the top is golden brown.
- Allow it to cool slightly and top with ice cream or whipped cream.
Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.
Sharing of this recipe to social media is both encouraged and appreciated. Please share the direct link back to the recipe. Copy/Pasting and/or screenshots of the recipe to any social media is strictly prohibited. Content and photographs are copyright protected