Peach Dump Cake
Peach Dump Cake brings all those late summer vibes and is easily made with yellow cake mix, peach pie filling, cinnamon, and of course, butter!
5 INGREDIENT DUMP AND BAKE CAKE RECIPE
When you’re wanting something peachy sweet with a little crunch, this Peach Dump Cake fits the bill. I love how simple dump cakes are and they’re quick too. This one is ready in under an hour. You dump the ingredients into the baking dish and pop it in the oven. No need to mix it all in a mixing bowl and add something else to clean to your list. Plus, it’s a great way to use some extra boxed cake mixes you have in the cabinets.
We love this. Made it for my wife and she gave two big thumbs up! Perfect when peaches aren’t in season but you’re craving a peach dessert!
– Bill
FREQUENTLY ASKED QUESTIONS:
Yes, just use the ingredients listed here then follow my directions that I use for my Crock Pot Apple Dump Cake.
If you don’t have canned peach pie filling, you can use two large cans of peaches (you can use the kind in juice or syrup – the syrup kind will be a bit sweeter.) Since it’s just the canned peaches and not the pie filling, it won’t be as gooey as the original version, but it will still work.
Absolutely and it’s a great thing to make when it’s the height of peach season and you have all the best, fresh, juicy yellow peaches you can handle. You’ll need about 6 cups of fresh sliced peaches instead of the canned peach filling and you can follow this recipe as normal. Just note: it won’t be as gooey of filling but it still works. You can even make your own homemade peach pie filling if you like.
As mentioned in the FAQ section above, I have a recipe for Homemade Yellow Cake Mix. But, if that’s still not what you want to use, there are plenty of other options. As far as boxed cake mixes, you could use a pineapple cake mix, a white cake mix, or just a plain vanilla cake mix instead. Any of these options would definitely be tasty.
Instead of cake mix, try two packets of muffin mix. My preference of muffin mix would be a cinnamon sugar muffin mix. You could even use the cheaper Jiffy Cake Mixes which tend to be about a buck a pack or so, and you’d need two of them.
No, if you prefer to melt the butter and drizzle it all over the cake mix you can do that instead.
The dump cake can be refrigerated and stored for up to 5 days.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- peach pie filling– if you need alternative options to use, check out the Frequently Asked Question section above for some other ideas.
- yellow cake mix – you can use the boxed mixes you may have on hand, or you can use the cake mix from my homemade yellow cake recipe. Even though they have decreased the ounces in the boxed cake mixes, this recipe still works.
- cinnamon – you can sprinkle this directly on the peaches or on the cake mix.
- salted butter– I prefer salted butter for dump cakes. Everything else is so sweet that I think it helps to just slightly cut the sweetness. There is barely any salt in salted butter (about a quarter teaspoon per stick) so it doesn’t make it salty at all.
- chopped walnuts– or other preferred nut like pecans or almonds. This is an optional ingredient, so feel free to omit it if you don’t have nuts or don’t want them in your dessert.
HOW TO MAKE PEACH DUMP CAKE:
Preheat the oven to 350°F. Spray a 9×13-inch baking dish with nonstick cooking spray. Spread 2 cans of peach pie filling evenly into the baking dish. Sprinkle the top the peaches evenly with the cake mix. Sprinkle the cinnamon on top of the cake mix. Top the cake evenly with the sliced butter.
Bake for 30 minutes. Top the cake with the walnuts. Bake for an additional 15-25 (or until the cake is golden brown).
Serve and enjoy this luscious dump cake.
CRAVING MORE RECIPES?
Peach Dump Cake
Ingredients
- 2 (21 ounce) cans peach pie filling
- 1 box yellow cake mix
- 1 teaspoon cinnamon
- ¾ cup (1 ½ sticks) salted butter
- 1 cup chopped walnuts or pecans (optional)
Instructions
- Preheat the oven to 350°F. Spray a 9×13-inch baking dish with nonstick cooking spray.
- Spread 2 cans of peach pie filling evenly into the baking dish.
- Sprinkle the top the peaches evenly with the cake mix.
- Sprinkle the cinnamon on top of the cake mix.
- Top the cake evenly with the sliced butter.
- Bake for 30 minutes.
- Top the cake with the walnuts
- Bake for an additional 15-25 (or until the cake is golden brown).
Notes
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
When do you put in the other half of peaches?
What do you mean? I’m confused
We love this. Made it for my wife and she gave two big thumbs up! Perfect when peaches aren’t in season but you’re craving a peach dessert 🙂
So glad to hear that – thanks Bill