If you never made a dump cake you're in for a sweet surprise. It's one of the easiest desserts ever and it includes a shortcut: cake mix. A layer of juicy peaches with a crunchy topping that bakes to a golden brown and is fantastic! Similar to a cobbler, it's very simple to put together and can be out of the oven in less than an hour.
Following the popularity of the blueberry dump cake in this blog, I'm on a mission to try other fruits and combinations and make as many dump cake recipes as I can. The archives already have one of my favorite flavor pairings ever, the Chocolate Cherry Dump Cake, in case you're interested.
As for this easy peach dump cake, it's really an amazing recipe even though we take the shortcut of using cake mix from the store, something I don't usually do. We start with fresh peaches and make our own homemade peach pie filling, or we simply open a can of filling and dump it in the baking dish. See where the name came from? And yes, you can also use canned peaches.
The topping is a yellow cake mix (though some like to use white cake mix) with melted butter. That's is. Simple ingredients and a delicious dessert that can feed a crowd and will probably become a favorite fast.
Ingredients
- Dry cake mix: the type you find in the supermarket or store, whatever brand you want. I like yellow cake mix, but white cake mix works well too.
- Butter: use unsalted melted butter, whatever brand you use regularly.
- Homemade pie filling:
Brown sugar - it works very well with the fruit. You can use white sugar if that's all you have.
Peaches - not overly ripe fresh peaches are the best. But I'm adding a variation at the end for using canned peaches if you can't find fresh ones.
Cornstarch - it thickens the filling.
Lemon - some lemon juice enhances the flavors and adds some acidity.
Vanilla extract - this is optional but a small amount enhances the sweetness and adds a caramel tone. - Store-bought peach pie filling can also be used.
How to make it
- Fruit layer: if you already made the peach pie filling or bought one, simply spread it in a ceramic dish (image below, left).
- Topping: this layer is simply mixing dry cake mix with melted butter to create a thick mixture that clumps together slightly. It's not very wet or very crumbly, it can be spread a little (image below, right).
- Baking it: the top bakes to a golden brown and the fruit bubbles and creates its own syrupy sauce. The key is to make sure the topping in not only golden but also fully baked inside, so check by lifting it slightly with a fork here and there. You should not find any wet dough inside. Bake it a little longer if that is not the case.
Top tips
- Organization: always read the recipe first and make sure you have all the ingredients, at the right temperatures, and also the rest of the equipment and space to make it. This will make the process so much easier!
- Baking time: keep in mind that all ovens and pans are different, even if they look the same or very similar. The baking time in my recipes are as accurate as I they can be, but it might take you more or less time. You can use a thermometer that is placed inside the oven (like the OXO oven thermometer) to check that your oven is the right temperature. I recommend you keep track of how your oven works and what tiny details you might need to adjust.
- Peach filling: I recommend a homemade peach pie filling as the flavors will be fresher and you know what ingredients go into making it. That said, you can use purchased pie filling which is the reason these types of cakes or desserts started. And you can use canned peaches also, and if not in heavy syrup add 2-3 teaspoons of cornstarch to thicken it a little during baking. This is an easy dessert recipe after all.
- Serving it: as with most fruit and simple desserts, I find that the best way is slightly warm with a scoop of vanilla ice cream. But, if that's not possible - because you don't have access to an oven or fridge - it's also really good at room temperature. Adding some additional fresh raspberries or berry sauce also works wonderfully with the peach.
Frequently asked questions
They are pretty similar, but a dump cake uses cake mix, they type you find in the supermarket. Both have a layer of fruit filling, but a cobbler uses a biscuit or pie crust topping.
It taste like a cross between a sweet fruit crumble and a buttery cobbler. It's a dessert that combines fresh fruit that creates its own syrup while it bakes with a starchy topping made with cake mix and butter.
A day outside should be fine but I don't recommend it if you have a refrigerator close by. Fruit desserts can ferment quickly, especially in a hot environment. A dump cake should be cooled down on a wire rack and then covered with plastic wrap and refrigerated. I suggest warming it up slightly before eating it.
Other recipes you might like:
Let me know in the comments below if you made this recipe and loved it, and also if you had issues, so we can troubleshoot together. I love to hear what you think, always. Thanks for being here, it's much appreciated.
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Peach Dump Cake
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 8 servings 1x
- Category: Desserts
- Method: Baking
- Cuisine: American
Ingredients
For the filling:
- 1 recipe for homemade Peach Pie Filling OR
- One 21-0z can of peach pie filling
For the topping:
- ⅔ cup unsalted butter, melted
- 1 ½ cups (225g) yellow cake mix (white cake also works)
Instructions
- Preheat oven to 350°F/180°C.
- Have ready an 8x11-inch ceramic or glass dish.
- Dump the peach pie filling in the dish, spreading to cover the whole pan.
For the topping:
- Mix cake mix with the melted butter until you have a crumbly mixture.
- Top the peaches with this, smoothing it out slightly. It will not cover it completely and that is fine. Don't stir it and mix it with the berries, simply smooth it out a little.
- Bake for 40-45 minutes, until golden and dry, checking close to the end of the baking time by lifting here and there the topping making sure it's completely baked inside. Bake it more if necessary, until the top is dry and the filling bubbles around the edges.
- Serve warm plain or with whipped cream or a scoop of ice cream.
Notes
Organization: always read the recipe first and make sure you have all the ingredients, at the right temperatures, and also the rest of the equipment and space to make it. This will make the process so much easier!
Baking time: keep in mind that all ovens and pans are different, even if they look the same or very similar. The baking time in my recipes are as accurate as I they can be, but it might take you more or less time. You can use a thermometer that is placed inside the oven (like the OXO oven thermometer) to check that your oven is the right temperature. I recommend you keep track of how your oven works and what tiny details you might need to adjust.
Peach filling: I recommend a homemade peach pie filling as the flavors will be fresher and you know what ingredients go into making it. That said, you can use purchased pie filling which is the reason these types of cakes or desserts started. And you can use canned peaches also, and if not in heavy syrup add 2-3 teaspoons of cornstarch to thicken it a little during baking. This is an easy dessert recipe after all.
Serving it: as with most fruit and simple desserts, I find that the best way is slightly warm with a scoop of vanilla ice cream. But, if that's not possible - because you don't have access to an oven or fridge - it's also really good at room temperature. Adding some additional fresh raspberries or berry sauce also works wonderfully with the peach.
Keywords: peach dump cake
The topping batter looks like biscuit, which I love dearly. A wonderfully delicious and fuss free dessert!