Peach Dump Cake is an easy, cozy dessert that’s so simple to make, you don’t even need a mixing bowl! Sunny peach slices are baked with simple white cake mix for a summery sweet you’ll crave.
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A Super Simple, Dump-and-Bake Peach Cake
Have you ever made a “dump cake” recipe? These are incredibly popular, cobbler-like cakes that you make without even using a mixing bowl, because everything gets dumped into the baking pan. All you have to do is layer the ingredients in the right order, pop it in the oven, and voila! A bubbly, fruit-filled, cozy cake will bake right up like magic.
You can make these cakes with all kinds of ingredients, including peaches, which are perfect for summer. Golden slices of juicy peaches are just right for making dump cake, and you can add another shortcut by using canned peaches. No need to peel or slice! This cake recipe would be amazing anytime, but I think it makes a wonderful afternoon snack for hungry kids (and parents) with a glass of your favorite ice-cold milk.
What’s the Difference Between Cobbler and Dump Cake?
Truthfully, both desserts are really similar, but in general a cobbler is made with more of a biscuit dough topping, or a pancake batter topping. Dump cakes are juicy and fruity, but the cake mix creates a topping with more of a cake-y texture. And of course, dump cake only needs the cake pan – no mixing bowl.
Looking for cobbler? I have a few you will probably love!
- Classic Berry Cobbler (made with pie crust)
- Skillet Berry Cobbler (with a crumble topping)
- Easy Blackberry Cobbler (made easy with cake mix)
These are the ingredients you’ll need to bake up a fabulous “homemade” peach dump cake. Everyone will be fighting for the last sticky spoonful!
- Canned Peaches: Look for the large, 29 ounce cans of sliced peaches. You’ll need two cans. You can also use canned peach pie filling, but keep in mind the peach pie filling has added sugar. You can also use fresh or frozen peach slices!
- Cinnamon: Just a bit of ground cinnamon adds the perfect touch to the peaches.
- Salt: A couple of pinches is plenty.
- Butter: Slice the butter into thin pieces.
- Cake Mix: I use plain white cake mix, but you can also use yellow cake mix or spice cake mix. Avoid angel food cake mix for this recipe.
- Ice Cream: Vanilla ice cream is great for serving, but totally optional. A little homemade whip cream is also always a great topping.
How to Make Peach Dump Cake
Besides the peachy flavor and soft, moist texture, one of my favorite things about this cake is that you don’t need a mixing bowl! It all comes together in the baking dish.
- Mix Everything Except the Butter and Cake Mix. Dump the peaches, cinnamon, and salt into an 8-inch round baking pan. Stir these ingredients with a wooden spoon to combine.
- Layer on the Butter and Cake Mix. Arrange half of the butter slices on top of the peaches, in an even layer. Sprinkle the dry cake mix on top of that, spreading it out evenly if it makes big clumps. Layer on the remaining butter slices.
- Bake. Bake the peach dump cake for about 45 minutes or until the edges turn a light golden color.
- Enjoy! Serve this dessert warm, with vanilla ice cream if desired.
Tips and Variations
What else should you know about this recipe? Good question! These easy tips and scrumptious variations will make a great dessert even better.
- Peach Substitute: Canned peach pie filling would also work. In that case, leave out the salt and cinnamon. The cake may turn out sweeter this way.
- Cake Mix Substitute: Yellow cake mix would also be fine here! Or if you are feeling extra wild, I also love to use a spice cake mix.
- Add Blueberries: Peach and blueberry are a beautiful, summery combo! Substitute ⅓ or so of the peaches for an equal amount of fresh or frozen blueberries to make a fun spin on this recipe.
- Add Texture: Since this cake is already so similar to a cobbler or crisp, feel free to throw some old-fashioned rolled oats, coconut shreds, and/or chopped nuts on top, to make a crunchy, crumbly topping.
- Add Almond: Instead of the cinnamon, add ¼ teaspoon of almond extract to the peaches for a chantilly-like twist. Top with slivered almonds and serve with whipped cream.
Can I Make This In A Crockpot?
Yes! If you prefer, you can make this peach dump cake in a crockpot. Here are the crockpot directions:
- In a 5 or 6 quart crockpot, dump the peaches, cinnamon, and salt into the crockpot. Stir these ingredients with a wooden spoon to combine.
- Arrange half of the butter slices on top of the peaches, in an even layer. Sprinkle the dry cake mix on top of that, spreading it out evenly if it makes big clumps. Layer on the remaining butter slices.
- Cover and cook on high for 2 hours or on low for 4 hours. (When making desserts in the crockpot, I always put a few paper towels over the top of the crockpot and then place the lid on top. This keeps any moisture or condensation from getting into your dessert. This will keep your dump cake top crisp.)
- Serve warm with ice cream!
If you like desserts in the crockpot, also check out my recipe for semi-homemade Crockpot Cherry Cobbler!
Storing and Reheating Instructions
This cake is best served warm out of the oven, but it can be stored in an airtight container in the fridge for up to 5 days. Reheat in a 350F oven, or in the microwave.
Can Peach Dump Cake Be Frozen?
Yes, you can cool peach dump cake down and store it in an airtight container in the freezer. It should keep for three months or so. Thaw in the fridge before reheating in a 350°F oven.
More Fruit-Filled Dessert Recipes
- Pineapple Empanadas
- My Mom’s Banana Pudding Recipe
- Summer Berry Icebox Cake
- Mountain Dew Apple Dumplings
- Ambrosia Salad
- Strawberry Cupcakes With Strawberry Buttercream
- Blueberry Scones
- Homemade Apple Pie Filling
- 2 (29 ounce) cans of sliced peaches, drained
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 2 sticks of butter, sliced thinly
- 1 (16.5 ounce) box white cake mix
- Vanilla ice cream, for serving
- Preheat oven to 350°F. Butter an 8-inch round baking dish, set aside.
- Add the peaches, cinnamon, and salt to prepared baking dish. Stir to combine.
- Add half the butter slices, on top of the peaches, in an even layer.
- Sprinkle the dry cake mix on top of the peaches and butter, and spread it out evenly.
- Layer on the remaining butter slices.
- Bake for 45 to 50 minutes, or until the edges turn a light golden brown color.
- Serve warm with vanilla ice cream, if desired.
Storage: This cake is best served warm out of the oven, but it can be stored in an airtight container in the fridge for up to 5 days.
Amount Per Serving: Calories: 372Total Fat: 35gSaturated Fat: 21gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 91mgSodium: 388mgCarbohydrates: 15gFiber: 1gSugar: 12gProtein: 2g
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