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This Easy Peach Dump Cake recipe only needs 3 simple ingredients and 10 minutes of prep. Made with canned peaches, cake mix, and butter, it bakes into a warm, buttery dessert that’s perfect for potlucks, holidays, or busy weeknights.
If you need an affordable, no-fail dessert that everyone loves, this peach dump cake is it.
If you loved our Peach Cobbler, Crock Pot Peach Cobbler Recipe or Crock Pot Peach Dump Cake then you are going to love this 3-ingredient peach cobbler! It is one my favorite dessert recipes to make for family gatherings or for a summer cookout.
You will love that each bite is full of buttery crispy crust texture and peach filling for the best flavor. Serve just out of the oven topped with a scoop of vanilla ice cream for the best peach dessert and the perfect blend of sweetness. For another easy dessert idea, try Bread Pudding or Cherry Dump Cake.
Why You’ll Love Peach Dump Cake
- Only 3 pantry ingredients
- 10 minutes of prep
- No mixing bowls needed
- Budget-friendly dessert for a crowd
- Perfect for potlucks, BBQs, and holidays
Ingredients
- Sliced Peaches – The syrup helps create the gooey filling. If using peaches in juice, the texture will be less rich.
- Yellow Cake Mix – Do not prepare the cake mix — sprinkle it dry over the peaches.
- Butter – Slice thinly and cover as much of the cake mix as possible to avoid dry spots.
Scroll to the recipe card for the full recipe and ingredients.
How to Make Easy Peach Dump Cake Recipe
Step 1 – Preheat the oven to 350 degrees F. If you prefer, you can spray the pan with nonstick cooking spray.
Step 2 – Pour the peaches with juice into a 9X13 baking dish.
Step 3 – Sprinkle top of cake mix evenly over the peaches.
Step 4 – Place the pats of butter slices evenly all over the cake.
Step 5 – Bake in a preheated oven for 45-50 minutes until the cake is golden brown and bubbly.
Step 6 – Allow the cake to sit for 5 minutes.
Step 7 – Serve this easy dessert recipe warm topped with ice cream or whipped cream. Enjoy!
Recipe Tips
- Cover the Cake – To prevent powdery spots, cover the top of the cake mix with thin slices of butter. This will help to evenly cover the cake with melted butter.
- Peaches – Make sure to pour the peaches with the juices which helps to keep the cake moist and delicious.
- Baking Time – You will know the cake is finished baking when the cake is golden brown and bubbly. Cooking time will vary.
Variations and Substitutions
- Peach & Berry – Substitute one can of the peaches with 2 cups of fresh blueberries, blackberries or raspberries for a delicious treat!
- Caramel – For a twist on this classic recipe, drizzle caramel syrup over the peaches after pouring in. The top with chopped pecans, almonds or walnuts for a peach praline dessert.
- Spiced Cake – Feel free to change the cake to a spice cake. The top with ½ tsp of nutmeg and cinnamon for the ultimate fall dessert.
- Lower Calorie – For a skinny version of this cake, use sugar free cake mix with light butter. You will still get a delicious dessert but lower calorie!
Peach Dump Cake FAQs
Yes, you can sub the canned peaches with two 21 oz of filling and reduce butter to 6 Tbsp since pie filling is thicker.
There is no need for a mixing bowl. All the ingredients are dumped into a baking dish and then baked. The easiest dessert to make!
This usually means the butter didn’t fully cover the cake mix. Add a few small pats of butter on dry spots and return to the oven until golden and bubbly.
Yes. Peel and slice about 5–6 cups of fresh peaches. Toss them with ½ cup sugar and 1–2 tablespoons cornstarch before adding to the pan to help create a thicker filling.
Serving & Storing
This dump cake is best served warm topped with Easy Homemade Vanilla Ice Cream Recipe or How to Make Whipped Cream.
Cover leftovers with plastic wrap and fridge 3-4 days. For extended storage, freeze up to 3 months inside an airtight container. Thaw in the refrigerator overnight when ready to serve.
Reheat in the microwave when ready to serve again.
Peach Dump Cake
Ingredients
- 29 ounces sliced peaches in heavy syrup undrained
- 1 Yellow Cake Mix
- ¾ cup butter cut into 30 slices
See how we calculate recipe costs.
Instructions
- Preheat the oven to 350 degrees F.
- Pour the peaches with juice into a 9X13 baking dish.
- Sprinkle the dry cake mix evenly over the peaches.
- Place the butter slices evenly all over the cake.
- Bake for 45-50 minutes until the cake is golden brown and bubbly.
- Allow the cake to sit for 5 minutes.
- Serve warm topped with ice cream or whipped cream. Enjoy!
Recipe Video
Recipe Notes
Nutrition Facts
More Easy Peach Recipes
Easy Ice Cream Desserts
Homemade Peach Ice Cream Recipe
Easy Cake
Peach Cobbler Pound Cake
Easy Cake
Peach Crumble
We love hearing how this recipe turns out in your kitchen! If you make this Peach Dump Cake, please leave a comment and a star rating below. Your feedback helps other families find easy, affordable desserts they can trust and it helps us keep creating simple recipes that work for real life.
It seems easy enough. I just hope it’s not dry
I’m going to make it this weekend. We shall see
Pamela – Hope you love it as much as we do!
I am a complete beginner at cooking (at age 77). I approached this recipe as a “mad scientist.” I altered the recipe using 2 cans of “Caramel Apple Pie Filling.” The brand was Comstock purchased at Stater Brothers market here, in Southern California, instead of peaches. The result was an absolute home run! Other than the switching of the fruit filling, I followed the directions exactly as written. Thank you for the inspiration.
Jack – Yay! So glad it was a success! It’s so easy to swap with other fruits. Glad you loved it!
Great
Rosemary – Thank you!!!
If eating on a dime is geared to saving money, then how could using a package cake mix be cheaper then flour and etc?
Thanks for sharing. Cake mixes go on sale all the time in my area and I love stocking up on them when they’re on sale and using them in my favorite easy dessert recipes. It’s a great way to save money and time in the kitchen.
Can I use fresh peaches instead of canned? My peaches are very juicy.
Can I bake this cake in a 9×9 pan? If so, how long would it take to bake?
I haven’t tested that yet but it should work. The mixture will be thicker in a smaller pan so I would cook for 55-60 minutes and tent it with foil for the last 15-20 minutes so that the cake doesn’t get too browned. If you try it out, please let me know how it turns out!
Amazing Flavor! It was the perfect dessert to make when our friends over for dinner. Everyone loved it and we enjoyed it with a scoop of ice cream.