This Peach Dump Cake is made from scratch using fresh peaches and a quick homemade cake mix. Layer the prepared fruit in a baking dish, sprinkle the dry cake mixture on top, then drizzle with melted coconut oil and honey before baking. The result is a caramelized, slightly crisp topping that sits over a soft, juicy peach filling.
When peaches are in season they’re sweet, juicy, and full of flavor—ideal for a simple, home-baked dessert like this. Using fresh peaches highlights the fruit’s natural brightness and keeps the filling textured rather than overly sweet, which can happen with canned pie filling. The homemade cake mix in this recipe includes a bit of almond flour for extra moisture and a delicate crunch at the edges.
Serve the dump cake warm on its own, with vanilla ice cream, or with a spoonful of thick yogurt. It’s an easy, beginner-friendly dessert that’s satisfying and crowd-pleasing.
Recipe Overview
A Few Key Ingredients
Below are the main ingredients needed to make Peach Dump Cake. Full quantities are in the recipe card further down.
Fresh peaches: Use ripe peaches for best flavor. If peaches aren’t available, frozen (no need to thaw; add 5–10 minutes to the bake time) or well-drained canned peaches packed in juice work as substitutes.
Homemade cake mix: A quick blend of all-purpose flour, almond flour, sugars, and leavening becomes the dry topping. It’s faster than pulling out a boxed mix and keeps the cake lighter in sweetness.
Coconut oil and honey: A drizzle of melted coconut oil mixed with honey moistens the dry mix and helps it bake up golden and crisp.
Dump Cake from Scratch
Classic dump cakes often rely on canned fillings and boxed cake mixes, which can make the dessert overly sweet and full of additives. This version is made from scratch using fresh fruit and a homemade dry cake mix for a fresher, more balanced flavor and a pleasing contrast of tender fruit and crisp topping.
Quick tip!
Do not mix the fruit and cake mix together. Keep them layered: fruit below and the dry mix on top. That separation creates a juicy base and a cakey, crisp top.
How to Make Peach Dump Cake
Before you start: Preheat the oven to 375°F.
Step 1. In a bowl, gently toss the sliced peaches with honey, lemon juice, vanilla, salt, and cinnamon until evenly coated.
Step 2. Spread the peaches in an even layer in a large baking dish. Keep the layer relatively thin so the fruit caramelizes and the edges bubble nicely.
Step 3. Whisk together the all-purpose flour, almond flour, granulated sugar, coconut or light brown sugar, baking powder, baking soda, and salt.
Step 4. Sprinkle the dry mixture evenly over the peaches, leaving it loose so the topping retains texture.
Step 5. Whisk melted coconut oil and honey, then use a spoon to drizzle this mixture uniformly over the dry layer to ensure even browning and crispness.
Step 6. Bake for 45–50 minutes, until the top is golden and the edges are bubbling.
Step 7. Remove from the oven and let the cake rest for 15 minutes. The topping will crisp as it cools and the filling will thicken slightly.
Can I Make Peach Dump Cake Ahead of Time?
Yes. You can bake it a day ahead and store it covered in the refrigerator. Reheat in a 300°F oven until warmed through or microwave individual portions for about 30 seconds. It’s also enjoyable cold, though many prefer it slightly warm with vanilla ice cream.
Recipe Notes
- Peeled peaches: To remove skins easily, score an X on the bottom of each peach, dunk in boiling water for 1 minute, transfer to an ice bath for 1 minute, then slip off the skins before slicing.
- Always use ripe peaches for the best flavor and texture.
- Spread the peaches evenly so each serving has plenty of fruit.
- Drizzle the melted coconut oil and honey evenly to avoid dry patches in the topping.
- Bake until the topping is uniformly golden and the fruit layer is bubbling at the edges.
- Allow the cake to cool briefly before serving so the filling sets.
Variations to Try
Peach dump cake is very adaptable. Try these variations:
- Add 1/4 teaspoon nutmeg for warm, spiced notes.
