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Peach Crunch Dump Cake on green plate with Whipped Cream
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4.53 from 36 votes

Peach Crunch Cake

This easy Peach Crunch Cake is the perfect no-fuss dessert made with canned peaches, cake mix, and butter. Sweet, buttery, and crisp on top, it’s a crowd-pleaser that comes together in minutes.
Prep Time5 minutes
Cook Time45 minutes
Total Time50 minutes
Course: Desserts
Cuisine: American
Keyword: peach crunch cake, peach dump cake
Servings: 12 servings
Calories: 313kcal
Author: Lois

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

Instructions

  • 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.

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.

Nutrition

Serving: 1g | Calories: 313kcal | Carbohydrates: 57g | Protein: 2g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Cholesterol: 20mg | Sodium: 387mg | Fiber: 1g | Sugar: 38g