Peach Dump Cake
Updated
Updated
With just 5 ingredients and 5 minutes of prep, this Peach Dump Cake is one of my favorite desserts ever! I like to serve it with some vanilla ice cream for a quick but crazy delicious treat for summer or anytime throughout the year.
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Easy Peach Dump Cake Recipe
When I’m in the mood for a super delicious dessert that’s practically effortless, I pull this Peach Dump Cake recipe out of my back pocket!
Dump cakes are a ridiculously easy dessert, without any batter to make or chopping of ingredients. They’re typically made with canned fruit topped with cake mix and butter. This particular version incorporates peach pie filling with vanilla and cinnamon. It’s so good.
I just dump (a la “dump” cake) the ingredients into the baking dish, pop it in the oven, and I know I’ll have an awesome dessert to enjoy in under an hour.
Peach Dump Cake
Ingredients
- 2 cans peach pie filling, (21 oz. each)*
- 2 tsp vanilla extract
- ½ tsp cinnamon
- 1 box yellow cake mix, vanilla, white, or even spice cake mix will also work
- ¾ cup salted butter, melted
- vanilla ice cream, for serving, optional
Instructions
- Preheat the oven to 350°F. Spray a 9×13 baking dish with nonstick spray.
- Pour the peach pie filling into the baking dish. Add the vanilla and cinnamon. Stir to combine and smooth out the filling into an even layer.
- Sprinkle the cake mix evenly over the filling.
- Pour the melted butter all over the top, and try to saturate as much of the cake mix as possible.
- Bake for 45-50 minutes until golden brown on top and bubbly. Let sit for 15 minutes and serve with some vanilla ice cream!
Video
Notes
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!How to Make a Peach Dump Cake Step by Step
Get the oven going and prepare a baking dish: Preheat the oven to 350°F. Spray a 9×13 baking dish with nonstick spray.
Prepare the cake: Pour 2 cans of peach pie filling into the baking dish. Add 2 tsp vanilla and ½ tsp cinnamon. Stir to combine and smooth the filling into an even layer.
Sprinkle the cake mix over the peach filling.
Pour ¾ cup melted butter evenly over the cake mix.
Bake: Bake at 350°F for 45 to 50 minutes, until golden brown and bubbly.
Rest and serve: Let the cake rest for 15 minutes and enjoy it with a scoop of ice cream.
How to Store
Leftover peach dump cake can be stored in the fridge for up to 5 days. Just cover the baking dish with foil or transfer to an airtight container.
To reheat, pop a serving in the microwave for 30 seconds or so, until warm.
You can also freeze your dump cake for up to 3 months. Wrap in plastic wrap and again in foil. Thaw in the fridge overnight.
What to Serve With Peach Dump Cake
Peach dump cake is best served warm or at room temperature, but you want to let it sit for at least 15 minutes out of the oven before serving. Otherwise, it’s super hot!
I love to top my dump cake with vanilla ice cream. Some other yummy toppings are luscious whipped cream, and gooey caramel sauce, powdered sugar, or even white chocolate chips (then the chocolate chips get all melty on top!)
“Oh my goodness this was delicious. My husband made this dump cake (and) put pecans on top and delicious! Sending this recipe to my sisters!” – Sandra