Today’s dessert is so delicious it’s left me almost s-peach-less ;). (I’m sorry! Sometimes I just can’t resist a pun.)
For real though, this fresh peach dump cake is freaking amazing. Ahhhh-mazing. And so easy you’re literally just dumping a few things in a pan and baking.
This dessert goes by quite a few names—you can call it an easy peach cobbler, a peach dump cake, or a peach cake mix cake. But whatever you call it, be sure to try it sometime soon!
Why you’ll love this fresh peach dump cake:
- It takes only about 5 minutes of prep
- If peaches are out of season you can use frozen!
- The cake is best served after it’s chilled about so it’s a great make-ahead option
How to make fresh peach dump cake
- Arrange sliced peaches in a baking dish
- Sprinkle peach jello and sugar over the top
Baker’s tip: Taste your peaches before you start on the cake. If they’re really sweet you might want to omit or reduce the sugar in the recipe. But that’s totally up to you!
Note: If you prefer your peaches peeled in baked goods I’ve included instructions for peeling them below.
- Sprinkle cake mix (white or yellow) over the peaches
- Pour melted butter and cold water over the top
Then it’s just a matter of baking for about 45 minutes (more if your peaches are frozen) until the juices are bubbling and the top is lightly browned.
Note: You can technically serve your fresh peach dump cake while it’s warm but it will fall apart. I recommend cooling it to room temperature, then refrigerating it overnight before you serve it.
The cake layer absorbs some of the peach juices and it’s just that much tastier the next day.
How to serve your dump cake
Serve with whipped cream and/or ice cream and you have a dessert worthy of a celebration!
It’s delicious with just plain old vanilla ice cream but if you’re looking for something fancier (but homemade!) here are a few options that would be AWESOME with your cake:
No Churn Blueberry Cinnamon Ice Cream from No Spoon Necessary
No Churn Strawberry Cheesecake Ice Cream from Ciao Chow Bambina
No Churn Peach ad Vanilla Bean Ice Cream from Pinch and Swirl
Honey Ice Cream with Roasted Figs from Spiced
Want to mix things up a little bit? Don’t restrict yourself to peaches! This dump cake is super forgiving and I’ve made it with all kinds of fruit. This rhubarb dump cake is one of my favorites.
As long as you stick with about 4 cups of fruit you can use pretty much any combo you can think of. A few delicious options:
- Peaches and raspberries
- Peaches and blackberries
- Peaches and rhubarb
You can also use a different flavor of jello if you’d like. For example if you opt to make a peach-raspberry cake, you can totally use raspberry or strawberry jello. Just be creative and use the flavors that sound good to you!
How to peel peaches
- Use a small paring knife to cut a large X in the bottom of each peach
- Drop the peaches one or two at a time in a large pot of boiling water for about 30 seconds (sometimes a little more or less)
- Remove the peaches from the pot and drop them in a bowl of ice water (pretend the ice in the third pic above hasn’t melted)
- Once the peaches are cool enough to handle, you can peel their skins right off
Note that the less ripe your peaches are, the longer you’ll need to boil them and the more difficult they’ll be to peel.
Once they’re peeled, it’s just a matter of slicing them and they’re ready for your cake. But remember! This step is totally unnecessary. Only peel your peaches if you really, really want to.
Did you make this fresh peach dump cake? That’s great! Let me know what you think with a comment and a rating below. And post a pic on Insta–tag @theitsybitsykitchen so I can see your beautiful creations!
This fresh peach dump cake is an easy dessert that requires very little prep. It's a delicous dessert for summer or any time of year!
- 4 to 4 1/2 cups sliced fresh or frozen peaches from about 2 pounds of fruit*
- 3- ounce box peach jello
- 1/4 cup granulated sugar optional
- 1 (15.25-ouncbox white or yellow cake mix**
- 1/2 cup butter melted (salted butter is better here)
- 2 cups cold water
Preheat the oven to 350 degrees. Lightly spray a 13- by 9-inch baking dish with cooking spray.
Arrange the peaches in an even layer in the bottom of the baking dish. Sprinkle the jello over that, then top with the sugar (if using).
Sprinkle the cake mix powder over all of that, then top with the melted butter and the cold water. Bake for 45 minutes to an hour, until the top is lightly browned and the peach juices are bubbling.
It’s possible to serve the dump cake warm but it’s MUCH easier to serve if you chill it for a couple of hours, until it sets up a bit. Serve with whipped cream if desired.
Uneaten cake can be stored in the fridge, covered, for up to 4 days or frozen (tightly wrappefor up to 2 months.
- *You can peel them if you prefer; instructions for peeling are in the body of this post
- **I used Betty Crocker yellow cake mix
- Note that if your peaches are really sweet you can omit or reduce the sugar called for in this recipe. It’s up to you!