The easiest of all cake recipes has to be the dump cake, and this peach dump cake is one of the best of these 3 ingredient wonders! Whether you’re looking for Easter recipes or a quick weeknight treat, this recipe comes together in literally 5 minutes. Fruit cake recipes are great for all occasions.
It might not sound fancy, but this recipe is a stand out among Easter dessert recipes! Let’s head to the kitchen and get cooking!
I love dump cakes because just about everyone enjoys them, and they take little effort, which frees me up to deal with more elaborate recipes or just spending time with family.
Plus, if I’ve got kids around they’re a great kid-friendly recipe for a young assistant.
- It can’t get any easier
- 3 simple ingredients
- Use what’s on hand
- Assembles in minutes
How To Make Peach Dump Cake Recipe
Begin by prepping your 9×13 pan and turning on the oven. Dump two of the cans of peaches with their juice into the pan. Drain the 3rd can and add the peaches to the pan.
Sprinkle the cake mix over the fruit and press down slightly. Cut the butter in thin slices and arrange it evenly over the cake mix. Bake until the filling is bubbly and the top is golden brown.
This peach cake is beyond easy, but here are a few tips to make it even better!
Press down the cake mix- Don’t skip this! You want good contact between the cake mix and the fruit juice to create a moist cake and avoid dry pockets.
Chill the Butter- Slicing butter is easiest if it is very cold or even frozen. You want 24 even slices. You can also grate frozen butter with a cheese grater and sprinkle it evenly over the cake mix. This helps get crunchy top crust with no dry spots or pools of butter!
Melted Butter? Some people like to use melted butter instead of the slices. For some reason, when I’ve made this with melted butter it doesn’t seem to cover the top as well, so I stick with the sliced method.
Peaches – Make sure you follow the instructions carefully and only drain one of the cans. You’ll need the syrup from the other two to mingle with the cake mix for the perfect cake texture.
Fresh Peaches – If your neighbor dropped off a big basket of peaches or you went a little overboard at the farmer’s market, you can substitute fresh fruit. Make your fresh peach cobbler with cake mix by using about 12 sliced peaches, mixing 1 c. of water with 1 c. of sugar, then pour that over the peaches before adding the cake mix and butter.
Peach Pie Filling – Make your peach dump cake with peach pie filling instead of canned peaches to crank up the sweetness. This will change the liquid ratio a bit, as you probably wouldn’t want the hassle of draining the third can, so I’d recommend trading out the third can for plain peaches and draining those.
Adding Spices – I love this recipe best as it is written below. However, you can spice it up with cinnamon and/or nutmeg to increase the warmth of flavor. I’d recommend no more than 1/4 teaspoon of nutmeg and no more than 1 teaspoons of cinnamon.
Real butter- you have to use real deal butter– no margarine!
Heavy Syrup Peaches- This is important to maintain the sweetness and moisture content for the cake. If you use light syrup, there’s typically a bit more liquid. It might affect the baking time.
This cake stores great in a well-sealed container in a cool spot or the fridge. Be sure to allow it to cool before covering.
Can You Freeze This?
This cake doesn’t hold it’s texture well if you freeze it. I wouldn’t suggest it as a make-ahead option, but if you want to freeze the leftovers (if there are any!), I suggest freezing individual portions. Pop one in the microwave for a warm fruity dessert and top it with ice cream! You won’t even notice the texture!
Make Ahead Tips
This cake assembles in less than 5 minutes, and there isn’t anything that you can prep ahead of time. It’s best served fresh.
How Long Can You Keep This In The Fridge?
According to food handling guidelines, this will keep for 3-4 days in the fridge, though the texture will start to break down after about 2 days.
There are lots of ways you can enjoy this recipe with…
- Vanilla ice cream with cherries and whipped cream
- Chocolate ice cream with whipped cream and cinnamon
- Cherry juice or cherry cider (peach moonshine for the adults)
- Hot black tea — ideally Irish Breakfast or English Breakfast
- Coffee with cinnamon and vanilla
- Chocolate milk and milk
There are endless dump cake variations! Here are some ideas!
- This recipe isn’t going to go well as cookie bars, but peach crumb bars and blackberry pie bars are both great fruit bars that are sturdy enough to be handheld snacks. Cranberry bliss bars are also a good option.
- This recipe is a kissing cousin of peach cobbler as it is! For real-deal Southern peach cobbler, look no further than the Paula deen peach cobbler. It’s the hands-down best cobbler out there!
Peach Dump Cake
- 2 (15-ounces) can sliced peaches, in a heavy syrup, undrained
- 1 (15-ounces) can sliced peaches, in a heavy syrup, DRAINED
- 1 box yellow cake mix
- 12 tablespoons (1 1/2 sticks) butter, cut into 24 slices
- Preheat oven to 350 degrees. Spray a 9 X13 inch baking dish with nonstick baking spray.
- Pour 2 cans of peaches in baking dish. Drain the 3rd can of peaches, then add to the baking dish.
- Evenly spread cake mix over top of peaches and press down firmly. Arrange butter slices evenly over top of cake mix.
- Bake in the preheated oven, 50-60 minutes, or until the top is deep golden brown and bubbly. Serve warm
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Springtime means family feasts and Easter cakes! Here are some fabulous options!
- Easter Bunny Cake – adorable and delicious
- Carrot Cake – classically decadent and ultra-moist
- Cheesecake Dip – easy, quick, and a fun twist
- Carrot Cake With Pineapple – the little extra fruit brings big flavor
- Fruity Pebbles Cheesecake – you gotta try it! Fun presentation and flavor!
5-minute prep, 3 ingredients, 1 pan, and you’ve got yourself a winner dessert! You can’t go wrong with Peach Dump Cake! It’s one of those you’ll make over and over! Be sure to comment and let me know what you think!