Peach Dump Cake (Cake Mix)

peachdumpcakecakemix This peach dump cake is so simple to make with yellow cake mix and canned peaches in heavy syrup. Serve hot with a scoop of vanilla ice cream for a comforting dessert anytime.

2 (16 oz) cans peaches, in heavy syrup
1 (15.25 oz) box yellow or white cake mix
½ cup butter
½ tsp. ground cinnamon

To Serve:
whipped cream or vanilla ice cream

Preheat the oven to 375°F (190°C/170°C fan, Gas Mark 5).

Empty peaches into a 9x13" baking dish. Cover peaches with dry cake mix and press down firmly.

Cut or grate butter into small pieces and scatter on top of cake mix. Sprinkle top with cinnamon.

Bake in the preheated oven until peaches are hot and bubbling and top of the dump cake is golden brown, about 45 minutes.

Remove from the oven. Let cool for 5 minutes or more on a wire rack.

Serve warm with whipped cream or vanilla ice cream.

Refrigerate or freeze any leftovers.

Makes 24 servings.

Cook's Notes:

Pecans: I always use fresh, high-quality pecans for that distinctive buttery flavour and satisfying crunch. Toasting them briefly enhances their natural oils and deepens their flavour profile.
Sweetened Condensed Milk: This creates the rich, creamy foundation that transforms into that magical custard-like layer. I prefer full-fat versions for the ultimate silky texture.
Corn Syrup: Whether light or dark, this provides the signature glossy sweetness of pecan pie. I typically choose light for a more delicate flavour, but dark gives a deeper, almost molasses-like richness.
Melted Butter: The liquid gold that enriches everything it touches. I find using unsalted gives me better control over the final flavour, allowing the pecans to shine.
Pure vanilla extract: A flavour cornerstone that enhances everything else in the recipe. I always use pure extract rather than imitation - the difference in warmth and complexity is noticeable.
Yellow Cake Mix: The convenient magic that creates our tender, buttery cake layer. I’ve tried several brands and find that butter recipe mixes Makes an even more indulgent result.
Butter Pats: These melt into the cake mix, creating pockets of richness and a beautifully golden, slightly crisp top. I slice mine ultra-thin for more even distribution.
Water: Simple but essential for activating the cake mix. I’ve found room temperature water blends most easily with the other ingredients.