- Dish type
- Cakes with fruit
- Peach cake
This is my favourite peach cake recipe which can be made with either tinned or fresh peaches.
19 people made this
- 110g butter
- 4 tablespoons caster sugar
- 1 egg
- 1 teaspoon vanilla extract
- 125g plain flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 (400g) tins sliced peaches, drained
- 3 tablespoons caster sugar
- 1 teaspoon ground cinnamon
MethodPrep:10min ›Cook:30min ›Ready in:40min
- Preheat oven to 180 C / Gas 4. Grease and flour a 23cm springform or loose-bottomed cake tin. Sift together the flour, baking powder and salt. Set aside.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg, then stir in the vanilla. Beat in the flour mixture. Spread mixture over the bottom and 2cm up the sides of prepared cake tin; arrange peach slices in a circular pattern on top. Sprinkle caster sugar and cinnamon on top of peaches.
- Bake cake in the preheated oven for 35 to 40 minutes, or until golden brown.
Reviews & ratingsAverage global rating:(162)
Reviews in English (128)
I've made this twice now and it always turns out perfectly. I used two fresh peaches and sprinkled some frozen blueberries in...the colors looked so pretty together! I also sprinked some streusel on top...1TBS butter, 2 TBS Flour and 1 TBS sugar. Work together by hand, make more as desired...makes a perfect crispy topping. Thanks for the great recipe!-04 Aug 2009
by I ♥ Food!!
BEST PEACH CAKE EVER!! Upon eating this, my Dad said;"You NEED to bake another one. Right now, like 'I'll-go-to-the-store-and-buy-you-more-peaches' right now!" I made this with fresh peaches and added a crumb topping. My aunt's crumb topping recipe: 3/4 cup of white sugar 3/4 cup of white flour 1/2 cup butter or margarine Crumble this up and sprinkle on top. I had to cook the cake a little longer, till the topping was browned. Hope you enjoy this as much as I did!!-05 Jul 2010
Wonderful recipe, especially with fresh, ripe peaches. Would use almond flavoring instead of vanilla next time and sprinkle nutmeg as well as cinnamon on top. A rustic looking dessert rather then elegant. Small quibble, if you use fresh peaches, HOW MUCH??? I ended up doing two peach spiral layers. Also, my sides came up slightly higher then the peaches so I filled in with whip cream and sprinkled with toasted almonds. Was a huge hit, this is a keeper.-15 Aug 2002
Easy Peach Dump Cake with 5 Ingredients
A couple of months ago, my friend Linda from Life on Summerhill, introduced me to her favorite cherry dump cake recipe. It is so easy and delicious.
Of course, ever since, I've been thinking of ways to make it with other fruit. So far, I've come up with this very yummy peach cobbler dump cake, as well as fall-themed caramel apple pecan dump cake and this apple dump cake CrockPot recipe.
I'm telling you, friends, dump cake is one of the easiest desserts you'll ever make. It's true to its name, in that you literally dump all of your ingredients into a baking dish and bake it.
Now you can make this a gluten-free peach dump cake or chock full of gluten, whichever is your preference. I prefer to make it gluten-free with my favorite gluten-free cake mix (I'll share where to find it below).
And while you could probably use fresh peaches to make a fresh peach pie filling, I just make peach dump cake with peach pie filling in the can. It's called dump cake for a reason, so I pretty much take that to heart.
Ready to bake another scrumptious dessert? Let's get started.
As easy as it is there is still room for customizing it to the way you like it. This recipe uses canned peaches but you can just as easily use frozen or make this peach dump cake with fresh peaches. If using fresh or frozen peaches, mix with 2 to 3 Tablespoons of sugar and let sit for 10-15 minutes or until it’s created a syrup.
- 1 (16 ounce) package frozen sliced peaches, thawed (about 3 cups)
- 3 tablespoons light brown sugar
- ⅛ teaspoon salt
- 1 tablespoon lemon juice
- 1 box organic yellow cake mix (15.85 to 18 oz. such as Miss Jones Baking Co. Vanilla Cake Mix)
- ¾ cup whole milk
- ¼ cup canola oil or grapeseed oil
Preheat oven to 350 degrees F. Lightly coat a 13-by-9-inch glass baking dish with cooking spray.
