If you love warm, buttery desserts with hardly any effort, this peach dump cake is for you. It’s sweet, crisp on top, soft underneath, and smells like summer in the oven. You only need three basic ingredients and five minutes of prep.
No mixers, no fancy steps, just simple layers that turn into magic. Serve it with a scoop of vanilla ice cream, and you’ve got a crowd-pleaser any night of the week.
What Makes This Special
This recipe is the definition of easy. You can assemble it directly in the baking dish, and it still tastes like something you fussed over all afternoon.
The peaches create a syrupy base, the cake mix turns into a golden, buttery crust, and every bite is warm and cozy. It’s also incredibly reliable. Even if you’re new to baking or short on time, this dessert rarely fails.
Plus, it’s budget-friendly and pantry-friendly. Keep the ingredients on hand, and you’ll always be 45 minutes away from dessert.
What You’ll Need
- 2 cans (15–16 ounces each) of sliced peaches in heavy syrup (don’t drain)
- 1 box (15–16 ounces) of yellow cake mix
- 1/2 cup (1 stick) unsalted butter, melted
Optional but tasty add-ins:
- 1 teaspoon ground cinnamon or cinnamon sugar, for extra warmth
- A pinch of nutmeg
- Vanilla ice cream or whipped cream for serving
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
- Add the peaches with all their syrup to the dish.
Spread them into an even layer. If you like a saucier dessert, use both cans with all the syrup; for a slightly less sweet bake, reserve a few tablespoons of syrup.
- Sprinkle the cake mix evenly over the peaches. Don’t stir.
You want a dry, even blanket of mix across the top.
- Drizzle the melted butter over the cake mix, trying to cover as much surface area as possible. A few dry spots are okay—they’ll hydrate as the dessert bakes.
- Optional: Dust with cinnamon or a pinch of nutmeg for a warm, bakery-style flavor.
- Bake for 40–50 minutes, until the top is golden brown and crisp and the peach juices are bubbling around the edges. If the top looks pale at 40 minutes, give it another 5–10 minutes.
- Cool for at least 10–15 minutes so the juices thicken slightly.
Serve warm with ice cream or whipped cream.
How to Store
- Room temperature: If your kitchen is cool, you can keep it loosely covered for up to 12 hours.
- Refrigerator: Store leftovers in an airtight container for 3–4 days. The topping will soften but still tastes great.
- Reheating: Warm individual portions in the microwave for 20–30 seconds, or reheat the pan at 325°F for 10–15 minutes to re-crisp the top.
- Freezer: Freeze in a freezer-safe container for up to 2 months. Thaw in the fridge overnight, then reheat in the oven to refresh the texture.
Health Benefits
This dessert is a treat, but it does have a few upsides:
- Peaches provide vitamins and fiber. They’re a source of vitamin C, vitamin A, and potassium, and the fruit adds some natural sweetness.
- Portion control is easy. Because the flavors are rich and satisfying, a small serving often does the trick.
- Flexible add-ins. You can reduce added sugar by using peaches in juice instead of heavy syrup or mixing in fresh or frozen peaches.
If you’re looking to lighten it up, use a smaller portion, add fresh fruit, or serve it with plain Greek yogurt instead of ice cream.
Pitfalls to Watch Out For
- Dry patches on top: If you see dry cake mix after baking, it usually means the butter didn’t reach that spot.
Next time, drizzle butter more evenly or add a few extra spoonfuls of the peach syrup over any visibly dry sections before baking.
- Runny center: The dessert should bubble and thicken as it cools. If it’s very soupy, it may need 5–10 more minutes in the oven.
- Burning edges: If the top browns too fast, tent loosely with foil for the last 10 minutes.
- Overly sweet results: Heavy syrup makes it sweeter. Use peaches in juice for a less sugary version, or mix in some fresh peaches.
Recipe Variations
- Fresh or frozen peaches: Use about 5–6 cups sliced peaches.
Toss with 1/2 cup sugar (or less, to taste) and 2–3 tablespoons lemon juice. Add 1/4 cup water if the mixture looks dry.
- Peach berry blend: Add 1–2 cups blueberries, raspberries, or blackberries. The berries add tartness and color.
- Spiced peach: Mix 1 teaspoon cinnamon and 1/4 teaspoon ground ginger into the dry cake mix before sprinkling.
- Nutty crunch: Sprinkle 1/2 cup chopped pecans or walnuts over the cake mix before baking for extra texture.
- Lighter version: Use peaches in juice, reduce butter to 6 tablespoons, and serve with yogurt.
- Gluten-free: Swap in a gluten-free yellow cake mix.
The method stays the same.
- Dairy-free: Use a dairy-free butter alternative. Check the cake mix label for dairy, too.
- Brown butter twist: Brown the butter before drizzling for a deeper, nutty flavor.
FAQ
Can I use white cake mix instead of yellow?
Yes. White cake mix gives a slightly lighter flavor, while yellow cake mix tastes a bit richer and more buttery.
Both work well.
Do I need to drain the peaches?
No. The syrup helps hydrate the cake mix and creates that luscious, cobbler-like filling. If you prefer a less sweet dessert, you can drain part of the syrup or use peaches in juice.
Can I make this in a smaller pan?
You can halve the recipe and bake it in an 8×8-inch dish.
Start checking at 30–35 minutes, since smaller pans can bake faster.
How do I keep the topping evenly crisp?
Drizzle the butter as evenly as possible, covering most of the surface. If you see dry patches halfway through baking, lightly spoon on a bit of melted butter or peach syrup.
What if I only have fresh peaches?
Peel and slice 5–6 cups of ripe peaches. Toss with sugar to taste, plus a little lemon juice and a splash of water.
Bake as directed, adding a few extra minutes if needed.
Is this the same as a cobbler?
Not exactly. Cobbler usually has a biscuit or drop-batter topping. Dump cake uses dry cake mix and butter to create a buttery, crumbly crust.
The result is similar, but the method is different.
Can I prepare it ahead?
You can assemble the dish up to the butter step, cover, and refrigerate for a few hours. When ready to bake, drizzle the melted butter and bake. Freshly baked is best for texture.
What should I serve with it?
Vanilla ice cream is classic.
Whipped cream or vanilla Greek yogurt also pair nicely, balancing the sweetness.
Why is my topping too pale?
It probably needs a few more minutes. Bake until the top is golden and the edges bubble. If the top is still pale but the edges are done, move the pan to a higher oven rack for the last few minutes.
Can I add lemon zest?
Absolutely.
A little lemon zest or a teaspoon of lemon juice brightens the peaches and keeps the dessert from tasting overly sweet.
In Conclusion
This 3-ingredient peach dump cake is simple, cozy, and consistently delicious. It leans on pantry staples, takes minutes to assemble, and rewards you with a golden, bubbling dessert that feels like home. Whether you’re cooking for a weeknight treat or a last-minute gathering, this recipe delivers every time.
Keep the ingredients on hand, and you’ll always be ready for a warm, sweet finish to any meal.