20 Delicious Peach Dump Cake Recipe Variations

Picture this: warm, juicy peaches bubbling beneath a golden, buttery cake topping, filling your kitchen with the sweet scent of summer. Whether you’re craving a quick dessert for weeknights or planning a cozy gathering, these 20 peach dump cake recipes are your ticket to effortless deliciousness. Get ready to discover mouthwatering twists that will make this classic comfort food your new go-to!

Classic Peach Dump Cake with Spiced Crumble

Remember those lazy summer afternoons when you want something sweet without the fuss? This classic peach dump cake delivers that nostalgic comfort with minimal effort, making it perfect for beginners and busy bakers alike. Ready to create a dessert that’s as easy as it is delicious? Let’s walk through it step by step.

Ingredients

– 2 (15-ounce) cans of sliced peaches in syrup (I love using the syrup for extra moisture)
– 1 box (15.25 ounces) yellow cake mix (the classic Betty Crocker version works wonderfully here)
– 1/2 cup (1 stick) unsalted butter, cold and cubed (cold butter makes the best crumble)
– 1 teaspoon ground cinnamon (a warm, cozy spice that elevates the peaches)
– 1/4 teaspoon ground nutmeg (just a hint for depth)
– 1/4 cup chopped pecans (for a delightful crunch)

Instructions

1. Preheat your oven to 350°F to ensure it’s ready when you are.
2. Grease a 9×13-inch baking dish lightly with butter or non-stick spray.
3. Pour both cans of peaches, including the syrup, evenly into the prepared baking dish.
4. Sprinkle the entire box of yellow cake mix evenly over the peaches without stirring.
5. Add the cinnamon and nutmeg directly over the cake mix layer for even spice distribution.
6. Scatter the cold, cubed butter pieces evenly across the top of the cake mix and spices.
7. Sprinkle the chopped pecans over the butter layer for added texture.
8. Bake in the preheated oven for 45–50 minutes, or until the top is golden brown and bubbly around the edges.
9. Remove the dish from the oven and let it rest for 10 minutes to set before serving.
10. Scoop warm servings into bowls, optionally topping with vanilla ice cream for a classic pairing.

You’ll love the contrast between the tender, syrupy peaches and the crisp, spiced crumble topping. Try serving it warm with a dollop of whipped cream or alongside a cup of coffee for a cozy treat that feels like a hug in a bowl.

Easy Peach and Blueberry Dump Cake

Just imagine coming home to the warm, comforting aroma of sweet peaches and juicy blueberries bubbling away in your oven. This effortless dump cake requires minimal prep work but delivers maximum cozy dessert satisfaction. Perfect for busy weeknights or last-minute gatherings, it’s the kind of simple treat that feels like a hug in dessert form.

Ingredients

• 2 cans (15 oz each) of sliced peaches in syrup – I love using the syrup for extra moisture
• 1 cup fresh blueberries – frozen work too if that’s what you have on hand
• 1 box (15.25 oz) yellow cake mix – the classic Betty Crocker version never fails me
• ½ cup (1 stick) unsalted butter – cold and cut into thin pats for even melting
• 1 teaspoon vanilla extract – my secret weapon for enhancing fruit flavors
• ½ teaspoon ground cinnamon – just enough to add warmth without overpowering

Instructions

1. Preheat your oven to 350°F and grab a 9×13 inch baking dish – no greasing needed for this one.
2. Pour both cans of peaches with their syrup directly into the baking dish, spreading them evenly across the bottom.
3. Scatter the fresh blueberries over the peach layer, distributing them as evenly as possible.
4. Sprinkle the entire box of yellow cake mix evenly over the fruit layer – don’t stir it in, just let it sit like a blanket.
5. Drizzle the vanilla extract over the dry cake mix, letting it trickle down between the crumbs.
6. Evenly distribute the thin butter pats across the entire surface, covering as much area as possible.
7. Lightly dust the cinnamon over the top layer using a fine mesh sieve for even distribution.
8. Bake for 45-50 minutes at 350°F until the top is golden brown and you see the fruit bubbling around the edges.
9. Remove from oven and let rest for 15 minutes – this allows the juices to thicken slightly.

Creating that perfect contrast between the crisp golden topping and the tender fruit beneath is what makes this dessert special. The peaches become wonderfully jammy while the blueberries burst with tart sweetness against the buttery cake crust. Consider serving it warm with a scoop of vanilla ice cream melting into the crevices, or enjoy it room temperature as a coffee companion the next morning.

Peach Dump Cake with Cinnamon Streusel

A perfectly simple dessert that brings the warmth of summer peaches together with cozy cinnamon in the easiest way possible—this dump cake requires no mixing bowls and comes together in minutes for maximum flavor with minimal effort.

Ingredients

• 2 (15 oz) cans peach pie filling (I love the ones with extra peach chunks)
• 1 box yellow cake mix (the classic 15.25 oz size works perfectly)
• 1/2 cup unsalted butter, cold and cubed (cold butter makes the best streusel)
• 1/4 cup brown sugar, packed (this adds that caramel-like depth)
• 1 tsp ground cinnamon (freshly ground if you have it—the aroma is incredible)
• Pinch of salt (just a tiny pinch to balance the sweetness)

Instructions

1. Preheat your oven to 350°F and grab a 9×13 inch baking dish.
2. Spread both cans of peach pie filling evenly across the bottom of the baking dish.
3. Sprinkle the entire box of yellow cake mix directly over the peach layer in an even layer—no stirring needed.
4. Distribute the cold cubed butter pieces evenly across the top of the cake mix.
5. In a small bowl, combine the brown sugar, cinnamon, and pinch of salt.
6. Sprinkle the cinnamon-sugar mixture evenly over the butter and cake mix layers.
7. Place the baking dish in the preheated oven and bake for 45 minutes exactly.
8. Check that the top is golden brown with bubbly peaches visible around the edges.
9. Remove from oven and let cool on a wire rack for at least 20 minutes before serving.

Let this dessert rest properly—the waiting allows the peach juices to thicken slightly. The finished cake has a wonderfully contrasting texture with a crisp cinnamon streusel topping giving way to tender, juicy peaches beneath. Serve it warm with a scoop of vanilla ice cream melting into the crevices, or enjoy it as a cozy breakfast treat the next morning.

Gluten-Free Peach Dump Cake Delight

Baking a delicious dessert doesn’t have to be complicated, especially when you’re craving something fruity and comforting. This gluten-free peach dump cake comes together with minimal effort but delivers maximum flavor, making it perfect for both weeknight treats and casual gatherings. Let me walk you through each simple step to create this delightful dessert.

Ingredients

• 2 (15-ounce) cans of sliced peaches in juice – I always keep the juice for extra moisture
• 1 box gluten-free yellow cake mix – my favorite brand is Bob’s Red Mill for reliable results
• ½ cup unsalted butter – cold and cut into thin pats for even melting
• 1 teaspoon ground cinnamon – I prefer Saigon cinnamon for its warm, sweet notes
• ¼ cup chopped pecans – toasted first for deeper flavor

Instructions

1. Preheat your oven to 350°F and grease a 9×13-inch baking dish with butter or cooking spray.
2. Pour both cans of peaches with their juice directly into the prepared baking dish, spreading them evenly across the bottom.
3. Sprinkle the ground cinnamon evenly over the peach layer, creating a warm spice base.
4. Pour the entire box of gluten-free cake mix directly over the peaches, spreading it evenly with a spatula but do not stir.
5. Arrange the thin butter pats evenly across the top of the cake mix, covering as much surface area as possible.
6. Scatter the toasted pecans over the butter-topped cake mix for added crunch and nutty flavor.
7. Place the baking dish in the preheated oven and bake for 45 minutes exactly.
8. Check for doneness by looking for golden brown edges and bubbling peach juice around the sides.
9. Remove from oven and let rest for 15 minutes before serving to allow the layers to set properly.

Out of the oven, this dessert forms a beautiful golden crust that cracks invitingly when scooped. The peaches become wonderfully jammy beneath the buttery cake topping, creating a contrast between the tender fruit and crisp surface. Serve it warm with a scoop of vanilla ice cream melting into the crevices, or enjoy it room temperature as a coffee companion the next day.

Peach and Cream Cheese Dump Cake

Sometimes the most delightful desserts come from the simplest preparations, and this peach and cream cheese dump cake is the perfect example of effortless elegance. Simply layer a few quality ingredients in your baking dish, pop it in the oven, and let the magic happen as they transform into a warm, comforting treat. You’ll be amazed at how these humble components create something truly special with minimal effort.

Ingredients

– 2 (15-ounce) cans of sliced peaches in heavy syrup (I prefer using the syrup for extra moisture)
– 1 (8-ounce) package cream cheese, softened to room temperature (this makes it easier to dollop evenly)
– 1 box yellow cake mix (about 15.25 ounces – the classic butter recipe variety works beautifully)
– 1/2 cup unsalted butter, cut into thin pats (cold butter creates those lovely golden pockets)
– 1 teaspoon ground cinnamon (my secret for that warm, aromatic touch)

Instructions

1. Preheat your oven to 350°F and grease a 9×13-inch baking dish with butter or cooking spray.
2. Pour both cans of peaches with their syrup directly into the prepared baking dish, spreading them evenly across the bottom.
3. Use a tablespoon to dollop teaspoon-sized portions of softened cream cheese randomly over the peach layer.
4. Sprinkle the entire box of yellow cake mix evenly over the peaches and cream cheese, covering everything completely.
5. Distribute the thin butter pats across the entire surface of the cake mix, spacing them about 1 inch apart.
6. Sprinkle the ground cinnamon evenly over the top of the butter and cake mix layer.
7. Place the baking dish in the preheated oven and bake for 45-50 minutes until the top is golden brown and bubbly around the edges.
8. Remove the cake from the oven and let it rest on a wire rack for 15 minutes before serving.

Keeping this dessert simple allows the flavors to shine through beautifully. The cake develops a wonderfully crisp topping that contrasts with the soft, juicy peaches beneath, while the cream cheese creates delightful creamy pockets throughout. Try serving it warm with a scoop of vanilla ice cream for that classic combination, or enjoy it as a cozy breakfast treat the next morning – it’s wonderfully versatile.

Tropical Peach and Pineapple Dump Cake

Often, the best desserts come together with minimal effort, and this tropical dump cake proves just that. Our Tropical Peach and Pineapple Dump Cake layers sweet fruit with a buttery cake topping that bakes into golden perfection. You’ll be amazed at how these simple ingredients transform into a comforting, fruity dessert that tastes like sunshine in every bite.

Ingredients

– 2 (15-ounce) cans peach pie filling (I love the extra fruit chunks in name-brand versions)
– 1 (20-ounce) can crushed pineapple, undrained (the juice adds wonderful moisture)
– 1 box yellow cake mix (store-brand works perfectly here)
– 1 cup unsalted butter, sliced into 16 thin pats (cold butter creates the best texture)
– ½ cup sweetened shredded coconut (toasted coconut adds incredible flavor)

Instructions

1. Preheat your oven to 350°F and lightly grease a 9×13-inch baking dish.
2. Pour both cans of peach pie filling into the prepared baking dish, spreading it evenly across the bottom.
3. Spoon the crushed pineapple with its juice evenly over the peach layer.
4. Sprinkle the entire box of yellow cake mix evenly over the fruit layers, but do not stir.
5. Arrange the thin butter pats in a single layer across the entire surface of the cake mix.
6. Sprinkle the shredded coconut evenly over the butter and cake mix layer.
7. Place the baking dish in the preheated oven and bake for 45-50 minutes.
8. Check for doneness when the top is deep golden brown and the edges are bubbling vigorously.
9. Remove from the oven and let the cake rest on a wire rack for 15 minutes before serving.

When this cake emerges from the oven, you’ll find the top forms a crisp, buttery crust while the fruit beneath becomes bubbling and jammy. The coconut toasts to a beautiful golden hue, adding both visual appeal and a subtle tropical crunch. Serve it warm with a scoop of vanilla ice cream for that classic hot-and-cold contrast, or enjoy it as a sweet breakfast treat with your morning coffee.

Peach Bourbon Dump Cake Extravaganza

Unbelievably simple yet spectacular, this peach bourbon dump cake requires minimal effort but delivers maximum flavor. Using just a few pantry staples, you’ll create a warm, comforting dessert that’s perfect for any gathering or cozy night in. Let’s walk through each step together to ensure perfect results every time.

Ingredients

– 2 (15-ounce) cans of sliced peaches in heavy syrup (I always keep these in my pantry for emergency dessert situations)
– 1/2 cup bourbon (a good quality bourbon makes all the difference here)
– 1 box yellow cake mix (the standard 15.25-ounce size works perfectly)
– 1 cup unsalted butter, cut into thin slices (cold butter creates the best texture)
– 1 teaspoon ground cinnamon (I prefer Ceylon cinnamon for its delicate flavor)
– 1/2 cup chopped pecans (toasting them first adds incredible depth)

Instructions

1. Preheat your oven to 350°F and grease a 9×13-inch baking dish with butter or cooking spray.
2. Pour both cans of peaches with their syrup directly into the prepared baking dish.
3. Drizzle the bourbon evenly over the peaches, making sure to distribute it across the entire surface.
4. Sprinkle the dry yellow cake mix evenly over the peach and bourbon layer without stirring.
5. Arrange the thin slices of cold butter across the top of the cake mix, covering as much surface area as possible.
6. Combine the ground cinnamon and chopped pecans in a small bowl, then sprinkle this mixture over the butter layer.
7. Place the baking dish in the preheated oven and bake for 45-50 minutes at 350°F.
8. Check for doneness by looking for golden brown spots across the top and bubbling around the edges.
9. Remove from the oven and let the dump cake rest for 15 minutes before serving.
10. Serve warm directly from the baking dish using a large spoon.
Just imagine the contrast between the crisp, buttery topping and the tender, bourbon-infused peaches beneath. Juicy peach flavors mingle with the warm notes of bourbon and cinnamon, creating a dessert that’s both sophisticated and comforting. For an extra special touch, try serving it alongside vanilla bean ice cream that slowly melts into the warm cake.

Vegan Peach Dump Cake with Almond Flour

Dump cakes might sound messy, but this vegan peach version with almond flour is one of the simplest desserts you’ll ever make. During peak peach season, I love how this recipe transforms juicy fruit into a warm, comforting treat with minimal effort.

Ingredients

• 2 (15-ounce) cans of sliced peaches in juice – I prefer the juice-packed variety over syrup for natural sweetness
• 1 cup almond flour – this gives the topping a lovely nutty flavor and tender crumb
• 1/2 cup all-purpose flour – I always use unbleached for better texture
• 1/2 cup granulated sugar – organic cane sugar works beautifully here
• 1/2 cup vegan butter, cold and cubed – keep it chilled right until mixing
• 1 teaspoon vanilla extract – pure vanilla makes all the difference
• 1/2 teaspoon ground cinnamon – I often add an extra pinch for warmth
• 1/4 teaspoon salt – just enough to balance the sweetness

Instructions

1. Preheat your oven to 350°F and grab a 9×13-inch baking dish.
2. Pour both cans of peaches with their juice directly into the baking dish, spreading them evenly across the bottom. Tip: Don’t drain the juice – it creates a delicious saucy base.
3. In a medium bowl, whisk together almond flour, all-purpose flour, sugar, cinnamon, and salt until well combined.
4. Add the cold cubed vegan butter to the dry ingredients and use your fingers or a pastry cutter to work it in until the mixture resembles coarse crumbs with some pea-sized pieces remaining. Tip: Working quickly with cold butter ensures a flaky topping.
5. Drizzle the vanilla extract over the crumb mixture and stir gently to distribute.
6. Sprinkle the crumb topping evenly over the peaches, covering the surface completely but don’t press it down.
7. Place the baking dish in the preheated oven and bake for 35-40 minutes. Tip: You’ll know it’s ready when the topping is golden brown and the peach juices are bubbling around the edges.
8. Remove from oven and let cool for at least 15 minutes before serving. Serve warm with a scoop of vegan vanilla ice cream for the ultimate comfort dessert. The almond flour creates a wonderfully tender, slightly nutty crust that pairs perfectly with the sweet, juicy peaches beneath.

   Peach Cobbler Dump Cake with Ginger Accents

   
   Facing a glut of summer peaches? This peach cobbler dump cake with ginger accents transforms them into a warm, bubbling dessert with minimal effort—perfect for beginners craving homemade comfort. Follow these simple steps to layer flavors and textures that bake into a golden, fragrant treat everyone will love.

   Ingredients

   – 1 (29 oz) can sliced peaches in heavy syrup (I drain half the syrup for a less-soggy base)
   – 1 (15.25 oz) box yellow cake mix (use the dry mix straight from the box—no prep needed)
   – ½ cup (1 stick) unsalted butter, cold and sliced into pats (cold butter creates lovely crispy pockets)
   – 1 tsp ground ginger (freshly grated ginger works too, but ground blends evenly)
   – ½ tsp cinnamon (a dash extra if you like warmth)
   – Vanilla ice cream for serving (my non-negotiable pairing—it melts into the cobbler beautifully)

   Instructions

   1. Preheat your oven to 350°F and grease a 9×13-inch baking dish lightly with butter or non-stick spray.
   2. Pour the canned peaches and half their syrup evenly into the prepared dish—reserve the rest to avoid sogginess.
   3. Sprinkle the dry yellow cake mix directly over the peaches in a uniform layer; do not stir.
   4. Evenly scatter the cold butter pats across the top of the cake mix, covering most of the surface.
   5. Mix the ground ginger and cinnamon in a small bowl, then dust this spice blend over the butter and cake mix.
   6. Bake for 45–50 minutes, until the top is deep golden brown and you see juicy bubbles at the edges.
   7. Remove from the oven and let it rest for 10 minutes—this helps the layers set for cleaner slicing.

   Zesty ginger brightens the sweet peaches, while the buttery cake topping bakes up crisp and tender. Serve scoops warm with vanilla ice cream melting into the fruity filling, or try it for breakfast with a dollop of Greek yogurt.

   Low-Sugar Peach Dump Cake Alternative

   
   Wondering how to enjoy a classic dessert without the sugar spike? This low-sugar peach dump cake alternative offers all the cozy, fruity goodness with a fraction of the sweetness, making it perfect for health-conscious bakers. Let’s walk through each step together so you can confidently create this comforting treat from scratch.

   Ingredients

   • 2 cups sliced fresh peaches (I love using ripe, in-season peaches for the best natural sweetness)
   • 1 cup almond flour (this gives a lovely nutty flavor and keeps things low-carb)
   • ½ cup rolled oats (old-fashioned work best for texture)
   • ¼ cup melted coconut oil (I prefer unrefined for a subtle tropical note)
   • 2 tablespoons maple syrup (use the real stuff—it’s worth it)
   • 1 teaspoon vanilla extract (pure vanilla elevates the entire dish)
   • ½ teaspoon cinnamon (a warm spice that pairs beautifully with peaches)
   • ¼ teaspoon salt (just a pinch to balance the flavors)

   Instructions

   1. Preheat your oven to 350°F and lightly grease an 8×8-inch baking dish with coconut oil.
   2. Arrange the 2 cups of sliced peaches evenly across the bottom of the baking dish.
   3. In a medium bowl, combine the 1 cup almond flour, ½ cup rolled oats, ½ teaspoon cinnamon, and ¼ teaspoon salt, stirring until well mixed.
   4. Pour the ¼ cup melted coconut oil, 2 tablespoons maple syrup, and 1 teaspoon vanilla extract into the dry ingredients, and mix until a crumbly dough forms. Tip: If the mixture feels too dry, add another tablespoon of coconut oil for better cohesion.
   5. Sprinkle the crumb mixture evenly over the peaches in the baking dish, covering them completely.
   6. Bake in the preheated oven for 25–30 minutes, or until the top is golden brown and the peaches are bubbling at the edges. Tip: Rotate the dish halfway through baking for even browning.
   7. Remove the dish from the oven and let it cool on a wire rack for at least 10 minutes before serving. Tip: Allowing it to rest helps the layers set, making it easier to slice.

   Each bite delivers a tender, jammy peach layer beneath a crisp, oat-flecked topping that’s subtly sweet and warmly spiced. Enjoy it warm with a dollop of Greek yogurt for a balanced breakfast, or serve it as a rustic dessert that highlights the fruit’s natural vibrancy without overwhelming sweetness.

   Caramel-Drizzled Peach Dump Cake

   

   Few desserts capture the essence of late summer quite like this effortless caramel-drizzled peach dump cake. Following these straightforward steps will guide you to a warm, comforting treat that practically makes itself. First, let’s gather our simple ingredients and prepare for some seriously easy baking.

   Ingredients

   • 1 box (15.25 oz) yellow cake mix – I always keep a couple boxes in my pantry for spontaneous baking sessions
   • 2 cans (15 oz each) sliced peaches in heavy syrup – don’t drain them, that sweet syrup is our secret weapon
   • 1/2 cup (1 stick) unsalted butter – cold and cut into thin pats for even melting
   • 1/2 cup caramel sauce – I prefer the thick, rich kind that ribbons beautifully
   • 1 teaspoon ground cinnamon – this warm spice really complements the peaches
   • Vanilla ice cream for serving – because warm cake deserves a cool companion

   Instructions

   1. Preheat your oven to 350°F and grab a 9×13 inch baking dish.
   2. Pour both cans of peaches with their syrup directly into the baking dish, spreading them evenly across the bottom.
   3. Sprinkle the dry yellow cake mix evenly over the peaches, resisting the urge to stir – this creates that wonderful cake topping.
   4. Arrange the thin butter pats in a single layer across the entire surface of the cake mix.
   5. Drizzle the caramel sauce in zigzag patterns over the butter and cake mix layer.
   6. Evenly sprinkle the ground cinnamon across the top of your assembled ingredients.
   7. Place the baking dish in your preheated oven and bake for 45-50 minutes – you’ll know it’s ready when the top is golden brown and the edges are bubbling.
   8. Remove from oven and let it rest for 15 minutes – this allows the caramel to thicken slightly and makes serving easier.
   9. Scoop generous portions into bowls while still warm.
   10. Top each serving with a scoop of vanilla ice cream for the perfect temperature contrast.

   Nothing beats the contrast between the crisp golden topping and the juicy peach foundation that forms beneath. Notice how the caramel weaves through every bite, creating pockets of gooey sweetness that complement the tender fruit. Try serving it straight from the baking dish at your next gathering for that comforting, family-style appeal that always brings people together.

