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–+ servings
Peach Dump Cake on a plate with ice cream
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5 from 8 votes

Peach Dump Cake

This no-mix, no-mess dump cake recipe has layers of fluffy, buttery cake and juicy peaches.
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Dessert, Snack
Cuisine: American
Servings: 8 servings
Calories: 426
Author: Candace

Equipment

Ingredients

  • 5-6 cups sliced peaches about 2 ½ pounds, or 2 x 24 ounce cans (juice included)
  • 1 tablespoon lemon juice fresh preferred
  • 1 teaspoon cinnamon
  • 1 box cake mix yellow, white, spice, or other preferred flavor
  • ½ cup butter sliced
  • ½ cup pecans chopped, optional (or walnuts)

Instructions

  • Preheat oven to 350°F. Grease 9x13 baking dish.
  • Add peaches to the baking dish and sprinkle with lemon juice and cinnamon. If using canned peaches, include 1 cup juice.
  • Sprinkle cake mix evenly over the peaches. Add slices of butter over top of the cake mix. Sprinkle with pecans if using.
  • Bake for 40-45 minutes until fruit is bubbling and top is lightly browned.
  • Serve with a scoop of ice cream or whipped topping.

Notes

  • Refrigerate leftovers for up to 4 days, or freeze for up to one month. 
  • Reheat, thawed, in the microwave or in the oven covered with foil until just heated through.

Nutrition

Calories: 426 | Carbohydrates: 63g | Protein: 4g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 552mg | Potassium: 189mg | Fiber: 3g | Sugar: 36g | Vitamin A: 673IU | Vitamin C: 5mg | Calcium: 156mg | Iron: 2mg