I’ve made this peach dump cake for potlucks, busy weeknights, and last-minute dessert emergencies — it’s the kind of recipe that delivers big flavor with almost no fuss. Two cans of juicy sliced peaches, a box of French vanilla cake mix, a few pats of butter, and a dusting of cinnamon turn into a bubbling, golden-topped dessert in about 40 minutes. Serve it warm with ice cream and you’ll see why people keep this one in heavy rotation.
Why you’ll love this dish
This dump cake is the definition of easy comfort food. It’s quick to assemble, uses pantry staples, and feeds a crowd with minimal effort. No rolling, no crust, and no fancy baking skills required — perfect for weeknight dessert, summer gatherings, or when fresh peaches aren’t in season.
“Absolutely foolproof — my kids call it ‘peach pie without the work.’ We make it when friends drop by and it’s always gone.” — a regular baker’s review
Reasons to try:
- Fast prep: under 10 minutes to assemble.
- Budget-friendly: canned peaches + boxed cake mix = inexpensive.
- Crowd-pleaser: warm, sweet, and scoopable with ice cream.
- Flexible: easy to adapt for dietary needs or flavor twists.
The cooking process explained
Before you start, know what to expect: pour the peaches into a 9×13-inch dish, sprinkle cinnamon, dump the dry cake mix on top, dot with thin slices of butter, then bake until the fruit is bubbling and the top is golden. No mixing bowls required. The cake mix forms a crisp, cake-like topping while the peach syrup underneath gets thick and saucy.
What you’ll need
- 2 cans (14.5 oz each) canned sliced peaches — do NOT drain (the syrup helps create the sauce)
Note: If you prefer lighter sweetness, use one can drained and one with syrup, but the texture will change slightly. - 1/2 teaspoon ground cinnamon
- 1 box (15.25 oz) French vanilla cake mix
Substitution: yellow or white cake mix also works. For less sweetness, use a plain cake mix and add 1/4 cup granulated sugar if desired. - 1/2 cup (1 stick) butter, cold — sliced thin or cut into tablespoons
Substitution: for dairy-free, try vegan butter slices, but expect slight flavor differences.
Step-by-step overview
- Preheat oven and prepare the pan.
- Dump peaches (with syrup) into the baking dish and sprinkle cinnamon.
- Evenly distribute the dry cake mix over the peaches; don’t mix.
- Scatter thin slices of butter across the cake mix.
- Bake until golden and bubbling. Cool briefly, then serve warm.
Directions to follow
- Preheat your oven to 350°F (175°C). Lightly spray a 9×13-inch baking dish with cooking spray.
- Open both cans of sliced peaches and pour them — syrup and all — into the prepared dish. Spread the peaches into an even layer.
- Sprinkle ½ teaspoon ground cinnamon evenly over the peaches.
- Pour the dry French vanilla cake mix over the peach layer. Use a spoon to spread it into an even layer, but don’t stir it in. Press down gently so the mix makes good contact with the fruit syrup.
- Slice the ½ cup of cold butter into thin pieces or tablespoons. Scatter the butter slices evenly over the cake mix so the butter melts and makes a golden crust.
- Bake for about 40 minutes, or until the top is golden brown and you see the peach syrup bubbling around the edges.
- Remove from oven and let cool for about 10 minutes so the sauce thickens slightly. Serve warm with a scoop of vanilla ice cream, whipped cream, or a drizzle of caramel if you like.
Best ways to enjoy it
- Serve warm with a scoop of good-quality vanilla ice cream for classic contrast.
- Add a dollop of whipped cream and a sprinkle of chopped toasted almonds for crunch.
- For brunch, plate a wedge alongside Greek yogurt and fresh berries.
- Pair with coffee or a late-summer iced tea — the vanilla and peach flavors are very forgiving.
Storage and reheating tips
- Refrigeration: Cover the cooled cake tightly with foil or transfer to an airtight container. Store in the fridge for up to 3–4 days. Refrigerate within 2 hours of baking.
- Reheating: Warm individual servings in the microwave for 25–40 seconds, or reheat a portion in a 325°F oven for 10–15 minutes until warmed through. If refrigerated, give it a few extra minutes to reach serving temperature.
