Why You’ll Love This Recipe
I love this recipe because it’s practically foolproof. There’s no measuring, no mixing bowls, and no fuss—just layer, bake, and enjoy. It’s perfect for last-minute guests, potlucks, or when I’m just craving a cozy dessert with minimal cleanup. Plus, the sweet, syrupy peaches and buttery cake topping make the most comforting combo.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Canned peaches in syrup (or juice)
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Yellow cake mix
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Unsalted butter (sliced into thin pats)
Directions
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I preheat my oven to 350°F (175°C).
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I pour the canned peaches—syrup and all—into a 9×13-inch baking dish and spread them out evenly.
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I sprinkle the dry cake mix evenly over the top of the peaches. I don’t stir it.
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I lay the butter slices evenly across the top of the cake mix, covering as much of the surface as possible.
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I bake it for 45–50 minutes, or until the top is golden and bubbly.
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I let it cool for 10–15 minutes before serving. It’s amazing warm and even better with a scoop of vanilla ice cream.
Servings and timing
This recipe serves 8 to 10 people.
Prep time: 5 minutes
Cook time: 45–50 minutes
Total time: 50–55 minutes
Variations
Sometimes I add a sprinkle of cinnamon or nutmeg over the peaches before adding the cake mix for a warm spice flavor. If I want a crispier topping, I stir in a handful of chopped pecans with the cake mix. I’ve also made it with white or spice cake mix instead of yellow for a twist.
Storage/reheating
I store leftovers in the fridge, covered, for up to 4 days. To reheat, I scoop a portion into a bowl and microwave it for about 30 seconds. It also reheats well in the oven at 300°F (150°C) for 10–15 minutes.
FAQs
Do I need to drain the peaches?
No, I use the entire contents of the can—syrup or juice included. It helps moisten the cake mix as it bakes.
Can I use fresh peaches?
Yes, I’ve used fresh sliced peaches with a bit of added sugar and juice. It works well but requires a little more prep.
Will this work with other fruits?
Definitely. I’ve made it with cherry pie filling, pineapple, apple slices, or mixed berries. The method stays the same.
Can I mix the ingredients together?
I don’t recommend mixing. The magic happens when the layers bake as-is, creating a juicy base and a buttery, crumbly topping.
Can I use butter alternatives?
I’ve used margarine or plant-based butter in a pinch, and it still works well. The key is getting full coverage on the cake mix for even browning.
Conclusion
3-Ingredient Peach Dump Cake is one of those recipes I keep in my back pocket for when I want a no-fuss dessert that everyone will love. It’s sweet, comforting, and comes together in a flash. Whether I serve it warm with ice cream or sneak a chilled slice from the fridge, it’s always a treat.
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3-Ingredient Peach Dump Cake
- Total Time: 50 minutes
- Yield: 8–10 servings
- Diet: Vegetarian
Description
This super simple peach dump cake comes together in minutes with just three ingredients—sweet, warm, and totally irresistible.
Ingredients
2 (15 oz) cans of sliced peaches in heavy syrup (do not drain)
1 box yellow cake mix
½ cup (1 stick) unsalted butter, sliced into thin pats
Instructions
Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
Pour both cans of peaches with syrup into the prepared baking dish. Spread evenly.
Sprinkle the dry cake mix evenly over the peaches—do not stir.
Distribute the butter slices evenly across the top of the cake mix.
Bake for 45–50 minutes, or until the top is golden brown and bubbly.
Let cool slightly before serving. Best enjoyed warm with a scoop of vanilla ice cream!
Notes
For extra texture, sprinkle chopped pecans or walnuts over the top before baking.
Substitute white or spice cake mix for a different flavor twist.
Use fresh sliced peaches and ½ cup of peach juice if preferred.
Store leftovers covered in the fridge for up to 3 days.
- Prep Time: 5 minutes
- Cook Time: 45 minutes
- Category: Dessert, Dump Cakes
- Method: Baked
- Cuisine: American
