Dump Cake Recipes
This recipe for peach dump cake uses canned peaches. It’s as easy to make as Chocolate Dump Cake, Pineapple Dump Cake, Caramel Apple Dump Cake, Apple Dump Cake, and Pumpkin Dump Cake!
Peach Dump Cake Ingredients
Here are the ingredients and substitution ideas needed to make this recipe for peach dump cake.
- Canned Peaches – don’t sub in fresh peaches as the liquid is needed for the dry cake mix.
- Yellow or White Cake Mix
- Butter – some recipes call for drizzling melted butter over the top. In testing, I found using un-melted butter works best for avoiding dry pockets of cake mix.
- Optional toppings: maraschino cherries, nuts, ice cream, spiced peaches, or whipped cream
Many of these ingredients can be used to make a Peach Crisp.
How To Make Peach Cobbler Dump Cake
Here’s a quick overview showing how to make this easy peach cobbler dump cake recipe. For the complete list of instructions, see the recipe card below.
Prepare The Pan and Oven: Preheat the oven to 350°F and grease a 9″x13″ baking dish.
Create the Peach Layer: Spread the sliced canned peaches on the bottom of the baking dish.
Create The Cake Layer: Sprinkle the dry cake mix over the peach layer in an even layer.
Add The Butter: Add the pats of butter, ensuring the spacing is as even as possible.
Bake: Bake for 40-45 minutes until the top is golden brown. The cake should be slightly firm to the touch and bubbly around the edges.
Cool, Garnish, and Serve: Let the cake cool for 15-20 minutes before garnishing and serving.
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Popular Recipe Variations and Tips
Amp up this dessert recipe with any of these variations:
- Caramel Peach Dump Cake: Drizzle caramel sauce over the peaches before adding the cake mix, or after baking.
- Cake Mix: Try using butter pecan, or spiced cake mix, for an extra kick of warm spices and richer flavor.
- Nuts: Sprinkle 1/2 cup of chopped walnuts or pecans over the top before baking.
Frequently Asked Questions
To reheat small portions, microwave for 20-30 seconds. For more significant portions, cover with foil and reheat in an oven at 350°F for 10-15 minutes. For best results, cover the cake with foil to prevent the topping from getting too crispy.
Store leftover peach dump cake in an airtight container in the refrigerator for 3-4 days.
Peach Dump Cake
Ingredients
- 1 (29 oz) can sliced peaches in heavy syrup, undrained
- 1 box yellow or white cake mix, 15.25 ounce size (*Note 1)
- 2 sticks butter, sliced into 16 pieces (*Note 2)
OPTIONAL TOPPINGS
- caramel sauce
- vanilla ice cream
- whipped cream
Instructions
- Preheat the oven to 350°F.
- Grease a 9×13 inch cake pan, coating both the bottom and sides.
- Spread the peaches evenly across the bottom of the baking pan.
- Evenly sprinkle the dry cake mix over the top of the peach layer.
- Cut the butter into 16 pieces (8 each stick) and space them evenly on top of the cake.
- Bake for 40-45 minutes, until the edges are golden brown and the center is set.
- Let the cake cool for 15-20 minutes. Divide into individual serving bowls and top with caramel sauce, whipped cream or ice cream and serve.