This easy Peach Dump Cake only has 4 ingredients and is so simple to make! It starts with sliced peaches, a dash of cinnamon, and topped with a delicious buttery cake mix. The top has a crunch to it while the bottom of the cake mix is soft and goey. It’s like a peach cobbler, but even easier!

A bowl of peach dessert with baked peaches and crust, reminiscent of a peach dump cake, topped with two scoops of vanilla ice cream and a spoon, on a checkered cloth.

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We planted two peach trees last spring, so we’re still waiting on home grown peaches that we can bake with. In the meantime, it’s so easy to grab a can of peaches that are perfectly ripened and already peeled to use in recipes like this peach dump cake.

Ingredients

See the recipe card at the bottom of the post for all ingredients and quantities.

Canned peaches – sliced peaches work best, but if you can find diced peaches in heavy syrup, that will work too.
Yellow Cake Mix – When I tested the recipe, I used a 15.25 ounce box of Betty Crocker cake mix. I know the size has changed to 13.25 but it should still work without adding the remaining 2 ounces. You can also just grab a different brand that’s still 15.25 if there is one still.
Butter – I always use salted butter, but you can definitely use unsated butter if that’s what you have on hand. No need to add additional salt, but if you want to, I would only add 1/8 teaspoon and mix it into the cake mix.

Step-by-Step Instructions

A four-step peach dessert: sliced peaches in a baking dish, topped with a flour mixture, butter slices, then baked into a golden peach dump cake.

Step 1: Add the two cans of drained peaches and the two cans of peaches in heavy syrup to a 9×13 baking dish. Spread the peaches out evenly. Sprinkle the cinnamon on top of the peaches.

Step 2: Sprinkle on cake mix on top of the peaches making sure to cover them completely and all the way to the edges. Use your hand or spatula to spread the cake mix out evenly.

Step 3: Add the slices of butter evenly on top of the cake mix. 6 rows of 4 slices works out nicely.

Step 4: Place in the preheated oven and bake until the filling is bubbly and the top is golden brown.

Step 5: Let cool slightly and serve with a scoop of whipped cream, whipping topping, or vanilla ice cream!

A rectangular white baking dish filled with golden-brown Peach Dump Cake, with a serving spoon scooping out a portion from one corner.

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How to Store and Freeze

To store this peach dump cake, cover it with plastic wrap or place it in an airtight container and store in the refrigerator for up to 5 days.

You can warm it up some in the microwave doing 30-second intervals until it’s the perfect temperature for you. I usually just do 30 seconds, but it makes it luke warm at the most.

You can easily freeze dump cake, once it’s baked and fully cooled. Wrap it tightly in two layers of plastic wrap and then a layer of heavy-duty aluminum foil. Then place it in the freezer for up to 3 months. You can also pop it in a freezer-safe container if you have one available.

Thaw in the refrigerator overnight before serving.

A bowl of warm peach cobbler, a classic peach dessert, topped with two scoops of vanilla ice cream and served with a spoon on a gray and white checkered cloth.

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Peach Dump Cake

Author: Miranda Couse

This easy Peach Dump Cake only has 4 ingredients and is so simple to make! It starts with sliced peaches, a dash of cinnamon, and topped with a delicious buttery cake mix.

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Prep Time 10

Cook Time 45

Total Time 55

Course Dessert

Cuisine American

Servings servings

Ingredients

▢ 2 (16 ounce) cans sliced peaches drained
▢ 2 (16 ounce) cans sliced peaches in heavy syrup do not drain
▢ 1 teaspoon ground cinnamon
▢ 15.25 ounce yellow cake mix
▢ ¾ cup butter cut into 1/4 inch slices

Instructions

Add the 2 cans of drained peaches and the two cans of peaches with their heavy syrup into 9×13 inch cake pan, spreading the peaches out evenly.
Sprinkle cinnamon on top of the peaches.
Sprinkle cake mix on top of the peaches making sure the peaches are completely covered. Carefully spread the cake mix out evenly.
Cut butter to ¼ inch slices and place them on top of cake mix.
Place in the oven and bake for 45 minutes until the top is golden brown.
Let cool slightly before serving.
Serve with whipped cream or whipped topping.
Store covered with plastic wrap or in an airtight container in the refrigerator.

Notes

Storage: Cover the dump cake with plastic wrap or place in an airtight container. Store in the refrigerator for up to 5 days.

Freeze: Let the baked peach dump cake cool completely. Then cover tightly with two layers of plastic wrap and a layer of heavy-duty aluminum foil. Place in the freezer for up to 3 months. You can also place the dump cake in a freezer-safe container instead.

Thaw: Place in the fridge overnight to thaw before serving.

(Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.)