Combine peaches, brown sugar and salt in a medium saucepan bring to a boil over medium heat. Remove from heat and stir in lemon juice. Transfer to the prepared baking dish.
Whisk cake mix, milk and oil in a medium bowl. Pour the batter over the peach mixture, spreading to cover the peaches as much as possible.
Bake the cake until golden and a toothpick inserted in the center comes out clean, 28 to 30 minutes. Let cool for 15 minutes before serving.
- – Filled with canned peaches, butter and a surprise crunch, you’re going to love how easy this recipe is. It gets the “crunch” from Cinnamon Toast Crunch cereal! - made with sweetened cream cheese, canned peaches and topped with biscuits, this is a “peaches and cream pie” inspired recipe.
Easy Peach Cake - from scratch cake made with canned peaches. Perfect all year long served with vanilla ice cream or whipped cream.
For the Cake
- 1 &frac13 cups unbleached all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 6 tablespoons room temperature butter
- 1 cup granulated sugar
- 2 eggs
- &frac23 cups sour cream
- ½ teaspoon pure vanilla extract
- 1 - 15 ounce size canned peaches drained
For the Glaze
- Whisk the dry ingredients together and set aside. In the bowl of a KitchenAid Mixer fitted with the paddle attachment, cream together the softened butter and sugar until fluffy.
- Then add the eggs one at a time and the vanilla extract. Slowly add the dry ingredients followed by the sour cream.
- Using a rubber spatula, scrape the batter into a prepared 9 inch springform pan that's been lined with a circle of parchment paper.
- Bake in a preheated 350° oven for 15 minutes.
- Then remove the cake from the oven and add the drained canned peaches to the top of the cake pressing gently into the partially baked cake.
- Return the cake to the oven and continue to bake an additional 25 - 30 minutes minutes or until a toothpick inserted into the center of the cake comes out clean.
- Allow the cake to cool while you prepare the powdered sugar glaze.
Allow the cake to cool almost completely before adding the powdered sugar glaze.
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Step 1: Preheat oven to 350 F. Grease and flour a 9-inch pan.
Step 2: In a large bowl, sift together 1 1/2 cups sifted flour, 1/2 cup sugar and 1 1/2 teaspoons baking powder.
Step 3: Cut 6 tablespoons butter into the dry ingredients (it's okay to use food processor, if desired).
Step 4: In a bowl, beat 2 eggs and 6 tablespoons milk until light add to dry ingredients and blend thoroughly.
Step 5: Pour into a greased and floured 9-inch pan. Cover top of batter with peach slices (from 4 to 6 peaches).
Step 6: In a small bowl, combine 1 teaspoon cinnamon and 1/4 cup sugar. Sprinkle over the peach slices.
How to Make an Easy Peach Cake
You will be so surprised at how easy this is to make. When you whip the batter up, it’s pretty thick and it doesn’t seem like it will fill the entire 10″ cast iron pan. I promise it will and it will rise, although it’s still a thinner cake.
- Baking Powder
- Canned Peaches
- In a mixing bowl beat the 4 tablespoons of the butter with 1/4 cup sugar until blended together.
- Add in the egg and beat.
- Combine the flour, baking powder and salt in a separate bowl.
- Alternate the dry ingredients and the milk into the butter mixture and beat on low.
- Next, scrape down the sides of the bowl and continue to beat on low until everything is blended together.
- Spray a 10″ cast iron pan with cooking spray.
- Also, spray a spatula with cooking spray as well since the batter is very sticky!
- Use the buttered spatula to spread a thin layer of batter evenly in the cast iron pan.
- You can also spray clean hands and use your hands to evenly spread the batter. Adding butter or cooking spray helps the batter to stay in the pan and not on your fingers or the spatula.
- Using canned peaches, place them on top of the batter around the edge and in the middle of the cake.
- Bake in a preheated 350-degree oven for 15 minutes. You will bake more after adding the butter mixture
Cinnamon, Sugar and Butter Topping
- While the cake is baking, cut 6 tablespoons butter into small cubes. Add sugar and cinnamon to the cubes.
