Mmm, can you smell that? Nothing says summer like the sweet aroma of peaches baking into a warm, comforting dessert. If you’re craving something delicious but short on time, you’re in luck! We’ve gathered 18 incredibly easy peach dump cake recipes that require minimal effort for maximum flavor. Get ready to discover your new go-to treat that will have everyone asking for seconds!
Classic Peach Dump Cake with Yellow Cake Mix
Zesty peach dump cake requires minimal effort for maximum dessert satisfaction. This simple recipe transforms basic ingredients into a warm, comforting treat. Just layer and bake for effortless results.
Ingredients
– 2 cans (15 oz each) sliced peaches in syrup
– 1 box (15.25 oz) yellow cake mix
– 1/2 cup unsalted butter
– 1 tsp ground cinnamon
– 1/4 cup chopped pecans
Instructions
1. Preheat your oven to 350°F.
2. Pour both cans of peaches with their syrup into a 9×13-inch baking dish.
3. Sprinkle the entire box of yellow cake mix evenly over the peaches.
4. Cut the butter into thin slices and distribute them across the cake mix surface.
5. Sprinkle cinnamon and chopped pecans evenly over the top layer.
6. Bake for 45 minutes until the top is golden brown and bubbly around the edges.
7. Remove from oven and let rest for 10 minutes before serving.
A warm scoop straight from the baking dish delivers the perfect balance of sweet peaches and buttery cake topping. The edges become delightfully crisp while the center stays soft and saucy. Try serving it over vanilla ice cream for a classic combination, or enjoy it warm for breakfast with your morning coffee.
Southern Peach Dump Cake with Pecan Topping
Grab your baking dish for this effortless Southern classic that transforms simple ingredients into a warm, comforting dessert. Get ready to impress with minimal effort and maximum flavor. This dump cake delivers pecan-crisp topping over juicy peaches every time.
Ingredients
– 2 (21 oz) cans peach pie filling
– 1 (15.25 oz) box yellow cake mix
– 1 cup chopped pecans
– ½ cup unsalted butter
– 1 tsp ground cinnamon
Instructions
1. Preheat oven to 350°F.
2. Spread both cans of peach pie filling evenly in a 9×13-inch baking dish.
3. Sprinkle yellow cake mix directly over peaches in an even layer.
4. Scatter chopped pecans evenly over cake mix.
5. Sprinkle ground cinnamon evenly over pecans.
6. Cut cold butter into thin slices.
7. Arrange butter slices evenly over entire surface, covering most of the topping.
8. Bake at 350°F for 45-50 minutes until topping is golden brown and edges are bubbling.
9. Remove from oven and let rest for 15 minutes before serving. Resist cutting immediately to allow juices to thicken.
10. Serve warm directly from baking dish. Run knife along edges if needed for clean serving. Remember to check for doneness when topping achieves deep golden color and fruit bubbles visibly at edges.
Rich pecan crunch contrasts beautifully with the soft, jammy peach layer beneath. The cake mix creates a crispy, cookie-like texture that soaks up the sweet fruit juices. Try serving it warm with vanilla ice cream melting into the crevices, or enjoy it cold straight from the fridge for breakfast.
Slow Cooker Peach Dump Cake
Let’s make this effortless dessert that practically makes itself. Layer canned peaches with cake mix and butter in your slow cooker for a hands-off treat. This method delivers maximum flavor with minimal effort.
Ingredients
– 2 (15 oz) cans sliced peaches in syrup
– 1 (15.25 oz) box yellow cake mix
– 1/2 cup unsalted butter
– 1 tsp ground cinnamon
– 1/4 cup chopped pecans
Instructions
1. Pour both cans of peaches with their syrup into a 6-quart slow cooker.
2. Sprinkle the entire box of yellow cake mix evenly over the peaches.
3. Cut the butter into thin slices and arrange them across the cake mix layer.
4. Sprinkle cinnamon and chopped pecans evenly over the top.
5. Place the lid on the slow cooker and cook on HIGH for 2 hours.
6. Check for doneness by inserting a knife into the center—it should come out clean.
7. Let the cake rest with the lid off for 15 minutes before serving.
Keep the lid on during cooking to maintain proper heat circulation and prevent moisture loss. The cake develops a golden-brown crust on top while staying moist underneath from the peach syrup. Try serving it warm with a scoop of vanilla ice cream for contrasting temperatures.
Peach Cobbler Dump Cake with Cinnamon
Lazy summer days call for effortless desserts that deliver big flavor. This peach cobbler dump cake requires minimal effort but yields maximum comfort. Cinnamon warmth elevates the sweet peach foundation perfectly.
Ingredients
– 2 (21 oz) cans peach pie filling
– 1 (15.25 oz) box yellow cake mix
– ½ cup unsalted butter
– 1 tsp ground cinnamon
– ½ cup chopped pecans
Instructions
1. Preheat oven to 350°F.
2. Grease a 9×13-inch baking dish with butter or cooking spray.
3. Spread both cans of peach pie filling evenly across the bottom of the dish.
4. Sprinkle the entire box of yellow cake mix evenly over the peach layer.
5. Slice ½ cup unsalted butter into thin pats and distribute evenly over the cake mix.
6. Combine 1 tsp ground cinnamon with ½ cup chopped pecans in a small bowl.
7. Sprinkle the cinnamon-pecan mixture evenly over the butter layer.
8. Bake at 350°F for 45-50 minutes until the top is golden brown and edges are bubbling.
9. Let cool for 15 minutes before serving to allow the filling to set.
Warm peach filling bubbles beneath a crisp, buttery topping that crackles with each spoonful. The cinnamon-toasted pecans add welcome texture against the soft cake base. Serve it straight from the baking dish with cold vanilla ice cream melting into the crevices.
Gluten-Free Peach Dump Cake
Whip up this effortless gluten-free dessert when summer peaches are at their peak. With minimal prep and pantry staples, it transforms into a warm, comforting treat. The simple dump-and-bake method delivers maximum flavor with minimal effort.
Ingredients
– 6 cups sliced fresh peaches
– 1 cup granulated sugar
– 1 tbsp lemon juice
– 1 tsp vanilla extract
– 1 box (15 oz) gluten-free yellow cake mix
– 1/2 cup unsalted butter, melted
– 1/2 cup chopped pecans
Instructions
1. Preheat your oven to 350°F and grease a 9×13-inch baking dish.
2. Spread the sliced peaches evenly across the bottom of the prepared baking dish.
3. Sprinkle the granulated sugar evenly over the peaches.
4. Drizzle the lemon juice and vanilla extract over the sugared peaches.
5. Pour the entire box of gluten-free yellow cake mix directly over the peach layer, distributing it as evenly as possible without stirring.
6. Pour the melted butter evenly over the cake mix layer, covering as much surface area as possible.
7. Sprinkle the chopped pecans evenly over the top.
8. Bake at 350°F for 45-50 minutes until the top is golden brown and the edges are bubbling.
9. Remove from oven and let rest for 15 minutes before serving. Keep warm by tenting with foil if holding longer.
10. Serve directly from the baking dish using a large spoon. Know that the cake develops a crisp, buttery topping while the peaches create a juicy base beneath. The contrast between the crunchy pecans and soft fruit makes each bite satisfying. Try it warm with a scoop of vanilla ice cream for the ultimate summer dessert experience.
Peach and Blueberry Dump Cake
Hectic days call for effortless desserts that deliver big flavor. This dump cake requires minimal effort but yields maximum satisfaction with its juicy fruit base and buttery topping. Perfect for last-minute gatherings or weeknight treats.
Ingredients
– 2 (21 oz) cans peach pie filling
– 2 cups fresh blueberries
– 1 (15.25 oz) box yellow cake mix
– 1 cup unsalted butter
– 1/2 cup chopped pecans
Instructions
1. Preheat your oven to 350°F.
2. Pour both cans of peach pie filling into a 9×13 inch baking dish.
3. Scatter fresh blueberries evenly over the peach layer.
4. Sprinkle the entire box of yellow cake mix evenly over the fruit layers.
5. Slice 1 cup of unsalted butter into thin pats and distribute them evenly across the cake mix surface.
6. Sprinkle chopped pecans over the entire surface.
7. Bake at 350°F for 45-50 minutes until the top is golden brown and the edges are bubbling.
8. Remove from oven and let cool for 15 minutes before serving.
A warm scoop reveals the magic: the cake forms a crisp, buttery crust while the fruit beneath becomes jammy and bubbling. The contrast between the tender peaches and bursting blueberries creates a perfect sweet-tart balance. Serve it warm with vanilla ice cream for the ultimate summer dessert experience.
Vegan Peach Dump Cake with Coconut Milk
Vegan peach dump cake delivers effortless dessert perfection with minimal prep. Very few ingredients transform into a warm, comforting treat that satisfies any sweet craving. This simplified approach lets the natural peach flavor shine through.
