Perfect Peach Dump Cake + Video

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Peach Dump Cake is a sweet and fruity treat that will satisfy any sweet tooth! Filled with soft, juicy peaches and the spice of cinnamon and nutmeg, this peach cobbler cake is both simple and delicious. 

Titled: peach cobbler cake recipe


Peach Dump Cake

Warm peach cobbler is a favorite dessert of mine, so I’m excited to share this peach dump cake recipe with you!

Serve it warm with a heaping scoop of vanilla ice cream, and you’re in for a treat.

This canned peach dessert is perfect for a busy night because the steps are so simple.

You’ll only need 10 minutes of prep time, and your peach cobbler dump cake will be ready to serve in just over an hour!

Looking for more fruity dump cake recipes? I have plenty to choose from whether you’re craving cherry, strawberry, or blueberry goodness!

Recipe Video

To see us make peach dump cake from scratch, watch the video in this post!

melted butter in a large clear bowl

Ingredient Notes and Substitutions 

  • Unsalted Butter – No need to soften first — this is going straight in the microwave to be melted!

    If you only have salted butter on hand, simply omit the additional salt.
  • Granulated Sugar – Divide your sugar into 1 cup and ½ cup measurements.

    Some of it will go into the batter, and the rest of it will be combined with the peach juice and spices that are poured over the top.
  • Peaches – Canned peaches are what I use for this recipe, but peach pie filling will work just fine too.

    If using canned, save the juice — you’ll need it for one of the last steps.

    You can also use frozen peaches for this peach dump cake recipe. Just defrost them first and drain the excess liquid, using it in place of the canned juice.
  • Ground Cinnamon and Nutmeg – These are the perfect spices to finish off your cobbler dessert, adding some spice to every bite.
whisking cake batter in bowl

Tips and Tricks for Making Dump Cake From Scratch

  • Grease Your Baking Dish. Apply butter or a non-stick spray to your pan before adding the ingredients.

    This will help ensure that your cake doesn’t stick to the pan, making it easier to remove later.
  • Take a Short Cut. There’s an easy but effective way to shortcut this recipe. Simply place the butter in the pan, then place in the oven while it preheats.

    Once melted, you can proceed with the next steps!
  • Add Some Crunch! Mix chopped pecans or walnuts with a little brown sugar, then sprinkle the mixture over the top of your peach cobbler dump cake before baking.
pouring batter into greased baking dish

Storing and Reheating Peach Cobbler Dump Cake

Allow the dessert to cool completely, then refrigerate it in an airtight container or in the baking dish covered with plastic or aluminum. It will keep for 3 to 4 days.

Want to keep peach cobbler dump cake for longer? Transfer slices to an airtight container, then pop it into the freezer for up to 3 months.

To reheat your cake, you can microwave it for a few minutes or warm it up in the oven.

The amount of time needed will vary based on how much peach dump cake you are reheating at once.

Kitchen Tools You Will Need

  • 9×13 Baking Dish – This set is one of my favorites! It comes with a lid for easy storage and is great for casseroles too.
  • Microwave-Safe Bowl – Not only does it make melting ingredients easier, but you can use it to quickly steam vegetables too!
  • A sturdy silicone spatula can be used for scraping, stirring, and smoothing and is easy to clean too! 
pouring spiced peach juice over canned peaches

Peach Dump Cake Recipe FAQ

What is the difference between cobbler and dump cake?

The two desserts are pretty similar, but there are a few key differences that set them apart.

Dump cake gets its name because the ingredients are “dumped” into the baking dish — first the fruit filling, then dry cake mix topped with melted butter. The cake mix then bakes into a fluffy topping.

With cobbler, either prepared cake batter or biscuit dough is spooned on top of the fruit layer instead.

This peach dump cake recipe preserves the beloved taste and many qualities of Southern Peach Cobbler, but is somewhere in between a traditional cobbler and an easy dump cake. That’s why I call it peach cobbler cake!

Can I make easy peach cobbler with cake mix instead?

Sure! Use this cherry recipe as your guide to make this easy peach cobbler with cake mix instead of homemade batter.

You can replace some of the melted butter with the peach juice mixture, or skip that step and add the spices to the peach slices instead!

How to Make Crockpot Peach Cobbler Cake

Want to try this recipe another way? You can easily make peach dump cake from scratch in your crockpot. 

  1. First, layer the ingredients in your crockpot in the order given in the recipe.
  2. Then, place the lid on top and cook on HIGH for 2 hours.
  3. Adjust the heat to LOW and continue cooking for 4 hours. 
  4. Spoon into bowls and serve!
slice of peach dump cake topped with vanilla ice cream

With love, from our simple kitchen to yours. 

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peach cobbler dump cake in red baking dish

peach cobbler cake.

Perfect Peach Dump Cake + Video

Donna Elick
Peach Dump Cake is sweet, fruity, and best served warm! This peach dump cake recipe is perfect for dessert and so easy to make at home.
4.50 stars from 2 reviews
Tried this recipe?Please comment and review!
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Dessert
Cuisine American
Method Oven
Servings 12


  • 1/2 cup unsalted butter
  • 1 1/2 cups granulated sugar, divided
  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 1 cup whole milk
  • 1 tablespoon pure vanilla extract
  • 29 ounces canned sliced peaches, in juice
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg


  • Preheat oven to 350°F. Butter a 9×13 baking dish (or 2-8×8 baking dishes). Set aside.
  • Place butter in a medium size microwave safe mixing bowl. Heat butter in microwave until melted. Add 1 cup sugar, flour, baking powder, salt and whisk to combine. Add milk and vanilla, whisk until combined. Pour batter into prepared baking dish.
  • Spoon peaches over top of batter, placing them even around the pan. Reserve the juice from the can.
  • Add 1/2 cup sugar, cinnamon and nutmeg to the juice. Whisk to combine. Pour juice over peaches.
  • Bake 55-60 minutes until golden brown. Serve with a scoop of ice cream on top if desired.
  • Enjoy!



