Go Back
+ servings
Baked peach dump cake in white baking dish.

Peach Dump Cake

Course: Dessert
Cuisine: American
Keyword: fresh peach dump cake
Prep Time: 10 minutes
Cook Time: 40 minutes
Servings: 8 servings
Calories: 256kcal
Author: Victor
Print Recipe


  • 8-9 peaches fully ripe medium size; peeled, pitted and cut in halves
  • 3 Tbsp cane sugar or brown sugar; optional
  • 1 Tbsp brandy or cognac; optional but HIGHLY recommended
  • 1/4 cup peach juice or any other juice such as mango
  • 1 stick butter unsalted; melted + 1 Tbsp for greasing
  • 2 cups cake mix see notes


  • Preheat oven to 375F.
  • Grease a 9x13-inch baking dish with butter.
  • Place the peach halves with the brandy and sugar in a large bowl and mix.
  • Add the melted butter, the juice and mix.
  • Add the cake mix and stir gently so as not to break the peaches, until there is no dry flour left.
  • Dump the batter into the greased cake pan and spread evenly, keeping the peach halves cut side down.
  • Bake in the preheated oven until top of cake is golden brown for about 35-40 minutes, depending on your oven. You may want to check for doneness at 30 minutes.
  • Serve warm, topped with vanilla ice cream or whipped cream.


To make the homemade cake mix, combine the following:
  • 1 1/3 cup cake flour (all purpose flour will work just fine, I do it all the time)
  • 2/3 cup fine sugar or powdered sugar
  • 1 tsp baking powder
  • 1/2 tsp salt


Calories: 256kcal | Carbohydrates: 29g | Protein: 4g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 53mg | Sodium: 265mg | Potassium: 358mg | Fiber: 3g | Sugar: 18g | Vitamin A: 925IU | Vitamin C: 10.1mg | Calcium: 82mg | Iron: 0.8mg