Easy Peach Dump Cake Recipe with Yellow Cake Mix

Introduction

You know those days when you need dessert but can’t be bothered to even think about pulling out a mixer? This is for those days. Peach dump cake is the blue-collar hero of desserts—fast, dirty, and stupidly delicious. No prep bowls, no fancy ingredients, no unnecessary flair. Just canned peaches, boxed cake mix, some butter, and maybe a dash of cinnamon if you’re feeling frisky. Dump it all into a pan, bake, and boom—you’ve got a golden, gooey, caramelized top that tastes like someone’s Southern grandma waved a magic wand over your oven.

I’ve made this in Airbnbs with half-functioning ovens and at late-night cookouts when everyone’s too drunk to know what dessert even is. And every time, it disappears before you can say “who brought the ice cream?”. It’s comfort food with zero pretension. You won’t win a James Beard award, but you’ll win the kind of grateful smile that says, “Damn, that hit the spot.”

This isn’t the kind of cake you make for show—it’s the kind you make because life is hard and sugar helps. It’s got crunch, goo, and just enough fruit to make you think you’re doing something right. Whether you’re broke, lazy, or just craving something sweet without the effort, this peach dump cake will be your salvation.

Why You’ll Love This Recipe

• Ridiculously easy – Just four ingredients and zero mixing bowls.
• Fast – Takes 5 minutes to prep, and about 45 to bake.
• Cheap – Budget-friendly ingredients you probably already have.
• Crowd-pleaser – Always a hit at potlucks, BBQs, or random Tuesday nights.
• Customizable – Add cinnamon, nuts, or use different fruit fillings.
• Perfect texture – Crispy golden top, soft syrupy fruit base.

Ingredients

• 2 cans (15 oz each) sliced peaches in heavy syrup
• 1 box yellow cake mix (standard 15.25 oz)
• 1/2 cup (1 stick) unsalted butter, thinly sliced
• 1 tsp ground cinnamon (optional, but recommended)

Instructions/Method

1. Preheat the oven to 350°F (175°C).
2. Dump the peaches (including syrup) into a 9×13-inch baking dish. Spread them out evenly.
3. Sprinkle the dry cake mix evenly over the peaches. Do not stir.
4. Distribute the butter slices across the top of the cake mix, covering as much surface as possible.
5. Sprinkle cinnamon over the top if using.
6. Bake for 45–50 minutes, or until the top is golden and bubbly around the edges.
7. Cool slightly before serving. Best enjoyed warm with vanilla ice cream.

Tips & Variations

• Use fresh or frozen peaches: If peaches are in season, go wild.
• Try spice cake mix: Adds a nice autumnal flavor.
• Add chopped pecans or walnuts: Sprinkle over the cake mix before baking for extra crunch.
• Substitute the fruit: Cherry, blueberry, or apple pie filling all work.

Note

Don’t stir the cake mix into the peaches—just dump it on top. Mixing ruins the magic texture contrast.

Serving Suggestions

• Top with a scoop of vanilla or butter pecan ice cream.
• Drizzle with caramel sauce for an extra indulgent hit.
• Serve alongside black coffee or strong sweet tea.
• Great next-day, eaten cold for breakfast (we won’t judge).

Nutrition Information

Approximate per serving (based on 12 servings):

• Calories: 280
• Total Fat: 10g
• Saturated Fat: 6g
• Cholesterol: 25mg
• Sodium: 320mg
• Total Carbohydrates: 45g
• Dietary Fiber: 1g
• Sugars: 28g
• Protein: 2g

User Reviews/Comments

Maria J. – “This recipe saved my butt when I forgot dessert for a potluck. Everyone wanted the recipe!”

Jason T. – “Did this with cherry pie filling instead—still amazing. Don’t skip the cinnamon.”

Alana G. – “Made this drunk at midnight. Best decision of the night.”

Connor B. – “Reminds me of summers in Georgia. Simple and perfect.”

FAQs

Can I use fresh peaches instead of canned?
Yes! Just make sure to add some sugar and juice to mimic the syrup from canned peaches. About 4 cups of peeled, sliced peaches with 1/2 cup sugar and a splash of lemon juice works great. It works especially well for a homemade peach dump cake.

Does this need to be refrigerated?
If you have leftovers (unlikely), store them in the fridge covered for up to 3 days. Reheat in the microwave or eat cold.

Can I make it ahead of time?
Totally. Bake it, cool it, and store covered. Reheat in a 300°F oven for about 15 minutes or until warmed through.

Why isn’t the cake mix fully cooked in some spots?
Make sure your butter is evenly distributed over the top. Dry patches happen when parts of the mix don’t get moistened by the butter or syrup.

What’s the best cake mix to use?
Yellow cake mix is the classic, but white, spice, or even butter pecan mixes can add interesting flavors to your peach dump cake.

Conclusion

Peach dump cake is the culinary equivalent of a good dive bar: reliable, no-fuss, and always there when you need it. It’s the kind of dessert that doesn’t care about presentation but punches above its weight in flavor. One bite, and you’re back in your grandma’s kitchen or sitting on a back porch in July. And if you ever find yourself wondering how something so simple can be so damn good—just go with it. Some things don’t need an explanation.

For more on the cultural love affair with canned peaches, check out this deep dive on peaches over at Wikipedia. Sometimes history tastes like syrup and sunshine. This peach dump cake proves that beautifully.

Print