It’s peach season, and that’s had me running to the kitchen to make peach ice cream, grilled peach burrata salad, and plenty of peach crumble! However, I’ve had several people reach out to me looking for peach desserts using canned peaches that are minimal fuss and can be enjoyed year-round. That’s where this peach dump cake recipe comes in. With just three ingredients, this peach dump cake has you “dump” everything into a baking dish and bake it. That’s it! Even better, I’ve made this dump cake with canned peaches and cake mix, meaning there’s no additional peeling, chopping, or mixing and just a few minutes of prep. Now that’s what I call quick and easy (perfect for a last-minute crowd-pleasing dessert!). I’ve also included several optional add-ins or toppings in case you want to make this peach dump cobbler taste even more homemade. But no extra ingredients are necessary at all – that’s the amazing thing! Looking for more peachy treats? Check out my simple recipes for peach lemonade, peach iced tea, or two-layer raspberry peach and lemon tart.
What is the difference between peach dump cake and cobbler
Cobbler is a dessert made up of a fruit filling (fresh or canned) and either a biscuit dough or batter (often cake batter) topping. In comparison, dump cake is the lazy baker’s alternative, using a canned fruity filling and cake topping. It’s made by “dumping” the ingredients (usually canned fruit or pie filling followed by a boxed cake mix and butter) into your baking dish and baking them as is, with no pre-mixing of the cake batter. Lazy? Perhaps! But fantastic for anyone short on time (or effort)? Absolutely! The similarity of the “final results” of the two dishes, though, is clear, and just a quick google search reveals plenty of searches for “peach cobbler with canned peaches and cake mix,” peach cobbler dump cake, dump cake cobbler, and more. So, you could use both terms for this dump cake recipe with peaches.
How to make peach dump cake
If you try this easy peach dump cake recipe, I’d love to hear your thoughts and questions below. Also, I’d appreciate a recipe card rating below, and feel free to tag me in your recipe recreations on Instagram @Alphafoodie!
Peaches: This peach dump cake is made simple with the use of canned peaches in syrup (heavy syrup or light syrup will work). If you can only find/use peach slices in fruit juice, I recommend adding a small amount of sugar to the filling (1 Tbsp to begin). I love to use brown sugar for extra molasses flavor. Yellow cake mix: White cake mix will also work. In the UK, look out for a simple vanilla cake mix. Butter: Use dairy or dairy-free lightly salted butter, cold from the fridge. Cinnamon: Optionally sprinkle some ground cinnamon into or over the cake mix for extra flavor.
Then, pour the canned peach slices (syrup included) to a 9×13 inch (23×33 cm) baking pan. Grease it with cooking spray if preferred, though I usually don’t. Sprinkle the yellow cake mix over the top of the peaches, pressing firmly to even it out, and press the cake mix into the syrup. If you want to use cinnamon, sprinkle that over the top now. Then, slice the cold butter into small pats and arrange the slices over the cake mix so it’s evenly covering the top of the cake mix. Chef’s Tip: You can assemble the peach dump cake several hours before baking it. Bake the peach dump cake in the oven for around 40- 45 minutes until it’s hot, bubbly, and has a golden brown crust. Enjoy the dump cake immediately with your side of choice!
Custard (dairy or non-dairy) Traditional caramel sauce Healthy vegan caramel Whipped cream/whipped coconut cream
You can also enjoy the cake mix peach cake chilled. It takes on a new, firmer texture and is still delicious. Freeze: You can freeze the cooled cake for up to 3 months, covered tightly in the freezer. Allow it to thaw in the fridge overnight before reheating. Reheat: I recommend reheating a large amount of dump cake in an oven at 350ºF/180ºC until warm. Alternatively, individual servings can be reheated in the microwave.
