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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!
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.
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
How to Make Peach Dump Cake From Scratch
- Start by adding peeled and diced peaches to your mixing bowl with some brown sugar, cinnamon and lemon juice. Mix it all up.
- 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.
- 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.
- Bake it at 375°F for 35 minutes.
- Allow the fresh peach cake to cool just a bit before serving.
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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.
- Dulce de Leche Ice Cream
- Nutella Chocolate Chip Ice Cream
- Cookies and Cream Ice Cream
- Peanut Butter Cookie Ice Cream
- Mascarpone Ice Cream
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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:
- Baked Peach Hand Pies
- My All-Time Favorite Peach Crisp
- The Best Fresh Strawberry Pie
- Strawberry Shortcake
- Strawberry Lemon Cheesecake Bars
- Mini Lemon Poppyseed Bundt Cakes
- Simple Blueberry Pie
- Sugar Cookie Lemon Fruit Cups
- Mini Fruit Tarts
- All of our summer recipes!
Peach Dump Cake
Ingredients
- 2 Large Peaches, peeled & diced (just over 1 lb)
- 1 Tablespoon Fresh Squeezed Lemon Juice
- 2 Tablespoon Brown Sugar, packed
- 1 teaspoon Cinnamon
- 4 oz Unsalted Butter, Melted
- 2 Cup All-Purpose Flour
- 1 Cup Powdered Sugar
- ½ teaspoon Kosher Salt
- 1 teaspoon Baking Powder
- ½ teaspoon Baking Soda
- ⅓ Cup Buttermilk
- ½ teaspoon Pure Vanilla Extract
- Turbinado Sugar, (optional)
Instructions
- Preheat the oven to 375°F.
- Toss the diced peaches with lemon juice, brown sugar and cinnamon in a medium mixing bowl.2 Large Peaches, 1 Tablespoon Fresh Squeezed Lemon Juice, 2 Tablespoon Brown Sugar, 1 teaspoon Cinnamon
- 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.4 oz Unsalted 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.2 Cup All-Purpose Flour, 1 Cup Powdered Sugar, ½ teaspoon Kosher Salt, 1 teaspoon Baking Powder, ½ teaspoon Baking Soda, ⅓ Cup Buttermilk, ½ teaspoon Pure Vanilla Extract
- Transfer cake batter to the prepared baking pan and sprinkle turbinado sugar on top.Turbinado Sugar
- 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.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
If you make this peach cake recipe, we’d love to see a photo. Tag us on Instagram @wildwildwhisk and @ohsweetbasil. Happy baking!
Can you use canned peaches and if so what size can would you use?
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.
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!