Easiest 3-Ingredient Peach Dump Cake

This 3-ingredient peach dump cake is what you reach for when dessert needs to happen without a whisk, a mixer, or a complicated plan. Warm peaches bubble under a buttery, golden cake crust while your oven does all the work.

The top gets crisp like a crumble, the bottom is spoonable and sweet, and the whole thing comes together in about five minutes of actual effort.

What Makes This Dump Cake So Good

The appeal is pure contrast: syrupy peaches that soften into a jammy layer, and a dry cake mix that miraculously turns into a crisp, buttery blanket on top. No mixing, no bowls, just layers and heat.

It’s the dessert I pull out when guests are coming on short notice or I just want something warm and fruity after dinner. It tastes like a peach cobbler that took half the day, but you can throw it together while the oven preheats.

Ingredients

• 2 (15-ounce) cans sliced peaches in heavy syrup: the syrup is non-negotiable; it creates the saucy base.
• 1 (15.25-ounce) box yellow cake mix: just the dry mix, do not add eggs or oil.
• 1 cup (2 sticks) unsalted butter, sliced into thin pats: cold butter helps the topping crisp evenly.
• 1 teaspoon ground cinnamon (optional): for a warm spiced note.
• ½ cup chopped pecans (optional): they toast into crunchy bits on top.

Variations / Substitutions

• Swap the fruit: use canned cherries, apple pie filling, or mixed berries instead of peaches for a different dump cake.
• Change the cake mix: spice cake mix adds cinnamon and nutmeg, or white cake mix works too.
• Make it dairy-free: use a vegan butter stick or coconut oil in the same amount.
• Skip the nuts: leave them out or swap in sliced almonds or walnuts.

If you love this, you might also like peach cobbler.

How to Make Peach Dump Cake

Step 1: Layer the Peaches

Preheat your oven to 350°F (175°C). Pour both cans of peaches with their syrup into a 9×13-inch baking dish and spread them evenly. They’ll look glossy and release a warm peachy aroma right away. No need to drain; the syrup is what forms the saucy layer.

Step 2: Sprinkle the Cake Mix

Sprinkle the entire box of dry cake mix evenly over the peaches, breaking up any clumps with your fingers. The powder should cover every inch of fruit, creating the topping layer. It will look powdery and separate now, but it will transform in the oven.

Step 3: Top with Butter

Arrange the 1 cup of cold butter pats over the top, covering as much of the cake mix as possible. If using, scatter the 1 teaspoon cinnamon and ½ cup pecans over the butter. This ensures the topping bakes into a crisp, nutty crust. Bake for 45 to 50 minutes, until the top is golden brown and the edges are bubbling thickly.

Step 4: Scoop and Serve

Let the dump cake rest for 5 to 10 minutes, just enough to set slightly. Then scoop big spoonfuls into bowls while it’s still warm. A scoop of vanilla ice cream melting into the hot peaches is the perfect finish.

A Few Tips for the Best Dump Cake

• Don’t stir the layers together. Keeping the peach syrup and dry mix separate as they bake creates the contrast of saucy fruit and crisp topping.
• For a crispier top, sprinkle a handful of old-fashioned rolled oats over the cake mix before adding the butter pats.
• If the topping isn’t as golden as you’d like after 50 minutes, run it under the broiler for 1 to 2 minutes, watching closely so it doesn’t burn.
• Let the dump cake sit for at least 10 minutes out of the oven before you scoop. This keeps the first servings from being too soupy and gives the topping time to set.

Bake times by pan type:

Storing Leftover Dump Cake

• Refrigerate: cover tightly and store in the fridge for up to 3 days. The topping softens a bit but the flavor stays.
• Reheating: microwave individual servings for about 30 seconds, or warm the whole dish in a 300°F oven until heated through.

What to Serve with Peach Dump Cake

Vanilla ice cream is the classic choice; the cold creaminess cuts through the warm, syrupy peaches. A dollop of lightly sweetened whipped cream or a scoop of vanilla yogurt also works if you want something lighter.

Frequently Asked Questions

Can I use fresh peaches?

Yes, peel and slice about 4 cups of ripe peaches, then toss them with ¼ cup sugar and let sit 10 minutes to release juices. Use that mixture in place of canned peaches, but you may need to add a splash of water if the juices are scant.

Can I make this dump cake gluten-free?

You can use a gluten-free yellow cake mix. The results will be similar, but the topping might be slightly less crisp.

Can I halve the recipe?

Yes, use one can of peaches and half the cake mix and butter in an 8×8-inch pan. Bake for 35 to 40 minutes.

What if my cake mix has pudding in it?

That works fine; the pudding mix adds extra richness and helps the crust set firmly.

Peach Dump Cake Recipe

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 45 minutes mins

Total Time 50 minutes mins

Servings: 8 servings

Calories: 453

Ingredients Method Notes

Ingredients

  

• 2 (15-ounce) cans sliced peaches in heavy syrup
• 1 (15.25-ounce) box yellow cake mix
• 1 cup (2 sticks) unsalted butter, sliced into thin pats
• 1 teaspoon ground cinnamon (optional)
• ½ cup chopped pecans (optional)

Method

 

1. Preheat oven to 350°F (175°C). Spread peaches with syrup in a 9×13-inch baking dish.
2. Sprinkle dry cake mix evenly over the peaches.
3. Top with butter pats; add cinnamon and pecans if using. Bake 45 to 50 minutes until golden.
4. Let cool 5 to 10 minutes, then scoop and serve warm.

Notes

Use heavy syrup peaches for the best saucy base. If you only have light syrup, stir in 1 tablespoon of sugar. This cake is best served warm the day it’s made, but leftovers keep well refrigerated.