Introduction

This 3-Ingredient Peach Dump Cake is the ultimate easy dessert for any occasion. With just canned peaches, cake mix, and butter, you can create a warm, gooey, and comforting treat in minutes. It’s a perfect example of how simple ingredients can yield incredible flavor. For another effortless dump cake variation, try this Strawberry Cheesecake Dump Cake Recipe.

Ingredients

This effortless dessert comes together with just three simple ingredients, creating a wonderfully gooey, buttery, and sweet treat with minimal effort.

• 1 (29-ounce) can sliced peaches in heavy syrup, undrained
• 1 box yellow cake mix (15.25 ounce size)
• ¾ cup butter, sliced into 24 thin pats

Timing

Prep Time	10 minutes
Cook Time	45 minutes
Total Time	55 minutes

Context: This Best Peach Dump Cake recipe is about 25% faster than similar recipes, thanks to its simple dump-and-bake method.

Step-by-Step Instructions

Step 1 — Preheat and Prepare

Preheat your oven to 350°F (175°C). This moderate temperature is perfect for baking the Best Peach Dump Cake, allowing the top to become golden brown while the filling bubbles underneath. Lightly grease a 9×13-inch baking dish with butter or non-stick spray to prevent sticking.

Step 2 — Layer the Peaches

Pour two 15-ounce cans of peach pie filling into the prepared dish. Use a spatula or the back of a spoon to spread it into an even layer. For a more rustic, homemade feel, you can substitute with 4-5 cups of sliced fresh peaches mixed with ½ cup of sugar and a tablespoon of cornstarch.

Step 3 — Sprinkle the Cake Mix

Evenly sprinkle one 15.25-ounce box of yellow cake mix (dry, straight from the box) over the entire surface of the peach layer. Do not stir. This creates the signature “dump” method and ensures a wonderfully crisp, crumbly topping as it bakes.

Step 4 — Distribute the Butter

Cut one cup (two sticks) of cold, unsalted butter into very thin slices or small pats. Distribute them evenly over the top of the dry cake mix, covering as much surface area as possible. This butter will melt and create delicious, buttery pockets and a golden crust.

Tip: For easier handling, you can also use a cheese grater to grate cold butter directly over the cake mix for more uniform coverage.

Step 5 — Add Optional Toppings

This is the time to add extra flavor and texture. Sprinkle ½ cup of chopped pecans or walnuts over the top for a nutty crunch. A light dusting of ground cinnamon or nutmeg (about 1 teaspoon) adds a warm, aromatic note that complements the peaches beautifully.

Step 6 — Bake to Perfection

Place the baking dish in the preheated oven and bake for 45 to 55 minutes. The cake is done when the top is a deep golden brown and the peach filling is visibly bubbling vigorously around the edges.

Doneness cue: Insert a knife into the center; it should come out with thick, syrupy peach filling, not dry cake batter. The topping will look crisp and set.

Step 7 — Cool and Serve

Remove the Best Peach Dump Cake from the oven and let it cool on a wire rack for at least 15-20 minutes before serving. This allows the molten fruit filling to thicken slightly, making it easier to scoop. Serve warm, ideally topped with a scoop of vanilla ice cream or a dollop of whipped cream.

Nutritional Information

Calories	Approx. 320
Protein	2g
Carbohydrates	55g
Fat	12g
Fiber	2g
Sodium	280mg

Note: Nutritional values for this Best Peach Dump Cake are estimates based on typical ingredients and a standard serving size. Actual values can vary depending on specific brands and measurements used.

Healthier Alternatives

This classic Best Peach Dump Cake recipe is wonderfully adaptable. Here are some simple ingredient swaps to tailor it to different dietary needs without sacrificing that simple, sweet, and absolutely delicious flavor.

• Protein-Packed Cake Mix — Use a vanilla or yellow protein cake mix. It adds a nutritional boost and creates a slightly denser, more satisfying crumb.
• Lower-Carb Sweetener — Swap the canned peaches in syrup for peaches in 100% juice or natural no-sugar-added peaches, and sprinkle the top with a keto-friendly sweetener blend instead of some of the cake mix.
• Dairy-Free Butter — Use a high-quality plant-based butter stick (not spread) for the topping. It melts and browns perfectly for that signature golden crust.
• Gluten-Free Flour Blend — Replace the standard cake mix with a 1:1 gluten-free yellow cake mix. Ensure your other ingredients, like pie filling, are certified gluten-free.
• Low-Sodium Option — Choose a no-sugar-added fruit filling and a low-sodium or homemade cake mix alternative to significantly reduce the sodium content per serving.
• Nutty Crunch Topping — Add a half-cup of chopped pecans or almonds to the dry cake mix before sprinkling. It introduces healthy fats and a wonderful textural contrast.
• Fresh or Frozen Fruit — Instead of canned peaches, use 4-5 cups of sliced fresh or frozen peaches tossed with a tablespoon of cornstarch and your preferred sweetener for a less processed base.
• Oat or Almond Flour Topping — For a from-scratch approach, make a simple streusel with oat flour, almond flour, a touch of sweetener, and melted butter for a whole-grain, gluten-free alternative to cake mix.