- After the cake bakes for 15 minutes, add the butter and sugar mixture to the top of the cake. Make sure you place the butter cubes all around the cake so it melts evenly.
- Bake the cake for another 8 minutes. The butter will brown and create the most delicious, warm and gooey butter cake!
- Serve this cake warm with vanilla ice cream
See how easy this peach cake is? As long as you don’t overcook the cake, you’re pretty much going to end up with a buttery, moist cake. The butter that melts over the top of the cake really adds so much flavor.
We use canned peaches for this cake because they’re already prepare for us and sweetened with the yummy juices in the can. They’re softer too and have more flavor.
However, you can use fresh peaches for this recipe too. Make sure they’re very ripe and remove the skin.
Frequently Asked Questions
Can you make a cake in a cast iron skillet?
Yes! Not only can you make a cake in a cast iron, but the cake will have a delicious crispy bottom and a moist butter top. They’re usually thinner cakes and great served with ice cream. Perfect for all seasons and even for camping!
How do you bake with cast iron?
Find a favorite cast iron cake recipe to follow. Bake the cake in a well-seasoned cast iron skillet. A good size to have on hand is a 10″ cast iron for cakes. Bake just like you would in a normal cake pan.
Can cast iron be put in the oven?
Cast-iron is oven safe and great for baking cakes! A quick tip to remember is that the handle for a cast iron is very hot! Use these silicone covers to protect the handle so if someone grabs it you have a layer of protection.
Can you boil water in a cast iron pan?
You can boil water in a well-seasoned cast iron pan. It’s also a great way to remove any food or leftover cake from t he pan since you don’t want to use soap to clean your cast iron.
How do you store a peach cake?
Store this peach cake room temperature in the cast iron skillet. Cover with plastic wrap and it will be fresh for 2 days.
Nutritional InformationShow More
- Amount Per Serving % Daily Value *
- Calories 379
- Calories from Fat 198
- Total Fat 22g 34 %
- Saturated Fat 2.9g 14 %
- Trans Fat 0.0g 0 %
- Protein 3.8g 8 %
- Amount Per Serving % Daily Value *
- Cholesterol 32mg 11 %
- Sodium 257mg 11 % Potassium 0 0 % -->
- Total Carbohydrates 44g 15 %
- Dietary Fiber 1.6g 6 %
- Sugars 25g 0 %
* Percent Daily Values are based on a 2,000 calorie diet.
Ratings & Comments
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Ironically, this recipe is almost exactly the same as my own from years ago. There are only two things that I added that are not in this one. I used to add about 1/2 T of Lemon Juice. I like sweets, but my taste buds scream sugar overload fairly quickly. This is just enough to make the peach filling 'peachier'. I also have a GREAT LOVE of CINNAMON. So I always add about a tsp or more to the recipe as well. It seems to add more depth to the overall taste. Of course, like bacon, I am a firm believer that everything goes good with cinnamon. LOL! I used to make a lot of homemade breads, and would roll them out and then spread the filling all over it, then roll it up, let it rise and bake. It always came out perfect and at bake sales, I never had enough.
I made this cake a few years ago and it was very good. I plan on making it again this weekend but as before, can anyone tell me who puts out an 18.25 oz. box of yellow cake mix. All I can ever find is 15.25.
I believe Duncan Hines are 18.25 oz.
Hi there! Boxed cake mix used to be sold in 18.25 oz boxes (when we originally created this recipe), however they are now sold (mostly) in 15.25 oz boxes. The Test Kitchen says that this recipe will work with the new, 15.25 oz box just fine. :) We'd love to hear more feedback from you. Enjoy!
how about turning this peach cake into peach muffins?
Hi there! While the Test Kitchen has not made this cake recipe into muffins, we do believe that this recipe should work out if made into them. Since we have not made it this way, we cannot guarantee the results. If you make this recipe, let us know how it turns out for you we would love to hear your feedback. Enjoy!
Can this be cooked in a tube pan? Joyce in VA
Yes, you can cook this cake in a Bundt pan, but just watch the time. It may have to cook a little bit longer. Enjoy!
Could someone post a photo so I know what the finished cake is supposed to look like? Thanks much!
