Peach Dump Cake From Scratch

Peach Dump Cake From Scratch

Peach dump cake is a simple dessert that’s easy to make from scratch. Unlike traditional recipes that rely on cake mix, this version celebrates the goodness of fresh peaches and simple ingredients you likely have in your pantry. We’re basically making a homemade cake mix that gets sprinkled over the peaches. 

One of the best things about this easy recipe is that there’s no need for a box of cake mix. We’re going old-school with a homemade cake batter that’s simple to make. With just a few pantry staples like flour, brown sugar, and melted butter, you can create a golden brown cake layer that perfectly complements the juicy peaches. Even this from-scratch version only takes minutes of prep and slicing the peaches is the most time consuming!

There’s something special about using fresh fruit in your recipes, especially when it’s peach season. While ripe, juicy peaches are always my go to, if they aren’t available frozen peaches can work just as well.

Peach Dump Cake From Scratch

Ingredients for Easy Peach Dump Cake Recipe:

  • Fresh peaches, sliced
  • Cornstarch
  • All-purpose flour
  • Baking powder
  • Salt
  • Brown sugar
  • Butter
  • Cinnamon


Supplies needed for Peach Dump Cake:

Cast iron skillet or baking pan

How to make this easy dessert recipe:

  1. Preheat Your Oven: Preheat your oven to 350°F (175°C) and grease a skillet or baking dish with butter. 
  2. Prepare the Peaches: Slice the fresh peaches into thin wedges and spread them evenly in the baking dish. Make sure to collect any peach juice and pour that in as well. Toss with cornstarch. 
  3. Mix the Dry Ingredients: In a bowl, combine the flour, brown sugar, cinnamon, baking powder and salt. Stir together. 
  4. Add the Dry Mix: Sprinkle the dry mixture on top of the peaches, covering them completely.
  5. Dot with Butter: Place dots or slices of butter evenly over the dry mixture.
  6. Bake: Place the baking dish in the preheated oven and bake for 45-50 minutes, or until the top is golden brown and the peaches are bubbling underneath. If there are any dry spots in the topping, use a spoon to gently nudge them into the butter. 
  7. Serve and Enjoy: Let the peach dump cake cool slightly before serving. Enjoy it warm or room temperature with a scoop of vanilla ice cream.

Peach Dump Cake From ScratchTips: 

For the best results, make sure your peaches are ripe but not overly soft. You want them to hold their shape during baking. Peeling the peaches for this recipe is optional. 


While the classic Peach Dump Cake is a personal favorite, don’t be afraid to experiment with different fruit fillings. A Blueberry or Cherry Dump Cake would be great- just sub cherries or blueberries for peaches. 


Can I use Peach Pie Filling or canned peaches? 

For this recipe I suggest using Fresh Peaches. Canned Fruit just won’t result in the same texture and flavor as fresh. Also they often include a heavy syrup that will make this fresh fruit dessert a little too sweet. 

Peach Dump Cake From Scratch

How is this different from Peach Crisp or cobbler?

They are very similar with a simple peach filling and a topping. Peach Crisp is often a more crispy, buttery texture and cobbler often includes biscuits. This simple recipe has more of a cake topping. 

Storing Your Leftovers

If you happen to have any leftovers , store them in an airtight container or cover the baking dish tightly with plastic wrap. Leftover Peach Dump Cake will stay fresh for 3-4 days, though it’s likely to disappear much sooner!

Serving: Serve peach cobbler dump cake with a big scoop of vanilla ice cream

Peach Dump Cake (From Scratch!)

Peach Dump Cake (From Scratch!)

Yield: 8 servings


  • 6 cups of peaches, peeled and sliced*
  • 2 tablespoons cornstartch
  • 1 and ¼ cups flour
  • ¾ cup brown sugar
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 stick of unsalted butter, cut into small pieces


In a buttered 9-inch skillet or baking dish, gently combine the peaches and cornstarch.

In a small bowl, combine the flour, brown sugar, baking powder and salt. Sprinkle the mixture over the peaches, and dot with the butter, making sure it is evenly distributed.

Bake at 350F for 45-55 minutes, or until bubbly and golden.

Serve warm with ice cream!


*I prefer peaches peeled in my desserts, but if you don't mind the skin go ahead and leave them!

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram


  1. Moving is NEVER without drama, that’s for sure. But you made it!! And you managed to bake something too, which is way more than I can say for myself! This looks amazing and definitely needs to happen in my kitchen.

    1. Yes I think so! I would just slice them nice and thin. You could toss them with some cinnamon & nutmeg if you’d like, and I would omit the cornstarch. :)

  2. Chicago?! What a move!! Hope you are settling in nicely! We just moved from Quebec to British Columbia and are definitely finding it an adjustment. Looking forward to seeing what comes out of your Illinois kitchen!

  3. I want to know if I can make half of this recipe. If so what size baking pan would I use? Also would the temperature and baking time be the same? And how much cinnamon can I add to the peach mixture?

    1. I haven’t tried cutting the recipe in half so I’m not sure. But you could definitely try an 8 inch pan. I don’t think you’d reduce the baking time by much

  4. Quick and easy peach dump cake is our new favorite dessert. So delicious topped with ice cream.

  5. I just made the Peach Dump Cake from scratch, and it was so easy! No cake mix needed—just fresh peaches and simple pantry ingredients. The homemade cake mix sprinkled over the peaches is a game-changer.

Leave a Reply

Your email address will not be published. Required fields are marked *