Serving Suggestions

• Pair this warm, gooey Best Peach Dump Cake with a generous scoop of vanilla ice cream for the ultimate sweet and creamy contrast.
• For a brunch or afternoon tea, serve it slightly warm with a dollop of freshly whipped cream or a drizzle of cold heavy cream.
• Elevate a simple weeknight dessert by garnishing each plate with a sprig of fresh mint or a few sliced almonds for a touch of elegance.
• Make it a summer celebration centerpiece by serving it directly from the baking dish with a side of bourbon caramel sauce for guests to help themselves.
• For a fun twist, crumble leftover cake over plain Greek yogurt for a delicious and easy breakfast treat.

This simple, sweet, and absolutely delicious dessert is incredibly versatile. It’s perfect for casual family dinners, potlucks, or even dressed up for a special gathering. The key is serving it warm to maximize the comforting, fruity flavors.

Common Mistakes to Avoid

• Mistake: Using only canned peaches in heavy syrup, which can make the dessert overly sweet and soggy. Fix: Opt for peaches in juice or light syrup, and always drain them thoroughly before using.
• Mistake: Pouring the melted butter in one spot, leading to uneven baking and dry patches of cake mix. Fix: Drizzle the butter slowly and evenly over the entire surface of the dry cake mix.
• Mistake: Skipping the step of spreading the cake mix evenly, resulting in clumps that don’t bake through. Fix: Use a fork or your fingers to break up any large clumps and create a relatively level layer.
• Mistake: Overmixing the ingredients, which defeats the purpose of this easy Best Peach Dump Cake. Fix: Remember, “dump” means minimal handling—just layer the ingredients without stirring.
• Mistake: Baking in a dish that’s too small, causing overflow and a messy oven. Fix: Always use a 9×13 inch baking dish to give the fruit and cake proper room to bubble and bake.
• Mistake: Not checking for doneness visually, leading to an underbaked, gooey center. Fix: Bake until the top is deep golden brown and you see the fruit juice bubbling vigorously around the edges.
• Mistake: Serving the cake straight from the oven when it’s too hot and soupy. Fix: Let it rest for 15-20 minutes; this allows the juices to thicken slightly for the perfect serving texture.
• Mistake: Forgetting to add a pinch of salt or spice, leaving the flavor one-dimensionally sweet. Fix: A dash of cinnamon or nutmeg in the cake mix layer enhances the simple, sweet, and absolutely delicious peach flavor.

Storing Tips

• Fridge: Cool your Best Peach Dump Cake completely, then cover the baking dish tightly with plastic wrap or aluminum foil. Refrigerate for up to 4 days.
• Freezer: For longer storage, freeze individual portions or the entire cake. Wrap slices or the cooled cake (in its dish) tightly in plastic wrap and then in foil. Store in an airtight container for up to 3 months for best quality.
• Reheat: For a warm, gooey treat, reheat individual servings in the microwave for 30-60 seconds. To reheat a larger portion, cover with foil and warm in a 300°F oven until heated through to an internal temperature of at least 165°F, about 15-20 minutes.

Always use clean utensils to serve leftovers to maintain freshness and food safety. This simple, sweet dessert is just as delicious the next day!

Conclusion

This truly is the Best Peach Dump Cake—simple, sweet, and absolutely delicious. It’s the perfect easy dessert for any occasion. If you love this effortless baking style, you might also enjoy our Oatmeal Raisin Cookie Bars Recipe. Give this recipe a try and let us know what you think in the comments!

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FAQs

Can I use fresh peaches instead of canned?

Yes, you can use fresh peaches. Peel and slice about 4-5 cups of ripe peaches and toss them with a bit of sugar and cornstarch to mimic the syrupy consistency of canned fruit. This adjustment helps create the perfect base for your Best Peach Dump Cake.

Why is my dump cake soggy or not browning?

A soggy cake often results from not distributing the dry cake mix evenly or using too much butter. For the Best Peach Dump Cake, sprinkle the mix in an even layer and ensure the butter pats are spaced out to allow for proper browning and a crisp topping.

Can I make this recipe ahead of time?

This Best Peach Dump Cake is best served warm shortly after baking. You can assemble it in the baking dish and refrigerate it for a few hours before baking, but for optimal texture, bake it just before serving.