Ingredients
– 2 cans (15 oz each) sliced peaches in juice
– 1 box (15.25 oz) vegan yellow cake mix
– 1 cup unsweetened shredded coconut
– 1/2 cup vegan butter, melted
– 1/2 cup full-fat coconut milk
– 1 tsp ground cinnamon
Instructions
1. Preheat your oven to 350°F.
2. Pour both cans of peaches with their juice into a 9×13 inch baking dish.
3. Sprinkle the entire box of vegan cake mix evenly over the peaches.
4. Distribute shredded coconut evenly across the cake mix layer.
5. Drizzle melted vegan butter over the entire surface using a zigzag motion for even coverage.
6. Pour coconut milk evenly over the top, focusing on any dry spots.
7. Sprinkle cinnamon across the surface for balanced spice flavor.
8. Bake at 350°F for 45-50 minutes until the top is golden brown and edges are bubbling.
9. Remove from oven and let rest for 15 minutes before serving to allow the filling to set.
Keep this dessert warm for optimal texture, as the coconut milk creates a creamy sauce beneath the crisp topping. Known for its contrasting textures, the cake develops a crunchy top layer while the peaches remain juicy underneath. Serve it straight from the baking dish with a scoop of vegan vanilla ice cream melting into the warm peach filling.
Peach Dump Cake with Cream Cheese Swirl
A ridiculously easy dessert that comes together in minutes with minimal effort. This peach dump cake features a rich cream cheese swirl that bakes into a marbled masterpiece. Perfect for when you need impressive results without the fuss.
Ingredients
– 2 (15-ounce) cans peach pie filling
– 1 (15.25-ounce) box yellow cake mix
– 1/2 cup unsalted butter, melted
– 1 (8-ounce) package cream cheese, softened
– 1/4 cup granulated sugar
– 1 large egg
– 1 teaspoon vanilla extract
Instructions
1. Preheat your oven to 350°F.
2. Spread both cans of peach pie filling evenly in a 9×13-inch baking dish.
3. Sprinkle the entire box of yellow cake mix evenly over the peach layer.
4. Drizzle the melted butter evenly over the cake mix layer.
5. Combine softened cream cheese, granulated sugar, egg, and vanilla extract in a medium bowl.
6. Beat the cream cheese mixture with an electric mixer on medium speed until completely smooth, about 2 minutes.
7. Drop tablespoon-sized dollops of the cream cheese mixture evenly across the top of the cake.
8. Use a knife to gently swirl the cream cheese into the cake batter, creating a marbled pattern without mixing completely.
9. Bake at 350°F for 45-50 minutes until the top is golden brown and the edges are bubbly.
10. Remove from oven and let cool for 15 minutes before serving.
Marbled with creamy swirls, this cake offers a perfect contrast between the tender peach base and the crisp buttery topping. The cream cheese adds a tangy richness that cuts through the sweetness beautifully. Serve warm with vanilla ice cream for the ultimate comfort dessert experience.
Spiced Peach Dump Cake with Nutmeg
Just when you think peach desserts can’t get better, this spiced dump cake proves otherwise. Juicy peaches meet warm nutmeg in a ridiculously easy one-pan dessert that practically makes itself. Perfect for busy weeknights or last-minute guests.
Ingredients
– 2 (15 oz) cans sliced peaches in syrup
– 1 box (15.25 oz) yellow cake mix
– 1/2 cup unsalted butter, melted
– 1 tsp ground nutmeg
– 1/2 tsp ground cinnamon
– 1/4 tsp salt
Instructions
1. Preheat your oven to 350°F.
2. Pour both cans of peaches with their syrup into a 9×13-inch baking dish.
3. Sprinkle the entire box of yellow cake mix evenly over the peaches.
4. Drizzle the melted butter evenly over the cake mix layer.
5. Combine nutmeg, cinnamon, and salt in a small bowl, then sprinkle evenly over the top.
6. Bake at 350°F for 45-50 minutes until the top is golden brown and bubbling around the edges.
7. Let the cake cool for 15 minutes before serving.
You’ll love the contrast between the crisp golden topping and the tender, syrupy peaches underneath. The nutmeg adds a warm, aromatic depth that pairs beautifully with vanilla ice cream. Try it warm with a drizzle of caramel sauce for an extra indulgent treat.
