If you're craving a dessert that's both effortless and indulgent, look no further than this Peach Crunch Cake.
Combining the sweet juiciness of canned peaches with the buttery richness of yellow cake mix and brown sugar, this Peach Dessert Recipe delivers a golden, crispy topping over a warm, fruity base.
It's the kind of treat that tastes like you spent hours in the kitchen, but in reality, it comes together in just minutes.
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Walking on Sunshine Recipes.
This recipe was one of the very first to go “viral” on my blog, and it’s easy to see why—readers come back to it year after year.
What sets it apart from all the other peach dump cake recipes is the irresistible crunchy topping that forms as it bakes, giving every bite the perfect balance of soft, juicy peaches and buttery crisp texture.
Looking for more Easy Desserts like this one? Try my Cinnamon Toast Crunch Peach Dump Cake Recipe or my Peach Cobbler with Cake Mix Recipe.
Table of Contents
- Craving a Pioneer Woman Peach Dump Cake? This Recipe Is Even Easier
- Helpful Kitchen Tools
- Main Ingredients Needed
- Substitutions and Variations
- Step-by-Step Directions
- Baking Instructions
- Before You Begin!
- Recipe FAQ's
- How to Store, Freeze, and Reheat
- More Easy Dump Cake Recipes to LOVE
- 📖 Recipe Card
- 💬 Comments
Craving a Pioneer Woman Peach Dump Cake? This Recipe Is Even Easier
- Don’t Stir the Layers: Simply layer the ingredients as directed—usually fruit on the bottom, dry cake mix on top, and butter last. Stirring can ruin the texture.
- Slice or Melt the Butter Evenly: Distribute melted butter or thin slices evenly over the dry cake mix to ensure it bakes up golden and crisp without dry patches.
- Use a 9x13-Inch Baking Dish: This size helps everything bake evenly and gives the right fruit-to-cake ratio.
- Add Texture: Sprinkle chopped nuts, oats, or shredded coconut over the top before baking for an extra crunch.
- Let It Cool Slightly: Allow the dump cake to rest for 10–15 minutes after baking so the filling sets and the topping crisps up even more.
Helpful Kitchen Tools
Bakeware SetMore InformationPyrex Basics 3 Quart GlassMore InformationInsulated Expandable Double Casserole CarrierMore InformationCook with Color 8 PieceMore InformationPastel Polka Dot Picnic/Dinner Plate,More Information
Main Ingredients Needed
Here's a quick overview of the ingredients for this recipe. Find the exact amounts and click the Instacart button to easily add them to your cart – all in the printable recipe card below!
Substitutions and Variations
Fresh or Frozen Peaches: Use sliced fresh or thawed frozen peaches instead of canned (just add a bit of sugar if they’re not sweetened).
Other Canned Fruits: Try canned blueberry, apple, strawberry or even cherry pie filling.
White or Spice Cake Mix: Switch the yellow cake mix for white or spice cake.
Step-by-Step Directions
This section includes step-by-step photos and instructions to guide you through the recipe. For the complete printable version, scroll down to the recipe card below.
Step 1: Preheat your oven to 350 degrees. In the bottom of a 9X12 baking dish that's been sprayed with non-stick cooking spray, add the canned peaches juice and all.
Step 2: Sprinkle the dry cake mix evenly over the peaches. Make sure to cover the entire surface so the topping bakes up crisp and golden.
Step 3: Next, place the butter slices evenly over the entire surface of the cake mix. As the cake bakes, the butter will melt and soak through the layers, creating a rich, golden topping.
Step 4: Evenly sprinkle the brown sugar over the surface—this adds a rich flavor and helps create that signature crunchy topping.
Baking Instructions
Step 5: Bake the dump cake in a 350 degree F oven for 35 minutes. The dump cake is done when the top is nice and brown and the filling is bubbling. The only thing missing from this now is scoop of vanilla ice cream or a scoop of vanilla ice cream.
Before You Begin!
If you make this recipe, please leave a review and star rating. This helps my business thrive and continue providing FREE recipes.
Recipe FAQ's
To view the answers, simply click on the down arrow (⬇) next to each question. If you have any other questions not answered here, please leave a comment!
No—use the entire can, including the syrup or juice, to keep the cake moist and flavorful.
The biggest mistake to avoid when making a dump cake is stirring the layers. Dump cakes are designed to be layered, not mixed. Stirring can lead to a gummy texture, uneven baking, and a soggy topping instead of the signature golden, buttery crisp.
How to Store, Freeze, and Reheat
Refrigerate: Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual servings in the microwave for about 20–30 seconds.
Freezer: Let the cake cool completely, then wrap tightly in plastic wrap and foil or place in a freezer-safe container. It can be frozen for up to 3 months.
Thaw and Reheat: Defrost overnight in the refrigerator. To reheat, warm in the oven at 325°F for about 15–20 minutes or until heated through and the topping is slightly crisp again.
More Easy Dump Cake Recipes to LOVE
Don’t forget to check out my full list of dump cake recipes and clever cake mix hacks that make baking a breeze!
📖 Recipe Card
Peach Crunch Cake
Ingredients
- 2 15.25-oz. cans of sliced peaches in syrup
- 1 package yellow cake mix
- 1 stick of butter cut into pieces
- 1 cup brown sugar
Method
- In the bottom of a 9X12 baking dish that's been sprayed with non-stick cooking spray, add the canned peaches juice and all.
- Sprinkle the cake mix on top.
- Now, add the butter slices.
- Finally, sprinkle the brown sugar on top.
- Bake the dump cake in a 350 degree F oven for 35 to 45 minutes.
- The dump cake is done when the top is nice and brown and the filling is bubbling.
Nutrition
Notes
- Don’t mix the ingredients—just layer the fruit, dry cake mix, and butter as directed.
- Use melted or thinly sliced butter and spread it evenly to avoid dry spots.
- A 9x13-inch baking dish gives the best results for even baking.
- Add chopped nuts or shredded coconut before baking for extra crunch.
- Let the cake cool slightly after baking so the filling sets and the topping stays crisp.
Tried this recipe?
Let us know how it was!This recipe has been updated since it first appeared on my site in 2012 with a new recipe card showing new sizes for canned peaches.
Karen rexroad says
I'm glad I saw Gina Solomon's comment. I was considering doubling the peaches, half fresh, half canned for the juice. So I'm going to for sure. Also considered adding another half cake mix but with her comment, it sounds like it'll come out fine! Thanks!! Making today!
Gina Solomon says
This was OK. I thought it needed more peaches. Too much hard cake crust on top.
ourlittlefamilyadventure says
Hi Lois. This dessert looks great and is so easy to make. Thank you for celebrating my birthday and sharing this recipe with us during our Friday Community Party. I hope you'll join us again every Friday for the Community Party on our Facebook page (www.facebook.com/ourlittlefamilyadventure).
Nicky
Sugar Cookies to Peterbilts says
Dropping in to tell you that you are a wonderful person!
Marsha Baker says
Oh Yum! This lovely recipe received the most clicks at Weekend Potluck last week.
arkie says
I love quick, easy recipes! Looks good to!
SweetPepperRose says
This Georgia peach Loves peaches! Adding to my recipe folder - thanks for sharing!
JoAnn
Tammy ~ Country Girl at Home ~ says
Thank you so much for participating in Pinned it, Made it! Monday, Lois!
This sounds wonderful. I've made something similiar but it didn't have the brown sugar on top. I'm going to most certainly give this a try because I love easy and I think it will go over very well here!
Blessings,
Tammy
madge | the vegetarian casserole queen says
This does sound so easy and yummy! I love it...
Miz Helen says
I just love peaches and this would be a real winner here at The Cottage. Hope you are having a great holiday week and thank you so much for sharing with Full Plate Thursday.
Come Back Soon!
Miz Helen