Name: Old-Fashioned Peach Dump Cake
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Ingredients: 2 15 ounce cans peach pie filling; 1 15.25 ounce box yellow cake mix; 1/2 cup unsalted butter, melted; 1 teaspoon ground cinnamon; 1/2 cup chopped pecans

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I’ve always loved digging into warm desserts that feel like a big hug from Grandma, and this Old-Fashioned Peach Dump Cake is just that. Golden cake mix bakes into juicy, cinnamon-kissed peaches, topped with toasted pecans for a satisfyingly crunchy finish in every spoonful. It’s so simple—just pour, sprinkle, and bake—but the result tastes like you slaved over it all day. Trust me, you’ll want to make this for potlucks, weeknight treats, or whenever you need a quick homemade dessert fix.

Key Ingredients

Grab these pantry staples to whip up that dreamy peachy goodness:

2 15 ounce cans peach pie filling: Provides sweet, juicy fruit layers that bubble up under the cake mix.
1 15.25 ounce box yellow cake mix: Creates a golden, buttery crust that soaks up peach juices.
1/2 cup unsalted butter, melted: Adds rich moisture and helps crisp the cake topping.
1 teaspoon ground cinnamon: Sprinkles warm spice throughout every bite.
1/2 cup chopped pecans: Gives a crunchy, nutty finish that contrasts the tender cake and fruit.

How To Make Old-Fashioned Peach Dump Cake

Ready for the easiest dessert ever? You’ll spend just minutes layering ingredients, then let the oven work its magic. With seven simple steps, you’ll create a bubbling, golden-topped cake that tastes like summer in every bite.

1. Preheat oven to 350°F and grease a 9×13 inch baking dish to keep the cake from sticking.

2. Pour the peach pie filling into the prepared dish and spread evenly so every square will be deliciously juicy.

3. Sprinkle the dry yellow cake mix over the peaches, without pressing down, to let fruit juices bubble up.

4. Drizzle the melted butter evenly across the cake mix, ensuring every nook gets a buttery touch.

5. Sprinkle the ground cinnamon and chopped pecans over the butter layer, adding a warm spice and crisp texture.

6. Bake for 45 to 50 minutes until the top turns golden brown and the filling is bubbly around the edges.

7. Allow the cake to rest for 10 minutes before serving so the juices set slightly for cleaner slices.

Serving Suggestions

This Peach Dump Cake is fantastic on its own, but these serving ideas take it over the top:

Serve with a scoop of vanilla ice cream to contrast warm cake with cold, creamy sweetness.
Add a dollop of whipped cream and a sprinkle of cinnamon for an extra festive look.
Garnish with fresh peach slices and a few mint leaves for a pop of color and freshness.
Drizzle a little caramel sauce on top to amplify that buttery-sweet flavor.

Tips For Perfect Old-Fashioned Peach Dump Cake

I’ve found that tiny tweaks make this simple recipe shine even more. Here are some friendly tips to help you nail it every time:

For extra crunch, use sliced almonds instead of pecans.
Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.
Store any leftovers covered in the refrigerator for up to 3 days.
You can swap in cinnamon-spiced peach slices for a deeper flavor.

How To Store It

Got leftovers? Here’s how to keep your dump cake tasting fresh:

Refrigerate any covered portions in an airtight container for up to 3 days.
Reheat individual servings in the microwave for 30 seconds, or the oven at 350°F for 10–15 minutes to restore that freshly baked warmth.
Freeze slices in a freezer-safe bag for up to one month; thaw overnight in the fridge before reheating.
Cover the top with plastic wrap or foil to prevent the cake from drying out in the fridge.

Frequently Asked Questions

Here are quick answers to the most common questions about this dump cake:

Q: How long does it take to prepare this recipe?

It takes about 10 minutes to prep the ingredients—greasing the dish, pouring the peach pie filling, sprinkling the cake mix, drizzling melted butter, and adding cinnamon and pecans—followed by 45 to 50 minutes of baking and a 10-minute resting period, for a total of approximately 65 to 70 minutes.

Q: Can I use fresh peaches instead of canned peach pie filling?

Yes. Use about 4 cups of peeled, sliced fresh peaches tossed with 2 tablespoons of sugar and 1 teaspoon of ground cinnamon. Layer them in the dish, then sprinkle the cake mix and proceed as directed. Fresh peaches release less liquid, so you may want to drizzle 1 to 2 tablespoons of water or peach juice over the fruit before adding the cake mix. Bake time remains about the same.

Q: What can I substitute for pecans if I have a nut allergy or prefer a different flavor?

You can replace pecans with sliced almonds for extra crunch, use chopped walnuts for a richer taste, or omit nuts altogether. If omitting nuts for allergies, consider sprinkling toasted coconut flakes or extra ground cinnamon on top for added texture.

Q: How should I store and reheat leftovers?

Cover any leftovers tightly and refrigerate for up to 3 days. To reheat, place a portion in a 350°F oven for 10 to 15 minutes until warmed through, or microwave individual servings in 30-second increments until hot. This helps maintain the topping’s texture and the filling’s warmth.

Q: Can I prepare the cake ahead of time?

Yes. After layering the peach filling, cake mix, melted butter, cinnamon, and nuts, cover the dish tightly and refrigerate for up to 4 hours before baking. Remove it from the fridge about 15 minutes before baking to come closer to room temperature, then bake as directed, adding a few extra minutes if needed.

Q: How can I make this dessert gluten-free or lower in sugar?

To make it gluten-free, swap the yellow cake mix for a gluten-free vanilla or yellow cake mix of similar weight. To reduce sugar, choose a light or no-sugar-added peach pie filling and a reduced-sugar cake mix. Keep in mind the texture and sweetness may vary slightly with these substitutions.

Q: What do I do if the top is browning too quickly while the filling isn’t bubbling yet?

Loosely tent a sheet of aluminum foil over the dish to prevent further browning, and move the rack to the center of the oven for more even heat distribution. Continue baking until the filling bubbles at the edges, then remove the foil for the last few minutes if you want the topping to crisp up again.

What Makes This Special

This Old-Fashioned Peach Dump Cake works because it blends pantry staples into a dessert that tastes like sunshine and nostalgia in every bite. The simplicity of “dump and bake” means you spend less time prepping and more time enjoying those warm, bubbly peaches under a crunchy, buttery crust. It’s perfect for busy weeknights, family gatherings, or whenever you need a no-fuss sweet treat. Feel free to print this recipe, tuck it in your binder, and share your feedback or questions below if you give it a whirl!