Fresh peach dump cake recipe that takes 10 minutes to throw together and is a fabulous fruit summertime dessert your family will love. Ready to dig in?
Making this fresh peach dump cake was easier than I thought! Whether they’re in season, or you use a bag of frozen fruit it will taste just as amazing. Just one of our easy dump cakes you’ll love. (affiliate links present)
- We made this dump peach cobbler using canned peaches and pie filling, but now it was time for fresh!
- Ok so you can use frozen defrosted fruit as well, that is what we did.
- That way you can make this even when they aren’t in season, but it will taste just as fresh. 😉
Here’s a peek at our assembly line set up we had going on. Don’t use frozen fruit, instead put in the fridge overnight or for a few hours. You’ll need the juices to get this cake to become really moist.
Peach dump cake with fresh peaches
- White or homemade yellow cake mix
- Peaches
- frozen and defrosted
- or fresh during peach season is great
- remove skins and pit, slice
- Sugar
- Cornstarch
- Butter
- 9×13 baking dish
It’s not quite as easy as our 3 ingredient dump cake but if you have fresh fruit it is the perfect option. Near the frozen veggies you can find frozen peaches too, those work just fine too. Just defrost and go for it!
If you’ve never made a throw together cake like this it is all about layering. Grab a wooden spoon, your dish and just spread evenly across.
Time needed: 40 minutes
Peach Dump Cake
- Preheat
Preheat oven to 350 degrees.
- Prepare
Spray 9×13 pan with non stick spray. In a bowl gently fold together peaches, sugar and cornstarch together so fruit is coated. Pour fruit into baking dish evenly on the bottom.
- Add ingredients
Sprinkle dry cake mix on top of fruit evenly across pan. Slice stick of butter into small pats and spread across cake mix. (use room temperature instead of melted butter)
- Bake
Bake for 40-45 minutes or until edges are golden brown and middle is starting to stiffen. Allow to cool in pan for at least 10 minutes before serving to stiffen up, serve topped with vanilla ice cream.
The keys to baking the best dump cake are to not overbake it #1. Take out and put on a cooling rack once it’s edges are baked until golden brown. Center may appear to be a bit soft but it will stiffen up.
That brings us to the #2 tip: When you take it out allow it to sit for at least 10 minutes, I prefer about 30 minutes. It will continue to cook a bit, stiffen up in the middle and allow you to serve it a little “prettier”.
The butter on the top moistens the dry ingredients below. The cake mix and butter create a batter and begin to bake with the canned or fresh fruit juices. They’re super easy and really moist when done.
If you have leftovers I would recommend that you refrigerate it in an air tight container
Not very much, that is why these are dense but exceptionally moist on the other hand. If you want an egg free cake this is a great option.
Dump cake toppings could be whipped cream, ice cream, a sprinkle of brown sugar or some caramel sauce. If you love nuts you could throw those on top before baking or at the end. Totally up to you, live it up.
A few more throw together family friendly desserts to choose from are:
- Cherry pineapple dump cake has the same feeling but with canned and pie filling instead. Using fresh, opt for air fryer peaches for sure.
- For a 2 ingredient chocolate dessert, try our cherry brownies or this 3 ingredient chocolate cherry dump cake.
- If you have a pressure cooker you can make an Instant Pot dump cake with apples.
- Peach angel food cake only needs 2 ingredients.
We have also made a version of this much quicker using this pressure cooker peach cobbler recipe.
Dump cake add ins are always fun too such as:
- Crushed nuts, I think walnuts are the best
- Crumble on top similar to what we used on our huckleberry muffins
- Vanilla ice cream or whipped cream always go perfectly on top
Below is a printable recipe card with nutritional information such as calories, saturated fat etc.. Just enough it though y’all!
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Fresh Peach Dump Cake
Ingredients
- 16 oz peaches frozen or fresh, sliced
- 1 box butter cake mix or yellow/white moist style, 15.25 oz
- 1/2 c sugar
- 1 tbsp cornstarch
- 1/2 c butter
Instructions
- Preheat oven to 350 degrees. Spray 9×13 pan with non stick spray.
- In a bowl gently fold together peaches, sugar and cornstarch together so fruit is coated.
- Pour fruit into baking dish evenly on the bottom.
- Sprinkle dry cake mix on top of fruit evenly across pan.
- Slice stick of butter into small pats and spread across cake mix.
- Bake for 40-45 minutes or until edges are golden brown and middle is starting to stiffen.
- Allow to cool in pan for at least 10 minutes before serving to stiffen up, serve topped with ice cream