What do you get when you mix peaches, brown sugar, cinnamon, butter, vanilla extract, and a yellow cake mix? The best darn peach dump cake dessert recipe EVER! This easy-to-make dessert has a peach cobbler-like feel and is perfect for summer outings or potlucks. You’ll be surprised at how good it tastes – don’t just take my word for it, try the recipe yourself.
If you love easy-to-make recipes that use common ingredients that you might have in your pantry, this recipe is exactly what you need in your life this summer. We used canned peaches in light juice and the results were fantastic! The small tweaks we made to give this a homemade taste really amplified our taste buds. Enjoy this dump cake warm, out of the oven with some fresh whipped topping, or vanilla ice cream for the BEST kind of summer treat!
Before starting this recipe, you’ll want to verify that you have the following ingredients:
- Canned Peach Slices – 29-ounce size in light juice work best.
- Cinnamon – To season the peaches.
- Nutmeg – To season the peaches.
- Vanilla extract – To season the peaches.
- 18.25-ounce Yellow Cake Mix – This is the top layer of the dump cake.
- Butter – You will need 12 tablespoons or 1 1/2 sticks of unsalted butter frozen for at least one hour for best results.
Equipment and Supplies Needed
We used the following equipment and supplies to make this recipe. Items that are optional or can be substituted will be noted.
- 9 x 13 pan – to bake your dump cake in.
- Knife & cutting board – for slicing your butter pats.
- Wooden spoon – to mix your ingredients.
- Can opener – to open the peaches
- Oven – Adjusted to the center rack position to bake your dump cake in.
This recipe is easy to make if you know the right tips and tricks! Here are my tips for ensuring your Peach Dump Cake comes out perfectly.
Season the Peaches
Some people prefer using canned peaches in heavy syrup, but I find the light juice works better. Adding extra cinnamon, a touch of nutmeg, and vanilla extract to the peaches helps to liven up this recipe and give it a homemade taste. The added brown sugar over the cake mix layer also helps to provide a tasty, cobbler-like top for the cake.
How to Get the Perfect Dump Cake
Ever make a dump cake that came out powdery and less than appealing? The reason being is because while this is called a dump cake, you really do need to do a little more than just dump it for best results.
After you add the cake mix over the seasoned peaches base layer, you will want to take your wooden spoon and gently pat the peach juices into the cake mix. This will help it absorb the initial liquid so it prevents a dry top layer.
Another way to get the perfect dump cake is to evenly distribute the butter. Some people/recipes call for melted butter over the top of a dump cake, but this tends to be problematic because many areas will be left without butter and will be “powdery”.
A great tip for the butter step is to freeze your butter for at least 1 hour before carefully slicing it into thin pats. Additionally, you can also grate your butter while frozen. This will allow you to evenly sprinkle the butter over the entire dump cake. By spreading the butter over the cake mixture, your cake will bake up evenly to a golden-brown, bubbly texture and will not be powdery.
If you want to store your peach dump cake simply follow the below instructions for best taste! While this recipe is best eaten the same day, warm out of the oven, you can enjoy it warmed.
- Place any leftover peach dump cake in an airtight container with a lid. This will keep out any unwanted odors from ruining the flavor of the cake. Store it in the refrigerator for up to 4 day max for best taste and consistency. In my opinion, this is best tasting when it it crunchy on top and has a cobbler-like texture, and taste.
If you want to prepare this in the morning before work for baking in the evening follow ALL the recipe instructions except for the baking step. Cover the cake tightly and store for up to 12 hours before baking. Bake at the normal temperature and time.
More Peach Recipes
Follow the recipe below to make Peach Dump Cake! This recipe makes 8 SERVINGS, but you can adjust the recipe card for other serving sizes.
The Best Peach Dump Cake
- 9 x 13 baking dish
- Wooden Spoon
- can opener
- oven (adjusted to the center rack position)
- 29 ounces Peach slices in juice
- ½ teaspoon vanilla extract
- ½ teaspoon cinnamon
- ⅛ nutmeg
- 18.25 ounces Yellow Cake Mix
- ⅓ cup light brown sugar
- 12 tablespoons butter unsalted, cut into thinly slice pats
- Preheat oven to 350° F. Spray a 9 x 13 casserole dish with nonstick spray.
- Add peaches and all juice to the bottom of the dish. Add vanilla extract, nutmeg, and cinnamon, and give it a gentle stir.
- Sprinkle cake mix over peaches mixture. Using a wooden spoon, gently incorporate the juice into the cake mix to moisten it. Sprinkle the top of the moistened cake mix with brown sugar evenly.
- Evenly distrubute butter pads to the top of the cake.
- Place dump cake into the oven uncovered and bake for 45-55 minutes. The cake will become a deep golden brown once done and will look crispy on top with a fluffy inner. Allow to cool for 15 minutes before serving warm.