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Peach Dump Cake

peach dump cake
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Ingredients

Scale
  • 6 cups fresh peach slices (about 8–10 peaches), peeled and pitted
  • 1 box (15.25 oz) yellow cake mix
  • ¾ cup (1½ sticks) unsalted butter, melted
  • ½ cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • ½ cup chopped pecans or walnuts (optional)
  • ¼ cup rolled oats (optional)
  • ¼ teaspoon ground nutmeg (optional)

Instructions

  1. Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
  2. Arrange the peach slices evenly in the greased baking dish.
  3. In a medium bowl, combine melted butter, brown sugar, cinnamon, and vanilla extract. Whisk until well blended.
  4. Pour the butter-sugar mixture evenly over the peaches, making sure to coat all areas.
  5. Sprinkle the dry yellow cake mix evenly over the peach layer, covering completely.
  6. Gently press the cake mix down to create a relatively flat layer.
  7. If using optional nuts or oats, sprinkle them evenly over the cake mix layer.
  8. Bake for 35-40 minutes until the top is golden brown and the fruit is bubbling around the edges.
  9. Remove from the oven and let cool for 15-20 minutes before serving.
  10. Serve warm with vanilla ice cream or whipped cream if desired.

Notes

  • For convenience, you can substitute the fresh peaches with 2 cans (29 oz each) of sliced peaches in light syrup, well drained.
  • If the top browns too quickly but the filling isn’t bubbling yet, cover loosely with foil and continue baking.
  • This dessert keeps well at room temperature for 2 days or refrigerated for up to 5 days.
  • Nutrition facts are estimates and may vary based on ingredients used, portion sizes, and preparation methods.

Nutrition

Keywords: peach dump cake, peach dessert, dump cake recipe, easy peach dessert, summer fruit cake

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