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Okay, here’s my confession: I discovered peach dump cake out of sheer desperation. It was one of those weeks where my kid had soccer practice every night, I was drowning in work deadlines, and the thought of making a “real” dessert felt impossible. Then my neighbor Liz showed up at my door with this warm, bubbling pan of golden goodness—peach dump cake. “Three ingredients, one pan, zero stress,” she said with a wink. I took one bite of that buttery, peachy, cakey magic and immediately demanded the recipe. It tasted like summer vacation at Grandma’s house, but required less effort than making toast.
What makes this peach dump cake so genius? You literally dump three things into a pan—canned peaches, cake mix, and melted butter—then let the oven do the rest. No mixing bowls, no fancy techniques. It’s the ultimate dessert for when life gets crazy (and when doesn’t it?). The best part? You can customize it however you want—use fresh peaches in summer, swap in gluten-free cake mix for friends with dietary needs, or even make it in a crockpot for potlucks. This recipe proves that sometimes the simplest things taste the best.
Why You’ll Love This Peach Dump Cake
Trust me, this isn’t just another dessert—it’s your new secret weapon for effortless baking. Here’s why it’ll become your go-to:
- Three ingredients: Peaches, cake mix, butter. That’s it! No hunting for obscure spices or last-minute grocery runs.
- No mixing required: Dump, drizzle, bake. Perfect for those days when even stirring feels like too much effort.
- Works with anything: Use canned peaches (my pantry staple!) or fresh summer peaches adjusting the sugar like I do.
- Gluten-free? No problem: Swap in a gluten-free cake mix—it’s become my top recommendation for gluten-free meal delivery potlucks.
Seriously, if you can open a can and turn on your oven, you’ve mastered this recipe. The hardest part? Waiting for it to bake while that incredible buttery-peachy aroma fills your kitchen.
Peach Dump Cake Ingredients
Here’s the beautiful simplicity of this recipe – you probably have most of these items in your pantry right now! Grab these three staples:
- 1 can (29 oz) peach slices in heavy syrup (don’t drain – that syrup is liquid gold!)
- 1 box (15 oz) yellow cake mix (I always keep a few boxes for emergencies like this)
- 1/2 cup (1 stick) unsalted butter, melted (the secret to that crispy golden top)
That’s seriously all you need for magic to happen. But you know me – I always have a few tricks up my sleeve for customization.
Ingredient Notes & Swaps
This recipe is practically begging to be tweaked to your taste! Here’s how I play with it:
Fresh peaches? Absolutely! When they’re in season, I swap in about 4 cups sliced peaches plus 1/4 cup sugar to replace the canned. The sugar helps create that syrupy goodness we love.
Butter alternatives: Margarine works in a pinch, but trust me – real butter gives that rich flavor we all crave. For gluten-free meal delivery guests, I’ll sometimes use coconut oil to keep it dairy-free too.
Spice it up: My favorite mix-in? A sprinkle of cinnamon (about 1 tsp) over the peaches before adding the cake mix. Sometimes I’ll add a pinch of nutmeg for extra warmth – tastes like childhood summers at Grandma’s!
How to Make Peach Dump Cake
Here’s the beautiful part – this recipe is easier than making toast. No joke. My neighbor Liz wasn’t exaggerating when she said anyone can do it. Just follow these simple steps and you’ll have dessert magic in no time:
- Preheat your oven to 350°F (175°C). I know some people skip this step – don’t be that person! It makes all the difference for that perfect golden crust.
- Dump those peaches! Pour the entire can (syrup and all) into a 9×13-inch baking dish. Spread them out evenly – this is your delicious fruity foundation.
- Cake mix blanket time: Sprinkle the dry cake mix evenly over the peaches. Don’t stir! Just let it sit there like a cozy blanket over your peaches. This is where the “dump” magic happens.
- Butter shower: Slowly drizzle the melted butter over the cake mix, trying to cover as much surface area as possible. I use a fork to help spread it if needed.
- Bake it golden: Pop it in the oven for 40-45 minutes. You’ll know it’s done when the top turns a beautiful golden brown and the edges are bubbling with peachy goodness.
Pro tip from my many trials: That last 5 minutes makes all the difference for the perfect crispy top. Resist the urge to take it out early!
