This peach dump cake is one of the easiest desserts you’ll ever make! Canned peaches, cake mix, and butter bake into a warm, rich dessert that tastes like a shortcut version of peach cobbler.
More Peach Desserts:
Before You Get Started
A few quick tips will help you make the best peach dump cake:
- Use canned sliced peaches in syrup, not peach pie filling.
- Do not prepare the cake mix according to the package directions.
- Slice the butter very thinly so it covers as much of the cake mix as possible.
Why Is It Called a Dump Cake?
A dump cake gets its name because the ingredients are literally “dumped” into the baking dish in layers. There’s no mixing bowl, no electric mixer, and almost no prep work, which makes it one of my favorite desserts when I need something quick for guests or a family gathering.
The result is a warm fruit dessert with a buttery topping that’s a lovely cross between a cobbler, a cake, and a crisp.
How to Make Peach Dump Cake
This easy peach dump cake with cake mix comes together in just a few minutes. Here’s how to do it:
Step 1: Add the Peaches
Pour the peaches and all of the syrup into a greased baking dish.
Spread everything into an even layer so the fruit is distributed throughout the dessert.
Try it another way
Want a cherry variation on this same dump cake? Aunt Bee’s Cherry Pineapple Dump Cake is a classic!
Step 2: Sprinkle on the Cake Mix
Evenly sprinkle the dry cake mix over the peaches.
Resist the urge to stir. The layers should remain separate.
As the cake bakes, the peach syrup and melted butter combine with the dry mix to create the topping.
** Tip: A light dusting of cinnamon adds extra warmth and complements the peaches beautifully.
Step 3: Add the Butter
Slice the cold butter into very thin pieces and arrange them across the top of the cake mix. The butter is what transforms the dry cake mix into a rich, golden topping.
Step 4: Bake Until Golden
Bake until the top is golden brown and the peaches are bubbling around the edges.
Check the cake after about 15 to 20 minutes to see how the butter is melting.
** Tip: If you notice any dry patches of cake mix, add a few more thin slices of butter and continue baking.
Step 5: Cool and Serve
Let the cake cool for about 10 minutes before serving.
This gives the fruit filling a chance to settle slightly while still staying warm and scoopable.
Serving Suggestions
Peach dump cake is delicious on its own, but a few simple toppings make it even better. Try a scoop of vanilla ice cream, homemade whipped cream, caramel sauce, toasted pecans or toasted walnuts.
Storage and Make-Ahead Tips
This dessert stores surprisingly well if you happen to have leftovers!
Storage: Cover and refrigerate for up to 4 days.
Freezing: Freeze tightly wrapped for up to 2 months.
Reheating: Warm in a 350°F oven for 15 to 20 minutes, or microwave individual portions.
Make Ahead: Bake earlier in the day and serve warm or at room temperature.
Frequently Asked Questions
Can I use fresh peaches instead of canned peaches?
This recipe is designed for canned peaches and their syrup. For fresh peaches, a traditional peach cobbler is usually a better choice.
Why do I have dry cake mix on top?
The butter didn’t fully cover the surface. Add additional thin pats of butter to any dry areas.
What does peach dump cake taste like?
Peach dump cake tastes similar to peach cobbler, with warm, juicy peaches underneath a buttery, golden topping. The topping has a slightly crisp texture around the edges and a soft, cake-like texture underneath.
What’s the difference between peach dump cake and peach cobbler?
Both desserts feature baked fruit, but peach dump cake uses dry cake mix and butter to create the topping, while peach cobbler typically uses a biscuit dough or batter. Dump cake is generally quicker and easier because there’s no mixing required.
Can I use white cake mix or spice cake mix?
Yes. White, vanilla, butter pecan, and spice cake mixes all work well.
Do you drain the peaches for dump cake?
No. The syrup is necessary to create the proper texture.
More Recipes with Cake Mix
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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
- Use canned peaches in syrup, not peach pie filling.
- Do not drain the peaches.
- Do not prepare the cake mix according to package directions.
- Slice the butter very thinly for even coverage.
- Add extra butter to any dry spots during baking.
- White cake mix, spice cake mix, vanilla cake mix, or butter pecan cake mix all work well.
- Add toasted pecans or walnuts during the final 10 minutes of baking.
- Refrigerate leftovers for up to 4 days.
- Freeze for up to 2 months.
- Serve warm with vanilla ice cream or whipped cream.
- Slow Cooker Method: Layer the ingredients as directed in a slow cooker. Cook on HIGH for 3½-4 hours. Place a few layers of paper towels under the lid to absorb condensation and help prevent a soggy topping.
Nutrition
Originally published in July, 2025, this post was updated in July, 2026.
Thanks Blaire – love dump cake recipes – and LOVE peaches – definitely will be making this one – love your recipes
Thank you, Lorraine! We hope you enjoy.