- Peach Blueberry: Stir in 1 cup fresh or frozen blueberries with the peaches.
- Peach Raspberry: Add fresh raspberries for a tart contrast.
- Peach Pecan: Sprinkle 1/2 cup chopped pecans over the dry mix before baking for crunch.
Storing & Reheating
Storage: Cover the baking dish or transfer leftovers to an airtight container and refrigerate for up to 5 days.
Reheating: Reheat in a 350°F oven for 10–15 minutes until warmed through.
Questions I Get Asked a Lot
Yes. Choose peaches canned in fruit juice or light syrup and drain them well before using to avoid an overly sweet result.
No. Keep the fruit and dry mix in separate layers so the topping can bake into a crisp, cakey crust.
Dry spots usually appear when the coconut oil and honey aren’t drizzled evenly over the dry topping. Take care to distribute the drizzle across the surface.
Yes. Letting it rest 15 minutes helps the topping set and the filling to thicken slightly for easier serving.
Yes. Replace honey with maple syrup or agave nectar to make the recipe vegan-friendly.
More Dessert Recipes
- Chocolate Peanut Butter Banana Muffins
- Sweet Potato Cookies
- No-Bake Protein Energy Bites
- Lemon Ricotta Cake
- Chocolate Chip Granola Bars
- No-Bake Blueberry Cheesecake
- Strawberry Cheesecake Dip
If you make this recipe, leave a comment below and share how it turned out.
Peach Dump Cake with Fresh Peaches
Ingredients
- 3 pounds fresh ripe peaches, pitted and sliced
- 2 tablespoons honey
- 1 tablespoon fresh lemon juice
- 1 tablespoon vanilla extract
- 1/4 teaspoon kosher salt
- 1/2 teaspoon cinnamon
Homemade “Dump” Cake Mix:
- 2/3 cup all-purpose flour
- 1/4 cup almond flour
- 1/3 cup granulated sugar
- 2 tablespoons coconut sugar or light brown sugar
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon kosher salt
Drizzle:
- 3 tablespoons melted coconut oil
- 3 tablespoons honey
Instructions
- Preheat the oven to 375°F.
- In a bowl, gently toss 3 pounds sliced peaches with 2 tablespoons honey, 1 tablespoon lemon juice, 1 tablespoon vanilla, 1/4 teaspoon salt, and 1/2 teaspoon cinnamon.
- Spread the peaches evenly in a large baking dish, keeping the layer relatively thin so it can caramelize.
- Whisk together 2/3 cup all-purpose flour, 1/4 cup almond flour, 1/3 cup granulated sugar, 2 tablespoons coconut or light brown sugar, 1 teaspoon baking powder, 1/4 teaspoon baking soda, and 1/4 teaspoon kosher salt.
- Evenly sprinkle the dry mix over the peaches, keeping the topping loose for texture.
- Whisk 3 tablespoons melted coconut oil with 3 tablespoons honey and drizzle evenly over the dry topping.
- Bake 45–50 minutes until the top is golden and the edges are bubbling.
- Remove from the oven and let rest 15 minutes before serving so the topping can crisp and the filling can thicken slightly.
Notes
Change up the fruit: Try nectarines, apricots, or plums in place of some or all of the peaches.
Peeled peaches: To peel easily, score an X on the bottom, boil for 1 minute, transfer to an ice bath for 1 minute, then slip off the skins before slicing.
Storage: Cover and refrigerate leftovers for up to 5 days.
Reheating: Warm in a 350°F oven for 10–15 minutes until heated through.
Nutrition
Carbohydrates: 64 g
Protein: 5 g
Fat: 10 g
Saturated Fat: 6 g
Sodium: 349 mg
Fiber: 4 g
Sugar: 48 g
Nutrition information is automatically calculated and should be used as an approximation.
Additional Info
Course: Dessert
Cuisine: American