Crockpot Peach Dump Cake Variation
Summer potluck? No oven space? No problem! This recipe adapts beautifully to the crockpot – ideal for meal planning during those crazy weeks. Simply layer the ingredients in your slow cooker (peaches first, then cake mix, then butter) and cook on high for about 2 hours. The result? A gooey, spoonable dessert that’ll have everyone asking for seconds. I love making this version for barbecues – just plug it in when guests arrive and dessert is ready right when we are!
Tips for the Best Peach Dump Cake
After making this peach dump cake more times than I can count (my family won’t stop begging for it!), I’ve learned a few tricks to make it absolutely foolproof:
- Butter distribution is key: Take your time drizzling that melted butter evenly across the cake mix. I like to use a spoon and make little zigzags—it helps create those perfect crispy bits!
- Hands off the spoon! Resist the urge to stir after adding the cake mix. Those pockets of dry mix actually help create the delicious textural contrast between the cakey top and gooey peaches underneath.
- Let it rest: I know it’s hard when your kitchen smells amazing, but waiting 10 minutes before serving lets the juices thicken up just right.
Want a lighter version? Try swapping half the butter for unsweetened applesauce—it’s one of my favorite tricks when I’m keeping an eye on weight loss programs. The cake will be slightly less crispy but still delicious!
Serving & Storage Tips
Oh, let me tell you – the absolute BEST way to serve this peach dump cake is warm with a big scoop of vanilla ice cream melting on top. That combo of hot, buttery cake and cold creaminess? Pure heaven! My kids call it “peach cobbler magic” and fight over who gets the corner pieces with extra crispy bits.
Got leftovers? (Rare in my house!) Just cover the pan tightly with foil and pop it in the fridge for up to 3 days. When the craving hits, a quick 30-second zap in the microwave brings it back to life – though honestly, I’ve been known to eat it cold straight from the fridge at midnight. No judgment here!
Peach Dump Cake FAQs
Over the years, I’ve gotten so many questions about this magical dessert – turns out I’m not the only one obsessed! Here are the answers to the ones I hear most:
Can I use fresh peaches instead of canned?
Oh absolutely! When summer peaches are rocking, I always switch to fresh. Just slice about 4 cups of peaches and toss them with 1/4 cup sugar to get that syrupy goodness going. Let them sit for 10 minutes before dumping into the pan – the sugar pulls out those delicious juices. This version tastes like sunshine in a baking dish!
Can I freeze peach dump cake?
You bet! Wrap cooled portions tightly in plastic wrap (or put in airtight containers) and freeze for up to 3 months. Pro tip from my many midnight snack experiments: thaw at room temp for about 30 minutes, then warm in a 300°F oven for best texture. The top won’t be quite as crispy, but it’s still delicious enough that my kids regularly raid our freezer stash!
How do I make this gluten-free?
Super easy—just grab a gluten-free yellow cake mix instead of regular! My sister can’t eat gluten, and this swap works perfectly every time. Sometimes I’ll add an extra tablespoon of butter to help the topping crisp up nicely. This is one of my go-to desserts when we’re having gluten-free meal delivery friends over—no one ever guesses it’s GF!
Nutritional Information
Now, let’s be real – no one’s eating dump cake for its nutritional benefits! But if you’re curious (or tracking for weight loss programs), here’s the scoop: A typical slice comes in around 280 calories with 42g carbs. But remember, these numbers can swing depending on your ingredients – like using sugar-free peaches or light butter can shave off calories. Honestly though? Some desserts are worth savoring, and this peachy wonder is one of them in my book!
Rate This Recipe
Did you make this peach dump cake? I’d absolutely love to hear how it turned out! Drop a star rating below or share your spin on it in the comments. Did you add cinnamon? Try it gluten-free? Your tips might just become someone else’s new favorite trick!
PrintPeach Dump Cake
A simple 3-ingredient dessert using canned peaches and cake mix, perfect for busy bakers.
- Prep Time: 5 min
- Cook Time: 45 min
- Total Time: 50 min
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 1 can (29 oz) peach slices in syrup
- 1 box (15 oz) yellow cake mix
- 1/2 cup (1 stick) unsalted butter, melted
Instructions
- Preheat your oven to 350°F (175°C).
- Pour the peaches with syrup into a 9×13-inch baking dish.
- Sprinkle the dry cake mix evenly over the peaches.
- Drizzle the melted butter over the cake mix.
- Bake for 40-45 minutes until golden brown.
Notes
- For a gluten-free version, use a gluten-free cake mix.
- Try adding cinnamon or nutmeg for extra flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 25g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg