Peach Dump Cake is probably the easiest sweet treat to make of all time. Just three total ingredients and a few effortless steps and dessert is served! You may also love my Peach Skillet Cake as well!
Peach Dump Cake
The genius that decided to dump a bunch of dessert staples into a pan and see what happens next deserves an award. They are my hero! Dump cakes are a dream recipe for busy moms and dads. For those days when just getting through the door is a chore, you can still impress the entire family with a tasty dessert that doesn’t take much effort from you. The prep for this delicious peach dump cake recipe is five minutes. I’ll say it louder, FIVE MINUTES. No mess, no fuss, just dump it in the pan and go.
Can you Make Crockpot Peach Dump Cake?
You can and you should! It is literally the exact same recipe and instructions, except you use a crockpot instead of the skillet and an oven. For this method, you will put the peach pie filling in the bottom of a greased crockpot, top with the cake, and then butter, and then cover and cook on high for 2 hours or on low for 4. You can get the same great-tasting results with a slow cooker as with cooking in the oven. This is a great option if you are already using up some of your precious oven space!
Topping Ideas for Peach Dump Cake
The basic topping choices for a peach dump cake are whipped cream or ice cream. Within those two categories, there are a few variations that can really take this dump cake to a whole new level. For the ice cream, we almost always have vanilla or vanilla bean as a staple in our freezer. The vanilla ice cream is a perfect complement to the buttery, cakey, peach flavors in the dump cake.
Homemade Whipped Cream
Making your own whipped cream is probably one of the top recommendations that I will ever give you when discussing homemade desserts. I have traditional homemade whipped cream and stabilized whipped cream should you want to make this dessert ahead of time!
More Dump Cakes
Peach Dump Cake
Ingredients
- 1 box (15.25 ounces) yellow cake mix
- 2 cans (21 ounce each) peach pie filling
- ½ cup butter, cold
Instructions
- Preheat oven to 350°F.
- In a large skillet or greased baking dish, add the peach pie filling and spread it evenly over the bottom of the pan. Sprinkle the cake mix over the top, being careful to cover all of the pie filling.
- Slice the butter into small pats (about 16) and spread them out evenly over the top of the cake mixture.
- Bake for 1 hour* or until the topping is golden brown and the pie filling is bubbling.
Notes
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
How would you convert this for canned peaches instead of peach pie filling ?
You would have to add cornstarch and cinnamon. You could Google the exact recipe.
Being English and a visitor to Canada I have only just discovered Dump Cake, wow what a great recipe I made a rhubarb and strawberry one at the weekend and we love it, so quick and easy.
Thank you for this enticing and simple recipe. I am going out today to get the ingredients! I wish to know which size baking dish you recommend. Also, you mention yellow cake mix in the text, and white cake mix in the ingredient list. Which one is correct? Many thanks!
Just curious, as I’m English what can I use for the white cake mix, as Ive never come across it in our supermarkets?
Hey. Your baking skills are amazing. I have a question. In your peach dump cake description you say yellow cake mix. Yet in the ingredient list it says white. Which do you prefer? TIA
Sorry! We prefer yellow. I will update the recipe to reflect that. But white works too!
Do u just sprinkle the cake mix dry or do u mix the cake mix according to the cake mix box
I have peaches frozen, can I use them and what else would be required?
I’ve made this many times and its a winner! I love it and normal people usually do too!!
I love these recipes. I need to know if you make up the cake mix or spread it out of the box.
What size baking dish? 8×8, 10×13?
The pictures and recipe say large skillet.