Easy Peach Dump Cake Recipe

Name: Peach Dump Cake
Prep time: 5 min
Cook time: 60 min
Total time: 65 min
Ingredients: 42 ounces peach pie filling (2 cans, 21 ounces each); 15 ounces yellow cake mix; 12 tablespoons butter

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Our Peach Dump Cake recipe is going to make it look like you spent all day in the kitchen – but you actually just dump and bake! So simple and made with just 3 simple ingredients Dessert doesn’t get any easier than this!

Peach dump cake in white 9x13 bakign dish.

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When you want to eat peach cobbler, but you don’t want to make peach cobbler. You know?

What? Like It’s Hard?

The first time I made peach cobbler from scratch, I was all, “What? Like it’s hard?”

I had fresh peaches, a seriously delicious biscuit-y topping plan, and approximately zero realistic expectations about how messy this was going to get. Two hours later, my kitchen looked like a flour bomb had gone off, I had peach juice dripping in places I don’t want to think about, and I was questioning every life choice that led me to think making cobbler was a good Tuesday night activity.

Don’t get me wrong – that cobbler was absolutely delicious. I’ve since simplified the recipe to be weeknight doable (see: peach cobbler for a true homemade version or Bisquick peach cobbler for one with a little shortcut).

But some days even that is too much. You just want the warm, peachy, comfort-food vibes without the production.

Enter our peach dump cake. This is basically the holy grail of lazy baking. More cobbler than cake, and completely delicious.

Three ingredients, one pan, and zero mixing required. The hardest part is waiting for it to bake, and even that’s just an hour of doing whatever you want while your house smells amazing.

Table of Contents

3 Reasons To Make Peach Dump Cake

It’s genuinely foolproof. Seriously, the measurements don’t even have to be perfect. Close enough totally works here, which is basically my life motto for weeknight desserts.
Maximum payoff, minimum effort. You get that warm, bubbly, comfort-food feeling without actually having to, you know, bake from scratch or measure flour or any of that business.
It feeds a crowd. This makes a whole 9×13 pan, so it’s perfect for potlucks, family dinners, or just having dessert sorted for the week. (It reheats beautifully, by the way.)

Ingredient Notes:

Peach Pie Filling – We’re using canned. I like this one.

Yellow Cake Mix – We use yellow cake mix here. The amount of mix varies a bit by brand, but don’t stress. Anywhere from 13-18 ounces is going to work out just great.

Butter – We like salted butter for a little salty pop, but use unsalted if you prefer.

Swaps & Tips

Cake mix flexibility: Yellow cake mix is the MVP of our peach dump cake, but white, butter, or even spice cake mix all work great. Chocolate might be weird with peaches, but hey, live your life.

Fruit swaps: Cherry pie filling is amazing, apple works perfectly, and I adore blueberry with a lemon cake mix. Basically, if it comes in a can as pie filling, it’ll probably work.

Butter situation: Slicing cold butter and dotting it over the top gives you the most even coverage, but you can also just melt it and drizzle. Either way works.

Crunch factor: Chopped pecans or walnuts sprinkled over the cake mix add a nice texture contrast. Totally optional, but pretty great if you’re into that.

Storage

Refrigerator: Covered for up to 5 days.

Freezer: Wrap tightly, keeps for up to 3 months.

Reheating: Microwave individual portions for 30-45 seconds, or warm the whole pan in a 300°F oven for 15 minutes.

FAQ’s:

Is dump cake supposed to be gooey?

Yes, generally the fruit filling is going to be a little gooey and bubbly after baking. The topping should set around the filling and not be too wet.

How can I tell if my dump cake is done?

Your dump cake is done when the top is golden and the filling is bubbling up a bit around the edges. The cake portion will be set and not too jiggly.

Can I use fresh fruit?

Absolutely! If you’re using freshly sliced peaches, I’d recommend tossing them in a couple teaspoons of cornstarch to help thicken up those juices. You can also stir in some cinnamon and brown sugar to add extra flavor.

More Easy Dessert Recipes:

Bowl full of peach dump cake topped with ice cream.

Recipe

Peach Dump Cake

This easy 3-ingredient Peach Dump Cake tastes like homemade peach cobbler but takes zero effort. Just dump, bake, and enjoy warm with ice cream!

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Prep5

Cook1

Total1 5

Serves

Ingredients

▢ 42 ounces peach pie filling 2 cans, 21 ounces each
▢ 15 ounces yellow cake mix
▢ 12 tablespoons butter

Instructions

Preheat oven to 350 degrees. Spray a 9×13 baking dish with nonstick spray.
Spread the peach pie filling into the bottom of the pan.
Sprinkle the cake mix evenly over the top of the pie filling.
Slice the butter into thin pieces and arrange them evenly over the cake mix, taking care to mostly cover the cake mix with butter.
Bake for 1 hour or until the top is golden brown and the filling is bubbly.
Serve warm with a scoop of ice cream over the top.

Tips & Notes:

If your pie filling or cake mix is not the exact weight listed, the recipe should still work just fine as long as the amounts are close. This one is hard to mess up!

Any flavor of cake mix will work well here, but we think yellow tastes best.