This gooey Peach Dump Cake Recipe is a sweet and delicious summer dessert! It’s easy to make from scratch with fresh peaches and homemade cake mix.
An Easy Peach Dump Cake Recipe
This fruity treat is made completely from scratch, but don’t let that stop you! It’s seriously the easiest cake you’ll ever make. And it really goes above and beyond with its flavor. 😍
This soft and moist cake is stuffed with juicy peaches, and it tastes incredible with a scoop of vanilla ice cream on top. 🍨
You can make this dessert with fresh peaches, canned peaches, or frozen peaches. Other than that, you just need a few basic cake ingredients and spices.
What is a Dump Cake?
A dump cake is pretty much exactly what it sounds like. All the ingredients are dumped into one pan! There’s a layer of fruit, a layer of cake mix, and a layer of butter.
Most dump cakes call for a store-bought cake mix, but this one is super easy to make from scratch. Not only is it cheaper than using a cake mix, but it tastes better too.
- Peaches: If you’re using fresh peaches, slice up about 6 of them. You should have 2 pounds of sliced peaches. You can also use canned or frozen peaches, if desired.
- All Purpose Flour
- Baking Powder
- Baking Soda
- Ground Cinnamon
- Ground Nutmeg
- Unsalted Butter: Melt your butter completely before you add it to your cake.
- Vanilla Ice Cream (Optional)
How to Make a Peach Dump Cake
- Prepare for Baking: Preheat your oven to 375˚F. Grease a 9 x 13 baking dish with butter and sprinkle it with a bit of flour.
- Add Peaches: Arrange peach slices inside the baking dish in one single layer. Sprinkle the peaches with ¼ cup of sugar and set the pan aside.
- Make Cake Mix: In a mixing bowl, whisk together flour, 1 cup sugar, baking powder, baking soda, cinnamon, nutmeg and salt.
- Add to Pan: Sprinkle your cake mix over the peaches and shake the baking dish so the cake mix combines with the peaches.
- Top with Butter: Drizzle the melted butter all over the top of the cake.
- Bake: Bake, uncovered, for 40 to 45 minutes, or until the cake is set and the top is golden brown.
- Let Cool & Serve: Remove the pan from the oven and let your cake stand for 10 to 15 minutes. Serve it warm with a scoop of vanilla ice cream.
Tips for the Best Dump Cake
- Use Fresh Peaches: I prefer to make this dump cake with fresh peach slices. It still tastes amazing with canned or frozen peaches, but fresh fruit gives it an extra burst of flavor.
- Shake the Baking Dish: To avoid any air pockets between your cake mix and your peaches, give the pan a good shake after you add your cake batter.
- Bake Until Golden Brown: Don’t remove your cake from the oven until the top is a nice golden brown color. This will give your cake a crisper texture on top that compliments the gooey peaches perfectly.
There are so many ways to incorporate different summery flavors into this cake. Here’s a handful of my favorite variations:
- Blueberries: Give your dump cake extra pops of color and flavor by adding blueberries to your fruit layer!
- Blackberries: Blackberries will also be a tasty addition to your peach layer.
- Strawberries: Slice up some strawberries and add them to the bottom layer of your cake for a fruity pink and yellow treat.
- Toasted Nuts: Toast up some of your favorite nuts and sprinkle them overtop your dump cake for an added crunch!
- Ice Cream: Take this dessert to the next level by serving it with a scoop of vanilla ice cream. The warm peaches and the cold, creamy ice cream taste heavenly together.
- Whipped Cream: If you’re not a huge fan of ice cream, don’t worry! This cake also goes wonderfully with whipped cream.
- Milk: My 10-year old loves to pair this dump cake with a cold glass of milk.
How to Store Leftovers
- If you have leftover cake, store it in an airtight container in the fridge. It will stay good in the fridge for about a week!
- If you want it to last longer, store it in the freezer for up to 6 months.
This dump cake can be reheated in the microwave if you’re reheating your servings separately. If you have more than half the cake left over, you can reheat it in the oven at 350°F until warm.
Peach Dump Cake From Scratch
- 2 pounds fresh peach slices, you can also use canned or frozen peaches
- 1¼ cups sugar, divided
- 1¼ cups all purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- ¾ cup unsalted butter, melted
- vanilla ice cream, optional, for serving
- Preheat oven to 375˚F.
- Grease a 9 x 13 baking dish with butter and sprinkle with a bit of flour.
- Arrange peach slices inside the baking dish in one single layer.
- Sprinkle peaches with ¼ cup sugar; set aside.
- In a mixing bowl, whisk together flour, 1 cup sugar, baking powder, baking soda, cinnamon, nutmeg and salt.
- Sprinkle cake mix over the peaches; shake the baking dish so the cake mix combines with the peaches.
- Drizzle melted butter all over the top of the cake.
- Bake, uncovered, for 35 to 40 minutes, or until cake is golden brown on top and fruit is bubbly.Check on the cake around the 25-minute mark, and if you see dry flour on top, push the flour down into the fruit and continue to bake.
- Remove from oven and let stand 10 to 15 minutes.
- Serve warm with a scoop of vanilla ice cream, if desired.
- To reach 2 pounds, I used 6 large peaches. This number will vary depending on the size and weight of your peaches.
- If using frozen fruit, you do not need to thaw it beforehand.
- Check on the cake around the 25-minute mark; if you see dry flour on top, push the flour down into the fruit and continue to bake.