Serving: 1 | Calories: 217cal | Carbohydrates: 49g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 167mg | Sugar: 32g | Fiber: 2g | Calcium: 62mg | Iron: 1mg

All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.

Tried this recipe?Let us know how it was!
titled image (and shown): peach cobbler cake

Originally published October 2013, updated and republished August 2023

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    1. Rule of thumb since the recipe already add the baking powder then use all purpose flour if any recipe doesnt have baking powder in it thats when you use the self rising because the powder is already added in flour

    2. @dorothy davis Thank you for that clarification. I have never known and I am 55 years old!

    3. If a recipe STATES "all purpose flour " then I would guess she means all purpose flour. You Think.

    4. I'm 70 and I read AP flour in the recipe. Looking at the pics…sometimes you don't read the recipe carefully.

  1. to answer the comment from anonymous, if a recipe calls for flour and salt, then you use all purpose flour. If a recipe does not call for salt, then you use self rising. Hope this helps you

    1. I use yellow mix and add about 1/4 cup of Pioneer biscuit mix and lots of melted butter, cinnamon and a little sugar on top. Its delicious this way.

    2. 3 yes – use a box of yellow cake mix. In crock pot, put 2 big cans – 20 zo. each of regular canned peaches. pour box of cake mix over it. put 3 o 4 slices of butter on top of the flour. Heat crock pot before putting in. Cover and cook 2 to 3 hours or when the peaches come to the top and the dough is brown.

  2. boxed cake mix works well for this recipe, I used to make it that way years ago. Now that is more simple to make than making your own cake mix out of scratch!

  3. Thanks for this recipe, I make dump cake from cake mix in the box but where I live box cake mix is expensive and sometime unavailable and I love dump cake

  4. Can you use any other fruit? If yes, would if just be the canned variety? I love peaches but no one else here feels the same. Thanks!

  5. If a recipe calls for baking powder, that means plain flour because self-rising flour has baking power in it!

    1. You may substitute all purpose flour, baking powder and salt called for in a recipe with self rising flour at the proper proportions. Not just omit. Hope that helps!

  6. If I'm halving the recipe and just making one 8×8 pan, is the baking time also cut in half? Or is it still 55 minutes?

  7. If I'm halving the recipe and making only one 8×8 cake, should I reduce the baking time by half also, or will it still take 55 minutes?

    1. I would check it every 5 minutes or so after it hits 35 minutes on. Enjoy and let us know how it goes.

    2. hi I work at a senior center and I would like to make this using a 8.3 quart stainless steel pan . My question is do I double or triple the ingredients ?

    1. You can bake this in any oven safe dish that meets the size in the recipe. Enjoy and let us know how it goes!

  8. Egads…. I consider myself a pretty good cook/baker. Was stoked to find your recipe and just happened to have a large can of peaches in the pantry. Was soooo disappointed. Mine didn't turn out ANYTHING like yours.(super sad face). Not to mention the loss of my nummy peaches! The only thing I can figure out is I overbeat the batter? It was heavy, didn't rise hardly and is gummy (peach juice didn't get asorbed) on top. Would love to master as it would be nice making 100% from scratch, no box cake mix needed (have made successfully with mixes…) Waaaahhhhh….

    1. I am so sorry the recipe did not work out for you. I am really surprised to hear that, as I have not had any trouble with this recipe in the past. Can you tell me how long you whisked the mixture?

    1. I have not made this with fresh peaches, but you certainly could. I found this substitution. Let us know how it goes. My mouth is watering thinking about fresh peaches.

      In a microwave-safe bowl, pour 2 Tbsp lemon juice and 1 cup sugar over 4 cups peaches, peeled and sliced peaches. Stir to coat well. Microwave in 30 second intervals until sugar melts.

    2. Easy way to use fresh peaches is to emulsify the peaches by mixing the sugar and peaches together and letting them make their own juice, no microwave needed.

  9. I haven't made this yet, but I definately will make it when I buy more peaches. I'll use fresh peaches. If I used canned peaches I'd cut way down on the sugar, since the peaches are packed in heavy (sweet) syrup (but that's just me….always looking to 'lighten-up' anything I can, in order to cut dowm on calories, carbs, & fat.) Otherwise, this recipe sounds delicious. I love 'homemade' recipes best of all.

  10. I just got done making this and it did not come out right. It was funny like the person above stated. All of the juice did not asorb. It also had a strong taste of the flour/ baking soda Please help.

  11. I have a simpler recipe and it is wonderful.

    2 regular cans of sliced peaches
    one box yellow cake mix
    one stick butter–melted
    one cup chunky cut pecans

    Pour peaches in a 9×13 dish, pour cake mix evenly over peaches. Sprinkle pecans over top and drizzle butter over top. Bake at 350 degrees for about 35-40 minutes, depending how firm you like your crust to be. It is about as easy as you can get and it is wonderful.

  12. I think there is a misprint on this recipe.It says it serves 12. I did every thing you said in the recipe and the recipe only served 4 ==lol== I used Del Monte sliced peaches in its own syrup and it was awesome.BTW we are big eaters in our house.. We love your site and try to make as many of your recipes as possible.

  13. I just made this and it turned out wonderfully. The only thing I can think of that may have gone wrong for a couple of the others was over-mixing. I have an apple cake similar to this that I make and it specifically states to just mix until moistened and to not over-mix so I went by that rule for this cake as well. I'm looking forward to making this again. Thanks for the recipe! 🙂

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