Peach Dump Cake

This old-fashioned peach dump cake is the ultimate easy dessert packed with spiced peaches and cake mix.
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Table of Contents
  1. Peach Dump Cake Ingredients 
  2. How to Make This Peach Dump Cake Recipe
  3. How To Serve  
  4. Storage 
  5. FAQ:

This Peach Dump Cake recipe is so simple and delicious, you’ll absolutely love making it for your family and friends. Canned peaches, cinnamon, and cake mix combine for a comforting, satisfying finish to any meal. All you need is an hour and just four simple ingredients!

Peach Dump Cake Ingredients 

You’ll need:

  • 2 (29-ounce) cans of sliced peaches in syrup
  • ¾ teaspoon cinnamon
  • 1 box of vanilla cake mix
  • ¾ cup butter, melted

Substitutions and Additions 

Vanilla Cake Mix: You can substitute white cake mix equally in this recipe.

Butter: Margarine can be substituted for butter at a 1:1 ratio.

Nuts: Adding chopped walnuts, pecans, or slivered almonds adds a delicious crunch to your cake.

How to Make This Peach Dump Cake Recipe

STEP ONE: Preheat the oven to 350 degrees. Spray a 9×13 inch baking pan with cooking spray.

STEP TWO: Dump one can of peaches, including juice, into the baking pan. Drain the second can and add just the peaches.

PRO TIP: While fresh fruit can work in this recipe, using canned fruit is a foolproof way to get the correct amount of liquid called for in the recipe.

STEP THREE: Evenly spread the cinnamon over the peaches.

PRO TIP: Use a small wire strainer for adding the cinnamon. Add cinnamon to the basket and tap the edge to evenly spread cinnamon over the peaches.

STEP FOUR: Sprinkle the cake mix evenly over the peaches.

STEP FIVE: Pour the melted butter evenly over the cake mix. Do not stir.

STEP SIX: Bake at 350 degrees for 50 – 55 minutes until bubbly and golden brown on top.

PRO TIP: It’s normal for the top of a dump cake to look like it’s more done in some spots than others because they’re so moist.

How To Serve  

Serve Peach Dump Cake piping hot in individual servings topped with a scoop of real vanilla ice cream. 

Once cooled, the texture will be different but just as enjoyable right out of the refrigerator.


IN THE FRIDGE: In the unlikely event that you have any leftovers, simply cover it with plastic wrap or foil, or store it in an airtight container.

IN THE FREEZER: You can store this cake for up to 3 months in an airtight container to enjoy another time. Thaw it overnight in the fridge before serving.

REHEATING INSTRUCTIONS: To reheat, warm for 15 – 20 minutes in a 350-degree oven. Your microwave’s reheat setting works well too!


Q: Do I need to refrigerate leftover dump cake?

A: Yes. The fruit in the cake will spoil quickly if left on the counter.

Q: Can I double this recipe?

A: To double the quantity follow the same steps and use two 9×13 inch baking pans. It won’t bake properly in one pan.

Q: Can I substitute other types of fruit?

A: Substituting other types of fruit is fine; however you may have to thicken the liquid if it is not packed in syrup. Pie fillings work well also and come in some tasty varieties.

Peach Dump Cake

This old-fashioned peach dump cake is the ultimate easy dessert packed with spiced peaches and cake mix.
Prep Time 5 minutes
Cook Time 55 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 12


  • 58 ounces sliced peaches in syrup 2 x 29-ounce cans
  • ¾ teaspoon cinnamon
  • 1 box vanilla cake mix
  • ¾ cup butter melted


  • Preheat the oven to 350°F. Spray a 9×13-inch baking dish with cooking spray.
  • Dump one can of peaches into the baking dish. Drain the liquid from the other can and add the peaches to the baking dish.
  • Sprinkle cinnamon evenly over the peaches.
  • Sprinkle the dry cake mix evenly over the peaches.
  • Pour butter evenly over the cake mix. Do not stir.
  • Bake in the preheated oven for 50 to 55 minutes until the top is golden.


When buying the cake mix at the grocery store, it is best to pick one that doesn’t have pudding mix in it; check the label to make sure.
You’ll want to use a 9×13-inch cake pan so that the texture and consistency are right. I’ve used an 11×7-inch pan before, and it turned out a little too thick, which changed the delicious texture of the dump cake.
Because dump cakes are so gooey and moist, it can be hard to determine if they’re done. It’s normal to see some wet spots and some spots that are more crisp and done.
Keyword Peach Dump Cake Recipe

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