This peach dump cake is the easiest peach cake you will ever make. Get your mixing bowl and your spatula out, the batter takes just minutes to put together and then you just have to wait for that golden brown cake, filled with juicy peaches, to emerge from your oven.
Peach season is one of my favorites. I can’t get enough of Peaches n Cream Crumble Bars, Peaches and Cream Pie, Peaches N Cream 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.
What is a dump cake?
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.
How to make peach dump cake from scratch
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 carful of things you didn’t plan to buy.
- Start by adding peeled and diced peaches to your mixing bowl with some brown sugar, cinnamon and lemon juice, mix it all up.
- Then 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 it to cool just a bit before serving.
What Size Pan to Bake in?
I baked this cake in a 10” x 8” oval pyrex. Some equivalent baking pan sizes to this are an 8” x 8” square baking pan, and a 9” cake pan. You can even bake it in a 9” pie dish.
Storing and serving peach dump cake
Do you refrigerate dump cake?
You can keep this 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 do you 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 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
If you have any leftover, 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.
Peach Dump Cake
- 2 large peaches (just over 1 lb, peeled & diced)
- 2 tablespoon brown sugar (packed)
- 1 teaspoon cinnamon
- 1 tablespoon fresh squeezed lemon juice
- 2 cup all-purpose flour
- 1 cup powder sugar
- ½ teaspoon kosher salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 4 oz unsalted butter (melted)
- ⅓ 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.