Peach Dump Cake Recipe

Published on
August 29th 2022
Last updated on March 20th 2024
Sarah Leadon

Delve into the fusion of food and mood with Sarah. Discover the emotional journey within each recipe. Beyond the kitchen, she's an avid reader and music lover, lost in the rhythms of life.

More posts by Sarah Leadon

This recipe, developed through the collective effort of at least six experts, underwent meticulous research and testing for over three months. Learn more about our process in the art and science behind our recipes.
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Closed Up Shot of Peach Dump Cake
Front View of Peach Dump Cake

Dump cakes are an American staple that resembles a cobbler. The only difference is it has a topping similar to cake. They are called dump cakes because the recipe is as easy as opening a can of fruit or pie filling, such as peaches, dumping it into a baking dish, and topping it with a cake mix. You don't even have to mix it. Then, throw it in the oven. 
To make this version of dump cake, we combined gluten-free flour like almond flour, coconut flour, sugar-free sweetener, baking soda, and salt to make the cake mix. Then we sliced fresh peeled peaches, combined them with sugar-free sweetener, cinnamon, and water, and poured them into the baking dish. The Peach Dump Cake gets a sprinkling of cake mix and pats of thinly sliced butter to help it brown and give the crust a buttery flavor before baking it until golden brown. This peach dump cake is rich and delicious, and each serving only has 5.6 net carbs, so you can enjoy this dessert without racking up too many calories. 

What's the difference between cobbler and dump cake?

Although both contain fruit or pie fillings, cobblers and dump cakes differ. Cobblers have a dough-like topping that resembles drop biscuits and is made in a bowl. In contrast, dump cakes are made by pouring ingredients into a baking dish without mixing them. They also have a cake mix topping. 
 

Does peach dump cake need to be refrigerated?

The dump cake needs to be refrigerated. The fruit in the dump cake will start to spoil, especially if you live in a hot climate if it is left at room temperature. 
 

What is another name for a dump cake?

Besides a lazy cake, dump cake does not have any other names. However, some folks prefer to call dump cakes cobblers instead. 
 

How long is a dump cake good for?

Dump cakes will last for five days when wrapped tightly with plastic and stored in the fridge. 
 

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Author: Sarah Leadon
Rate
Average: 5 (2 votes)
Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins
Serves
12 persons

Ingredients

Cake Mix:
Dump Cake
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Instructions

Cake Mix

Whisk the almond flour, coconut flour, sugar-free sweetener, baking soda, and salt in a medium bowl until combined. Set it aside. 
 

Almond flour, coconut flour, sugar-free sweetener, baking soda, and salt in a medium bowl
Dump Cake

Preheat oven to 350 °F, then lightly, spray a 13 by 9 baking dish with non-stick baking spray. 
 

Preheating the oven to 350 degrees.

Place the peaches and sugar into a large bowl and let it sit for 20 minutes until the peaches release their juices. 
 

Peaches, suhar-free sweetener, and cinnamon in a bowl.

Add the water to the peaches and stir to combine. 
 

Peaches, sugar-free sweetener, cinnamon, and water in a bowl.

Pour the peaches into a 9 by 13-inch baking pan
 

Peaches in a baking dish.

Sprinkle the cake mix mixture evenly over the peaches. 
 

Cake mix being sprinkled onto sliced peaches.

Evenly place the slices of butter on top of the cake and mix evenly. 
 

Butter being placed on top of a peach dump cake.

Bake the peach dump cake for 30-40 minutes until golden brown. 
 

Peach dump cake.

Let the peach dump cake cool completely before cutting it into 12 slices and serving with our peach ice cream. 

Peach dump cake and ice craem served in a bowl.
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Keywords
peach dump cake, fresh, recipe, easy, crockpot, frozen, homemade

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Sarah Leadon

Delve into the fusion of food and mood with Sarah. Discover the emotional journey within each recipe. Beyond the kitchen, she's an avid reader and music lover, lost in the rhythms of life.

More posts by Sarah Leadon