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Three ingredient Peach Dump Cake is quick, simple, and wonderfully peachy. It’s the kind of recipe I lean on when I need something warm and comforting without the fuss. I’ve made this cake dozens of times—especially when I want that sweet, cobbler-like satisfaction in under an hour.
This cake became a family favorite the first time I made it during a busy weeknight. Now it’s a permanent part of our dessert rotation, especially when we want something that tastes like effort without taking much.
Ingredients
- Canned sliced peaches in heavy syrup: give sweetness and moisture to create a gooey filling
- Yellow cake mix: brings a buttery crumb topping that mimics cobbler crust
- Butter: sliced over the top helps the cake mix crisp up and turn golden as it bakes
Choose high-quality canned peaches with no added flavors or thickeners. A classic yellow cake mix works best for that nostalgic dump cake flavor.
Step-by-Step Instructions
- Preheat the Oven:
- Preheat your oven to 350°F. Grease a 9x13-inch baking dish to prevent sticking and help with cleanup.
- Layer the Peaches:
- Pour the entire can of sliced peaches, including the syrup, into the greased dish. Spread them out evenly across the bottom.
- Add the Cake Mix:
- Sprinkle the dry yellow cake mix directly and evenly over the peaches. Avoid stirring to keep the layered texture.
- Add the Butter:
- Slice butter into even pats and place them across the top of the cake mix. This ensures even melting and browning while baking.
- Bake the Cake:
- Bake for 40 to 45 minutes until the top is golden and the edges are bubbling. Let it sit for a few minutes before serving.
- Serve and Enjoy:
- Scoop into bowls and serve warm. Add whipped cream or vanilla ice cream for an extra indulgent finish.
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I always look forward to that first spoonful right out of the oven. The peaches bubble up through the cake layer and the buttery top gets just the right amount of crisp.
Storage Tips
Store leftover peach dump cake covered in the refrigerator for up to four days. Reheat single servings in the microwave or the whole dish in a 350°F oven until warmed through. It also freezes well for up to three months—just thaw in the fridge overnight before reheating.
Ingredient Substitutions
Fresh or frozen peaches can replace canned ones. Use about two cups sliced peaches with sugar and a dash of salt. Bring it to a boil before layering into the dish. White cake mix can replace yellow for a lighter flavor. You can also sprinkle chopped nuts or cinnamon for a twist.
Serving Suggestions
Serve this cake warm for the best texture. I love it with vanilla ice cream because the creaminess pairs so well with the sweet fruit. For a brunch twist, add a dollop of Greek yogurt and call it a fruit bake.
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Cultural Context
Dump cakes are a classic American dessert dating back to the mid-century when convenience cooking boomed. The technique was developed to make quick sweets using pantry ingredients like canned fruit and boxed cake mix. It’s part cobbler part cake and all comfort.
Frequently Asked Questions About Recipes
- → Can I use fresh peaches instead of canned?
Yes, fresh peaches work well. Slice and cook them with sugar and a dash of salt to create a syrup before layering.
- → Do I drain the canned peaches?
No, include all the syrup for moisture and flavor—it helps the cake bake into a gooey, cobbler-like texture.
- → Can I melt the butter instead of slicing it?
Yes, melted butter can be drizzled over the cake mix to save time and still creates a crisp top.
- → What other fruits can I use?
Cherries, apples, blackberries, blueberries, and raspberries are all great choices for fruit substitutions.
- → Can I bake it in a crock pot?
Yes! Layer the peaches first, then mix melted butter with cake mix and spread over. Cook on HIGH for 2 hours or LOW for 4.
- → How do I store leftovers?
Refrigerate in an airtight container for up to 4 days. Reheat in the microwave or oven before serving.