Kim Vore Recipe

Peach "Dump" Cake

By Kim Vore KVore

Recipe Rating:
 4 Ratings
Prep Time:
Cook Time:

Kim's Story

My father-in-law shared this recipe with our family. Because it's so easy to make, he makes it on his fishing trips for all the guys. If you love peaches and cake, you'll love this!


1 box
yellow cake mix
2-29 oz. can(s)
peaches slices in syrup
2 stick
real butter
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Directions Step-By-Step

Preheat the oven to 350 degrees and grease the bottom of a 9x13 pan.
Open both cans of peaches and cut each slice into smaller bite-sized pieces directly into the pan, (be careful, the slices are slippery because of the juices).
Dump all the juice from both cans over the peach pieces in the pan.
Spread the yellow cake mix over the top of the sliced peaches directly from the box. You can use a spatula to smooth the cake mix out evenly. Do not push it down, it's supposed to just sit on top.
Cut up both sticks of butter into approx. 1/4 inch slices and place them all around the top of the cake mix.
Bake for approximately 30-35 minutes and enjoy warm. Store leftovers in the fridge. It tastes just as yummy reheated.

About this Recipe

Course/Dish: Cakes, Fruit Desserts
Other Tag: Quick & Easy

  • Comments

  • 1-5 of 14
  • user
    Constance Bennert Konstantina - Oct 6, 2010
    This sounds good, I love peaches. What I want to know is was size cans?
  • user
    Karen Smith smilin - Oct 6, 2010
    This sounds really good but I was wondering what size cans of peaches do you use. Right now I have cans that are just a little bigger than a campbell soup can, and I also have a little larger can.
  • user
    Kim Vore KVore - Oct 10, 2010
    Sorry it took me so long to comment back Constance and Karen. I totally forgot to add the can size to the recipe. They should be 29oz. cans. Let me know how you like the recipe.
  • user
    Constance Bennert Konstantina - Oct 11, 2010
    Thank you Kim, you are forgiven.
  • user
    Sherelle Griffin jerjorju - Oct 31, 2010
    Years ago our neighbor made a peach pineapple version of this cake. It is a favorite memory of her. We love it hot from the oven or cold from the fridge. We use pats of margarine instead of real butter on top. Try to put the pats pretty close together but not necessarily touching. When they melt the top resembles a cobbler. Yum Yum