   Peach Dump Cake with Brown Sugar Crunch

   

   Let’s create a wonderfully simple dessert that delivers maximum flavor with minimal effort. This peach dump cake comes together in minutes but tastes like you spent hours in the kitchen, featuring a delightful brown sugar crunch that will have everyone asking for seconds.

   Ingredients

   • 2 (15-ounce) cans of peach pie filling – I always look for brands with large peach chunks for better texture
   • 1 box yellow cake mix – the classic Betty Crocker version works perfectly here
   • 1 cup packed light brown sugar – this creates that signature crunch we’re after
   • 1/2 cup unsalted butter, melted – I prefer unsalted to control the sweetness
   • 1 teaspoon ground cinnamon – just enough to enhance the peaches without overpowering them
   • 1/2 cup chopped pecans – my grandmother always added these for extra crunch

   Instructions

   1. Preheat your oven to 350°F and grease a 9×13-inch baking dish with butter or cooking spray.
   2. Pour both cans of peach pie filling directly into the prepared baking dish, spreading it evenly across the bottom.
   3. Sprinkle the entire box of yellow cake mix evenly over the peach layer, making sure to cover all areas completely.
   4. Combine the packed brown sugar and ground cinnamon in a small bowl, mixing thoroughly with a fork to break up any lumps.
   5. Evenly distribute the brown sugar-cinnamon mixture over the cake mix layer, creating that essential crunchy topping.
   6. Scatter the chopped pecans across the surface, making sure they’re well distributed for consistent texture in every bite.
   7. Drizzle the melted butter evenly over the entire surface, taking care to cover as much area as possible for proper browning.
   8. Place the baking dish in the preheated oven and bake for 45-50 minutes, until the top is golden brown and you can see bubbling around the edges.
   9. Remove from oven and let rest for 15 minutes before serving to allow the layers to set properly.

   Keep in mind that the contrast between the warm, soft peach filling and the crisp brown sugar topping makes this dessert truly special. The pecans add a nutty complexity that balances the sweetness, while the cinnamon subtly enhances the peach flavor without overwhelming it. Consider serving warm with a scoop of vanilla ice cream for that classic hot-and-cold combination everyone loves.

   Dutch Oven Peach Dump Cake on the Grill

   
   Sometimes the best summer desserts are the simplest ones, and this grilled peach dump cake delivers incredible flavor with minimal effort. Starting with fresh, ripe peaches creates a juicy foundation that pairs perfectly with the buttery cake topping, all cooked right on your grill for that wonderful smoky nuance. You’ll be amazed how this humble dessert transforms into a showstopper with just a few basic ingredients and some grill time.

   Ingredients

   – 6 medium ripe peaches, peeled and sliced (I look for ones that yield slightly to gentle pressure)
   – 1 cup granulated sugar (divided use between peaches and cake mix)
   – 1 box yellow cake mix (I prefer the classic Betty Crocker brand for consistent results)
   – 1 cup unsalted butter, cut into thin slices (cold butter works best for proper texture)
   – 1 teaspoon ground cinnamon (Saigon cinnamon adds wonderful warmth)
   – Cooking spray for the Dutch oven

   Instructions

   1. Preheat your grill to 350°F, creating both direct and indirect heat zones.
   2. Lightly spray the inside of your 5-quart Dutch oven with cooking spray to prevent sticking.
   3. Arrange the peeled, sliced peaches evenly across the bottom of the Dutch oven.
   4. Sprinkle ½ cup of granulated sugar evenly over the peach slices.
   5. Dust the cinnamon across the sugared peaches, distributing it evenly.
   6. Pour the entire box of yellow cake mix directly over the peach layer without stirring.
   7. Arrange the thin butter slices in a single layer across the cake mix surface, covering as much area as possible.
   8. Sprinkle the remaining ½ cup of sugar evenly over the butter and cake mix layers.
   9. Place the covered Dutch oven on the indirect heat side of your preheated grill.
   10. Close the grill lid and bake for 45 minutes at 350°F.
   11. Check for doneness by looking for golden brown topping and bubbling peach juices around the edges.
   12. Carefully remove the Dutch oven from the grill using heat-resistant gloves.
   13. Let the dump cake rest uncovered for 15 minutes before serving to allow the juices to thicken slightly.

   Keep in mind that the cake develops a wonderfully crisp, buttery topping while the peaches underneath become tender and syrupy. The contrast between the crunchy cake layer and the soft fruit beneath makes each spoonful delightful. For an extra treat, serve it warm with a scoop of vanilla ice cream that melts into the peach juices, or try it with a dollop of freshly whipped cream for a lighter finish.

