Can I use fresh or frozen peaches instead of canned?

Absolutely! Fresh or frozen peaches work beautifully. Just add about 1/2 cup of sugar and a splash of water or juice to make up for the syrup in the canned peaches, and stir with the spices before topping with cake mix.

Why is my cake mix topping still powdery after baking?

This usually happens if the butter doesn’t reach all the cake mix. Try to drizzle the butter as evenly as possible over the dry mix. If you notice dry patches after 30 minutes, spoon a little peach syrup from the sides over the spots and let it finish baking.

Can I cut the sugar by using peaches in juice rather than syrup?

Of course! Peaches in juice make the cake slightly less sweet and a bit lighter. You can also add a tablespoon or two of sugar or honey if you want to bump up the sweetness.

Do I need to mix the cake mix into the peaches?

Nope—leave the cake mix as a dry layer on top. It will absorb the butter and syrup as it bakes, creating that irresistibly crisp, golden topping.

Peach Dump Cake Recipe

Name: Peach Dump Cake Recipe
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Cuisine: American
Ingredients: 1 (29 oz / 823 g) can peach slices in heavy syrup, undrained; 1 teaspoon vanilla extract; 1/2 teaspoon ground cinnamon; 1/8 teaspoon ground nutmeg; 1 (15.25 oz / 425 g) box yellow cake mix; 3/4 cup (156 g) unsalted butter, melted; Vanilla ice cream (for serving)

If you’ve been searching for the ultimate fuss-free dessert that feels like a warm hug from the inside out, you’ve found it with this Peach Dump Cake recipe. With just a handful of pantry staples and practically no prep work, this cake is the answer to every busy weeknight dessert craving. The sweet, syrupy peaches meld beautifully with spiced cake topping, creating a medley of flavors that feels absolutely effortless yet tastes like a labor of love. Ready in just 45 minutes, this is pure comfort food at its easiest—and yes, it’s just as dreamy served warm with a generous scoop of vanilla ice cream.

Why You’ll Love This Recipe

Ridiculously Easy: Truly, if you can open a can and sprinkle a cake mix, you’re halfway there. No mixers, no fancy skills required!
Lightning Fast: Only five minutes of hands-on time, then pop it in the oven and let it work its magic.
Comfort Food to the Max: Golden, buttery cake meets syrupy peaches with hints of vanilla, cinnamon, and nutmeg in every single bite.
Versatile: Great for family dinners, potlucks, or when you want a quick treat—no need to wait for peach season.

Ingredients You’ll Need

Canned Peach Slices in Heavy Syrup: The backbone of the dessert, offering effortless fruit flavor and sweetness. Don’t drain! That syrup is gold.
Vanilla Extract: Adds warm, fragrant notes and a subtle homemade touch.
Ground Cinnamon & Nutmeg: These spices wake up the flavor, adding cozy depth to every bite. Nutmeg is optional, but highly recommended for warmth.
Yellow Cake Mix: No need to make a batter—this shortcut becomes the perfect crisp topping as it bakes.
Unsalted Butter (Melted): Drizzled on top for a rich, golden crust. Don’t skimp on this! The butter is what turns cake mix into a “crust.”
Vanilla Ice Cream: For serving. The contrast of warm cake and cold ice cream is simply unbeatable. Highly encouraged, not optional in my book.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Berry Switch-Up: Replace half the peaches with canned or fresh berries (like blueberries or raspberries) for a colorful twist.
Spice It Up: Try apple pie spice or even ground ginger in place of cinnamon and nutmeg for a different flavor profile.
Nutty Crunch: Sprinkle chopped pecans or walnuts over the top before baking for extra texture.
Cake Mix Swap: Use white, butter pecan, or spice cake mix—each version brings a new vibe.

How to Make Peach Dump Cake

Step 1: Prep the Pan

Preheat the oven to 350°F (180°C), or 160°C in a fan oven. Lightly grease a 9×13-inch baking dish and set aside.

Step 2: Layer the Peaches

Pour the entire can of peaches, syrup and all, into the dish. Add vanilla extract, cinnamon, and nutmeg. Give it a quick stir so the spices are evenly distributed and spread the peaches out in a single layer.

Step 3: Add the Cake Mix

Sprinkle the yellow cake mix evenly over the peach mixture. Don’t press it down—just let it sit on top.

Step 4: Drizzle the Butter

Pour the melted butter evenly over the dry cake mix, making sure to cover as much as possible. Any dry spots will soak up syrup as it bakes, so don’t worry if there are a few.

Step 5: Bake

Slide the dish into the oven and bake for 40-50 minutes, or until the top is golden and bubbling at the edges.

Step 6: Cool and Serve

Let the cake cool for 30 minutes (the hardest part, I promise!). Scoop warm helpings into bowls and top with vanilla ice cream.

Pro Tips for Making the Recipe

Don’t Mix the Layers: The “dump” method is key—keep the layers distinct for that classic cobbler-like topping.
Even Butter Distribution: Drizzle the butter slowly, and use a spoon to nudge it over any large dry patches if necessary.
Peek for Bubbles: The cake is done when you see bubbling around the edges and the top is attractively golden brown.
Let it Rest: Let the cake sit before serving so the juices thicken and you get perfect saucy spoonfuls.

How to Serve

A warm slice of Peach Dump Cake practically begs for a scoop of vanilla ice cream. As the ice cream melts, it creates an instant, creamy sauce that blends into the fruit and cake. Want to gild the lily? Try a sprinkle of cinnamon or a drizzle of caramel sauce. For gatherings, serve it straight from the baking dish family-style, or scoop into small bowls for individual portions. It even pairs beautifully with a hot cup of coffee or tea.

Make Ahead and Storage

Storing Leftovers

Cover tightly and keep in the refrigerator for up to 4 days. The topping will soften a little, but the flavors get even deeper.

Freezing

Peach Dump Cake can be frozen! Wrap in plastic and foil, then freeze for up to 2 months. Thaw overnight in the refrigerator.

Reheating

For best results, reheat portions in the oven at 325°F until warmed through, or use the microwave for individual servings—just keep in mind the topping will lose some crispness but still taste wonderful.

FAQs

Can I use fresh or frozen peaches instead of canned?

Absolutely! Fresh or frozen peaches work beautifully. Just add about 1/2 cup of sugar and a splash of water or juice to make up for the syrup in the canned peaches, and stir with the spices before topping with cake mix.
Why is my cake mix topping still powdery after baking?

This usually happens if the butter doesn’t reach all the cake mix. Try to drizzle the butter as evenly as possible over the dry mix. If you notice dry patches after 30 minutes, spoon a little peach syrup from the sides over the spots and let it finish baking.
Can I cut the sugar by using peaches in juice rather than syrup?

Of course! Peaches in juice make the cake slightly less sweet and a bit lighter. You can also add a tablespoon or two of sugar or honey if you want to bump up the sweetness.
Do I need to mix the cake mix into the peaches?

Nope—leave the cake mix as a dry layer on top. It will absorb the butter and syrup as it bakes, creating that irresistibly crisp, golden topping.

Final Thoughts

This Peach Dump Cake really is the hero of the last-minute dessert world—easy enough for a rushed evening, special enough for a family gathering, and endlessly adaptable to your own style. Grab a can, a cake mix, and a little butter, and treat yourself (and your lucky friends or family) to a bowl of pure, peachy comfort. Give it a try, have fun with flavors, and enjoy every delicious, no-fuss bite!