Welcome to the ultimate guide for creating a delightful Peach Dump Cake! This incredibly easy dessert is a true summer favorite, requiring just a handful of ingredients and minimal effort for maximum flavor. Imagine ripe, juicy peaches baked to perfection under a golden, tender cake topping – it’s a dessert that perfectly blends the simplicity of a dump cake with the comforting, fruit-forward essence of a traditional cobbler. Best served warm, perhaps with a generous scoop of vanilla ice cream melting lazily over its bubbly, sweet surface, this peach dump cake promises to be the star of any gathering, from casual weeknight dinners to festive backyard barbecues.
If you find yourself with an abundance of fresh peaches after trying this fantastic dump cake, be sure to explore other delectable recipes like our mouthwatering Coconut Peach Cobbler!
Celebrate Peach Season with the Easiest Dessert Ever
There’s nothing quite like the arrival of peach season. For many, it’s a culinary highlight, a time when kitchens fill with the sweet, fragrant aroma of ripe stone fruit. My family, in particular, counts peaches as their absolute favorite fruit, making summer a perpetual hunt for the freshest, most succulent specimens. Naturally, with such enthusiasm, creating new peach-centric desserts becomes a delightful annual tradition.
Having experienced immense popularity with my general Dump Cake recipe, known for its astonishing ease and delicious results, it was only a matter of time before I experimented with a fresh peach version. The concept of a “dump cake” is brilliantly simple: you literally dump the ingredients into a baking dish, bake, and voilà – a fantastic dessert emerges. This approach drastically cuts down on prep time and dishes, making it perfect for busy days or impromptu sweet cravings.
The peach dump cake experiment was, as expected, an absolute triumph! I might be hesitant to fully admit it, but my small family of five devoured the first pan within mere hours. And when I made it again? It vanished just as quickly. This recipe has undeniably earned its permanent spot as a cherished summer favorite, a testament to its irresistible charm and effortless preparation. Get ready to embrace the joy of peach season with this truly unforgettable dessert!
Essential Ingredients for Your Perfect Peach Dump Cake
One of the beauties of this peach dump cake recipe is its reliance on simple, readily available ingredients. While the method is straightforward, understanding the role of each component helps ensure a consistently delicious outcome. Here’s a closer look at what you’ll need:
- Fresh Peaches: The Star of the Show
You’ll need approximately 2 1/2 pounds of fresh peaches. I typically weigh them before pitting to get an accurate measurement. However, this recipe is quite forgiving, so don’t worry if you have a little more or a little less. Choose peaches that are ripe but still firm enough to hold their shape during baking. While fresh peaches offer unparalleled flavor, you can also adapt this recipe for frozen peaches (no need to thaw, but cooking time might slightly increase) or even well-drained canned peaches in a pinch. - Brown Sugar: For Depth and Sweetness
I prefer using light brown sugar in this recipe. Its molasses content provides a richer, deeper flavor profile that beautifully complements the peaches, adding a subtle caramel note that granulated sugar simply can’t replicate. If you only have dark brown sugar, that would also work, intensifying the molasses flavor. - Cornstarch: The Secret to a Perfect Filling
Cornstarch is crucial for thickening the peach filling. Without it, the peaches would release too much liquid, resulting in a watery bottom layer. It helps create that luscious, slightly viscous, cobbler-like texture that makes each bite so enjoyable. Don’t skip this ingredient, as it prevents your dump cake from becoming a soggy mess. - Lemon Juice: A Brightening Touch
A touch of fresh lemon juice works wonders by enhancing the natural sweetness and tartness of the peaches. It brightens the overall flavor, preventing the dessert from becoming overly sweet and adding a subtle tang that balances the rich ingredients. - Cinnamon and Nutmeg: The Warm Spice Duo
This classic combination of cinnamon and nutmeg infuses the peaches with a comforting, aromatic warmth. While I love the duo, if nutmeg isn’t your favorite or you don’t have it on hand, feel free to omit it and just use cinnamon. You could also experiment with a tiny pinch of ginger or cardamom for a different twist. - Cake Mix: The “Dump” Factor
This recipe utilizes a standard box of yellow cake mix. The key is to use it dry – do not add any of the ingredients typically listed on the box (like eggs, oil, or water). Yellow cake mix provides a classic, buttery flavor, but feel free to get creative! A white cake mix offers a lighter vanilla profile, a spice cake mix would amp up the cozy factor, or even a butter pecan cake mix could add a delightful nutty dimension. Most standard 15.25 oz or 13.25 oz boxes will work. - Butter: For a Golden, Crispy Topping
Butter is essential for creating the signature crispy, golden-brown topping. I use unsalted butter to control the salt content in the recipe. The technique involves using both melted butter and thinly sliced butter, which ensures even distribution and contributes to that desirable crunchy crust.
