Peach Dump Cake

Peach Dump Cake

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Diane Hess


This recipe is fast, easy and wonderful especially when served with a scoop of vanilla ice cream on a warmed serving of this dump cake.

Feel free to use other fruits -- this is my son's and grandson's absolute favorite!!



★★★★★ 1 vote

1 Hr
40 Min


  • box
    yellow cake mix
  • 3 can(s)
    12 oz peaches- drained - save juice
  • 1 stick
    margarine room temp
  • 1/2 c
    white sugar
  • 1/4 c
    lite brown sugar
  • 2-3 tsp
    ground cinnamon
  • 1/4 tsp
    ground ginger

How to Make Peach Dump Cake


  1. First drain canned fruit, reserving juice.
    Cut peaches into bite sized pieces.
    Cover bottom of 9 x 13 inch pan with fruit, add enough juice to cover fruit about 1/4 of the way from the bottom of the pan. If you add too much juice-the dough will become soupy.
  2. Dump the remaining ingredients- cake mix, sugars, cinnamon, ginger in a medium bowl.
    Work the margarine into the dry mixture until a crumbly consistency.
    Dump evenly over the peaches, being sure to cover all the fruit.
  3. Bake in pre-heated 350 degree oven for approximately 40 min, or until topping is golden.
  4. NOTE: 1)If using fresh fruit you will need to prepare it in bite-sized pieces.
    2) If cake mix topping is too mushy- add dry oatmeal to the mixture a little at a time till you get to the desired consistency.

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