Description

This easy peach dump cake with canned peaches and yellow cake mix is the perfect one-pan dessert for any occasion. With minimal prep, no mixing, and a handful of pantry staples, you’ll have a warm, bubbling dessert ready in under an hour. The buttery cake topping bakes into a golden crust, while the sweet peaches provide a juicy, comforting base. Serve it warm with vanilla ice cream for the ultimate treat.

Ingredients

Scale

2 cans (15 oz each) sliced peaches in juice or light syrup, undrained
1 box yellow cake mix
1/2 cup unsalted butter, sliced into thin pats
1/2 teaspoon cinnamon (optional)
1/4 teaspoon nutmeg (optional)
1/2 cup chopped pecans or walnuts (optional)
Vanilla ice cream or whipped cream for serving (optional)

Instructions

Preheat your oven to 350°F (175°C).

Pour the peaches with their juice into a 9×13-inch baking dish. Spread them out evenly.

Sprinkle cinnamon and nutmeg over the peaches if using.

Evenly sprinkle the dry yellow cake mix over the peaches. Do not mix.

Arrange the butter slices evenly over the top of the dry cake mix, covering as much as possible.

Sprinkle chopped nuts over the top if desired.

Bake for 45 to 50 minutes, or until the top is golden brown and bubbly.

Let cool slightly before serving. Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream if desired.

Notes

Do not stir the cake mix into the fruit — this helps preserve the layered texture.
Use unsalted butter for better control of the salt level.
Peaches in juice or light syrup are preferred to keep the dessert from being overly sweet.
For a crunchy twist, sprinkle chopped pecans or walnuts over the top.
Let the cake sit for 10 minutes before serving to allow the juices to thicken slightly.