Peach Dump Cake

Dump cakes are so easy to make and delicious. This easy Peach Dump Cake only requires 4 ingredients. Serve it warm with a scoop of vanilla ice cream for a quick and easy dessert recipe everyone will love.

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Dump cakes are ridiculously easy to make. You only need four ingredients and 10 minutes of prep and you’ll be enjoying this Peach Dump Cake!

If you are new to making dump cakes let me just say you are going LOVE this easy dessert. It’s literally a dump and go dessert with hardly any work.

I’ve shared a blueberry lemon dump cake and pumpkin dump cake and now you’ve got this peach version to try.

Why this recipes works:

• Only FOUR ingredients!
• Ten minutes of prep time.
• Did we mention it’s easy??

Dump Cakes vs Cobblers

One question I get a lot is “what’s the difference between a dump cake and a cobbler?” Well, a dump cake is pretty much what it sounds like – a cake where you dump all of the ingredients in a baking pan and bake it.

I think they get confused with cobblers because the cake mix bakes up to look like a crust. But, they are not the same thing – a cobbler is a dessert with a batter that is mixed together before being spread over the fruit. Sometimes they are made with a biscuit topping, too.

A dump cake like the one I’m sharing today is so easy you don’t have to mix anything – just layer the ingredients in a baking dish and pop it in the oven!

You Only Need Four Ingredients!

Canned peach pie filling, yellow cake mix, cinnamon and butter. That’s it!

You don’t need a mixer or a spatula to mix up the batter – all you need is a 9×13″ baking dish or 1/2-quart casserole dish to bake the cake.

Can’t find peach pie filling? If you can’t find peach pie filling, you can substitute canned sliced peaches in heavy syrup instead. You can use two 15.25-ounce cans in place of the filling.

Four Easy Steps to Make It

• Spread the peaches into an even layer in your prepared baking dish. Sprinkle the cinnamon over the top.

• Sprinkle the cake mix over the peaches in an even layer.
• Slice the butter into thin slabs and place them in an even layer on the cake mix.
• Bake the cake for 50 to 60 minutes at 350°F.
• When you pull the cake out of the oven the cake mix will have transformed into a buttery sweet topping. Underneath the peaches will be bubbling hot and so delicious!

More Recipes with Peaches

If you love peaches you have to give these recipes a try, too!

• Make my easy peach pie – it’s a summer tradition at our house!
• We love peach cobbler, too, and I have a delicious cinnamon roll cobbler and crock pot cobbler you have to try.
• My homemade sorbet is the perfect summer dessert!
• Make this quick and easy Peach Pie recipe with only five ingredients!
• Delicious cheesecake bar with a shortbread crust, delicious cheesecake filling with peaches and then topped with a crumb topping!
• How about a refreshing drink? My iced peach green tea and peach rose sangria is so good!

Try it and love it? Rate it, please!!!? Seriously, though, a five-star rating below will make my day!

If you snap a photo, please be sure tag me on Instagram at @julieseatsandtreats or #julieseatsandtreats so I can see your yummy dessert!!

Did you make this? If you snap a photo, please be sure tag me on Instagram at @julieseatsandtreats or #julieseatsandtreats so I can see your yummy treat!

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4.72 from 69 votes

Peach Dump Cake

Dump cakes are so easy to make and delicious. With only 4 ingredients it's a quick and easy dessert recipe everyone will love. Serve it warm with a scoop of vanilla ice cream.

Prep:10 minutes mins

Cook:50 minutes mins

Total:1 hour hr

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12

servings

Ingredients

• ▢ 1 box yellow cake mix 15.25 oz
• ▢ 2 cans peach pie filling 21 oz each**
• ▢ 1 Tbsp ground cinnamon
• ▢ 3/4 c. butter cut into thin slabs

Instructions

• Preheat oven to 350 degrees.
• Pour peach pie filling into bottom of greased 9×13 inch baking dish or 2 1/2 quart casserole dish. Sprinkle cinnamon over the top of pie filling. Pour dry cake mix over filling.
• Place slabs of butter, evenly spread out, on top of cake mix.
• Bake at 350 degrees for 50-60 minutes.

Tips

** You can substitute two 15.25 oz cans of sliced peaches in heavy syrup for the peach pie filling.

• I love to serve it with a scoop of vanilla ice cream or whipped cream to give it a special touch!
• You can serve the cake warm or at room temperature. If you have leftovers they will keep in the refrigerator up to five days!
• The cake will be fine if it’s left out at room temperature for several hours to even overnight. This is great for potlucks or other events where food tends to sit out. After a day it’s best to pop it in the fridge!

Video

Nutrition Information

Calories: 374kcal (19%), Carbohydrates: 56g (19%), Protein: 1g (2%), Fat: 17g (26%), Saturated Fat: 10g (63%), Cholesterol: 42mg (14%), Sodium: 449mg (20%), Potassium: 66mg (2%), Fiber: 1g (4%), Sugar: 29g (32%), Vitamin A: 515IU (10%), Vitamin C: 1.7mg (2%), Calcium: 91mg (9%), Iron: 1.1mg (6%)

© Julie's Eats & Treats ®

We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box is calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.