- Freezing: Freeze cooled portions in freezer-safe containers for up to 2 months. Thaw overnight in the fridge, then reheat. Note: texture can be slightly softer after freezing.
- Food safety: If you leave the cake out for a buffet, limit unrefrigerated time to 2 hours to prevent bacterial growth.
Helpful cooking tips
- Don’t drain the peaches — the syrup is essential for a saucy filling and helps the cake mix turn into a cakey topping.
- Use cold butter sliced thinly; it melts evenly and creates a nice crisp top. Soft butter can soak into the mix and make it soggy.
- If your oven runs hot, tent the dish with foil after 30 minutes to avoid over-browning.
- For an even crispier top, switch the oven to broil for 1–2 minutes at the very end — watch closely to prevent burning.
- Want a more cobbler-like texture? Stir 1/2 cup oats into the cake mix before scattering on top.
Creative twists
- Berry peach: Add 1 cup fresh or frozen blueberries mixed with the peaches for more color and tartness.
- Spiced: Add 1/4 teaspoon ground nutmeg and a pinch of cloves to the cinnamon for fall flavors.
- Gluten-free: Use a gluten-free vanilla cake mix and ensure your canned peaches have no cross-contamination warnings.
- Boozy boost: Stir 1 tablespoon bourbon or amaretto into the peach syrup before topping for adult gatherings.
- Streusel top: Mix 1/2 cup flour, 1/3 cup brown sugar, 1/4 cup cold butter, and 1/2 cup chopped pecans; sprinkle over the cake mix for a streusel finish.
Your questions answered
Q: Can I use fresh peaches instead of canned?
A: Yes. Peel and slice about 4–5 medium ripe peaches and toss with 1/4–1/3 cup sugar and 1–2 tablespoons lemon juice to make up for the missing syrup. Expect slightly less sauce and a shorter bake time if fruit is less juicy.
Q: Can I halve this recipe for a smaller batch?
A: Yes. Use an 8×8-inch baking dish, halve all ingredients, and check for doneness a few minutes earlier — start checking at 30 minutes.
Q: Is this safe to make ahead for a party?
A: You can assemble the dish and refrigerate it, covered, for up to 24 hours. Add 5–10 extra minutes to the bake time if cold from the fridge. For best texture, bake the same day if possible.
Q: Why does the cake mix sit on top rather than being mixed in?
A: Leaving the cake mix dry on top allows steam from the peaches to bake through it, creating a crisp, cake-like crust while the fruit below becomes saucy — that’s the dump cake magic.
Q: How can I make it less sweet?
A: Use a yellow cake mix instead of French vanilla, or drain one can of peaches slightly and reduce the syrup. You can also stir a tablespoon of lemon juice into the peach syrup to balance sweetness.
Conclusion
If you want alternate takes or inspiration for presentation and timing, see this classic Peach Dump Cake Recipe from Allrecipes and this reader-friendly Peach Dump Cake {Just 10 Minutes Prep!} +VIDEO | Lil’ Luna for a quick prep video and variations.
Peach Dump Cake Recipe — a popular, tested version with notes and reviews.
Peach Dump Cake {Just 10 Minutes Prep!} +VIDEO | Lil’ Luna — great for visual learners and quick prep tips.
Peach Dump Cake
Ingredients
Main Ingredients
- 2 cans canned sliced peaches (14.5 oz each) Do not drain; the syrup helps create the sauce.
- 1/2 teaspoon ground cinnamon
- 1 box French vanilla cake mix (15.25 oz) Substitution: yellow or white cake mix also works.
- 1/2 cup butter, cold Sliced thin or cut into tablespoons. Substitution: use vegan butter for dairy-free.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and lightly spray a 9×13-inch baking dish with cooking spray.
- Open both cans of sliced peaches and pour them — syrup and all — into the prepared dish. Spread the peaches into an even layer.
- Sprinkle ½ teaspoon ground cinnamon evenly over the peaches.
- Pour the dry French vanilla cake mix over the peach layer and spread it into an even layer without mixing.
- Slice the ½ cup of cold butter into thin pieces or tablespoons and scatter the butter slices evenly over the cake mix.
Baking
- Bake for about 40 minutes, or until the top is golden brown and the peach syrup is bubbling around the edges.
- Remove from oven and let cool for about 10 minutes before serving warm.
