Peach Dump Cake Recipe

There’s a summer memory I’ll never forget—standing barefoot in my grandmother’s kitchen, the smell of peaches and cinnamon filling the air as she opened the oven to pull out her signature dessert. It wasn’t a fancy tart or a pie with latticework. It was her peach dump cake, bubbling at the edges and golden on top, and to me, it was magic in a pan. Decades later, I still think of her every time I make it—only now, I’ve found a way to make this easy sheet pan dessert even simpler for beginner cooks.

If you’re new to baking or just looking for a no-fuss dessert that delivers big on flavor, this lemony, buttery, sweet masterpiece checks all the boxes. With only a handful of ingredients, minimal prep, and no mixing bowls required, this is the definition of a quick and healthy meal-ender. And yes, we’ll show you how to make it just as delicious with fresh peaches if you’ve got them on hand.

Why This Recipe is Special

Peach dump cake is often misunderstood—it sounds lazy, maybe even a little uninspired. But don’t let the name fool you. This is a brilliantly easy dessert that transforms pantry staples into a golden, crispy-topped, juicy fruit dessert that tastes like summer in every bite. The beauty lies in its simplicity: no stirring, no creaming, no complicated steps. You literally dump everything into one dish and bake.

But what really makes this version special is the buttery pecan topping and a hint of cinnamon that lifts the whole dish. It’s versatile, family-friendly, and works just as well for weeknight dinners as it does for potlucks and holidays. You can even swap ingredients for dietary needs or flavor preferences, making it one of the best quick and healthy meals (or desserts!) you can whip up in under 10 minutes of prep.

Ingredients and Preparation

Canned Peaches
They provide natural sweetness and moisture, forming the juicy base of the cake. Choose peaches in heavy syrup for best results. You’ll only keep the syrup from one can to avoid sogginess. Want to go fresh? Slice 6–8 ripe peaches, sprinkle with sugar, and let sit for 30 minutes to form a syrupy base.

Cinnamon
A warming spice that complements the sweetness of the peaches and adds aromatic depth. It balances the dessert and evokes that nostalgic “baked goods” feel.

Yellow Cake Mix
This serves as the shortcut cake layer that absorbs the peach juices while baking, creating a golden, crumbly topping. You can substitute with white cake mix for a lighter flavor or butter pecan for a nuttier profile.

Brown Sugar
Adds molasses-like richness and deep caramel notes. It enhances the flavor of the peaches and makes the top slightly crispy when baked.

Butter
Use very thin slices to evenly melt across the cake and ensure the dry cake mix gets hydrated. This is what creates that golden, buttery crust. You can also grate cold butter for an even distribution.

Chopped Pecans
They bring texture, nutty contrast, and crunch. Toasted during baking, they make the dessert feel more elevated. Omit or replace with walnuts if needed.

Step-by-Step Instructions

Step 1
Preheat your oven to 375°F. Get out a 9×13-inch baking dish—no need to grease it.

Step 2
Drain two of the three peach cans, keeping one undrained. Pour all the peaches into the baking dish and spread them evenly across the bottom.

Step 3
Sprinkle cinnamon generously over the peaches. This adds a warm, spiced base note to the flavor profile.

Step 4
Evenly cover the peaches with dry yellow cake mix. Do not stir. Gently press the cake mix down with the back of a fork to make sure it contacts the fruit juices.

Step 5
Sprinkle brown sugar over the cake mix. It will caramelize during baking and add a beautiful golden finish.

Step 6
Arrange very thin slices of butter across the top so that they cover as much surface as possible. This helps the topping crisp and brown evenly.

Step 7
Sprinkle chopped pecans evenly over the entire top. If you notice them browning too fast during baking, tent the pan with foil.

Step 8
Bake for one hour until the top is golden and the edges are bubbly. Let cool slightly before serving so it sets.

Beginner Tips and Notes

• Too Juicy? If your cake turns out soggy, it’s likely from too much syrup. Only keep the liquid from one can or reduce added water if using fresh peaches.
• Butter Distribution Tip: Slice your butter as thinly as possible or grate it with a cheese grater straight from the fridge for perfect evenness.
• No Cake Mix Lumps: Use a fork to lightly press the cake mix into the peach layer so dry spots don’t remain after baking.
• Too Sweet? Dial back the brown sugar by half if you’re using peaches in heavy syrup and prefer a milder sweetness.
• Substituting Tools: No 9×13? You can divide the recipe into ramekins or smaller dishes for individual servings.

Serving Suggestions

Peach dump cake is best served warm. A scoop of vanilla bean ice cream on top melts into the crispy edges and creates the ultimate comfort dessert. You could also top it with whipped cream or garnish with a mint sprig for a fancier presentation.

For an added touch, drizzle with caramel sauce or a dollop of crème fraîche. Pair it with iced tea or a peach mojito if serving at a summer gathering.

Leftovers Storage
Let cool completely, then cover tightly and store in the refrigerator for up to 5 days. Reheat single portions in the microwave or refresh the entire dish in a warm oven at 300°F for about 20 minutes.

Conclusion

If you’re a beginner cook or just someone who wants a reliable, no-fail dessert, this easy sheet pan dinner–style treat is for you. The peach dump cake is a celebration of what makes simple recipes so good: great ingredients, easy instructions, and a whole lot of flavor. It’s a quick and healthy meal-ender that anyone can make—and everyone will love.

Try it out and let me know in the comments how yours turned out. Did you use fresh peaches or canned? Did you go classic or experiment with different cake mixes? I’d love to hear your twist on this cozy, nostalgic dessert.

FAQ About Peach Dump Cake

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