Recipe

Peach Dump Cake

Crisp, buttery topping and syrupy peaches underneath, all from a handful of pantry staples.

By Matt Campbell

•

4.8

A golden peach dump cake in a rectangular baking dish with a crisp buttery top and bubbling peach filling on a warm kitchen counter

Peach dump cake is the dessert I make when I want maximum cozy for minimum effort. It bakes up like a peach cobbler’s low-drama cousin: gooey fruit on the bottom, crunchy buttery cake on top, and those browned edges that make you “taste test” the corner before anyone else gets a slice.

No mixer. No big bowl. You literally layer, bake, and pretend you planned it. Use canned peaches for the classic weeknight version, or dress it up with warm spices and a little vanilla so it tastes like you actually meant to impress people.

Canned peach slices, a box of yellow cake mix, sticks of butter, cinnamon, and vanilla arranged on a bright kitchen counter

Why It Works

That perfect texture contrast: jammy peaches underneath, crisp buttery topping above, with caramelized edges where everything gets extra good.
Accessible ingredients: canned peaches and boxed cake mix do the heavy lifting.
Low-risk, high reward: even if the top looks a little patchy halfway through, it bakes into a golden crust.
Easy to customize: switch the cake mix, add nuts, bump up the spice, add a squeeze of lemon, or add a splash of bourbon if you are feeling bold.

Pairs Well With

Storage Tips

How to Store Peach Dump Cake

During serving: It is fine to let it sit out while everyone eats dessert.
After that: Cool, cover, and refrigerate within 2 hours (within 1 hour if your kitchen is very warm).
Refrigerator: Cover tightly and refrigerate up to 4 days. The topping softens a bit, but the flavor stays great.
To reheat: Warm individual portions in the microwave for 20 to 40 seconds. For a crispier top, reheat in a 350°F oven for 10 to 15 minutes.
Freezer: Freeze tightly wrapped portions up to 2 months. Thaw overnight in the fridge, then warm in the oven to bring back some crunch.

Common Questions

Do I drain the canned peaches?

Usually, yes. For the most reliable texture, drain the peaches, then add back 1/3 to 1/2 cup of the syrup or juice. If your peaches are packed in heavy syrup, start with 1/3 cup. If they are packed in juice, 1/2 cup is usually perfect. The goal is saucy, not soupy.

Quick note: Peaches in syrup taste a little richer. Peaches in juice work great too. If you are using no sugar added peaches, you may want the optional brown sugar so it still tastes like dessert.

Why is my cake mix still powdery on top?

Dump cakes can do that if the butter does not hit all the dry mix. Two easy fixes: slice the butter thin and cover the surface evenly, and if you see dry patches halfway through baking, drizzle 1 to 2 tablespoons of melted butter over the spots.

Can I use fresh or frozen peaches?

Yes. For fresh peaches, peel if you want, then slice about 5 to 6 cups and toss with 1/2 cup sugar plus 1 tablespoon cornstarch. For frozen, thaw and drain well first, then use the same approach. If your peaches are especially juicy after thawing, add an extra 1 to 2 teaspoons cornstarch to help it thicken.

What cake mix works best?

Yellow cake mix is the classic. Spice cake mix tastes like fall in a pan. White cake mix keeps it lighter. Butter pecan is dangerously good if you can find it.

Can I make it ahead?

You can bake it earlier in the day and rewarm before serving. If you assemble and refrigerate unbaked, the cake mix can hydrate weirdly, so I prefer baking it fresh when possible.

Can I use peach pie filling?

You can. Use 2 cans (21 ounces each) peach pie filling and skip adding the reserved syrup/juice. Pie filling is already thickened and sweetened, so it does not need the extra liquid.

Do I have to add nuts?

Nope. Leave them out if you prefer, or if you are serving someone with a nut allergy. The cake still gets crisp and buttery without them.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

9 x 13-inch baking dish
Can opener
Fine mesh strainer (optional but helpful for draining peaches)
Measuring cup and spoons
Butter knife (for slicing butter)
Oven mitts

I used to think dump cake was one of those “internet recipes” that could not possibly be that good. Then I made it on a night when I wanted dessert but absolutely did not want dishes. About 30 minutes into baking, my kitchen smelled like peach cobbler, and I was standing over the oven doing the very mature act of planning which corner I was going to “test” first. It is messy, it is forgiving, and it delivers that cozy, buttery payoff every single time.

Peach Dump Cake

(4.8 Reviews)

Prep Time 10 minutes

Cook Time 45 minutes

Total Time 55 minutes

Servings 12

Ingredients

2 cans (15 ounces each) sliced peaches (in syrup or juice)
1/3 to 1/2 cup reserved peach syrup or juice (from the cans)
1/4 cup light brown sugar (optional, for extra caramel vibes)
1 teaspoon ground cinnamon
1/4 teaspoon kosher salt
1 teaspoon vanilla extract (optional but highly encouraged)
1 box (15.25 ounces) yellow cake mix
1 cup (2 sticks) unsalted butter, sliced very thin
1/2 cup chopped pecans or walnuts (optional)

Instructions

Heat the oven. Preheat to 350°F. Lightly grease a 9 x 13-inch baking dish.
Build the peach layer. Drain the peaches, reserving the syrup or juice. Pour the peaches into the baking dish. Add 1/3 to 1/2 cup reserved syrup or juice (start with 1/3 cup if packed in heavy syrup). Stir in brown sugar (if using), cinnamon, salt, and vanilla.
Dump the cake mix. Sprinkle the dry cake mix evenly over the peaches. Do not stir. If adding nuts, sprinkle them on top of the cake mix.
Add the butter. Lay the thin butter slices across the entire surface, covering as much dry mix as possible. Think shingles on a roof.
Bake. Bake for 40 to 50 minutes, until the top is deeply golden, the peaches are bubbling around the edges, and there are no large dry patches of cake mix. If you spot any dry pockets at minute 30, drizzle 1 to 2 tablespoons of melted butter over them and keep going.
Cool briefly, then serve. Let it cool 10 to 15 minutes so the filling thickens slightly. Serve warm. Vanilla ice cream is the obvious move, but whipped cream or plain Greek yogurt also works if that is what you have. For neat portions, cut into 12 squares.