Peach Dump Cake is one of the easiest ever dessert recipes. This simple recipe needs just a handful of ingredients including canned peaches, boxed cake mix, and butter. 

Simply dump all the ingredients into a pan and bake until golden and delicious. It’s so easy to make, even the most novice of bakers can master this one!

Peach Dump Cake in a white bowl with vanilla ice cream

What is Peach Dump Cake?

It’s a cross between a peach cobbler and a crisp. This recipe is even better because there is little need for prep (or skill) and it comes together super fast. While this recipe uses a cake mix, it does not come out like a cake, it’s more similar to a cobbler.

When you’re invited to something last minute, you can whip up this dessert in mere minutes! Canned peaches, a pre-made cake mix, some butter, and a few spices are all you need!

Overhead shot of peaches in a baking dish

What Peaches Should You Use?

Fresh (or Frozen) Peaches: To take advantage of the late summer peach harvest you can use fresh peaches. These will stay firmer while baking. Peel peaches (I use this peeling method here), slice and mix with 2 tablespoons sugar. Let sit 30 minutes or so until they become juicy.

If using frozen peaches allow them to defrost in a bowl with a bit of sugar. Do not discard the juices.

Canned Peaches: Canned peaches are used in this recipe and the heavy syrup is the liquid binder that blends everything together! Canned peaches mean you can make this amazing cobbler any time of the year! And trust me, you’ll want to!

Overhead shot of pads of butter on top of peaches in a baking dish

To Make Peach Dump Cake

With just four ingredients it’s super easy to make this dump cake from scratch! And it’s as simple as 1, 2, 3!

  1. Pour three cans of the peaches (draining one) in a dish.
  2. Sprinkle cake mixture over the top of the peaches, then top with pats of butter.
  3. Bake (see recipe below) until the top is golden brown and bubbly.

Remove from oven and serve with a big dollop of whipped cream or even better a scoop of ice cream!

Overhead shot of Peach Dump Cake in a baking pan

Reheating Peach Dump Cake

The best way to reheat peach dump cake, if you have smaller portions, is to microwave it. If you have an entire peach dump cake to reheat, then heat it in the oven for about 20 minutes at 350°F or until warm. Again, serve it with whipped cream or ice cream and it’s like new again!

Can It Be Frozen?

Dump cakes, just like cobblers can be frozen up to six to eight months. Use freezer and oven safe containers to avoid extra dishes!

Must-Try Peach Desserts

Peach Dump Cake in a white bowl with vanilla ice cream
4.98 from 49 votes↑ Click stars to rate now!
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Peach Dump Cake

This is an easy 4 ingredient cobbler style dish, perfect any time of year!
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 12


  • 3 cans peaches in heavy syrup (14-15 ounces each)
  • 1 box yellow cake mix
  • 1 teaspoon apple pie spice cinnamon or pumpkin pie spice
  • ½ cup unsalted butter room temperature, sliced into 24 slices


  • Preheat oven to 350°F. In a 9x13 dish add 2 cans of the peaches with the heavy syrup.
  • Drain the 3rd can of peaches and add just the peaches to the dish. Stir to combine.
  • Whisk together the yellow cake mix and the apple pie spice and sprinkle over the top covering all the peaches.
  • Pat the mixture down lightly. Place the sliced butter squares equally over the top of the cake mix.
  • Bake for 50-60 minutes or until deep golden brown and the fruit is bubbly.
  • Let sit for 15 minutes before scooping.
4.98 from 49 votes

Nutrition Information

Calories: 303 | Carbohydrates: 46g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 31mg | Sodium: 315mg | Potassium: 229mg | Fiber: 2g | Sugar: 28g | Vitamin A: 707IU | Vitamin C: 7mg | Calcium: 102mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dessert
Cuisine American
Peach Dump Cake in a white bowl with a title
Peach Dump Cake with vanilla ice cream on top with a title
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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Recipe Rating


  1. Sounds yummy! I haven’t made it yet.
    I saw the amount for fresh or canned peaches. You said we could use frozen and add some sugar, but how much for frozen peaches? And would I have to add liquid.

    1. If using frozen peaches they should create their own liquid when defrosting. So toss the peaches in approximately 2 tablespoons of sugar (or more if you like it sweeter) and let them fully defrost before adding to the recipe.

  2. OMG… So easy and so good!!!! Will make this again and again!! Loved it with a scoop of French vanilla ice cream!! Mmmmm!5 stars

  3. The only reason I tried this was I had a cake mix and canned peaches I bought when the pandemic hit. This was the most revolting thing I have put in my mouth. The cake mix was dry and grainy after baking and it only tasted of butter, salt, and sugar. I will stick to fresh fruit and from scratch ingredients when baking.

  4. I made this recipe in a 9×13 baking pan. The crunchy top is absolutely wonderful! I added some cinnamon and nutmeg with the allspice to the peaches. Also, I used light syrup peaches (not the no sugar peaches). I didn’t add anything to the white cake mix I used. The white cake mix taste like a sugar cookie after it’s cooked. The only issue is that the cake mix was still powdery just below the crunchy surface. If you use a 9×13 pan I would suggest using only half of the cake mixture. (Your photos show a sheet pan so the cake mix would be spread out more.) Really good recipe and I will make this again.

    1. Hi Laura, this will depend on the size of your peaches. But approximately 6-8 peaches for each can you are replacing. Hope that helps!

    1. I haven’t tried this with one of the cans being water. As the water is thinner, I worry it might not set up as well. Let us know how it goes if you try it.

    2. I would drain the water and use the can with syrup along with the peaches from the can with water… Should still be delish!!

  5. ok followed the recipe exactly and it did not come out half of the cake mix never even got moist. I generally love your recipes and they come out Not this one the other comments I see they made changes maybe then it works. zero-rating here. I guess everyone is entitled to a miss now and then made several of your recipes and they are spot on.

  6. Loved the peach dump cake. I made a variation of it for my friend’s birthday— I used 2 cans of Cherry pie filling in place of peaches. —She loved it.5 stars

    1. Hi Sheila, this will depend on the size of your peaches. But approximately 6-8 peaches for each can you are replacing. Hope that helps!

  7. Can this be made ahead of time or is it better to make right before cooking?

    I have made these cakes before but never early.


    1. Hi Lesley, this cake should be fine made a few days ahead of time. You can also freeze this cake for up to 6 months if you wanted to make it a lot ahead of time!

  8. I came across this recipe today, and made it today as well. Once again, 5 stars and certainly worthy of 10. This is an excellent cake/cobbler/crisp. Thank you, Holly, this will be a regular now :)5 stars

  9. Will this recipe work using a gluten free cake mix?

    Could I halve the recipe and bake in an 8 x 8 pan for our small family?

    1. Hi Sandy, we have only made this recipe as listed. But it should work with a gluten-free cake mix. You can try halving this recipe and using a smaller pan or this cake does freeze well. So you could freeze any leftovers to enjoy later! Let us know how it turns out for you.