Crafting Your Peach Dump Cake: A Simple Guide
Making this peach dump cake is remarkably straightforward, living up to its “dump and bake” reputation. Follow these simple steps for a delicious, crowd-pleasing dessert:
STEP 1: Prepare Your Peaches
Begin by thoroughly cleaning your fresh peaches. You’ll want to cut them in half, remove the pits, and then slice each half into even pieces. I recommend making the slices not too thin – about 1/2 to 3/4 inch thick – to ensure they hold their shape and texture during baking. While I often leave the peels on for added fiber and a rustic look (they soften beautifully), you can certainly peel them if you prefer a smoother texture. If peeling, a quick blanch in boiling water followed by an ice bath makes the process much easier.
STEP 2: Create the Flavorful Peach Filling
Transfer your prepared peach slices to a large mixing bowl. Add the light brown sugar, cornstarch, fresh lemon juice, cinnamon, and nutmeg. Gently stir all the ingredients together until the peaches are evenly coated. Be careful not to overmix, especially if your peaches are very ripe, as this can make them mushy. The goal is to distribute the sugar and spices without bruising the fruit.
STEP 3: Assemble Your Delicious Dessert
Preheat your oven to 350°F (175°C). Pour the peach mixture into a 9×13-inch baking dish. Spread the peaches out as much as possible to form a relatively even layer. This ensures consistent baking and an optimal cake-to-fruit ratio in every bite. There’s no need to grease the dish, as the butter from the topping will seep down and prevent sticking.
STEP 4: Add the Cake Topping and Bake
Evenly sprinkle the dry cake mix over the entire surface of the peaches. Next, drizzle about half of your melted butter over the cake mix, trying to cover as much area as possible. Then, take the remaining butter and cut it into very thin slices or small pats. Arrange these butter slices evenly over the cake mix layer. The combination of melted and sliced butter is key to achieving a delightfully crispy, golden crust while ensuring the cake mix bakes through. Bake the cake for 40-50 minutes, or until the edges are bubbly, the topping is golden brown, and a toothpick inserted into the cake part comes out mostly clean.
Tips for the Best Peach Dump Cake and Creative Variations
While this peach dump cake recipe is incredibly forgiving, a few tips and tricks can elevate your baking experience and ensure a consistently delicious outcome. Plus, once you master the basic recipe, you’ll find it’s a fantastic canvas for creative variations!
Choosing the Right Cake Mix
Cake mix box sizes can vary slightly between brands, but most standard boxed cake mixes (typically 13.25 oz to 15.25 oz) will work beautifully for this recipe. I often use a Betty Crocker 13.25 oz cake mix, but feel free to use your preferred brand. The important thing is to use the mix dry, without adding any liquids or other ingredients it might call for on its own packaging.
Dealing with Dry Spots
Occasionally, you might notice a few dry spots of unbaked cake mix on top of your dump cake after it’s done baking. This usually happens if the butter wasn’t distributed perfectly evenly. Don’t fret! You can gently try to press these spots down with the back of a spoon to encourage them to absorb moisture from the fruit layer below. Often, I just leave them, as they can add a delightful, slightly crumbly texture. The overall taste and texture won’t be compromised.
To Peel or Not to Peel?
