Can I use fresh peaches instead of canned?

Absolutely! You'll need about 4 cups of sliced fresh peaches. Since fresh peaches don't come with syrup, create your own by tossing the sliced peaches with ½ cup sugar and letting them sit for 30 minutes to release their juices. This ensures you'll still have that lovely saucy texture.

What if my cake mix topping still looks powdery after baking?

This usually happens when some areas don't get enough butter. If you notice dry spots toward the end of baking, you can melt a little extra butter and drizzle it over those areas, then continue baking until golden. Next time, try cutting the butter into smaller pieces for better coverage.

Can I make this recipe lower in sugar?

You can use peaches in juice or light syrup instead of heavy syrup and reduce the brown sugar to 1 tablespoon. The cake will be less sweet but still delicious. Some bakers also have success using sugar-free cake mix.

Is there a way to make this dessert ahead for a party?

Prepare everything up to 24 hours in advance, but don't bake it. Cover the assembled dish and refrigerate. When ready to bake, let it sit at room temperature for 30 minutes, then bake as directed. You might need to add 5-10 minutes to the baking time if it's still cool from the refrigerator.

Peach Dump Cake Recipe

Name: Peach Dump Cake Recipe
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: American
Ingredients: 1 tablespoon butter (for greasing the pan); 2 tablespoons brown sugar, packed; 1 29-ounce can peaches in heavy syrup (do not drain); 1 15.25-ounce yellow cake mix; 1 ½ sticks butter, cut into small pieces

Description

This Peach Dump Cake is a simple yet irresistible dessert made with just a few pantry ingredients. With juicy peaches, a golden buttery topping, and no complicated techniques, it’s the perfect last-minute treat for family gatherings or potlucks. The best part? It comes together in under an hour for an indulgent, hassle-free dessert everyone will love.

Ingredients

Units Scale

For the Base:

1 tablespoon butter (for greasing the pan)
2 tablespoons brown sugar, packed

For the Cake:

1 29–ounce can peaches in heavy syrup (do not drain)
1 15.25–ounce yellow cake mix
1 1/2 sticks butter, cut into small pieces

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Instructions

Preheat the Oven
Preheat your oven to 350°F (175°C). Using 1 tablespoon of butter, grease the bottom and sides of a 9 x 13-inch baking dish. Sprinkle the 2 tablespoons of brown sugar evenly over the butter for added sweetness and a slight caramelized flavor.
Add the Peaches
Open the can of peaches (including the heavy syrup) and pour it into the prepared pan. Use a spoon to evenly spread the peaches across the bottom.
Add the Cake Mix
Spread the yellow cake mix evenly over the layer of peaches. Ensure the dry mix covers all the peaches so the top bakes evenly.
Top with Butter
Cut 1 ½ sticks of butter into small cubes. Scatter them evenly across the surface of the cake mix. This allows the butter to melt and create a rich, golden crust while baking.
Bake
Place the dish in the preheated oven and bake for 45 minutes to 1 hour, or until the top is golden brown. Check frequently in the last 10 minutes to avoid overbaking. Allow the cake to cool slightly before serving. Enjoy warm, optionally with a scoop of vanilla ice cream or whipped cream for extra decadence.

Notes

Use canned peaches in heavy syrup for the best sweetness and consistency. Don’t substitute for water-packed or fresh peaches unless you’re ready to add sugar to adjust the sweetness.
For added flavor, sprinkle some cinnamon over the peaches before adding the cake mix.
If you prefer a crunchier topping, sprinkle chopped pecans or walnuts over the butter.

Nutrition

Serving Size: 1 serving
Calories: 320kcal
Sugar: 35g
Sodium: 340
Fat: 13g
Saturated Fat: 8g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 48g
Fiber: 1g
Protein: 2g
Cholesterol: 35mg