Ingredients
Main Ingredients
- 2 cans (21 oz each) peach pie filling
- 1 box (15.25 oz) yellow cake mix
Recommended (Highly Recommended)
- ¾ cup unsalted butter, melted
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon kosher salt
Optional
- 2 ripe peaches, peeled and diced
- ½ cup chopped pecans
- ¼ teaspoon nutmeg
- caramel sauce for serving
- vanilla ice cream
- whipped cream
Instructions
Step 1
Preheat the oven to 350°F (175°C).
Lightly grease a 9×13-inch baking dish with butter or non-stick spray.
Step 2
Pour both cans of peach pie filling into the prepared baking dish.
Spread evenly using a spatula.
If using vanilla, cinnamon or fresh peaches, gently stir them into the filling.
Step 3
Evenly sprinkle the dry yellow cake mix over the peaches.
Do NOT stir.
Keeping the layers separate creates the signature dump cake texture.
Step 4
Slowly drizzle the melted butter over the cake mix.
Try to cover as much dry mix as possible.
Sprinkle pecans on top if using.
Step 5
Bake for 45–50 minutes.
The cake is done when:
- edges are bubbling
- top is golden brown
- butter is fully absorbed
- center no longer appears powdery
Step 6
Cool for 10–15 minutes.
The filling thickens while cooling.
Serve warm.
Top with vanilla ice cream or whipped cream.
Notes
✔ Butter is highly recommended although many recipes call this a two-ingredient dessert.
✔ Do not stir the layers.
✔ Fresh peaches improve flavor and texture.
✔ Let the cake cool before serving.
✔ If dry cake mix remains after baking, lightly drizzle another tablespoon of melted butter over those spots and bake 5 more minutes.
✔ Every oven bakes differently. Start checking at 42 minutes.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian