Peach Dump Cake

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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!

A serving of peach dump cake in a bowl topped with 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!

Peaches in a 9x13 pan to make peach dump cake

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!

Peaches topped with cake mix and butter for making a peach dump cake.

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!

Peach dump cake baked in a 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

5 from 2 votes
Review Recipe

Peach Dump Cake

Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 12
Author Holly Nilsson
Course Dessert
Cuisine American
This is an easy 4 ingredient cobbler style dish, perfect any time of year!


  • 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
  • 1/2 cup unsalted butter room temperature, sliced into 24 slices

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  1. Preheat oven to 350°F. In a 9x13 dish add 2 cans of the peaches with the heavy syrup.

  2. Drain the 3rd can of peaches and add just the peaches to the dish. Stir to combine.
  3. Whisk together the yellow cake mix and the apple pie spice and sprinkle over the top covering all the peaches.

  4. Pat the mixture down lightly. Place the sliced butter squares equally over the top of the cake mix.

  5. Bake for 50-60 minutes or until deep golden brown and the fruit is bubbly.

  6. Let sit for 15 minutes before scooping.
Nutrition Information
Calories: 303, Fat: 13g, Saturated Fat: 8g, Cholesterol: 31mg, Sodium: 315mg, Potassium: 229mg, Carbohydrates: 46g, Fiber: 2g, Sugar: 28g, Protein: 3g, Vitamin A: 707%, Vitamin C: 7%, Calcium: 102%, Iron: 1%

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

Keyword Peach Dump Cake
A serving of peach dump cake in a bowl topped with ice cream.
A serving of peach dump cake in a bowl topped with ice cream.
Top photo - A serving of peach dump cake in a bowl topped with ice cream. Bottom photo - dump cake in a large baking dish.

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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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  1. 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.

    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!

  2. 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!

  3. 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 :)

  4. 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.