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What if I told you that making a delicious dessert is as easy as dumping some ingredients in a pan? Introducing the Cherry Peach Dump Cake: an easy peach cobbler with cherry pie filling. A few simple steps and it’s ready to be devoured!
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Easy Peach Dump Cake Recipe
Dump cakes are basically the easiest potluck recipe ever and who doesn’t love easy recipes? Get ready to fall in love with this dump cake recipe!
This peach dump cake is so much fun since you can experiment with many things with it. Dump cake got its name because you basically just dump all the ingredients in the pan. Leave the rest of the work for the oven.
Why you’ll love this recipe
5 Ingredients Needed
- Cherry Pie Filling: use a store-bought pie filling or make your own! Want a totally peach cobbler? Use peach pie filling instead.
- Peaches: sliced peaches in juice or light syrup, drained. I love using canned peaches but you can also use thawed frozen peaches.
- Nuts: chopped nuts add incredible texture and a nutty buttery flavor
- Cake mix: I’m using yellow cake mix
- Butter: It’s ok if the unsalted butter is cold since we’ll be slicing it.
How to make a peach dump cake
- Preheat oven to 350°F and spray a casserole dish with cooking spray.
- Pour the cherry pie filling into the bottom of the dish.
- Drain the peaches and pour them on top of the cherries.
- Sprinkle the nuts evenly over the peaches.
- Pour the cake mix evenly over the top.
- Slice butter into small pieces and sprinkle evenly over the top of the cake mix. Make sure to make it even so that it all melts into the cake mix.
- Bake for 35-45 minutes or until the fruit starts to bubble up around the edges and the edges start to turn golden. I baked mine in a deep casserole dish so it took 40 minutes.
- Serve with ice cream or whipped cream.
Expert Tips & Variations
- This peach dump cake is amazing with vanilla ice cream!
- Use blueberry pie filling or apple pie filling in place of cherry.
- Use canned pineapple or thawed berries instead of the peaches.
- Sprinkle brown sugar over
- Serve this easy peach dump cake with a scoop of your favorite ice cream
- Freeze the butter for 30 minutes, then grate it and spread it evenly over the cake mix to make it much easier to spread it.
FAQs
It lasts for 4-5 days.
Different pans will have different baking times, so start checking after 30 minutes. I baked mine for about 35-45 minutes, but check
Yes. Store in an airtight container in the refrigerator.
Yes, freeze for up to 3 months.
Cherry Peach Dump Cake
Ingredients
- 1 21 ounce can Cherry Pie Filling
- 1 15 ounce can sliced peaches in juice or light syrup, drained (you can also use frozen thawed peaches)
- 3/4¾ cup chopped nuts , optional
- 1 approx 15 ounce box yellow cake mix
- 12 tablespoons unsalted butter
Instructions
- Preheat oven to 350°F. Spray a 2.8L casserole dish or 9×13” pan with cooking spray.
- Pour the cherry pie filling in the bottom of the dish. Drain the peaches and pour them on top of the cherries. Sprinkle the nuts over the fruit. Open the cake mix and sprinkle the power evenly over the top.
- Slice butter into small pieces and sprinkle evenly over the top of the cake mix. Make sure to make it even so that it all melts into the cake mix.
- Alternately, freeze the butter for 30 minutes, then grate it and spread it evenly over the cake mix.
- Bake for 35-45 minutes or until the fruit starts to bubble up around the edges and the edges start to turn golden. I baked mine in a casserole dish that was deeper than a 9×13” pan so it took 40 minutes. Different pans will have different baking times, so start checking after 30 minutes.
- Serve with ice cream or whipped cream. Store covered in refrigerator.
Recipe Video
Recipe Notes
- Use any kind of pie filling you like.
- Store in the refrigerator covered or freeze for up to a monthl.
Recipe Nutrition
Other Dump Cake Recipes
Last Updated on June 29, 2023
This is my 2rd time making this cake. i changed it up a little by using lemon cake mix with the cherries and peaches. It is delicious. Thanks for sharing.
This is 7 years after the fact, but can this be made in a slow cooker?… or will that jack
up the crust? Thinking of doing this for a church thing and would love for it to stay warm. Thanks!
Yes it can! I’ve done other versions in the slow cooker – it just won’t be as crunchy on the top. Place a paper towel between the lid and the insert to catch condensation!
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