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–+ servings

Peach Dump Cake

A quick, comforting peach dump cake with juicy peaches and a buttery, crumbly cake topping — easy to assemble and perfect served warm with ice cream.
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Course: Dessert
Cuisine: American
Keyword: peach dump cake, easy dessert, peach cobbler-style, summer dessert, simple baking
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 8 servings
Calories: 340kcal

Ingredients

  • 2 15 oz cans sliced peaches in syrup or 4 cups fresh peaches, peeled and sliced
  • 1 cup granulated sugar if using fresh peaches
  • 1 tsp lemon juice if using fresh peaches
  • 1 box yellow cake mix about 15.25 oz
  • 1/2 cup 1 stick unsalted butter, melted
  • 1/2 tsp ground cinnamon optional
  • 1/4 tsp salt optional
  • 1/2 cup chopped pecans or walnuts optional
  • Vanilla ice cream or whipped cream for serving optional

Instructions

  • Preheat oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish.
  • If using fresh peaches, toss sliced peaches with sugar and lemon juice and let sit 5–10 minutes to macerate.
  • Slightly drain canned peaches if using to avoid excess syrup, reserving a little for moisture if desired.
  • Spread the peaches evenly in the prepared baking dish, including any reserved juices.
  • Sprinkle cinnamon over the peaches if using and scatter chopped nuts if desired.
  • Evenly pour the dry yellow cake mix over the peaches; do not stir.
  • Drizzle the melted butter evenly over the cake mix so it soaks through and forms a crumbly top.
  • Bake in the preheated oven for 35–45 minutes until the top is golden and the fruit juices are bubbling around the edges.
  • Remove from oven and let cool 10–15 minutes so the filling thickens slightly for easier serving.
  • Serve warm, topped with vanilla ice cream or whipped cream if desired.

Nutrition

Serving: 1g | Calories: 340kcal | Carbohydrates: 55g | Protein: 3g | Fat: 12g | Fiber: 1.5g | Sugar: 36g