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
Scale
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
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 35mg
Keywords: Fresh Peach Dump Cake