Peach Dump Cake

I’ll be honest — Peach Dump Cake is one of those things I make when I just want something easy that still feels a little special.

No fuss, no fancy steps, just a big baking dish filled with juicy, syrupy peaches and a golden, buttery topping that smells like magic when it’s baking.

The first time I made it, I didn’t even plan to. I had a few peaches sitting on the counter getting way too soft, a bag of flour in the pantry, and not much energy to do anything complicated.

I just threw it all together, crossed my fingers, and somehow ended up with the kind of dessert people won’t stop talking about.

Now it’s my go-to. It’s the cake I bake when friends are coming over last minute, or when I just want something warm and sweet after dinner without spending all day in the kitchen.

I always serve it with a scoop of cold vanilla ice cream — not because you have to, but because it’s so much better that way.

If you’ve got some peaches and a little butter, you’re halfway there already. Trust me, you’re going to want a second bowl.

Table of Contents

Peach Dump Cake With Vanilla Ice Cream

Ingredients

For the Peach Base:

5 fresh ripe peaches, peeled, pitted, and sliced (about 5 cups)
½ cup granulated sugar
1 tablespoon lemon juice (freshly squeezed)
1 tablespoon cornstarch
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg

For the Cake Layer:

1 ¼ cups all-purpose flour
¾ cup granulated sugar
2 teaspoons baking powder
¼ teaspoon fine salt
½ cup unsalted butter, melted and slightly cooled
¾ cup whole milk (room temperature)
1 teaspoon pure vanilla extract

Topping:

2 tablespoons granulated sugar (for sprinkling)

For Serving:

Good-quality vanilla ice cream

Instructions

Set your oven to 350°F (175°C). Place the oven rack in the center position. Lightly grease a 9×9 inch baking dish with a little butter or neutral oil.
In a large mixing bowl, combine the sliced peaches, ½ cup sugar, lemon juice, cornstarch, cinnamon, and nutmeg. Gently toss everything together until the peaches are well coated. Let it sit for 10 minutes to draw out the juices.
In a separate large bowl, whisk together the flour, ¾ cup sugar, baking powder, and salt.
In another small bowl, mix the melted butter, milk, and vanilla extract until combined.
Pour the wet ingredients into the dry ingredients and stir gently with a spatula or wooden spoon until no dry flour remains. Be careful not to overmix; the batter should be smooth but thick.
Pour the peach mixture into the prepared baking dish, spreading it evenly across the bottom.
Carefully spoon the batter over the peaches, starting from the center and working outwards. Don’t worry if some peaches peek through — that’s perfect.
Once all the batter is added, lightly spread it with a spatula to mostly cover the peaches. Sprinkle the top evenly with the 2 tablespoons of sugar for a beautiful, crackly finish.
Place the dish in the preheated oven and bake for 45 to 50 minutes, or until the top is golden brown, the edges are bubbling, and a toothpick inserted into the cake topping comes out clean.
Let the cake cool for about 15 minutes on a wire rack. This helps the juices thicken up and the cake to set properly.
Spoon a generous portion of warm peach dump cake into a bowl. Top immediately with a big scoop of vanilla ice cream so it starts to melt deliciously over the warm cake.
Add a few fresh peach slices on the side for an extra pretty and juicy touch.
If your peaches aren’t super juicy, you can add an extra tablespoon of water with the filling.
Always melt the butter and let it cool a bit before mixing, so it doesn’t cook the milk ingredients.
The sprinkled sugar on top gives that delicate crispy texture — don’t skip it!

How Do You Make A Peach Dump Cake From Scratch?

Making peach dump cake from scratch is super easy and fun! Here are some simple tips:

Use fresh, ripe peaches: They are juicy and sweet, perfect for a rich flavor.
Slice peaches evenly: So they cook at the same speed.
Add a little sugar and lemon juice: This brightens up the peach flavor.
Use simple homemade cake topping: Mix flour, sugar, baking powder, and a pinch of salt instead of cake mix.
Melt butter and drizzle over the top: Helps the cake topping bake into a golden crust.
Don’t overmix: Just sprinkle and pour – no mixing needed.
Bake until golden and bubbly: It should be golden brown on top and bubbling around the edges.

How Do You Keep Peach Dump Cake From Getting Soggy?

No one likes a soggy cake! Here are smart ways to keep it nice and crispy:

Drain extra juice: If using canned or super juicy peaches, drain some of the liquid.
Sprinkle a little flour or cornstarch: Toss peaches lightly to absorb extra moisture.
Use real butter, not margarine: Butter helps crisp the topping.
Don’t underbake: Make sure the top is fully golden before taking it out of the oven.
Let it cool before serving: It thickens up more as it cools.

How Do You Reheat Peach Dump Cake?

Reheating it right makes it taste fresh again:

Oven method: Cover with foil and bake at 325°F for about 15–20 minutes.
Microwave method: Heat a slice for 30–60 seconds until warm.
Air fryer method: Reheat for a few minutes at 350°F to get the top crispy again.

What Can I Add To Peach Dump Cake To Make It Taste Even Better?

You can make your peach dump cake even more delicious with a few fun extras:

Chopped nuts: Like pecans or almonds for crunch.
Shredded coconut: Adds sweet, tropical flavor.
Vanilla extract: Mix into the peaches for a richer flavor.
Brown sugar sprinkle: On top before baking for a caramelized taste.
Fresh berries: Mix a few in for a fruity twist.

Can I Make Peach Dump Cake Without Cake Mix?

Yes, and it’s super easy! Here’s what you need instead of a boxed mix:

Flour: About 1 cup for the base.
Sugar: ½ cup for sweetness.
Baking powder: 1½ teaspoons to help it rise.
Pinch of salt: To balance the flavor.

Can I Use Frozen Peaches For Dump Cake?

Yes, frozen peaches work great! Just remember these tips:

Thaw and drain: So you don’t add extra water to the cake.
Taste the peaches: Frozen ones sometimes need a little more sugar.
Use like fresh: Once thawed, treat them the same way in the recipe.

Why Is My Peach Dump Cake Dry On Top?

If your dump cake is dry on top, here’s what might have happened:

Not enough butter: Butter melts into the cake to keep it moist.
Dry cake mix clumps: Always drizzle butter evenly across the top.
Overbaked: Baking too long can dry out the top crust.
Very dry peaches: Use juicy, ripe peaches for enough moisture.

Should I Add Cinnamon Or Nutmeg To Peach Dump Cake?

Adding spices makes it smell and taste even better! Both work great, but here’s a simple guide:

Cinnamon: Adds a warm, sweet flavor. Sprinkle about 1 teaspoon.
Nutmeg: Adds a slightly spicy, nutty touch. Use just a pinch (it’s strong!).

Can I Make Peach Dump Cake In A Slow Cooker?

Yes, you can make it in a slow cooker easily! Here’s a simple way to do it:

Grease the slow cooker: So nothing sticks.
Layer peaches at the bottom: Fresh, frozen, or canned.
Sprinkle dry cake ingredients on top: Homemade or boxed.
Pour melted butter all over: Cover every spot.
Cook on low for 3–4 hours: Until the top is set and the edges are bubbly.

Can You Freeze Peach Dump Cake?

Yes, you can freeze it easily! After baking and cooling completely:

Wrap tightly: Use foil or plastic wrap to cover it well.
Use a freezer-safe container: To protect it from freezer burn.
Label with date: Eat within 2–3 months for best taste.
Thaw overnight: In the fridge before reheating.