For people asking about using different cake mixes, try them! Today we used a lemon cake mix with a can of lemon pie filling and it was absolutely extraordinary. I can't wait to experiment - chocolate cake & cherry pie filling? Oh, my! Stocking up on pie filling when it's on sale is one way to keep the cost down.
Question? can olive oil be substituted for vegetable oil? I'd appreciate an answer at [email protected], I am erasing this after I print it off. Thanks
I use olive oil in all my baking and it does great for me.
How would just a can of sliced peaches work? Would I have to drain them? I always have those on hand and they cost less than pie filling.
Take note that it is a can of peach PIE FILLING, not a can of sliced peaches. I have made this cake and it is delicious and easy.
Sorry, I see now what your question was. I misunderstood what you were asking.
If the peaches are packed in juice, you can make them into pie filling. Drain reserve the juice from the peaches. Measure and add water to make 3/4 cup. Pour 1/2 cup into a small saucepan bring to a gentle simmer. In the reserved liquid, make a slurry with 1 tablespoon cornstarch or quick cookiing tapioca. Whisk slurry into the juice. Stirring constantly cook for 2 to 3 minutes. Remove from heat. If desired, add 1 tsp cinnamon or 1/4 tsp nutmeg, also tasty is 1 tsp vanilla or 1/2 tsp almond extract. You can also add up to 1 tbs lemon juice to create a brighter flavor. Allow this syrup to cool for about 5 minutes in the refrigerator. Pour over canned sliced peaches gently distribute over all the fruit. This is a pretty good sub for canned peach pie filling. I use this instead of ready made pie filling all the time.
How would this be with a drop of whipped cream on top instead of frosting?
I am not an expert, however I use whipped cream on this and the one made with chocolate cake mix and cherry pie filling. both better thsn good!!
The pie filling adds a lot of sugar. Adding frosting to the cake makes it too sweet in my opinion. Try it with just the whipped cream first. If not quiet what you want, then add frosting. Easier to put it on later then try to take it off.
Oh Boy, this sounds so easy and so good, I am going to try at our next potluck. thanks.
I have made this recipe many times and always have requests for it. Today however I am going to try it with strawberry pie filling and see if it is just as popular. Very easy to make.
Absolutely delicious with ice cream!!
Even though the recipe says to serve warm and does not mention icing, I made it the night before and iced it with cream cheese frosting. Was a big hit at my Sunday family dinner.
i have made this so many times and it is so good you do not need icing for it .instead of peach you can use any pie filling .i have used peach,blueberry, and apple pie filling they are all very good
any sugggestions for a substitution for the pecans? My family is allergic.
walnuts are a good substitute for pecans or even raisins if nuts are a problem
does this need to be frosted or served plain? Thanks!
It does not need frosted. I put walnut bits in the cake mixture, then spread some across the top before baking. The walnuts on the surface were enough. This is a delicious recipe.
I just tried this out and found it easy to make and so very rich tasting and very good! big hit with my husband!
wonder how it would be with a french vanilla cake mix.
I'm going to try this with my pumpkin cake mix. I love pumpkin and peaches together.
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I have quite a few dump cakes here on the blog. While there is some variation in the directions, they are all prepared in a very similar way. Pie filling or syrup packed fruit is sprinkled with cake mix, then oil or melted butter is drizzled on top. The dessert is then baked until the crust topping is fully cooked.
Some like my Caramel Apple Dump Cake and Chocolate Cherry Dump Cake with Fudge also have another layer between the fruit base and boxed cake mix layer. These are particularly good with ice cream!
- Preheat oven to 350 degrees F.
- Layer ingredients in a 13 X 9 dish, in order starting with the peaches.
- Bake for about 40 minutes.
- Serve warm or cold… with or without ice cream.
Easy Three Ingredient Cherry Dump Cake
If peach doesn't do it for you this Cherry Dump Cake you can whip up with just three ingredients!
Gloria's Pineapple-Pecan Cheat Cake
Cheat cake sounds a lot like dump cake to me!
I suggest trying any of the Pioneer Woman's dump cake collections -- after all its not terribly hard to dump ingredients together!