Dump Cake alle Pesche
Peach dump cake is the ultimate low-effort American dessert: canned peaches on the bottom, a dry box of yellow cake mix "dumped" on top, and sliced butter to melt it all together. As it bakes, the fruit bubbles up through the mix to create a craggy, golden, cobbler-like crust with a soft, buttery cake layer underneath. The no-stir method is the whole trick, keeping the top crisp while the peach juice steams the cake from below.
Drain off about half the liquid from two cans of sliced peaches and spread them across a greased 9x13-inch dish, dust with cinnamon, then sprinkle a full box of dry yellow cake mix evenly over the top without stirring; blanket the surface with thin slices of cold butter so nearly every bit of mix is covered, and bake at 350°F (175°C) for 45 to 50 minutes until the top is golden and the fruit bubbles at the edges, then rest 15 minutes before scooping warm over ice cream.
- Do not stir after adding the cake mix; the dry-on-top layering is what creates the signature crisp, cobbler-like crust.
- Slice the butter thin and cover as much surface as possible, because any bare cake mix stays powdery and chalky.
- Leave some peach juice in the pan; it moistens the mix from below and keeps the cake from drying out.
Equipment
- 9x13-inch (23x33 cm) baking dish
- Oven
- Can opener
- Knife for slicing butter
- Measuring spoons
- Cooling rack
Ingredienti
For the cake
- 1.6 kg canned sliced peaches in juice, drained of about half their liquid
- 432 g yellow cake mix, dry and unprepared, do not follow box directions
- 226 g unsalted butter, cold, thinly sliced
- 2 g ground cinnamon
- 25 g light brown sugar, optional, for extra caramelization on top
For serving (optional)
- vanilla ice cream, or whipped cream
Preparazione
- PASSO01
Preheat the oven to 350°F (175°C). Lightly grease a 9x13-inch (23x33 cm) baking dish with butter or nonstick spray so the caramelized edges release cleanly.
- PASSO02
Open both cans of peaches and drain off about half of the liquid. Spread the peaches and remaining juice evenly across the bottom of the dish, then sprinkle the cinnamon over the fruit.
- PASSO03
Sprinkle the entire box of dry yellow cake mix in an even layer over the peaches. Do not stir; the mix should sit on top like a dry blanket. Break up any large clumps with your fingers.
- PASSO04
Slice the cold butter into thin pats and lay them across the surface, spacing them so they cover as much of the cake mix as possible. Scatter the optional brown sugar over the top for extra crunch.
- PASSO05
Bake for 45 to 50 minutes, until the top is deep golden with crisp patches and the peach juices bubble up around the edges. If the center still looks powdery, bake 5 minutes more.
- PASSO06
Let the cake rest for 15 minutes so the juices thicken and the topping sets. Scoop into bowls while still warm and top with ice cream or whipped cream.
Make ahead
This cake is best baked fresh, but you can assemble the fruit layer (peaches plus cinnamon) in the dish up to a day ahead and keep it covered in the fridge. Add the dry cake mix and butter just before baking so the topping stays crisp rather than dissolving into the juice.
Storage
Cover and refrigerate leftovers for up to 4 days. Reheat individual portions in the microwave for 20 to 30 seconds, or warm the whole covered dish in a 325°F (160°C) oven for about 15 minutes to revive the crisp top.
Variations
Fresh peach version
Swap the cans for about 1.4 kg (6 to 7 large) ripe peaches, peeled and sliced. Toss them with 2 tbsp sugar and 60 ml (1/4 cup) water so there is enough liquid to moisten the mix, then proceed as written.
Peach and blackberry
Reduce to one can of peaches and scatter 300 g (about 2 cups) fresh or frozen blackberries over the top. The berries add tartness and streak the cake purple as it bakes.
Gluten-free
Use a gluten-free yellow cake mix in place of the standard box. The method is identical, and the crust bakes up just as golden, making it an easy gluten-free peach dump cake for mixed crowds.
Serve with
Nutrition per serving
Nutrition values are estimates based on the metric measurements. Adjust as needed.
Domande frequenti
Why is my peach dump cake still powdery on top?
Powdery patches mean the butter did not reach that spot. The cake mix only transforms where it touches fat and moisture, so slice the butter thin and cover as much surface as you can. If you pull it from the oven and still see dry spots, dot those areas with a little extra butter and bake another 5 to 10 minutes.
Can I use peach pie filling instead of canned peaches?
Yes. Two 21-oz cans of peach pie filling make a sweeter, thicker peach dump cake with a jammier bottom layer. Because pie filling is already sweetened and gelled, skip any added sugar and know the result will be denser and more dessert-forward than the version made with peaches in juice.
Do I need to add eggs, oil, or water like the cake box says?
No, and that is the whole point of a dump cake. You ignore the box directions entirely and use the mix dry. The peach juice and melted butter do the work of hydrating and enriching the mix, so adding the usual eggs and oil would turn it into an ordinary cake batter.
Can I make peach dump cake in a slow cooker?
Yes. Layer the peaches, dry mix, and butter in a greased slow cooker just as you would in a baking dish, then cook on low for 3 to 4 hours or high for about 2 hours. The top will be softer and more pudding-like than the oven version, but the flavor is the same.
Fresh, frozen, or canned peaches, which is best?
Canned peaches in juice are the most reliable because they bring guaranteed sweetness and liquid, which is why they are the classic choice. Fresh peaches taste brightest in peak summer but need a splash of water and a little sugar. Frozen peaches work well too; thaw and drain them so the cake is not watery.
Cooked this? Rate it.
Real ratings from real cooks. We only show a score once enough of you have weighed in — no fabricated stars.