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In our little Midwestern town, summer has its own soundtrack — cicadas buzzing, kids chasing each other barefoot, and the clink of spoons in bowls of homemade dessert. For me, nothing says “summer” quite like the smell of peaches bubbling away in the oven.
This 3-Ingredient Peach Dump Cake has been in my family’s rotation for as long as I can remember. It’s the kind of recipe my mom could throw together while chatting with a neighbor on the phone, or the one I pull out when I get a last-minute text that company’s coming over. It’s fuss-free, it’s cozy, and it never lasts more than a day in our house.
Why You’ll Love This Dessert
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Ridiculously easy – If you can open a can and melt butter, you’re halfway there.
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Only three ingredients – No long shopping list, no complicated steps.
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Crowd favorite – Sweet, fruity, and warm… what’s not to love?
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Flexible – Works with peaches, cherries, apples — whatever fruit mood you’re in.
Ingredients & Simple Notes
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Canned peaches in syrup – Keep the syrup! It’s what makes this cake moist and flavorful. If using fresh peaches, add a bit of sugar and water to mimic the syrup.
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Yellow cake mix – The classic choice, but white cake mix or even spice cake mix changes the flavor in fun ways.
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Unsalted butter – Melted so it drizzles evenly and bakes into that irresistible golden crust.
How to Make It (Yes, It’s Really This Easy)
1. Preheat the oven.
Set it to 350°F (175°C) so it’s ready to go.
2. Start with the peaches.
Pour both cans — syrup and all — into a 9×13-inch baking dish. Give them a little nudge so they’re spread out evenly.
3. Add the cake mix magic.
Sprinkle the dry cake mix evenly over the peaches. Don’t stir. Just let it sit like a cozy blanket over the fruit.
4. Butter makes it better.
Drizzle the melted butter over the top, trying to cover as much of the cake mix as possible. A few dry spots are fine — the baking will take care of them.
5. Bake until golden.
Slide the dish into the oven for 45–50 minutes, or until the top is beautifully browned and the peach filling is bubbling up around the edges.
6. Serve it warm.
Let it cool just enough so you don’t burn your tongue — but don’t wait too long. This cake is at its very best when it’s still a little toasty.
Variations & Little Touches
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Cinnamon twist – Add a teaspoon of cinnamon or nutmeg to the cake mix before sprinkling.
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Nut lover’s version – Top with chopped pecans or walnuts before baking for a sweet crunch.
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Fruit swap – Try cherries, apples, or berries for a new flavor.
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Extra indulgent – Serve with vanilla ice cream or a big dollop of whipped cream.
Storing & Reheating
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Fridge – Cover and store up to 3 days.
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Reheat – Warm a slice in the microwave for 20–30 seconds so it tastes fresh-from-the-oven.
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Freezer – Not ideal for long storage — the fruit can get watery when thawed — but it will keep for about a month if needed.
If you make this, you’ll probably find yourself “just evening out the edges” until half the pan is mysteriously gone. It’s that kind of dessert — the one people keep going back to, spoon in hand. And honestly? That’s why it’s been a staple in my kitchen for decades.
3-Ingredient Peach Dump Cake
Ingredients
- 2 cans sliced peaches in syrup 15 ounces each
- 1 box yellow cake mix 15.25 ounces
- 1/2 cup unsalted butter melted
Instructions
- Preheat oven to 350°F (175°C).
- Pour canned peaches with their syrup into a 9x13-inch baking dish.
- Evenly sprinkle dry cake mix over peaches, covering completely.
- Drizzle melted butter over the top of the cake mix.
- Bake 45-50 minutes, until top is golden brown and bubbly.
- Cool slightly before serving. Enjoy warm.