   Spicy Peach Dump Cake with a Chili Twist

   
   A surprisingly simple dessert that brings together sweet summer peaches with a spicy kick, this dump cake requires minimal effort but delivers maximum flavor. Anyone can master this recipe with just a few basic ingredients and straightforward steps. Let me guide you through creating this unique sweet-and-spicy treat that’s perfect for potlucks or cozy nights in.

   Ingredients

   – 2 (15-ounce) cans of peach pie filling (I always look for ones with big, juicy peach slices)
   – 1 box (15.25 ounces) yellow cake mix (the classic Betty Crocker works wonderfully here)
   – 1/2 cup unsalted butter, melted (I prefer using real butter for that rich flavor)
   – 1 teaspoon chili powder (adjust based on your heat preference – I like medium spice)
   – 1/2 teaspoon cinnamon (this adds wonderful warmth to balance the spice)
   – 1/4 teaspoon cayenne pepper (be careful with this one – it packs serious heat!)

   Instructions

   1. Preheat your oven to 350°F and grease a 9×13 inch baking dish with butter or cooking spray.
   2. Pour both cans of peach pie filling directly into the prepared baking dish, spreading it evenly across the bottom.
   3. In a medium bowl, combine the dry yellow cake mix with chili powder, cinnamon, and cayenne pepper, whisking thoroughly to distribute the spices evenly.
   4. Sprinkle the spiced cake mixture evenly over the peach layer, creating a uniform coating.
   5. Drizzle the melted butter slowly over the entire surface of the cake mix, covering as much area as possible.
   6. Place the baking dish in the preheated oven and bake for 45-50 minutes until the top is golden brown and you see bubbling around the edges.
   7. Remove from oven and let cool for at least 15 minutes before serving to allow the filling to set properly.
   8. Serve warm, either directly from the baking dish or transferred to individual bowls.

   Key to this dessert’s appeal is the magical contrast between the sweet, juicy peaches and the spicy cake topping that creates a crisp, buttery crust. The chili powder and cayenne provide a gentle warmth that builds with each bite, making this far more interesting than traditional dump cakes. Consider serving it with a scoop of vanilla ice cream to complement the heat, or try it alongside a strong cup of coffee for a sophisticated dessert experience.

   Peach and Raspberry Dump Cake Fusion

   
   Now, let’s create a delightful dessert that practically makes itself—this peach and raspberry dump cake fusion is perfect for beginners and busy cooks alike. Named for its simple “dump and bake” method, this recipe transforms basic ingredients into a warm, comforting treat with minimal effort. You’ll be amazed at how the layers magically separate during baking to create a cake-like topping over a fruity base.

   Ingredients

   – 2 (15-ounce) cans of peach slices in heavy syrup (I prefer these over light syrup for extra moisture)
   – 1 (12-ounce) bag of frozen raspberries (frozen works better than fresh here as they hold their shape)
   – 1 box (15.25 ounces) of yellow cake mix (the classic Betty Crocker version is my go-to)
   – ½ cup (1 stick) of unsalted butter, cold and cut into thin slices (cold butter creates those perfect crispy pockets)
   – 1 teaspoon of ground cinnamon (I always add this for warm spice notes)

   Instructions

   1. Preheat your oven to 350°F and lightly grease a 9×13-inch baking dish with butter or cooking spray.
   2. Pour both cans of peach slices with their syrup evenly across the bottom of the prepared baking dish.
   3. Sprinkle the frozen raspberries in an even layer over the peaches, distributing them throughout.
   4. Empty the entire box of yellow cake mix directly over the fruit layer, spreading it evenly with your fingers or a spoon.
   5. Arrange the thin slices of cold butter across the entire surface of the cake mix, spacing them about 1 inch apart.
   6. Sprinkle the ground cinnamon evenly over the butter and cake mix layer.
   7. Place the baking dish in the preheated oven and bake for 45-50 minutes, until the top is golden brown and you can see bubbling around the edges.
   8. Remove from oven and let rest for 15 minutes before serving to allow the fruit layer to set.

   Using cold butter creates those delightful crispy pockets in the topping that contrast beautifully with the soft fruit beneath. The cake emerges with a golden, crumbly crust that gives way to a bubbling peach-raspberry filling beneath. Serve it warm with a scoop of vanilla ice cream for the ultimate contrast of temperatures, or enjoy it plain for breakfast the next day—it’s wonderfully versatile.

