Peach Dump Cake
This Peach Dump Cake Recipe is about to become your best friend with just three core ingredients, one baking dish, and about 5 minutes of active prep time. You literally dump the ingredients into a pan, no mixing bowl required, and the oven does all the work for a golden, bubbling, fruit-forward dessert.
Equipment
- 9x13-inch baking dish - Glass or ceramic recommended for even heat distribution
- Can opener
- Measuring cups and spoons
- Silicone spatula - For spreading evenly
- Oven mitts
- Cooling rack
- Serving spoon
Ingredients
- 2 cans canned peaches in heavy syrup - 15 oz / 425g each, do NOT drain
- 1 box yellow cake mix - 15.25 oz / 432g
- 0.5 cup unsalted butter - 115g / 1 stick, melted
- 1 teaspoon ground cinnamon - optional but highly recommended
- 0.25 teaspoon ground nutmeg - optional
Optional Add-Ins
- 0.5 cup chopped pecans - 55g, or sliced almonds for added crunch
For Serving
- vanilla ice cream - for serving
- whipped cream - for serving, optional
- caramel sauce - for drizzling, optional
- toasted coconut flakes - for garnish, optional
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish with cooking spray or butter.
- Pour both cans of peaches, including all syrup, directly into the prepared baking dish. Spread into an even layer.
- Sprinkle cinnamon and nutmeg evenly over the peaches if using. Give a very light stir into the top of the peach layer if desired.
- Pour the entire box of dry cake mix over the peaches. Use your hands or a spoon to gently spread it into an even layer covering all the fruit.
- Sprinkle chopped pecans or sliced almonds evenly over the dry cake mix layer if using.
- Drizzle the melted butter as evenly as possible over the entire surface of the cake mix. Cover all dry spots thoroughly.
- Bake for 45 to 55 minutes until the top is deep golden brown and the filling is bubbling around the edges.
- Rest for 10 to 15 minutes before serving. Serve warm with a scoop of vanilla ice cream or whipped cream.
Notes
- Do not drain the peaches: The syrup is essential for creating the saucy, jammy filling and prevents scorching.
- Even butter coverage is critical: Dry patches of cake mix remain powdery if butter is not evenly distributed. Drizzle slowly and cover the entire surface.
- Use a glass or ceramic baking dish: Dark metal pans can cause the bottom to overbrown quickly. Glass or ceramic distributes heat more evenly.
- Bake until deeply golden: A pale top often means the inside hasn't fully cooked. Look for a rich golden-brown color and bubbling edges.
- Fresh peach substitution: Peel and slice 4-5 medium fresh peaches (about 4 cups / 600g), then toss with 1/4 cup (50g) sugar and 2 tablespoons water before adding to the dish.
- Frozen peach substitution: Thaw completely and pour any accumulated liquid into the dish with the peaches. Add a tablespoon or two of water if needed.
- Storage: Store covered in the refrigerator for up to 4 days. The topping softens slightly but the flavors deepen.
- Reheating: Reheat individual portions in the microwave for 45-60 seconds. For the full dish, cover with foil and reheat at 325°F (165°C) for 15-20 minutes.
- Freezing: Cool completely, cover tightly with plastic wrap and foil, and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Variation idea: Swap one can of peaches with blueberry pie filling for a peach-blueberry version, or use spice cake mix for a fall-inspired twist.