There’s something uniquely satisfying about a dessert that delivers incredible flavor with minimal effort, and this fresh peach dump cake is the perfect example. The first time I made this for a last-minute family get-together, I needed something impressive but fast. The result was a bubbly, golden-crusted dessert with a sweet, jammy peach filling that disappeared in minutes.
It’s a practically foolproof recipe that promises a delicious homemade taste without the fuss. Whether you’re an experienced baker or just starting out, this dessert is your secret weapon for potlucks and family dinners. It’s pure comfort in a dish, and this Fresh peach dump cake has become a staple in my home for its reliability and amazing flavor.
Ingredients
For the Peach Filling
- 6-8 fresh peaches, peeled and sliced
- 1/2 cup granulated sugar
- 1 teaspoon cinnamon & 1/4 teaspoon nutmeg (optional)
- 1 tablespoon cornstarch (if peaches are very juicy)
- 1 teaspoon vanilla extract (optional)
For the Topping
- 1 box (15.25 oz) yellow cake mix
- 1 cup (2 sticks) unsalted butter, melted or sliced
- Optional: 1/4 cup brown sugar or 1/2 cup chopped pecans
How to Make Fresh Peach Dump Cake
Making this dessert is as simple as layering ingredients in a pan no mixing bowl required!
Prepare the Peaches
First, preheat your oven to (). Place the sliced peaches in a 9×13 inch baking dish. Sprinkle with sugar, spices, and cornstarch, then toss gently to coat.
Add the Cake Mix
Next, open the box of yellow cake mix and sprinkle it evenly over the peaches. It is crucial that you do not stir it in. The distinct layers are what make this dessert work.
Add the Butter
Now, drizzle the melted butter over the entire surface of the dry cake mix, trying to cover every spot. For extra crunch or caramelization, this is when you would add optional nuts or brown sugar.
Bake to Perfection
Finally, bake for 45 to 55 minutes. The Fresh peach dump cake is ready when the filling is bubbly and the topping is golden brown. Let it rest for 15 minutes before serving to allow the filling to set.
My Best Tips & Variations
- Avoid Dry Patches: After adding butter, I use a fork to gently press down on any large dry spots. This ensures a perfectly moist topping every time.
- Choose the Right Peaches: Use ripe but still slightly firm peaches for the best texture.
- Get Creative: Feel free to add a crunchy topping like pecans, mix in other fruits like blueberries, or add a pinch of ginger for a different flavor profile.
If you love simple and quick desserts, you might also enjoy Strawberry Cheesecake Dump Cake, another fuss-free option with a delicious fruit twist.
FAQs
Can you make dump cake with fresh fruit?
Absolutely! Using fresh fruit is what makes this recipe so special. Just be sure to use cornstarch to thicken the natural juices.
What is the biggest mistake to avoid?
Stirring the layers. A dump cake is meant to have a distinct fruit bottom and a cobbler-like topping. Do not mix them together.
Does peach dump cake need to be refrigerated?
Yes. Because it contains fresh fruit, leftovers should be covered and stored in the refrigerator for up to 4 days.
Serve this with a scoop of vanilla ice cream or a side of Peaches and Cream Oatmeal for a delightful breakfast.
Print
Fresh peach dump cake
- Total Time: 50 minutes
- Yield: 8-10 servings 1x
Description
Indulge in the warm, nostalgic flavors of this Fresh Peach Dump Cake a simple yet irresistible dessert bursting with juicy, caramelized peaches and a golden, buttery topping. Unlike traditional cakes, this recipe requires minimal effort and no mixing, making it perfect for beginners and seasoned bakers alike. Serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream for the ultimate summer treat!
Ingredients
Peach Layer:
- 6–8 fresh peaches, peeled and sliced
- 1/2 cup granulated sugar (adjust based on peach sweetness)
- 1 teaspoon cinnamon (optional)
- 1/4 teaspoon nutmeg (optional)
- 1 tablespoon cornstarch (if peaches are very juicy)
- 1 teaspoon vanilla extract (optional)
Cake Topping:
- 1 box (15.25 oz) yellow cake mix
- 1 cup (2 sticks) unsalted butter, melted or sliced
Optional Toppings:
- 1/4 cup brown sugar (for extra caramelization)
- 1/2 cup chopped pecans or almonds (for crunch)
Instructions
- Prepare the Peaches
Wash, peel, and slice the peaches. If they are very juicy, toss them with 1 tablespoon of cornstarch to absorb excess moisture. Add sugar, cinnamon, nutmeg, and vanilla extract, then mix well. - Layer the Ingredients
Grease a 9×13-inch baking dish. Evenly spread the prepared peach slices at the bottom of the dish. If using brown sugar or nuts, sprinkle them over the peaches. - Add the Cake Mix
Open the box of yellow cake mix and evenly sprinkle the dry mix over the peaches. Do not stir. - Distribute the Butter
Drizzle melted butter evenly over the cake mix, ensuring as much coverage as possible. Alternatively, place thin slices of butter across the top. - Bake the Cake
Bake in a preheated oven at 350°F (175°C) for 40-45 minutes, or until the topping is golden brown and the peaches are bubbling. - Cool and Serve
Let the cake cool for 10-15 minutes before serving. Enjoy warm with vanilla ice cream or whipped cream.
Notes
- If peaches are out of season, you can substitute frozen (thawed and drained) or canned peaches (drained well).
- To ensure even baking, mix the dry cake mix with melted butter before layering, or add extra melted butter on top if needed.
- For a gluten-free version, use a gluten-free yellow cake mix and add two extra tablespoons of melted butter.
- Leftovers should be stored in the refrigerator and reheated in the oven at 300°F for 10 minutes to restore crispiness.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 27g
- Sodium: 270mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 35mg
Keywords: Fresh Peach Dump Cake