This is a common question when baking with peaches! I personally prefer to leave the peels on the peaches for this dump cake. Here’s why: the peels help the peach slices maintain their structural integrity during the baking process, preventing them from becoming too mushy. They also contribute a lovely color and an extra boost of fiber. However, if you have a strong aversion to peach peels or prefer a silky-smooth texture, feel free to peel your peaches beforehand. The choice is entirely up to your personal preference!
Serving Suggestions and Storage
This peach dump cake is truly at its best when served warm. The warmth enhances the sweet, juicy peach flavors and provides a wonderful contrast to a dollop of cold, creamy vanilla ice cream. Beyond ice cream, consider these delicious toppings: a swirl of freshly whipped cream, a drizzle of homemade caramel sauce, a sprinkle of toasted pecans or walnuts, or even a dusting of powdered sugar. Any leftovers should be stored in an airtight container in the refrigerator. They can be enjoyed cold straight from the fridge or gently reheated in the microwave for a quick treat. For a crispier reheat, you can warm individual servings in a conventional oven at a low temperature.
Exciting Dump Cake Variations to Try
The beauty of a dump cake lies in its versatility. Once you’ve mastered the peach version, consider these creative twists:
- Different Fruits: Swap peaches for other canned or fresh fruits like cherry pie filling, pineapple (crushed or sliced), mixed berries, apples, or even a combination of your favorites. Just ensure fresh fruits are properly sweetened and thickened with cornstarch.
- Cake Mix Flavors: Experiment with different cake mixes. A yellow cake mix is classic, but a white cake mix for a lighter flavor, a spice cake mix for extra warmth, or even a lemon cake mix to complement the peaches could be fantastic.
- Add-ins: Fold in a handful of chopped nuts (pecans, walnuts), shredded coconut, or even white chocolate chips into the cake mix or over the fruit layer before baking for added texture and flavor.
- Spice Blends: Beyond cinnamon and nutmeg, consider a pinch of allspice or ginger for a deeper, more complex spice profile.
More Delicious Peach Desserts to Explore
If you’re as passionate about peaches as we are, you’ll love these other fantastic recipes that highlight the fruit’s incredible versatility:
Peaches and Cream Bars
Peach Melba Pie
Cast Iron Peach Crostata
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Peach Dump Cake
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This easy Peach Dump Cake only takes a few ingredients, and is a perfect use for those fresh peaches. Similar to a cobbler, this cake is best served warm with ice cream.
Ingredients
- 2 1/2 pounds fresh peaches
- 1/3 cup light brown sugar
- 1 tablespoon cornstarch
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 1 box yellow cake mix (dry)*
- 1 cup butter
Instructions
- Preheat the oven to 350ºF (175°C).
- Cut the peaches in half and remove the pits. Cut each peach into slices. (I like to leave the peels on the peaches, but you can remove them, if you prefer.)
- Place the peach slices in a large bowl. Add the brown sugar, cornstarch, lemon juice, cinnamon, and nutmeg. Gently stir to combine.
- Pour the mixture into a 9×13-inch baking dish. Spread into as much of a single layer as possible.
- Take the cake mix and sprinkle it over the top of the peaches.
- Melt 1/2 cup of the butter. Cut the other 1/2 cup of butter into very thin slices.
- Drizzle the melted butter over the cake mix. Take the slices of butter and arrange them over the top, as evenly as possible.
- Bake the cake for 40-50 minutes, or until the edges are bubbling and the topping is golden brown.
- Serve warm, with ice cream or your preferred topping, if desired.
Recipe Notes:
*Cake mixes differ in sizes, but most standard boxed cake mixes (around 13.25 oz to 15.25 oz) should work. I used a Betty Crocker 13.25 oz cake mix.
You may end up with a few dry spots when the cake is done baking, where the cake mix is still dry on top. I will usually try to push it down so that it gets wet from below, but sometimes I’ll just leave it as it adds to the texture.
Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.
Nutrition Information
Serving: 1 serving, Calories: 338kcal (17%), Carbohydrates: 47g (16%), Protein: 2g (4%), Fat: 17g (26%), Saturated Fat: 10g (63%), Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0g, Cholesterol: 41mg (14%), Sodium: 238mg (10%), Potassium: 130mg (4%), Fiber: 1g (4%), Sugar: 29g (32%)