Name: Ultimate Caramel Peach Dump Cake Quick Irresistible Now
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 12 servings
Cuisine: American
Ingredients: 2 (15-ounce) cans sliced peaches in syrup, drained and gently patted dry; 1 box yellow cake mix (about 15.25 ounces), kept dry; 1/2 cup unsalted butter, melted; 1/2 cup light brown sugar, packed; 1/2 teaspoon ground cinnamon (optional); 1/4 teaspoon salt; Vanilla ice cream or whipped cream, for serving (optional); Chopped pecans or walnuts (optional)

Print Recipe

Introduction: Peachy Comfort Meets Caramel Comfort

When you’re craving something that feels both cozy and a little indulgent, this Caramel Peach Dump Cake is the answer. Imagine warm peaches swimming in a caramel-kissed blanket of cake, with a topping that browns to a glossy, butter-scented crust. It’s the kind of dessert that makes your kitchen smell amazing and your friends smile at the first bite.

This one-pan crowd-pleaser is all about simplicity and big flavor. You don’t need fancy equipment or hours in the kitchen—just peaches, a dry cake mix, melted butter, and a quick bake. It’s the kind of recipe you reach for when you want something comforting, delicious, and totally Pinterest-worthy in both look and taste.

Ingredients

2 (15-ounce) cans sliced peaches in syrup, drained and gently patted dry — drained peaches help prevent a overly soggy bottom; reserve a few spoonfuls of syrup if you like a lighter drizzle.
1 box yellow cake mix (about 15.25 ounces), kept dry — the cake mix becomes the crumbly topping that soaks up peach juices as it bakes.
1/2 cup unsalted butter, melted — creates that rich, caramelized drizzle and a glossy topping.
1/2 cup light brown sugar, packed — adds warmth and caramel notes that pair perfectly with peaches.
1/2 teaspoon ground cinnamon (optional) — a touch of spice that brightens fruit flavors.
1/4 teaspoon salt — enhances sweetness and rounds out flavors.
Vanilla ice cream or whipped cream, for serving (optional) — a cool contrast to the hot, fruity cake.
Chopped pecans or walnuts (optional) — for extra crunch and toasty flavor.

Instructions

Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking pan so the cake releases easily after baking.
Spread the drained peaches in an even layer across the bottom of the pan. If you like, drizzle a teaspoon or two of the reserved syrup over the peaches for extra juiciness.
Evenly sprinkle the dry yellow cake mix over the peaches. Don’t press it in; you want a light, crumbly top that bakes up golden.
Pour the melted butter in a steady stream over the cake mix. It will sink and seep, helping form a caramelized top as it bakes.
Sprinkle the brown sugar and cinnamon (if using) over the buttered cake mix. A light dusting is enough to create that caramel edge.
Top with a pinch of salt and the optional nuts if you like extra crunch. The addition of nuts adds texture and a toasty note.
Bake for 40–45 minutes, until the top is golden brown and the edges are bubbling with peach juice. If the top isn’t browned after 40 minutes, give it a few more minutes, watching closely to avoid scorching.
Let the cake rest for about 10 minutes before slicing. Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for dessert heaven.

Tips & Variations

Gluten-free option: Use a gluten-free yellow cake mix or a simple gluten-free crumb topping. Double-check that peaches are labeled gluten-free if you’re sensitive.
Fruit swaps: Try nectarines or peach-berry combos (strawberries or raspberries) for a mixed-fruit version. Reduce the sugar slightly if using sweeter fruit.
Caramel drizzle: For extra caramel flavor, swirl a light caramel sauce into the peaches before topping with the cake mix.
Spice it up: Add a pinch of nutmeg or a splash of almond extract for a different aroma.
Make it dairy-free: Use melted dairy-free butter or a neutral oil (such as avocado oil) in place of the butter.
Make-ahead option: Assemble up to 24 hours in advance, cover, and refrigerate. Bake directly from the fridge; add a few extra minutes to the bake time if cold.
Storage and reheating: Store leftovers in the fridge for up to 3–4 days. Reheat individual slices in the microwave in 15–20 second bursts or warm the whole pan in a 325°F oven for 10–15 minutes.
Freezing: Cool completely, slice, and freeze in a single layer, then transfer to a bag or container. Reheat covered in a 325°F oven until warmed through, about 20–25 minutes.

Serving Suggestions

Serving this dessert warm really lets the topping stay soft and the peaches stay saucy. Try these delicious accompaniments and pairings:

Vanilla ice cream: A classic pairing that melts into the peaches for a sweet, creamy bite.
Whipped cream with a pinch of cinnamon: Light and airy with a hint of spice.
Caramel drizzle: A light swirl of caramel sauce adds a glossy finish and extra sweetness.
Fresh mint or lemon zest: A tiny pop of brightness to balance the richness.
Side salad: A simple arugula salad with citrus vinaigrette can make this feel like a complete meal for a lighter dinner dessert.

FAQs

Q: Can I use fresh peaches instead of canned?

A: Yes. Use about 4 cups sliced fresh peaches. If they’re very juicy, you can reduce the peaches’ moisture by patting them dry. You may want to add a tablespoon of cornstarch to the peaches if you notice extra moisture during baking.

Q: Can I make this ahead and bake later?

A: Absolutely. Assemble the pan, cover tightly, and refrigerate for up to 12 hours. Bake from cold, adding 5–10 minutes to the bake time if needed, until the top is golden and the peaches are bubbling.

Q: How do I reheat leftovers without losing texture?

A: Reheat in a 325°F oven for 10–15 minutes (or until warmed through) to keep the topping crispier than microwaving.

Q: Is there a gluten-free version?

A: Yes. Use a certified gluten-free yellow cake mix or a gluten-free crumble topping. Avoid any ingredients that contain gluten and opt for peaches packed in juice or syrup labeled gluten-free.

Q: How can I keep the sauce silky and not watery?

A: Drain the peaches thoroughly and avoid adding extra liquid. If juices release while baking, you can simmer a small amount of the juice with a teaspoon of cornstarch to thicken, then drizzle back onto the peaches before topping with cake mix.

Q: Can I add a caramel swirl or extra flavor before baking?

A: Yes. Drizzle a thin caramel sauce over the peaches before adding the cake mix, or mix a teaspoon of vanilla extract into the melted butter for a richer aroma.

Final Thoughts

Caramel Peach Dump Cake is proof that simple ingredients can create something wonderfully comforting and impressively tasty. It’s easy to personalize with your favorite add-ins or a splash of different spices, and it scales beautifully for gatherings or a weeknight treat. If you’re on Pinterest, save this as a go-to crowd-pleaser that looks as good as it tastes, and watch it disappear fast from the pan and the plate.