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Cozy Soup Recipes to Get You Through the Winter

Peach Dump Cake

3 Reviews

This Peach Dump Cake is the easiest peach cake you will ever make! The batter takes just minutes to put together, and then all you have to do is wait for it to finish baking!

A slice of peach dump cake on a plate

What’s a Dump Cake? 

Peach season is one of my favorites. I can’t get enough of Peaches n Cream Crumble Bars, Peaches and Cream Pie, and Peaches Muffins. Give me one of those cute little Baked Peach Hand Pies right now, or else! This peach dump cake though, it’s so easy to make and it’s such a great way to use up the last two peaches you have left on the counter.

A dump cake is very similar to a cobbler. Typically, fruit or filling is added to the baking pan and cake mix is dumped on top, like this strawberry dump cake. Or any cake that can be made in a single bowl, like this easy peach cake.

Dump cake is typically made with boxed cake mix. But preparing this peach cake recipe from scratch takes just minutes. I can have it ready to serve by the time you come back from the grocery store with a box of cake mix and possibly a whole cart full of things you didn’t plan to buy.

Peach dump cake ingredients in a mixing bowl

What’s Needed for Fresh Peach Dump Cake? 

To make this easy dump cake recipe from scratch, here’s what you’ll need: 

  • Fresh peaches
  • Brown sugar
  • Cinnamon 
  • Lemon juice
  • All-purpose flour
  • Kosher salt
  • Baking powder
  • Baking soda
  • Unsalted butter
  • Buttermilk
  • Vanilla extract

Peach dump cake batter in a baking pan

How to Make Peach Dump Cake From Scratch

  1. Start by adding peeled and diced peaches to your mixing bowl with some brown sugar, cinnamon and lemon juice. Mix it all up.
  2. Add the rest of the ingredients on top, both dry and liquid, reserving a little melted butter to brush the pan. Mix to form a batter.
  3. Before transferring the peach cake batter to the baking pan, make sure to brush the pan with the reserved melted butter. I like to sprinkle a little turbinado sugar over the top for some shine.
  4. Bake it at 375°F for 35 minutes.
  5. Allow the fresh peach cake to cool just a bit before serving.

Peach dump cake baked in an oval pyrex

What Size Pan Should I Use?

I baked this easy dump cake in a 10×8-inch oval pyrex. Some equivalent baking pan sizes to this are an 8×8-inch square baking pan, and a 9-inch round cake pan. You can even bake it in a 9-inch pie dish.

What are the Best Peaches for Baking?

You want to find freestone peaches because they are sweeter and easier to work with. For a list of my favorite freestone peaches, head to our peach cobbler post!

How to Store Peach Dump Cake

You can keep this fresh peach cake at room temperature the day it is made and the following day. But beyond that, leftover cake should be refrigerated as moist cake with fruit can go bad, especially in warmer weather.

How to Reheat Dump Cake

You can reheat peach dump cake in the oven or the microwave.

  • For the oven: preheat it to 350°F, wrap a slice of cake in foil and heat for 5 – 10 minutes until warm.
  • For the microwave: place a slice of cake on a microwave safe plate, drape a damp towel over it, and heat for 20 – 30 seconds.

What to Serve with Peach Dump Cake

This fresh peach cake is best served warm the day it is made, simply by itself, with a dollop of whipped cream or with some ice cream. I think ice cream is definitely a must. Besides the classic vanilla ice cream, here are some adventurous ice cream flavors I think you should try with this cake.

Peach dump cake with ice cream on top

Tips for Making Peach Dump Cake

I’ve only made this easy dump cake recipe as written, so I can’t say whether or not frozen peaches can be used in place of fresh. If using frozen, I imagine you’d need to thaw and drain them before adding to the batter. 

To peel the fresh peaches easily, cut an X on the bottom and briefly submerge them in boiling water. Immediately submerge the peaches in an ice bath, then the skin should peel right off. 

If you have any leftover fresh peach dump cake, warm it up the next morning and serve it as you would a peach coffee cake. Or go all out and add it to your brunch menu this weekend along with this Cheesy Sausage Hash Brown Breakfast Casserole and a pitcher of this Basil Mint Lemonade.

More Fresh Fruit Desserts: 

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Peach dump cake with ice cream on top

Peach Dump Cake

5 from 3 votes
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 10
This Peach Dump Cake is the easiest peach cake you will ever make! The batter takes just minutes to put together, and then all you have to do is wait for it to finish baking!


  • 2 large peaches , peeled & diced (just over 1 lb)
  • 2 tablespoon brown sugar , packed
  • 1 teaspoon cinnamon
  • 1 tablespoon fresh squeezed lemon juice
  • 2 cup all-purpose flour
  • 1 cup powdered sugar
  • ½ teaspoon kosher salt
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 4 oz unsalted butter , melted
  • cup buttermilk
  • ½ teaspoon pure vanilla extract
  • Turbinado sugar (optional)


  • Preheat the oven to 375°F.
  • Toss the diced peaches with lemon juice, brown sugar and cinnamon in a medium mixing bowl.
  • Melt the unsalted butter in a small microwave safe bowl for 30 to 40 seconds. Brush the baking pan with some of the melted butter.
  • Add the remaining melted butter along with the rest of the ingredients to the mixing bowl with the peaches. Gently fold everything together with a spatula.
  • Transfer cake batter to the prepared baking pan and sprinkle turbinado sugar on top.
  • Bake for 35 minutes until the top is golden brown and an inserted toothpick in the middle comes out clean with just a few crumbs on it.


Store in the refrigerator for 4-5 days.
Nutrition Facts
Peach Dump Cake
Amount Per Serving (1 cup)
Calories 247 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 6g38%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 25mg8%
Sodium 182mg8%
Potassium 144mg4%
Carbohydrates 37g12%
Fiber 1g4%
Sugar 17g19%
Protein 3g6%
Vitamin A 395IU8%
Vitamin C 3mg4%
Calcium 39mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

If you make this peach cake recipe, we’d love to see a photo. Tag us on Instagram @wildwildwhisk and @ohsweetbasil. Happy baking!

A slice of peach dump cake on a plate

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Cozy Soup Recipes to Get You Through the Winter

About the authors

carrian feik cheney oh sweet basil

Cade and Carrian have three children and love to spend time together whether it’s vacationing or snuggled up on the couch for a good movie.

And this family especially loves to eat.

They love everything from the keep you fit and healthy to the get out your sweat pants indulgent and everything in between.

But most of all, they love the memories made, shared and treasured and it’s all thanks to a meal shared together with loved ones.

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Recipe Rating


  • Can you use canned peaches and if so what size can would you use?

    • Reply
    • Yes, you can use canned peaches. The recipe calls for about 1 lb of fresh peach, so you want at least that much. A small can is about 15 oz but that includes the syrup too so I would buy the larger can (28 oz?) but you probably won’t need to use all of it. If you have a scale, measure out 1 pound, if not use about 3/4 of the large can. Make sure to drain well so you don’t add too much excess liquid to the recipe.

      • Reply
  • I tried looking up your peaches and cream muffin recipe, but I couldn’t seem to figure out how to get the recipe. I read the post about it, but I could not get to the actual recipe. Thanks for sharing all your recipes and especially yourself!

    • Reply

Cozy Soup Recipes to Get You Through the Winter