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)

Description

This easy Peach Dump Cake recipe combines canned peaches in heavy syrup, warm spices, and buttery yellow cake mix for a fuss-free dessert that’s ready in under an hour. Just layer, bake, and enjoy a golden, bubbly treat served warm with vanilla ice cream.

Ingredients

Units Scale

Fruit Filling

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

Cake Topping

1 (15.25 oz / 425 g) box yellow cake mix
3/4 cup (156 g) unsalted butter, melted

Serving

Vanilla ice cream (for serving)

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Instructions

Preheat and Prepare Pan – Preheat your oven to 350°F (180°C) or 160°C for a fan oven. Lightly grease a 9×13-inch (approx 22×33 cm) baking dish to prevent sticking and set it aside.
Prepare Fruit Base – Pour the entire can of peach slices, including the heavy syrup, into the prepared baking dish. Add the vanilla extract, ground cinnamon, and ground nutmeg. Stir well to combine and spread the mixture evenly across the dish.
Add Cake Mix – Evenly sprinkle the yellow cake mix over the peach layer, covering all the fruit completely.
Add Melted Butter – Drizzle the melted unsalted butter evenly over the top of the dry cake mix, ensuring as much coverage as possible for a golden, crispy topping.
Bake – Place the baking dish in the preheated oven and bake for 40-50 minutes, until the top is golden brown and the filling is bubbling around the edges.
Cool and Serve – Remove the cake from the oven and let it cool for about 30 minutes to set slightly. Serve warm, topped with a scoop of vanilla ice cream.

Notes

Do not drain the syrup from the canned peaches; it adds moisture and sweetness.
Ensure even spreading of cake mix and butter for the best texture.
Substitute yellow cake mix with white or spice cake mix for flavor variations.
Leftovers can be stored in the refrigerator for up to 3 days; reheat before serving.
Add chopped nuts on top for extra crunch if desired.

Nutrition

Serving Size: 1/10 of cake
Calories: 340
Sugar: 32g
Sodium: 370mg
Fat: 15g
Saturated Fat: 9g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 52g
Fiber: 1g
Protein: 2g
Cholesterol: 35mg