Peach Dump Cake with Brown Sugar Streusel
Fruit-forward and fuss-free, this peach dump cake delivers warm, comforting flavors with minimal effort. Simply layer the ingredients and let the oven work its magic for a dessert that feels homemade without the hassle. The brown sugar streusel topping adds a delightful crunch that contrasts beautifully with the soft fruit beneath.
Ingredients
– 2 (15 oz) cans sliced peaches in syrup
– 1 box (15.25 oz) yellow cake mix
– 1 cup unsalted butter, cold and cubed
– 1/2 cup light brown sugar, packed
– 1 tsp ground cinnamon
– 1/4 tsp salt
Instructions
1. Preheat oven to 350°F and grease a 9×13-inch baking dish.
2. Pour both cans of peaches with their syrup evenly into the prepared baking dish.
3. Sprinkle the entire box of yellow cake mix directly over the peaches in an even layer.
4. Distribute the cold cubed butter evenly over the cake mix layer.
5. In a small bowl, combine brown sugar, cinnamon, and salt until well mixed.
6. Sprinkle the brown sugar mixture evenly over the butter and cake mix layers.
7. Bake for 45-50 minutes until the top is golden brown and the edges are bubbling.
8. Let cool for 15 minutes before serving to allow the filling to set properly. Let this dessert shine with its contrasting textures—the crisp streusel topping gives way to tender, syrupy peaches beneath. Serve warm with a scoop of vanilla ice cream for the ultimate comfort food experience, or enjoy it plain for a simpler treat that still satisfies.
Peach and Pineapple Dump Cake
Sometimes the easiest desserts deliver the most satisfaction. Simply layer sweet peaches and tangy pineapple under a buttery cake topping for minimal effort. This dump cake bakes into a warm, comforting treat that practically makes itself.
Ingredients
– 2 (15-ounce) cans sliced peaches in syrup
– 1 (20-ounce) can crushed pineapple in juice
– 1 (15.25-ounce) box yellow cake mix
– 1 cup unsalted butter
– 1 teaspoon ground cinnamon
Instructions
1. Preheat your oven to 350°F.
2. Pour both cans of peaches with their syrup into a 9×13-inch baking dish.
3. Spread the crushed pineapple with its juice evenly over the peach layer.
4. Sprinkle the entire box of yellow cake mix evenly over the fruit layer.
5. Cut the butter into thin slices and arrange them to cover most of the cake mix surface.
6. Sprinkle cinnamon evenly across the top.
7. Bake for 45-50 minutes until the top is golden brown and the edges are bubbly.
8. Let the dump cake cool for 15 minutes before serving.
Fresh from the oven, this cake develops a crisp, buttery topping that contrasts beautifully with the soft, juicy fruit beneath. The peach and pineapple create a tropical sweetness that needs no additional sugar. For an extra treat, serve warm with vanilla ice cream melting over the golden crust.
Peach Dump Cake with Almond Extract
Whip up this effortless dessert when you need something sweet without the fuss. Peaches and almond extract create a sophisticated flavor that belies the simple preparation. This dump cake bakes into a golden, cobbler-like treat that’s perfect for any occasion.
Ingredients
– 2 (15 oz) cans sliced peaches in syrup
– 1 tsp almond extract
– 1 box (15.25 oz) yellow cake mix
– ½ cup unsalted butter
– ½ cup sliced almonds
Instructions
1. Preheat your oven to 350°F.
2. Pour both cans of peaches with their syrup into a 9×13-inch baking dish.
3. Drizzle 1 tsp almond extract evenly over the peaches.
4. Sprinkle the entire box of yellow cake mix evenly over the peach layer.
5. Slice ½ cup unsalted butter into thin pats and arrange them in a single layer over the cake mix.
6. Scatter ½ cup sliced almonds evenly across the top.
7. Bake at 350°F for 45-50 minutes until the top is golden brown and the edges are bubbling.
8. Let the cake cool for 15 minutes before serving to allow the filling to set. Serve warm for the best texture and flavor. Slightly crisp edges contrast beautifully with the soft, jammy peach filling beneath the tender cake topping. The almond extract adds a subtle nuttiness that elevates the sweet fruit, while the sliced almonds provide satisfying crunch. Try serving it à la mode with vanilla ice cream or topped with a dollop of whipped cream for an extra-indulgent treat.
Peach Dump Cake with Vanilla Ice Cream Topping
Only have a few minutes but craving something sweet? This peach dump cake comes together with minimal effort and maximum reward. Oven-ready in five minutes flat, it’s the perfect lazy dessert that tastes anything but.
