This post may contain affiliate links. If you make a purchase through links on our site, we may earn a commission.

You only need 3 Ingredients to make this Easy Peach Dump Cake! 10 minutes to prep and about 35 minutes in the oven, this is the best dessert to make for any occasion.

A close-up of a wooden spoon holding a serving of peach dump cake with a golden, crumbly topping, above a baking dish filled with more easy dessert.
Want to save this?
Just enter your email and I’ll send it right to you, plus great new recipes weekly!

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.

What's in this post: Peach Dump Cake

Why You’ll Love Peach Dump Cake

All you need is can peaches, cake mix and a stick of butter for the ultimate summertime dessert! There is no need for bowls, mixers, or fancy techniques. All the ingredients are layered in a baking dish for the perfect last-minute dessert.

Stock your pantry with these simple ingredients so you will be ready for when the peach craving hits or if you need a last minutes dessert for potlucks, weeknights, or summertime BBQ!

Ingredients

A bag of flour, a can of sliced peaches, and a plate of sliced butter arranged on a white marble surface—perfect ingredients for making a delicious Peach Dump Cake.
  • Sliced Peaches – Pick peaches with heavy syrup, undrained
  • Yellow Cake Mix – You can also use a white cake mix
  • Butter – We used unsalted butter

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.
A white baking dish filled with sliced peaches in syrup, ready for a delicious Peach Dump Cake, sits on a marble surface next to a pink and white striped cloth.

Step 2 – Pour the peaches with juice into a 9X13 baking dish.

A white baking dish filled with a layer of dry yellow cake mix for Peach Dump Cake, placed on a white marble surface next to a pink and white striped kitchen towel.

Step 3 – Sprinkle top of cake mix evenly over the peaches.

A white baking dish filled with an unbaked Peach Dump Cake, topped with evenly spaced square pieces of butter, sits on a white marble surface with a pink-striped kitchen towel nearby.

Step 4 – Place the pats of butter slices evenly all over the cake.

A peach dump cake casserole with a golden, crumbly topping sits in a white dish on a white marble surface, next to a red and white striped cloth.

Step 5 – Bake in a preheated oven for 45-50 minutes until the cake is golden brown and bubbly. 

A baking dish filled with golden, crumbly Peach Dump Cake, with a wooden spoon scooping some out. A portion is served on a small white plate nearby, and a striped cloth is next to the dish.

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! 

Review Pin Print
Peach cobbler with ice cream.

Peach Dump Cake

4.67 from 3 votes
You only need 3 Ingredients to make this Easy Peach Dump Cake! 10 minutes to prep and about 35 minutes in the oven, this is the best dessert to make for any occasion.
Prep Time 10 minutes
Cook Time 35 minutes
Allow to Sit 5 minutes
Total Time 50 minutes
Servings 12
Cuisine American
Course Dessert
Calories 289
Author Carrie Barnard

Ingredients

Want to save this?
Just enter your email and I’ll send it right to you, plus great new recipes weekly.

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

Storage: Cover with plastic wrap and refrigerate 3-4 days. For extended storage, freeze up to 3 months inside an airtight container. Thaw in the refrigerator overnight when ready to serve.

Nutrition Facts

Calories 289kcal, Carbohydrates 42g, Protein 2g, Fat 13g, Saturated Fat 8g, Polyunsaturated Fat 1g, Monounsaturated Fat 3g, Trans Fat 1g, Cholesterol 31mg, Sodium 414mg, Potassium 107mg, Fiber 2g, Sugar 24g, Vitamin A 578IU, Vitamin C 3mg, Calcium 97mg, Iron 1mg

Pin This Now to Remember It Later

Pin Recipe

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!
A plate of golden peach cobbler, a classic peach dessert, is topped with melting vanilla ice cream and served with a spoon. Visible peach slices peek through the crust, and a baking dish can be seen in the background.

Peach Dump Cake FAQs

Can I Use Peach Pie Filling?

Yes, you can sub the canned peaches with two 21 oz of filling and reduce butter to 6 Tbsp since pie filling is thicker.

Why is it Called a Dump Cake?

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!

What if the Topping is still Powdery?

It just means that

Can I Use Fresh Peaches?

If you have fresh peaches, use them to make this recipe. To make this dessert you will need about 5-6 cups of fresh peaches. But keep in mind, the filling will not be as gooey as using canned peaches.

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.

More Easy Peach Recipes

We love to hear from you! If you make this Peach Dump Cake Recipe, please leave us a comment or a star review.

Want to save this?
Just enter your email and I’ll send it right to you, plus great new recipes weekly.

Try these other recipes

Share this recipe!

PinYummly

About the Author

Hi, I’m Carrie Barnard — a professional food blogger with over 14 years of experience helping busy families make dinner fast, easy, and affordable.

At Eating on a Dime, I share simple, budget-friendly recipes that are tested in my own kitchen and approved by my 8 kids. With millions of readers each month, I’m here to help you cook real food for real families — without the stress.

About Carrie Page
4.67 from 3 votes

Leave A Review

Your email address will not be published. Required fields are marked *

Recipe Rating




Comments

  1. Pamela Jones says:

    It seems easy enough. I just hope it’s not dry
    I’m going to make it this weekend. We shall see

    Reply
    1. Kathy - Eating on a Dime Team says:

      Pamela – Hope you love it as much as we do!

      Reply
  2. Jack Jackson says:

    5 stars
    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.

    Reply
    1. Kathy - Eating on a Dime Team says:

      Jack – Yay! So glad it was a success! It’s so easy to swap with other fruits. Glad you loved it!

      Reply
  3. Rosemary says:

    4 stars
    Great

    Reply
    1. Kathy - Eating on a Dime Team says:

      Rosemary – Thank you!!!

      Reply
  4. S says:

    If eating on a dime is geared to saving money, then how could using a package cake mix be cheaper then flour and etc?

    Reply
    1. Carrie Barnard says:

      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.

      Reply
  5. Ken says:

    Can I use fresh peaches instead of canned? My peaches are very juicy.

    Reply
  6. NJ says:

    Can I bake this cake in a 9×9 pan? If so, how long would it take to bake?

    Reply
    1. Carrie Barnard says:

      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!

      Reply
  7. Casey says:

    5 stars
    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.

    Reply