Peach Dump Cake Recipe: Juicy and Buttery

Introduction

Peach Dump Cake is a juicy, buttery dessert, perfect for summer potlucks, barbecues, or easy weeknight treats. This no-mix recipe, featuring canned peaches topped with cake mix and melted butter, delivers a golden, cobbler-like topping with sweet fruit beneath. Presented in a white ceramic baking dish, optionally garnished with cinnamon and whipped cream, this Peach Dump Cake offers a rustic, appetizing aesthetic that elevates any table. This recipe provides a simple oven method with pantry staples, adaptable for dietary preferences, ideal for home cooks seeking a go-to dessert that brings effortless, crowd-pleasing charm to any occasion.

Ingredients

For the Peach Dump Cake:

• 2 (15 oz) cans sliced peaches in juice, undrained
• 1 box yellow cake mix (15.25 oz)
• ¾ cup (1½ sticks) unsalted butter, melted
• ½ tsp ground cinnamon
• ¼ tsp ground nutmeg (optional)
• ½ cup chopped pecans or walnuts (optional)

For Serving:

• Optional: Whipped cream, vanilla ice cream
• Suggested Accompaniments: Coffee, iced tea
• Suggested Pairings: Milk, sparkling cider
• Suggested Aesthetic: Serve in a white ceramic baking dish
• Suggested Equipment: 9×13-inch baking dish, foil

Step-by-Step Process

1. Preheat Oven and Prep Dish: Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with cooking spray or butter. Place on a foil-lined sheet to catch drips. This prevents mess and ensures easy cleanup.
2. Dump Peach Base: Open both cans of peaches—do not drain. Pour the entire contents (peaches + juice) into the dish. Spread peaches evenly with a spoon. The juice is essential: it steams the cake mix from below, creating a moist, cobbler-style layer.
3. Sprinkle Spices: Evenly dust cinnamon and nutmeg (if using) over the peaches. Do not stir. This infuses warm flavor into the fruit as it bakes. A light hand keeps it balanced—too much overwhelms the peach.
4. Add Dry Cake Mix: Open the cake mix. Pour it directly over the peaches in an even layer. Tilt the dish gently to cover fully. Do not mix. The dry mix will absorb juice and butter to form a golden, crumbly top.
5. Drizzle Melted Butter: Pour melted butter slowly and evenly over the entire surface of the cake mix. Aim to cover every dry spot—gaps result in powdery, unbaked patches. Use a spoon to guide butter into corners. The butter melts through the mix, creating rich, buttery pockets.
6. Scatter Nuts (Optional): If using, sprinkle chopped pecans or walnuts evenly over the butter. They toast during baking, adding crunch and nutty depth. Press lightly to adhere.
7. Bake to Golden Perfection: Bake uncovered for 40–45 minutes. Rotate halfway for even browning. The cake is done when the top is deep golden, the edges are bubbly, and a toothpick in the center comes out with moist crumbs. The peaches will be thick and syrupy underneath.
8. Rest for Texture: Remove from oven. Cool on a rack for 15 minutes. This allows the juices to thicken slightly for better scooping while keeping them warm and gooey.
9. Serve: Scoop directly from the white ceramic baking dish. Top with whipped cream or ice cream.

Tips for Better Peach Dump Cake

• Keep juice from canned peaches—moisture is key
• Cover all dry mix with butter—no powdery spots
• Use melted (not sliced) butter for even saturation
• Rotate the pan halfway for uniform color
• Present in a white ceramic baking dish to show the golden crust
• Make up to 4 hours ahead; reheat at 300°F
• Freeze-baked cake up to 2 months
• Enhance aesthetic: dust with cinnamon before serving

Variations and Customization

• Fresh Peach Dump Cake: Use 5 cups fresh sliced peaches + ½ cup juice.
• Peach Cobbler Crisp: Add ½ cup oats to the cake mix.
• Spiced Peach: Double cinnamon + add ginger.
• Peach Berry: Add 1 cup blueberries or raspberries.
• Gluten-Free: Use GF yellow cake mix.
• Vegan: Use plant butter and egg-free cake mix.
• Caramel Peach: Drizzle caramel sauce post-bake.
• Almond Peach: Use almond extract in butter.

Storage and Serving Tips

• Store covered at room temperature up to 2 days.
• Refrigerate up to 5 days; reheat at 300°F for 15 minutes.
• Freeze baked cake up to 2 months; thaw and reheat.
• Serve warm for the best texture.
• Pair with milk or sparkling cider to complement the sweetness.
• Present in a white ceramic baking dish with garnishes for a cozy, rustic charm.

Nutritional Information

Based on 12 servings:

• Calories: 360 kcal
• Total Fat: 16g
• Saturated Fat: 9g
• Trans Fat: 0g
• Cholesterol: 35mg
• Sodium: 310mg
• Total Carbohydrates: 52g
• Dietary Fiber: 2g
• Sugars: 34g
• Protein: 3g
• Vitamin A: 15% Daily Value
• Vitamin C: 6% Daily Value
• Calcium: 6% Daily Value
• Iron: 6% Daily Value

Note: Values with nuts (fresh peach or crisp versions vary). High in ease.

Conclusion

This Peach Dump Cake recipe delivers juicy, buttery bliss with zero mixing. It transforms canned peaches into a summer classic. Its dump-and-bake method and rustic presentation make it a go-to. The golden topping and syrupy fruit delight every bite. It’s sure to be a cherished recipe, loved for its effortless, crowd-pleasing charm.

Peach Dump Cake Recipe: Juicy and Buttery

Peach Dump Cake with a juicy, buttery taste.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 45 minutes mins

Total Time 50 minutes mins

Servings 12

Ingredients

  

• 2 cans of peaches
• 1 box cake mix
• ¾ cup melted butter
• ½ tsp cinnamon
• ½ cup nuts
• Optional: Ice cream
• Suggested Pairings: Tea milk

Instructions

 

• Dump peaches with juice.
• Sprinkle cinnamon.
• Add dry cake mix.
• Drizzle melted butter.
• Top with nuts.
• Bake at 350°F 40–45 min.
• Cool 15 min.
• Serve in a white ceramic dish.

Notes

• Don’t drain peaches.
• Store 2 days at room temperature or freeze 2 months.
• Try a fresh peach or berry variation.
• Pair with whipped cream.