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fresh peach dump cake on a plate with a fork taking a bite out of it and the rest of the cake in the background

Fresh Peach Dump Cake

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!

Course Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 12
Author Kelsie


  • 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


  1. Preheat the oven to 350 degrees. Lightly spray a 13- by 9-inch baking dish with cooking spray.
  2. 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).
  3. 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.
  4. 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.
  5. Uneaten cake can be stored in the fridge, covered, for up to 4 days or frozen (tightly wrappefor up to 2 months.

Recipe Video

Recipe Notes

  • *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!