This easy peach dump cake is the ultimate fuss-free dessert; just pour, sprinkle, and bake! With three simple ingredients (canned peaches, cake mix, and butter), it’s sweet, buttery, and perfect for any occasion.
Long before “dump cakes” took over the internet, my great Aunt Bee shared her easy cherry dump cake recipe with me. I had never heard of a dump cake, but I was intrigued because I’m a fan of any dessert that only requires about 10 minutes of effort! This peach dump cake with cake mix and canned peaches is a twist on Aunt Bee’s classic, and it’s equally simple and delicious.
It Tastes Like Peach Cobbler, But it’s Even Easier!
If you’re craving the sweet, juicy taste of summer but don’t want to spend hours in the kitchen, this peach dump cake is the answer! A dump cake is one of the easiest desserts you’ll ever make (no mixing bowls, electric mixers, or fancy techniques required). Just “dump” the ingredients into a pan and bake!
Think of it like a shortcut peach cobbler, but even simpler. With just three main ingredients, canned peaches, boxed cake mix, and butter, this one-pan treat delivers warm, bubbling fruit and a golden, buttery topping with minimal effort. Since it uses pantry staples, you can whip it up any time of year for a sunny, crowd-pleasing dessert.
Ingredient Notes and Tips for Success
- Do not prepare the yellow cake mix according to package instructions. Instead, the dry mix combines with the juices from the peaches and the melted butter to form a cobbler-like crust on top of the fruit.
- Use regular sliced canned peaches — not peach pie filling.
- If you don’t have two 15.25-ounce cans of sliced peaches, you can use one 29-ounce or 30-ounce can instead.
- We prefer unsalted butter here, but salted butter will also work.
- Slice the butter into very thin pats so that it covers as much of the cake mix as possible. You might need to add a little bit more butter during the baking process to make sure that there aren’t any dry pockets of cake mix on top once the butter melts.
How to Make Peach Cobbler Dump Cake
This 3 ingredient peach dump cake (with an optional 4th ingredient!) is one of the easiest treats you can make. But trust me — you won’t sacrifice flavor. In fact, the first time I tested this recipe, my husband said “that is one of the best things I’ve ever eaten.” That’s high praise, friends! I hope you’ll give it a try. Detailed directions are in the recipe card below, but here’s the overview:
- Spread the peaches and syrup in the bottom of a 9 x 13-inch baking dish.
- Sprinkle the cake mix and cinnamon on top.
- Arrange thinly-sliced pats of butter on top of the cake mix.
- Bake for about 45-55 minutes, until the topping is golden brown. Check the cake after the first 15 minutes or so to see how the butter is melting. If you have some dry spots of cake mix, use extra butter to cover them.
- Serve the cake warm (like a cobbler) with a scoop of vanilla ice cream or a dollop of whipped cream. Who knew such simple ingredients could yield such a delicious dessert?!
Peach Dump Cake
Ingredients
- 2 (15.25 ounce) cans sliced peaches in heavy syrup (do not drain)
- 1 (15.25 ounce) box yellow cake mix
- ¼ teaspoon ground cinnamon (optional)
- ½ cup (1 stick) cold unsalted butter (plus up to 4 additional tablespoons as needed)
- Optional, for serving: vanilla ice cream or whipped cream
Instructions
- Preheat the oven to 350°F. Lightly grease a 9×13-inch baking dish. Pour the canned peaches (with syrup) into the prepared dish. Spread into an even layer.
- Sprinkle the dry cake mix evenly over the peaches. Dust with cinnamon.
- Slice the chilled butter into very thin squares and place the squares evenly over the dry cake mix.
- Bake until the top is golden brown and the filling is bubbly, about 45 to 55 minutes. After the first 15-20 minutes, check to see how the butter is melting. If you notice some dry patches of cake mix, go ahead and thinly slice some additional butter as needed to cover the top completely. Then return the dish to the oven to finish baking completely.
Notes
Nutrition
Preparation and Storage Tips
- How to Store: Let the cake cool completely, then cover the dish tightly with foil or transfer leftovers to an airtight container. Store in the refrigerator for up to 4 days.
- How to Freeze: Wrap the cooled dump cake tightly in plastic wrap and foil, or transfer to a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the fridge before reheating.
- How to Reheat: Cover the dish with foil and warm in a 350°F oven for 15 to 20 minutes, or until heated through. Alternatively, place individual servings in a microwave-safe dish and heat on high for 30 to 60 seconds, or until warm.
Recipe Variations
- Use a box of white cake mix, vanilla cake mix, or spice cake mix instead of the yellow cake mix.
- Add 1 to 2 cups of fresh or frozen raspberries, blueberries, or blackberries with the peaches. You can also make an apple dump cake or try different flavors with other canned fruits.
- Replace one can of peaches with 1 (20 ounce) can of crushed pineapple (undrained) for a tropical twist.
- Stir ¼ teaspoon almond extract into the peaches for a bakery-style flavor.
- Make it in the Crock Pot: If you prefer to use a slow cooker to “bake” your cake, follow the same instructions but cook the cake on HIGH for 3 ½ – 4 hours. Since the lid of a Crock Pot causes condensation to drop back down onto the cake, place a few layers of paper towels just under the lid in order to absorb that additional liquid.
- For recipes with fresh peaches instead of canned, try this Southern peach cobbler with Jiffy mix, our favorite peach crisp recipe, easy Bisquick peach cobbler, this peach jam recipe, my mom’s peach galette, and this one-skillet peach chicken, too!
More Easy Recipes with Cake Mix
Cake Mix Coffee Cake
3 hours hrs 10 minutes mins
Cornbread with Cake Mix
45 minutes mins
2-Ingredient Pumpkin Muffins with Cake Mix
38 minutes mins
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!