Peach Dump Cake


  • 46 ounces peaches in 100% juice (we used 2 23 ounce Dole peaches bottles) drain the juice from ONE of the bottles
  • 1 box yellow cake mix (15 ounces) reserve ½ cup for topping
  • 1 teaspoon vanilla extract
  • 1 cup salted butter (2 sticks, sliced thin)
  • 1/3 cup brown sugar
  • 1 teaspoon cinnamon
  • whipped cream or vanilla ice cream optional toppings


  • Preheat oven to 375º Fahrenheit.
  • Measure out ½ cup of cake mix and set aside for the topping.
  • In a 9×13 inch pan, mix peaches (with juice from one bottle) together with remaining cake mix and vanilla.
  • Sprinkle brown sugar and cinnamon on top of the peaches mixture.
  • Sprinkle ½ cup remaining cake mix over the top of the brown sugar and cinnamon.
  • Top cake with sliced butter, being careful to completely cover the cake mix so that little to no dry mix remains.
  • Bake in oven for 45-55 minutes or until you see bubbling on the sides of the cake.
  • Serve with vanilla ice cream or whipped cream.

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