This peach dump cake recipe is the easiest dessert to make with just 3 simple ingredients, one dish and is basically hands-off. It’s a budget-friendly, delicious treat that rivals any fancy dessert!
A simple peach cobbler dump cake
This easy peach dump cake is a delicious summer variation of my favorite dump cake recipe. It’s easier than making a peach cobbler or peach pie from scratch but tastes just as good. It might remind you of having a big bowl of peach pie filling except there’s an added fabulous cakey bite to it. Serve it with homemade ice cream and whipped cream and you’ve got a quick and easy instant hit!
It’s made with 3 simple ingredients, and only 5 minutes of prep time and the rest of it is hands-off baking! There is no mixing, and no extra tools, gadgets, or appliances. Definitely a great recipe for beginner bakers just starting out or when you want something fast, effortless, or last minute.
It’s a simple fruit dessert with major flavor, perfect for summertime gatherings, family desserts, or just a special weekend treat!
Difference between dump cake and cobbler
There is such a slight difference that it is easy to see why the two get confused. Both are fruit-based on the bottom, but a dump cake uses a cake mix and a cobbler uses biscuit mix. The biscuit topping is then dropped in dollops creating the appearance of a cobbled road. Rest assured if you can make one, you can make the other!
What kind of peaches should I use?
As easy as it is there is still room for customizing it to the way you like it. This recipe uses canned peaches but you can just as easily use frozen or make this peach dump cake with fresh peaches. If using fresh or frozen peaches, mix with 2 to 3 Tablespoons of sugar and let sit for 10-15 minutes or until it’s created a syrup.
Tips for making this recipe
- I use salted butter, as it gives it a depth of flavor, however, if you prefer to use unsalted, go right ahead.
- You can use this peach pie filling for this recipe as well. Make a lot and use the rest of it for a pie!
- Use cold butter. It will melt slowly as it bakes and won’t create a soggy mess.
- A yellow cake mix is what I use, but you can technically use whichever you’d like. Get creative and use a different flavor or stick with the classic!
- Add ground cinnamon or chopped nuts as optional garnishes. Serve with vanilla ice cream or whipped cream, or enjoy it on its own.
- You can add cinnamon sugar for more flavor.
Dump cake flavor variations
When using frozen or canned fruit, you can make this dessert any time of the year. A bonus to this recipe is you can really use any fruit you’d like. When using fresh fruit it’s nice to use whatever is in season, like making this peach version in the summer or an apple dump cake in the fall. Some amazing options to try for next time:
- Mixed berry
Using a crockpot or dutch oven for dump cake
- Crockpot: Pour the fruit into the bottom of the crockpot, dump the cake mix on top and add sliced butter. Cook on low for 3-4 hours or on high for 2-3 hours. This is a great option for when you’ve got errands to run and can’t leave the house with the oven on.
- Dutch oven: Yes, this recipe is easy enough to bring on your next camping trip! Line the pan with foil and spray with nonstick spray. Add the fruit filling, then pour the cake mix on top, then the sliced butter. Cover with the lid and cook on hot coals for about 30 minutes.
Storing, freezing & reheating
- To store: Leftovers should be kept in the fridge, covered in an airtight container for up to 3 days.
- To freeze: This makes a great make-ahead dessert, because not only does it keep in the fridge for a few days but it keeps for months in the freezer. Keep in a freezer-friendly airtight dish for an easy transfer from the freezer to the oven. Thaw in the fridge overnight.
- To reheat: If you’re reheating an entire dump cake, you can place it back in the oven to heat for 20 minutes. If it’s just a piece or two, use a microwave to warm through.
More easy fruit desserts:
Peach Dump Cake
- 28 ounces peaches , 1 large can in heavy syrup
- 18 ounce box yellow cake mix
- 12 Tablespoons butter , cold
Optional: Ground cinnamon, chopped nuts, vanilla ice cream or whipped cream
- Preheat the oven to 350°F. Then pour the peaches (with syrup) into the bottom of a 9x13" pan.
- Dump the cake mix evenly over the fruit. Then slice the butter into thin pieces (about 24 pieces) over the top. I place 6 rows of butter across the top and 4 down, so it melts evenly. You can top with a little cinnamon or chopped nuts if desired.
- Bake for 40 to 45 minutes or until golden brown and bubbly. Remove from oven and allow the cake to cool slightly before serving.
- Dish into bowls and serve with vanilla ice cream or whipped cream on top if desired.