Peach Dump Cake
Use peach pie filling and a box of yellow cake mix to make peach dump cake! It tastes just like homemade peach cobbler but is way easier! No mixing or additional bowls needed for this dump cake with peaches.
What is Dump Cake?
A dump cake is known for ease because you dump ingredients into the cake pan. Most dump cakes are made in 9×13 inch pans. Most dump cakes use canned/frozen/fresh fruit or canned pumpkin.
Dump cakes are known for sprinkling a box of dry cake mix over the ingredients in the pan and then adding melted butter on top of the cake mix.
It’s magical what happens inside the oven. Even I was like “Is this going to work??”
The result is a cobbler like dessert with fruit pieces and cake mixed together! It’s not the type of cake you cut into neat squares, just scoop it onto your plate and eat!
If you’re looking for a completely homemade peach dump cake, without cake mix, try this peach cobbler with canned peaches! Still super easy with minimal ingredients.
Ingredients
- peach pie filling or peaches in syrup
- cinnamon
- yellow cake mix
- butter
How to Make Peach Dump Cake
- Preheat the oven to 350º F. Spray a 9×13 inch pan with non-stick cooking spray.
- Add the peach pie filling to the bottom of the pan. Save a few peaches for the top if you want – I think it looks pretty!
- Sprinkle the cinnamon over the peaches.
- Sprinkle the dry cake mix evenly over the cinnamon.
- Drizzle the melted butter evenly over the dry cake. Add the peaches you saved to the top if desired.
- Bake for 45-55 minutes or until golden yellow.
How To Tell When Dump Cake is Done Baking?
Unlike traditional cakes, the toothpick method won’t work for a peach dump cake recipe. The top of the dump cake should look golden in color and look and feel like a “crust”. But once you break the crust, the cake will be moist because of the fruit.
Rule of thumb: look for the top of the cake to be golden in color.
Can Dump Cake Be Made Ahead of Time?
Most people prefer a warm dump cake, since it does resemble a cobbler. So with that in mind, yes, you can make a dump cake with peaches ahead of time, but I would recommend not making it more than 1 day in advance. You can re-heat the entire pan in the oven.
How To Store Dump Cake
Store peach dump cake cobbler in the fridge covered with a lid. Best eaten within 3-4 days.
Tips
- It’s okay if the melted butter doesn’t cover all of the cake mix!
- This recipe turned out great using a box of gluten free yellow cake mix.
- If you bake this in a smaller pan, the baking time will need to be increased.
More Dump Cake Recipes
Peach Dump Cake
Ingredients
- 2 cans peach pie filling (21 oz each), or three 15 oz cans peaches in syrup
- 1 box yellow cake mix, 15.25 oz
- 1 tsp cinnamon
- 1 ½ sticks unsalted butter, melted, 3/4 cup
Instructions
- Preheat the oven to 350º F.
- Spray a 9×13 inch pan with non-stick cooking spray. Add the peach pie filling to the bottom of the pan. Save a few peaches for the top if you want – I think it looks pretty to add a few to the top!
- Sprinkle the cinnamon over the peaches, then sprinkle the dry cake mix evenly over the cinnamon.
- Drizzle the melted butter evenly over the dry cake. Add the peaches you saved to the top if desired.
- Bake for 45-55 minutes or until golden yellow.
- Allow the cake to sit for 20 minutes before serving. This allows the juices to rest. Serve warm or cold with ice cream if desired!
It’s very important to use melted butter and pour it evenly over the cake mix. We made a dump cake, but the instructions were to put pats of butter on top. The cake mix was so dry it was dreadful. I’ll try it again using melted butter instead.
Thanks, Beth.
Delicious
If I doubled the recipe in a 9x 13 ” pan, how much longer do I need to cook it? More butter?
Hi Teresa! I would double the recipe, so double the butter. My best guess is that the bake time would be similar, or 10-15 minutes more.