Ingredients
– 2 (15 oz) cans sliced peaches in syrup
– 1 box yellow cake mix
– ½ cup unsalted butter
– 1 pint vanilla ice cream
Instructions
1. Preheat your oven to 350°F.
2. Pour both cans of peaches with their syrup directly into a 9×13-inch baking dish.
3. Sprinkle the entire box of yellow cake mix evenly over the peaches.
4. Cut the cold butter into thin slices and distribute them across the cake mix layer.
5. Bake for 45 minutes at 350°F until the top is golden brown and bubbly around the edges.
6. Remove from oven and let rest for 10 minutes before serving.
7. Scoop vanilla ice cream over individual portions while the cake is still warm.
Serve immediately while the ice cream melts into the warm peach filling. The contrast between the crisp topping and juicy fruit creates pure comfort in every bite. Try adding a sprinkle of cinnamon to the cake mix for extra warmth, or swap the peaches for cherry pie filling when you want something different.
Peach Dump Cake with Caramel Drizzle
Zesty summer peaches meet buttery cake in this effortless dessert that comes together with minimal fuss. Zero baking expertise required for this crowd-pleasing treat that bakes up golden and fragrant. Simply layer ingredients and let the oven work its magic while you relax.
Ingredients
– 2 (15-ounce) cans sliced peaches in syrup
– 1 box yellow cake mix
– ½ cup unsalted butter
– ½ cup caramel sauce
– 1 teaspoon ground cinnamon
Instructions
1. Preheat your oven to 350°F.
2. Pour both cans of peaches with their syrup into a 9×13-inch baking dish, spreading them evenly.
3. Sprinkle the dry yellow cake mix directly over the peaches in an even layer.
4. Cut the cold butter into thin slices and distribute them evenly across the cake mix surface.
5. Sprinkle cinnamon evenly over the entire surface.
6. Bake at 350°F for 45 minutes until the top is golden brown and bubbly around the edges.
7. Remove from oven and let cool for 15 minutes.
8. Drizzle caramel sauce over the warm cake before serving.
Warm from the oven, this cake develops a crisp, buttery topping that contrasts beautifully with the soft, juicy peaches beneath. The caramel drizzle adds a rich, gooey element that complements the fruit’s natural sweetness. Serve it warm with vanilla ice cream for maximum indulgence, or enjoy it straight from the pan for a comforting weeknight treat.
Peach Dump Cake with Oatmeal Crumble
Unexpectedly simple yet satisfying, this peach dump cake transforms basic ingredients into a comforting dessert. Using canned peaches keeps preparation minimal while the oatmeal crumble adds delightful texture. You’ll have this rustic treat ready for the oven in just minutes.
Ingredients
– 2 (15 oz) cans sliced peaches in syrup
– 1 cup old-fashioned rolled oats
– 1 cup all-purpose flour
– 3/4 cup light brown sugar
– 1/2 cup unsalted butter
– 1 teaspoon ground cinnamon
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
Instructions
1. Preheat your oven to 350°F.
2. Pour both cans of peaches with their syrup into a 9×13-inch baking dish, spreading them evenly.
3. In a medium bowl, combine oats, flour, brown sugar, cinnamon, baking powder, and salt.
4. Cut cold butter into small cubes and add to the dry mixture.
5. Use your fingers or a pastry cutter to work the butter into the dry ingredients until coarse crumbs form.
6. Sprinkle the oatmeal crumble evenly over the peaches, covering them completely.
7. Tip: Don’t press the topping down—this allows steam to escape and creates a crisper texture.
8. Bake for 35-40 minutes until the topping is golden brown and the edges are bubbly.
9. Tip: Check at 30 minutes—if the top browns too quickly, cover loosely with foil.
10. Remove from oven and let cool for 15 minutes before serving.
11. Tip: For extra crunch, broil for 1-2 minutes at the end, watching carefully to prevent burning.
The warm peaches become jammy beneath the crisp, cinnamon-scented topping that stays surprisingly sturdy. Serve it straight from the baking dish with a scoop of vanilla ice cream melting into the crevices, or enjoy it cold for breakfast the next day.
Peach Dump Cake with Lemon Zest
Savor the effortless charm of this peach dump cake, where minimal prep yields maximum reward. Simply layer ingredients and let the oven work its magic, with lemon zest cutting through the sweetness. This dessert comes together in minutes but tastes like you spent hours baking.
