Peach Dump Cake

This scrumptious Peach Dump Cake is one of the easiest dessert recipes and is always a huge hit at potlucks, family reunions, and neighborhood gatherings. With a little planning, this delectable cake can be prepped and in the oven in about fifteen minutes.  I like to make this with fresh or frozen peaches.  As they are so incredibly flavorful and they hold their structure better than canned.  The dry cake mix and melted butter turn into a sweet, almost cobbler-like crust.

We just love peaches, especially fresh Georgia, South Carolina, and of course, Missouri peaches.  In fact, I have never met a peach that I did not love.  This recipe, Peach Crisp, Peach Coffee Cake, and Fresh Peach Salsa, are just a few of our favorite peach dessert recipes.

Why this recipe works

• This easy dessert recipe is in the oven in less than 15 minutes, making it the perfect dessert for busy families with limited time.
• Using fresh peaches or frozen peaches works better than canned peaches. It really brings out the natural taste with a little bit of firmness for that fresh fruit texture.
• All the ingredients in this recipe are easily found at your local grocery store and there are no special skills required so even the beginner cook can handle this treat.

How to make a Peach Dump Cake

First, in a large bowl, combine the peaches, sugar, brown sugar, cornstarch, cinnamon, nutmeg, and lemon juice.  Let it sit for a few minutes while you find the baking dish and chop the pecans.  Then pour the peaches into the baking dish, sprinkle with the cake mix, cover with thin slices of butter, and sprinkle with the chopped nuts. Do not mix the layers. Bake for about 45 minutes in a preheated oven or until golden brown.  Let it sit for 5-7 minutes after removing from the oven.  Serve warm with a scoop of vanilla ice cream or fresh whipped cream.

Recipe notes and helpful tips

• Use about 2 lbs of fresh or frozen peeled peaches.  Are you always in a hurry?  No problem, purchase 3 (15-ounce) cans of peaches in heavy syrup and skip the sugars, cornstarch, and lemon juice.  Follow the rest of the recipe instructions.
• You can substitute canned peach pie filling. Or swap it for canned or fresh cherries for a cherry dump cake. Or canned or fresh blueberries for a blueberry dump cake. 
• The cake is sprinkled on dry, and no other ingredients listed on the cake box are needed.
• Chopped walnuts can be substituted for the pecans.
• This dessert is delicious served warm out of the oven with vanilla ice cream.
• Store leftovers in an airtight container in the fridge for up to 3 days or freeze in an airtight freezer container for up to 3 months. Reheat in the microwave at reduced power.

More peach recipes to try!

Peach Cobbler Dump Cake

This quick and easy Peach Dump Cake Recipe takes less than fifteen minutes to get in the oven and is made with fresh or frozen peaches giving it spectacular flavor and texture.

5 from 18 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Prep Time: 15 minutes minutes

Cook Time: 45 minutes minutes

Servings: 10 servings

Calories: 446kcal

Author: Beth Pierce

Ingredients

• 2 lbs fresh or frozen peaches
• ½ cup sugar
• ¼ cup packed brown sugar
• 2 tablespoons cornstarch
• 1 teaspoon ground cinnamon
• 1/4 teaspoon nutmeg
• 2 tablespoons lemon juice
• 1 box 15.25 ounce yellow cake mix
• 10 tablespoons butter cut into thin pats
• ⅔ cup chopped pecans

Instructions

• Preheat oven to 400 degrees.  Spray a 9x13-inch baking pan with non-stick cooking spray.
• In a large bowl, mix together the peaches, sugar, brown sugar, cornstarch, apple pie spice, and lemon juice.  Let it sit for 5-10 minutes.
• Spoon the peaches into the prepared baking pan, sprinkle with the dry cake mix, cover the top of the cake mix with the pats of butter, and sprinkle with the pecans.
• Bake uncovered for 30 minutes. Reduce heat to 350 degrees and cook for 15 minutes.  If cake browns too much for your liking, cover it loosely with aluminum foil.  Let sit for 5-7 minutes after removing from the oven. Serve warm with a scoop of vanilla ice cream or fresh whipped cream.

Notes

• Use about 2 lbs of fresh or frozen peeled peaches.  Are you always in a hurry?  No problem, purchase 3 (15-ounce) cans of peaches in heavy syrup and skip the sugars, cornstarch, and lemon juice.  Follow the rest of the recipe instructions.
• The cake is sprinkled on dry, and no other ingredients listed on the cake box are needed.
• Chopped walnuts can be substituted for the pecans.
• This dessert is delicious served warm out of the oven with vanilla ice cream.
• Store leftovers covered in the fridge for up to 3 days or freeze in an airtight freezer container for up to 3 months. Reheat in the microwave at reduced power.

Nutrition

Calories: 446kcal | Carbohydrates: 70g | Protein: 4g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 30mg | Sodium: 480mg | Potassium: 180mg | Fiber: 3g | Sugar: 46g | Vitamin A: 650IU | Vitamin C: 5mg | Calcium: 128mg | Iron: 2mg

Did You Make This Recipe?Mention @smalltownwomanfoodnut or tag #smalltownwomanfoodnut!

On the hunt for more delicious recipes?  Follow Small Town Woman on Facebook, Pinterest, and Instagram.