   Cheesecake Peach Dump Cake Surprise

   
   Just when you think you’ve seen every possible dessert combination, this cheesecake peach dump cake surprise comes along to delight your taste buds with its effortless preparation and comforting flavors. Join me as we walk through this simple yet impressive dessert that’s perfect for both weeknight treats and special occasions.

   Ingredients

   – 1 box yellow cake mix (I always keep a couple boxes in the pantry for last-minute desserts)
   – 2 cans peach pie filling (look for ones with big, juicy peach slices)
   – 8 oz cream cheese, softened (room temperature cream cheese blends much more smoothly)
   – 1/2 cup unsalted butter, melted (I prefer unsalted to control the salt level)
   – 1/4 cup granulated sugar (this extra sugar balances the tartness of the cream cheese)
   – 1 tsp vanilla extract (pure vanilla makes all the difference in baked goods)
   – 1/2 cup chopped pecans (toasted pecans add wonderful crunch and flavor)

   Instructions

   1. Preheat your oven to 350°F and grease a 9×13 inch baking dish thoroughly with butter or cooking spray. 2. Spread both cans of peach pie filling evenly across the bottom of the prepared baking dish. 3. In a medium bowl, combine the softened cream cheese, 1/4 cup granulated sugar, and 1 teaspoon vanilla extract, beating with a hand mixer until completely smooth and creamy. 4. Drop spoonfuls of the cream cheese mixture randomly over the peach layer, creating little pockets of cheesecake surprise. 5. Sprinkle the entire box of yellow cake mix evenly over the cream cheese and peach layers, covering everything completely. 6. Drizzle the 1/2 cup melted butter evenly over the cake mix layer, trying to cover as much surface area as possible. 7. Sprinkle the 1/2 cup chopped pecans evenly across the top of the butter-drizzled cake mix. 8. Bake at 350°F for 45-50 minutes, until the top is golden brown and the edges are bubbling. 9. Remove from oven and let cool on a wire rack for at least 30 minutes before serving. What emerges from your oven is a magical dessert with contrasting textures – the crisp pecan topping gives way to tender cake, creamy cheesecake pockets, and sweet peach filling that bubbles up around the edges. Serve it warm with a scoop of vanilla ice cream melting into the crevices, or enjoy it at room temperature when the flavors have had time to meld together beautifully.

   Peach and Mango Dump Cake Medley

   
   Often, the best desserts come from the simplest preparations, and this peach and mango dump cake is proof. One of my favorite things about this recipe is how it transforms basic pantry staples into a warm, comforting dessert with minimal effort. Let’s walk through each step together to create this delightful medley.

   Ingredients

   – 2 (15-ounce) cans peach slices in heavy syrup (I prefer keeping the syrup for extra moisture)
   – 1 (15-ounce) can mango chunks in light syrup (drain about half the syrup for perfect texture)
   – 1 box yellow cake mix (the classic Betty Crocker version works wonderfully here)
   – 1 cup unsalted butter, cold and cut into thin slices (cold butter creates those perfect crumbly pockets)
   – 1 teaspoon ground cinnamon (I always add a little extra for warmth)
   – ½ cup chopped pecans (toasting them first brings out incredible flavor)

   Instructions

   1. Preheat your oven to 350°F and grease a 9×13-inch baking dish with butter or cooking spray.
   2. Pour both cans of peach slices with their syrup directly into the prepared baking dish.
   3. Add the mango chunks, draining approximately half of the syrup first to prevent sogginess.
   4. Sprinkle the entire box of yellow cake mix evenly over the fruit layer, avoiding any stirring.
   5. Arrange the cold butter slices in a single layer across the cake mix surface, covering as much area as possible.
   6. Combine the cinnamon and chopped pecans in a small bowl, then sprinkle this mixture over the butter layer.
   7. Place the baking dish in the preheated oven and bake for 45 minutes exactly.
   8. Check for doneness by looking for golden brown spots across the top and bubbling fruit around the edges.
   9. Remove from oven and let rest for 15 minutes before serving to allow the fruit filling to set.

   Here’s what makes this dessert special: the top bakes up with a satisfying crumbly texture while the fruit beneath becomes luxuriously jam-like. That contrast between the crisp topping and soft fruit is pure comfort food magic. Try serving it warm with a scoop of vanilla ice cream melting into the crevices for the ultimate treat.

   Conclusion

   Conveniently, these 20 peach dump cake recipes offer effortless ways to create cozy, crowd-pleasing desserts. Whether you’re craving classic comfort or a creative twist, there’s a perfect pick for every home cook. We’d love to hear which variation becomes your family favorite—drop a comment below and share your baking success on Pinterest!

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