Peach Dump Cake

This easy peach dump cake needs just 4 ingredients and zero mixing—juicy canned peaches under a golden, buttery cake topping. The easiest peach dessert you’ll ever make.

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Course: Dessert

Cuisine: American

Keyword: Peach Dump Cake

Prep Time: 10

Cook Time: 50

Resting Time: 15

Servings:

Calories: 324kcal

Ingredients

2 15 ounce cans sliced peaches in heavy syrup one can drained, one can undrained
1 13.25 ounce box yellow cake mix dry
1 cup salted butter chilled — thinly sliced, about ⅛ inch thick
1 teaspoon ground cinnamon

Instructions

Preheat oven to 350°F. Lightly grease a 9x13-inch baking dish.
Add the undrained can of peaches (with syrup) and the drained can of peaches to prepared baking dish. Spread evenly; sprinkle with cinnamon.
Sprinkle dry cake mix evenly over the peaches. Gently press with the back of a fork so it contacts the syrup. Do not stir.
Thinly slice the full cup of chilled butter about ⅛ inch thick and lay the slices across the entire surface so each slice touches the one beside it — edge to edge, corner to corner. Any gap bakes into a dry, powdery patch. It takes the whole cup to cover a 9x13 pan; if you run out before the pan is covered, the slices are too thick — re-slice a few thinner, or add an extra tablespoon or two to close the gaps.
Bake at 350° F for 40–50 minutes until golden brown and bubbling at the edges. Rest 15 minutes. Serve warm with vanilla ice cream.

Notes

Fresh peaches: use 6 cups peeled and sliced, tossed with ⅓ cup sugar and rested 30 minutes, then proceed as written — including the full cup of butter.

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