A delightfully simple dessert that combines tender peaches with a buttery cake topping—made effortlessly by just pouring ingredients into a pan and baking. It’s comfort in a casserole, with warm, gooey fruit and golden crisp edges.
Why You’ll Love This Recipe
I love how quick and fool‑proof this cake is—just four ingredients and minimal prep. It’s ready in about an hour yet tastes like something I spent hours on. The blend of sweet peaches, a hint of cinnamon, and buttery cake makes it irresistible.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- 58 oz sliced peaches in syrup (two 29 oz cans)
- ¾ teaspoon ground cinnamon
- 1 box vanilla cake mix
- ¾ cup melted butter
directions
- Preheat the oven to 350°F (175 °C) and grease a 9 × 13‑inch baking dish.
- Dump one can of peaches (with syrup) into the dish. Drain the syrup from the second can and add just the peaches.
- Sprinkle cinnamon evenly over the peaches.
- Evenly pour the dry cake mix over the fruit—don’t stir.
- Drizzle with melted butter across the top.
- Bake for 50–55 minutes until the top is golden and bubbling. Some spots might still look moist; that’s okay with dump cakes.
Servings and timing
This makes 12 servings. Prep takes about 5 minutes, bake time around 55 minutes, so total time is roughly 1 hour.
variations
- I sometimes swap a vanilla cake mix for white cake mix.
- Fresh or frozen peaches work too—if I skip syrup, I add ¼ cup water and maybe a bit of sugar.
- I’ve stirred in cinnamon sugar, nutmeg, or brown sugar to tweak sweetness and spice.
- For crunch, I sprinkle chopped pecans, almonds, or shredded coconut on top before baking.
- Other fruits like blueberries or cherries are fun substitutes—same method applies.
storage/reheating
I store leftovers in the fridge, covered or in an airtight container. They keep well for about 3 days. For longer storage, I freeze portions in sealed containers for up to 3 months. To reheat, I zap a slice in the microwave (~30–60 seconds) or warm covered in a 350 °F oven for about 15–20 minutes.
FAQs
What’s a dump cake?
A dump cake is a no‑fuss dessert where you literally dump fruit, cake mix, and butter into a pan and bake. No mixing bowl needed!
Can I use peaches in juice instead of syrup?
Yes—I’ve used peaches in juice, but I add a bit of sugar or flour (or both) to balance the texture since juice is thinner than syrup.
Can I make this ahead of time?
Definitely. I can bake it up to 2 days ahead and store it covered in the fridge—warm or cold, it’s delicious.
Do I drain all the peaches?
I only drain one can. I leave syrup in one and drain the other for that perfect moist but not soggy texture.
Can I make this with fresh peaches?
Yes! I use thinly sliced fresh peaches, add ~⅓ cup sugar and ¼ cup water to mimic syrup. It still turns out moist and flavorful.
Conclusion
I find this Peach Dump Cake to be my go‑to, no‑stress dessert when I want something warm, comforting, and easy. It’s a crowd‑pleaser whether fresh from the oven with ice cream or stored and served later. Every time I make it, someone always asks for the recipe again.
Print
Peach Dump Cake
- Prep Time: 5 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A delightfully simple dessert combining sweet, syrupy peaches with a buttery cake topping—minimal prep, maximum comfort.
Ingredients
- 58 oz sliced peaches in syrup (two 29 oz cans)
- 3/4 teaspoon ground cinnamon
- 1 box vanilla cake mix
- 3/4 cup melted butter
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Dump one can of peaches (with syrup) into the dish. Drain the syrup from the second can and add just the peaches.
- Sprinkle cinnamon evenly over the peaches.
- Evenly pour the dry cake mix over the fruit—do not stir.
- Drizzle with melted butter across the top.
- Bake for 50–55 minutes until the top is golden and bubbling. Some spots may appear moist; that’s normal for dump cakes.
Notes
- Use white cake mix as an alternative for a slightly different flavor.
- Fresh or frozen peaches can substitute canned; add 1/4 cup water and sugar if not using syrup.
- Sprinkle chopped nuts or shredded coconut on top for added texture.
- Substitute other fruits like cherries or blueberries following the same method.
- Leftovers store well in the fridge for 3 days or frozen for up to 3 months.
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 28g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