Ingredients
– 2 cans (15 oz each) sliced peaches in syrup
– 1 box (15.25 oz) yellow cake mix
– 1 cup unsalted butter
– 1 tbsp lemon zest
– 1 tsp vanilla extract
Instructions
1. Preheat your oven to 350°F.
2. Pour both cans of peaches with their syrup into a 9×13-inch baking dish.
3. Sprinkle the dry yellow cake mix evenly over the peaches.
4. Cut 1 cup of cold unsalted butter into thin slices.
5. Arrange the butter slices in a single layer across the cake mix surface.
6. Bake at 350°F for 45 minutes until the top is golden brown and bubbly around the edges.
7. Remove the baking dish from the oven using oven mitts.
8. Let the cake cool on a wire rack for 15 minutes before serving.
9. Grate fresh lemon zest directly over the warm cake using a microplane.
10. Drizzle 1 teaspoon of vanilla extract evenly across the top.
Heavenly warm, this cake develops a crisp topping that contrasts beautifully with the juicy peach base beneath. The lemon zest adds a bright, aromatic finish that elevates the simple ingredients. Serve it straight from the pan with a scoop of vanilla ice cream melting into the warm peaches.
Peach Dump Cake with Walnut Crust
Craving something sweet but short on time? This peach dump cake delivers maximum flavor with minimal effort. Combine pantry staples for a warm, comforting dessert that practically makes itself.
Ingredients
– 2 (15 oz) cans sliced peaches in syrup
– 1 cup chopped walnuts
– 1 box (15.25 oz) yellow cake mix
– ½ cup unsalted butter
– 1 tsp ground cinnamon
– ½ cup brown sugar
Instructions
1. Preheat your oven to 350°F.
2. Pour both cans of peaches with their syrup into a 9×13-inch baking dish.
3. Sprinkle the dry yellow cake mix evenly over the peaches.
4. Cut the cold butter into thin slices and distribute them across the cake mix layer.
5. Combine the chopped walnuts, brown sugar, and cinnamon in a small bowl.
6. Sprinkle the walnut mixture evenly over the butter slices.
7. Bake for 45 minutes at 350°F until the top is golden brown and bubbly around the edges.
8. Let the cake cool for 15 minutes before serving.
Keep the butter cold for optimal crumb texture—warm butter will melt too quickly. The cake is ready when you see steady bubbling along the edges. For extra crunch, toast the walnuts at 325°F for 8 minutes before chopping. Key to this dessert’s appeal is the contrast between the juicy peach base and the crunchy walnut topping. Serve warm with vanilla ice cream melting into the crevices, or enjoy it straight from the pan for a cozy, casual treat.
Peach Dump Cake with Maple Syrup Glaze
Baking this peach dump cake couldn’t be simpler—just layer ingredients in a pan and let the oven do the work. Perfect for busy weeknights when you crave something sweet without the fuss. The maple syrup glaze adds a warm, autumnal twist to the classic dessert.
Ingredients
– 2 (15-ounce) cans sliced peaches in syrup
– 1 box yellow cake mix
– 1/2 cup unsalted butter, melted
– 1/2 cup maple syrup
– 1 teaspoon vanilla extract
– 1/2 teaspoon ground cinnamon
Instructions
1. Preheat oven to 350°F and grease a 9×13-inch baking dish.
2. Pour both cans of peaches with their syrup evenly into the prepared baking dish.
3. Sprinkle the entire box of yellow cake mix evenly over the peaches without stirring.
4. Drizzle the melted butter evenly over the cake mix layer.
5. Bake for 45 minutes at 350°F until the top is golden brown and bubbly around the edges.
6. While baking, whisk together maple syrup, vanilla extract, and cinnamon in a small bowl.
7. Remove cake from oven and immediately drizzle the maple syrup glaze over the hot surface.
8. Let the cake cool for 15 minutes before serving to allow the glaze to set.
This dessert bakes up with a crisp, buttery topping that contrasts beautifully with the soft, juicy peaches underneath. The maple glaze soaks into the warm cake, creating pockets of caramel-like sweetness throughout. Try serving it warm with a scoop of vanilla ice cream for the ultimate comfort food experience.
Summary
Versatile and utterly delicious, these 18 easy peach dump cake recipes prove that amazing desserts don’t have to be complicated! We hope you found your new go-to treat. Which recipe are you most excited to try? Share your favorites in the comments below, and don’t forget to pin this article to your Pinterest boards for easy reference. Happy baking!
Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.
