Easy Peach Dump Cake (Classic + Fresh Peach Summer Upgrade)
This Easy Peach Dump Cake includes both my classic 3-ingredient recipe and my favorite Fresh Peach Summer Upgrade with a buttery streusel topping. Make the classic version any time of year, or use the summer version when fresh peaches are in season.
Servings: 12 Servings
Calories: 343kcal
Equipment
- 1 9 x 13-inch baking dish
Ingredients
- 29 ounces sliced peaches in heavy syrup
- 1 box butter cake mix (Yellow or white cake mix also works.)
- 1 cup butter (2 sticks) cold salted butter, sliced thin
Instructions
Preheat Oven to 350°
- Add the Peaches. Pour one can of sliced peaches with heavy syrup into the bottom of an rectangular baking dish.29 ounces sliced peaches in heavy syrup
- Cake Mix. Sprinkle the cake mix evenly over the peaches, covering them from edge to edge. Do not stir.1 box butter cake mix
- Cover with Butter. Cut the sticks of butter into thin pieces and layer the pieces of butter evenly over the cake mix layer. Cover as much of the cake mix as possible with the butter slices.1 cup butter
- Bake. Bake for about 45 minutes, or until the topping is golden brown and the peaches are bubbling around the edges.Let the Peach Dump Cake rest for 10–15 minutes before serving.
Video
Notes
🍑 Fresh Peach Summer Upgrade
When fresh peaches are in season, this is my favorite way to make Peach Dump Cake.
Fruit Filling
- 2 (29-ounce) cans sliced peaches in heavy syrup, fully drained
- 5 ripe freestone peaches, peeled and sliced (about 4 to 6 cups)
- ½ cup granulated sugar
- ½ cup light brown sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 box butter cake mix
- 1 cup (2 sticks) cold salted butter, cubed
- ½ cup light brown sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- Preheat the oven to 350°F.
- Drain both cans of peaches completely. Combine the drained canned peaches, fresh peaches, granulated sugar, brown sugar, cinnamon, and nutmeg in a large bowl. Toss gently to coat, then spread the mixture into a 9 x 13-inch baking dish.
- Add the butter cake mix, cold butter, brown sugar, cinnamon, and nutmeg to a food processor. Pulse until the mixture resembles coarse crumbs. You can also cut the butter into the cake mix with a pastry cutter or two forks.
- Sprinkle the streusel evenly over the peaches.
- Bake for 50 to 60 minutes, or until the topping is deep golden brown and the filling is bubbling vigorously around the edges.
- Let the Peach Dump Cake rest for 10 to 15 minutes before serving. Serve warm with a big scoop of vanilla ice cream.
- Do not stir the layers. Whether you're making the Classic Peach Dump Cake or the Summer Fresh Peach Upgrade, keeping the fruit and topping in separate layers creates the signature dump cake texture.
- Cover as much of the topping as possible. Arrange the butter slices (Classic) or streusel (Summer Upgrade) evenly over the surface for the most even browning with very few dry spots.
- Bake until it's done, not until the timer goes off. The dump cake is ready when the topping is deep golden brown and the filling is bubbling around the edges.
- Let it rest before serving. Allow the dump cake to rest for 10 to 15 minutes so the filling has time to thicken slightly while staying warm.
- Freestone peaches are best for the Summer Upgrade. They peel and slice more easily than clingstone peaches and have excellent flavor and texture.
Nutrition
Calories: 343kcal | Carbohydrates: 48g | Protein: 2g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 440mg | Potassium: 64mg | Fiber: 1g | Sugar: 31g | Vitamin A: 473IU | Vitamin C: 1mg | Calcium: 101mg | Iron: 1mg
