A simple, comforting dessert layering peaches, caramel, and cake mix into a gooey, golden bake. This Caramel Peach Dump Cake comes together with minimal effort and delivers maximum comfort. Every bite brings together juicy peaches, warm caramel notes, and a buttery cake topping that’s crisp on the outside and soft underneath.
Why You’ll Love This Recipe
I love how ridiculously easy this dessert is to throw together. There’s no need for mixers or complicated steps—just layer, bake, and serve. The caramel made from scratch gives it a homemade richness that balances the sweet canned peaches beautifully. It’s a go-to when I want something warm and cozy with hardly any cleanup. Plus, it’s always a crowd-pleaser at potlucks and holiday gatherings.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 (15 oz) cans sliced peaches in heavy syrup, undrained
1 (15.25 oz) box yellow cake mix
½ cup (1 stick) unsalted butter, cut into small pats or grated
⅓ cup light brown sugar
2 tbsp heavy cream
¼ tsp salt
½ tsp ground cinnamon (optional)
1 tsp vanilla extract
Directions
I preheat the oven to 350 °F (175 °C) and grease a 9×13‑inch baking dish.
In a saucepan over medium heat, I melt the butter, brown sugar, and heavy cream together, stirring until the mixture is smooth and caramel-like. Then I remove it from the heat.
I pour the peaches and all their syrup into the prepared baking dish and drizzle the caramel sauce evenly over them.
Next, I sprinkle the dry cake mix evenly across the top and gently pat it down to soak up some of the peach juices. At this point, I like to add a dash of cinnamon and a drizzle of vanilla for extra flavor.
I scatter the remaining pats or grated butter evenly over the top.
I bake the cake uncovered for about 40–50 minutes, until the top is golden and the edges are bubbling.
I let it rest for 10 minutes before serving so the caramel can set a bit.
Servings and timing
This recipe makes 12 servings.
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Variations
I sometimes swap the peaches for other fruits like cherry pie filling, apples, or pineapple for a twist. If I’m feeling a little fancy, I add chopped pecans to the topping for a crunchy texture. A spice cake mix also works beautifully in place of the yellow cake mix for fall vibes.
Storage/Reheating
I keep any leftovers covered in the fridge for up to 3–4 days. When I reheat, I pop a portion in the microwave for 30–40 seconds until warm. It still tastes just as comforting. I’ve also made it ahead by assembling everything and storing it in the fridge for a few hours, baking it right before serving.
FAQs
How do I make the top of my dump cake more crisp?
I like to grate frozen butter and scatter it evenly across the cake mix—it melts more uniformly, giving me a golden, crispier top.
Can I use fresh peaches instead of canned?
Yes, I can use fresh peeled peaches, but I make sure to add some sugar and a bit of juice or syrup so it doesn’t turn out dry.
Do I need to stir the layers together?
No, I never stir them. Keeping the layers separate is what makes a dump cake work—the dry cake mix absorbs the moisture and forms its unique texture while baking.
Can I make this in a smaller dish?
I’ve made it in a smaller pan, but I reduce the ingredient amounts to avoid overflow. The baking time may also need a slight adjustment.
What can I serve this with?
I love it with a scoop of vanilla ice cream or a dollop of whipped cream. It also stands perfectly fine on its own.
Conclusion
This Caramel Peach Dump Cake is the kind of easy, heartwarming dessert I rely on when I want something sweet without spending hours in the kitchen. With just a handful of pantry staples and a few simple steps, it delivers big flavor and cozy comfort in every bite. Whether I’m serving it at a gathering or indulging solo on a quiet evening, it always hits the spot.
A simple, comforting dessert layering peaches, caramel, and cake mix into a gooey, golden bake.
Ingredients
2 (15 oz) cans sliced peaches in heavy syrup, undrained
1 (15.25 oz) box yellow cake mix
½ cup (1 stick) unsalted butter, cut into small pats or grated
⅓ cup light brown sugar
2 tbsp heavy cream
¼ tsp salt
½ tsp ground cinnamon (optional)
1 tsp vanilla extract
Instructions
Preheat oven to 350 °F (175 °C). Grease a 9×13‑inch baking dish.
In a saucepan over medium heat, melt butter, brown sugar, and heavy cream, stirring until smooth to make a caramel sauce. Once combined, remove from heat.
Pour the peaches and their syrup into the greased baking dish. Drizzle the caramel sauce over the peaches.
Sprinkle the cake mix evenly over the top, gently patting so it absorbs some juices. Optionally, sprinkle cinnamon over the surface and drizzle vanilla.
Scatter or press the remaining small pats or grated butter evenly over the cake mix layer.
Bake uncovered for about 40–50 minutes, or until top is golden brown and edges are bubbling.
Let sit for 10 minutes before serving warm (the caramel will thicken slightly as it cools).
Notes
You can grate frozen butter (then scatter) for more even coverage.
Do not stir the layers — that defeats the “dump” concept.
Serve with vanilla ice cream or whipped cream for extra indulgence.
Store leftovers covered in the refrigerator for up to 3–4 days.
To make ahead, assemble but wait to bake until ready, up to a few hours.
