This easy Peach Dump Cake only takes a few ingredients, and is a perfect use for those fresh peaches. Similar to a cobbler, this cake is best served warm with ice cream.
Have fresh peaches? After you try this dump cake, you’ll want to try this Coconut Peach Cobbler!
I live for peach season! I’m actually pretty sure my entire family would choose peaches as their favorite fruit.
So of course, I had to make a new peach dessert.
One of my most popular desserts is my Dump Cake. I love how easy it is, so I thought I’d try a version with fresh peaches.
And it was a hit!
In fact, I probably shouldn’t admit it, but my little family of 5 went through the first pan in just a few hours. And when I made it again, it didn’t last much longer.
This will definitely become a summer favorite!
Ingredients
- Peaches: You’ll need about 2 1/2 pounds of peaches. I weighed mine before pitting them. That being said, this is pretty forgiving and you could get away with adding a little more or a little less.
- Brown Sugar: I like the deeper flavor of brown sugar for this recipe. I use light brown sugar.
- Cornstarch: The cornstarch will help to thicken up the filling. The texture is more like a cobbler than a cake, but the cornstarch is necessary to keep the filling from being too runny.
- Lemon Juice: The lemon juice enhances the flavor of the peaches.
- Cinnamon and Nutmeg: I like using a combination of cinnamon and nutmeg, but you could leave out the nutmeg if you aren’t a fan or if you don’t have it.
- Cake Mix: I like a yellow cake mix for this, but feel free to change things up and use a white cake mix, or even a spice cake mix. You are using the cake mix dry – not adding any of the ingredients on the box.
- Butter: I like to do half melted butter and half sliced. I use unsalted butter.
How to Make Peach Dump Cake
STEP 1: First step is to clean and cut your peaches. I like to make sure the slices aren’t too thin so that they don’t fall apart.
STEP 2: Combine the peaches with the brown sugar, cornstarch, lemon juice, cinnamon and nutmeg. Stir this gently to keep the peaches from getting mushy, especially if they are really ripe.
STEP 3: Spread the peaches in a baking dish.
STEP 4: Sprinkle the dry cake mix over the peaches. Then drizzle the melted butter over the top, topped with the slices of butter. Bake the cake until the edges are bubbly.
Tips and Tricks
Cake mixes differ in sizes, but most standard boxed cake mixes should work. I used a Betty Crocker 13.25 oz cake mix.
You may end up with a few dry spots when the cake is done baking, where the cake mix is still dry on top. I will usually try to push it down so that it gets wet from below, but sometimes I’ll just leave it.
I like to leave the peels on the peaches. The slices stay together better that way, and I don’t mind the texture. But if you prefer the peaches to be peeled, feel free to do that.
We like to serve this cake warm, topped with ice cream.
Store any leftovers in the refrigerator. You can eat the leftovers cold, or reheat them in the microwave.
More Peach Desserts
Peaches and Cream Bars
Peach Melba Pie
Cast Iron Peach Crostata
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Peach Dump Cake
Ingredients
- 2 1/2 pounds fresh peaches
- 1/3 cup light brown sugar
- 1 tablespoon cornstarch
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 1 box yellow cake mix* dry
- 1 cup butter
Instructions
- Preheat the oven to 350ºF.
- Cut the peaches in half and remove the pits. Cut each peach into slices. (I like to leave the peels on the peaches, but you can remove them, if you prefer.)2 1/2 pounds fresh peaches
- Place the peach slices in a large bowl. Add the brown sugar, cornstarch, lemon juice, cinnamon, and nutmeg. Gently stir to combine.1/3 cup light brown sugar, 1 tablespoon cornstarch, 1 tablespoon fresh lemon juice, 1/2 teaspoon cinnamon, 1/8 teaspoon nutmeg
- Pour the mixture into a 9×13-inch baking dish. Spread into as much of a single layer as possible.
- Take the cake mix and sprinkle it over the top of the peaches.1 box yellow cake mix*
- Take 1/2 cup of the butter. Cut the other 1/2 cup of butter into very thin slices.1 cup butter
- Drizzle the melted butter over the cake mix. Take the slices of butter and arrange them over the top, as evenly as possible.
- Bake the cake for 40-50 minutes, or until the edges are bubbling.
- Serve warm, with ice cream, if desired.
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