This Peach Dump Cake is a summer staple in my house because it takes such little effort and still manages to boast big flavor. It’s like a cross between a cake and a cobbler, with layers of sticky sweet fruit filling and buttery, golden baked cake.
Dump cake gets its name from its couldn’t-be-easier method of dumping the 4 simple ingredients into a casserole dish and putting it right in the oven to bake. No mixing, no fuss, and no mess.
As a busy mom who loves a kitchen hack, this peach dump and bake dessert literally takes the cake for easiest semi-homemade dessert with just 4 ingredients, one casserole dish, and about 5 minutes of hands-on time required.
If this recipe speaks to you, check out this Pineapple Cherry Dump Cake next!
Canned Peach Dump Cake Ingredient Highlights
While white cake mix will also work here, I always use yellow cake mix because it has a richer, butterier flavor.
One can of peach pie filling + one can of sliced peaches will give you the right balance of fruity sweetness to line the bottom of your dish. Diced peaches will work in place of sliced. If you’re using halved peaches, slice them.
I usually grab the canned sliced peaches in fruit concentrate because they’re the easiest to find and often the most affordable, but you can use peaches in syrup or water, too.
I prefer unsalted butter because your cake mix and canned pie filling already contains salt.
Peach Cobbler with Cake Mix Topping Tips and Tricks
How to Make Peach Dump Cake with Canned Peaches
There are two key factors that will dictate your success in making this quick peach dessert with few ingredients. One: you want distinct layers. Do not mix your filling, cake, and butter layers.
Two: try your best to cover the cake mix in an even layer of butter.
To achieve this, start by greasing your dish. Then, pour in the peach pie filling. Drain the canned peaches and add them on top.
Next, sprinkle the cake mix over the peaches in an even layer. Melt the butter and pour that over top. Then, all that’s left to do is bake it!
Serve it up just like a cobbler; generous spoonfuls while it’s still hot! I like to finish it with a little whipped cream.
How I Store & Reheat Peach Dump and Bake Cake
I usually just leave my dump cake in the casserole dish and cover it with aluminum foil and place it right in my fridge. If you want to use a spatula to transfer it to a storage container you definitely can. It will stay fresh in the fridge for up to 5 days.
It’s best served hot. You can either stick it back in the oven in the dish with the aluminum foil on. Preheat the oven to 350°F and check it after 10 minutes.
You can also microwave individual servings. They only need 30-45 seconds on high to get warm.
4-Ingredient Peach Cake (Dump & Bake!)
SAVE RECIPE TO COLLECTION PIN PRINT RATEEquipment
- Pyrex Measuring Cup optional
Ingredients
- 1 (21-oz) can peach pie filling
- 1 (15-oz) can peach slices, drained (in fruit juice, syrup, or water)
- 1 (15.25-oz) box yellow cake mix
- ¾ cup unsalted butter (+ more for greasing pan)
Instructions
- Preheat the oven to 350°F and grease a 9×13-inch casserole dish with butter (preferred) or nonstick spray.
- Add the peach pie filling to the dish. Drain the canned peach slices and add them to the dish with the peach pie filling. Use a spatula to spread the fruit filling out in an even layer in the dish.1 (21-oz) can peach pie filling, 1 (15-oz) can peach slices, drained
- Add the dry boxed cake mix (as is) on top of the peaches in a thin, even layer.1 (15.25-oz) box yellow cake mix
- In a Pyrex measuring cup or other microwave-safe dish, melt the butter in the microwave in 20-second intervals, stirring in between until completely liquefied. Then, pour the butter over the cake mix, doing your best to completely cover the dry mixture. If need be, tilt the dish back and forth to spread the butter out over top.¾ cup unsalted butter
- Bake at 350°F for 45-50 minutes until the peach filling is bubbling and the cake layer is firm. Serve warm.
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