Peach Dump Cake
Peach Dump Cake couldn’t be any easier to make and it always yields the BEST results! This is essentially a dressed up box cake mix recipe that always satisfies with sweet, juicy peaches and plenty of butter. Serve it with vanilla ice cream for the best summery treat!
Peach Dump Cake
Warm weather equates to ripe fruit! Peaches thrive in hotter climates, which means the ones you see at your local farmer’s market or produce section right now are perfectly ripe and juicy. I love cooking with fresh peaches during the summer, that way I can really make the most out of them while they’re at their best. While I do love dessert recipes that allow me to show off my skills, I also love easy going recipes like this simple Peach Dump Cake!
This dump cake recipe combines my love of fresh, ripe peaches with all of my favorite baking essentials. I love a good dressed up box cake mix, and I sure do love making my cakes and other treats nice and buttery. Rule of thumb – if you ever see a dump cake recipe that doesn’t call for butter, do NOT make it. The key to a perfect consistency in a dump cake is just the right amount of butter, and it’s always safer to have too much than too little.
Don’t worry though, as delicious as the cake mix and butter make this recipe, it’s the peaches that are still the star of the show. They’re enhanced with lemon juice and zest, pure vanilla extract, sugar, and cornstarch to thicken the consistency of them a bit. After that all gets mixed together, it’s layered by the cake mix and butter before being baked. That’s all! The beauty of this Peach Dump Cake recipe is that it’s so delightfully easy to make and always satisfies on a summer afternoon.
How to Make Peach Dump Cake
Preheat. Preheat your oven to 350°F.
Mix the peaches. In a medium bowl, combine the peach slices, sugar, cornstarch, vanilla, lemon juice, zest and cinnamon.
Assemble the dump cake. Pour the peaches into a 9×13″ baking dish coated with cooking spray. Sprinkle the yellow cake mix evenly on top. Arrange the butter on top.
Bake. Bake the dump cake for 1 hour or until the top is golden brown and bubbling.
Enjoy! Allow the cake to cool for 10 minutes before serving, then dig in while it’s still warm! Serve with a scoop of vanilla ice cream if desired, and enjoy.
Can I use canned peaches?
You can use canned peaches, but your results will likely not be as juicy or fresh. If you’re making this Peach Dump Cake during the spring or summer, try to get your hands on fresh, ripe peaches for the best results! If you do have to use canned peaches, pat them dry with paper towels to remove the juice they’re stored with before mixing them with the other ingredients.
How long will Peach Dump Cake stay fresh?
Dump cakes in general are always best when served immediately. When they’re still slightly warm from the oven is when they’re the tastiest. With that being said, you can store any leftovers you have in an airtight container at room temperature for up to 2 days. I recommend reheating your slices in the microwave for just a few seconds before enjoying them!
What kind of cake mix should I use?
Yellow cake mix lends the best flavor to this sweet, buttery dump cake recipe. Any brand will do the trick. I recommend using a brand you already know you love, that way the end results will be to your liking.
How To Serve It
More Peach Recipe Ideas
- No Bake Fresh Peach Pie
- Honey Thyme Peach Galette
- Peach Slab Pie
- Peach Shortcakes with Lavender Biscuits
Get the Recipe: Peach Dump Cake
- 6 c. Peeled and sliced peaches
- 3 tbsp. granulated sugar
- 2 tbsp. cornstarch
- 1 tsp. pure vanilla extract
- one lemon, zested and juiced
- 1/4 tsp. cinnamon
- 1 box yellow cake mix
- 1/2 c. 1 stick cold butter, cut into 1/4 inch slices
- baking dish
- Preheat oven to 350°F.
- In a medium bowl, combine peaches, sugar, cornstarch, vanilla, lemon juice, zest and cinnamon.
- Pour into a 9×13″ baking dish coated with cooking spray.
- Sprinkle cake mix evenly on top.
- Arrange the butter on top and bake for 1 hour or until the top is golden brown and bubbling.
- Allow to cool for 10 minutes before serving.