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I have made a lot of dump cakes in my day, and this peach dump cake is one of my favorites! I’ve been mastering dump cakes for so long, you might want to call me the dump cake queen. I’ll claim that title proudly!

peach dump cake with spoon in white pan on teal background
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You Will Love this Recipe for Peach Dump Cake

Dump cakes are known to be easy, with just a few simple ingredients and no bowls, but sometimes simple can be easier to mess up. That is not the case here, because like I said, dump cake queen. Throughout my years of making dump cakes I’ve mastered my own foolproof tips and tricks for elevated dump cakes that always come out perfect.

One of my top tips for a successful dump cake is even distribution of the cake mix. Since dump cakes involve “dumping” ingredients rather than meticulous mixing, it’s essential to ensure an even distribution of the cake mix over the fruit filling. We’ll cover that and more below, so read on and satisfy that peach dump cake craving!

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.

scoop of peach dump cake on wooden spatula

Peach Dump Cake Recipe Ingredients

  • peach pie filling or peaches in syrup
  • cinnamon
  • yellow cake mix
  • butter

Easy Peach Dump Cake Substitutions

There are plenty of creative ways to tweak a Peach Dump Cake recipe! Here are some easy substitutions to play around with:

  • Cake Mix Variety: Experiment with different cake mixes! Try a white cake mix for a lighter taste, a spice cake mix for added warmth, or a butter pecan mix for a nutty twist.
  • Fruit Swaps: While peach pie filling is the star, you can explore other fruits too! Consider mixing in some fresh or canned fruits like cherries, pineapple, or even a medley of berries for a unique flavor blend.
  • Add-ins: Elevate your dump cake by tossing in some extras! Sprinkle shredded coconut, chopped nuts, or a dash of cinnamon on top for added texture and flavor.
  • Healthy Tweaks: For a healthier version, opt for sugar-free or low-sugar cake mix and fruit fillings. You can also use a gluten-free cake mix for a gluten-sensitive diet.
  • Flavor Boosters: Enhance the taste with extracts like vanilla or almond. A splash of bourbon or rum extract can also bring a lovely depth to the dessert.
  • Topping Experiments: Serve it with a scoop of vanilla ice cream, a dollop of whipped cream, or a drizzle of caramel sauce to take your Peach Dump Cake to the next level!

Remember, the beauty of dump cakes lies in their flexibility—feel free to get creative and tailor the recipe to your taste preferences and dietary needs!

How to Make Peach Dump Cake

  1. Preheat the oven to 350º F. Spray a 9×13 inch pan with non-stick cooking spray. 
  2. 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! 
  3. Sprinkle the cinnamon over the peaches.
peaches in white pan, cinnamon sprinkled over peaches
  1. Sprinkle the dry cake mix evenly over the cinnamon.
cake mix sprinkled over peaches in white pan
  1. Drizzle the melted butter evenly over the dry cake. Add the peaches you saved to the top if desired. 
melted butter drizzled over cake mix, peach slices on top of cake mix in white pan
  1. Bake for 45-55 minutes or until golden yellow.

How to know when this recipe for Peach Dump Cake is done?

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. 

peach dump cake in metal bowl with scoop of vanilla ice cream on top

Can I make this Easy Peach Dump Cake 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. 


  • 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. 

How to serve Peach Dump Cake

Serving Peach Dump Cake is a joy because it’s versatile and delightful on its own or paired with other treats. Here are a few ways to serve this delicious dessert:

  • Warm and Fresh: Serve it fresh out of the oven while it’s still warm. The aromas wafting from the oven will entice everyone, and the warm cake paired with the gooey peach filling is a heavenly combination.
  • A La Mode: Top it with a generous scoop of vanilla ice cream. The contrast of the warm cake with the cold, creamy ice cream creates a tantalizing dessert experience.
  • Whipped Cream Delight: Dollop some freshly whipped cream on top for a lighter, fluffier accompaniment. The creaminess adds a lovely balance to the sweetness.
  • Sauce Sensation: Drizzle some caramel or fruit sauce over individual servings for an extra flavor boost. Caramel sauce pairs beautifully with the peaches, while fruit sauces complement the fruity goodness.
  • Plain and Simple: Enjoy it as is! The beauty of Peach Dump Cake is that it’s delicious on its own. It doesn’t always need extra toppings to shine.
  • Presentation: If serving for a gathering, consider presenting it in a baking dish or on a platter. Let guests scoop out their desired portion and add their favorite toppings.

No matter how you choose to serve it, Peach Dump Cake is sure to be a crowd-pleaser. Its simplicity and versatility make it a wonderful dessert for any occasion!

How To Store Dump Cake

Store peach dump cake cobbler in the fridge covered with a lid. Best eaten within 3-4 days.

peach dump cake with spoon in white pan

Peach Dump Cake Recipe FAQs

What is the biggest mistake to avoid when making a dump cake?

One of the biggest mistakes to avoid when making a dump cake is not evenly distributing the cake mix topping. Since dump cakes involve “dumping” ingredients rather than meticulous mixing, it’s essential to ensure an even distribution of the cake mix over the fruit filling.
If the cake mix isn’t evenly spread, you might end up with pockets of dry cake mix or areas where the fruit isn’t adequately covered. This can lead to uneven cooking, with some parts overly dry and others too moist.

Is dump cake supposed to be runny?

Dump cakes typically have a moist and somewhat gooey texture due to the combination of fruit filling and cake mix. The fruit filling releases juices during baking, which blend with the cake mix to create a moist, pudding-like consistency in some areas.

What is another name for a dump cake?

Another name for a dump cake is a “cobbler cake.” While there are subtle differences between the two desserts, they share a similar concept of being easy-to-make, fruit-based desserts topped with a cake mix.

More Dump Cake Recipes

4.88 from 8 ratings

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Peach Dump Cake (Easy!)

By: Beth
Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes
Servings: 20 servings
This peach dump cake has a major wow-factor! With just 4 ingredients and no bowls, this foolproof dessert is ready in under an hour and tastes just like homemade peach cobbler, but way easier to make.


  • 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


  • 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!


You can choose to use peach pie filling or peaches in syrup!


Calories: 173kcal | Carbohydrates: 26g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 18mg | Sodium: 189mg | Potassium: 97mg | Fiber: 1g | Sugar: 15g | Vitamin A: 353IU | Vitamin C: 3mg | Calcium: 60mg | Iron: 1mg
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About Beth

I believe that everyone should have a go-to dessert to bring to parties! With hundreds of recipes, I'll help you find yours!

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4.88 from 8 votes (8 ratings without comment)

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Recipe Rating


  1. 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.

  2. If I doubled the recipe in a 9x 13 ” pan, how much longer do I need to cook it? More butter?

    1. 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.