skillet peach dump cake is the move when the air thins out and the leaves start whispering. it eats like peach cobbler with none of the drama, a true easy peach dessert that belongs in every stack of summer dessert recipes and refuses to leave when september hits.
you get hot peaches, a crackly lid, and buttery edges courtesy of a cast iron skillet cake.
four core ingredients, ten minutes of work, the oven does the heavy lifting. that’s a quick and simple dessert, peak comfort food recipes, straight out of the south.
what a dump cake actually is
the name is the method. fruit in the pan, dry cake mix on top, melted butter across the surface, cinnamon for backbone. no whisk, no bowl, no stirring.
the butter melts into the mix and builds a golden, cobbler-style crust while the peaches bubble into a syrupy base. it’s low input, high reward, and exactly why southern peach recipes have a permanent spot at the table.
ingredients that earn their keep
peaches take the lead, and you’ve got options. canned makes it brainless; use two standard 15 ounce cans, syrup included, because that syrup is your sauce.
fresh peaches shine in early fall when roadside stands are still hanging on; slice three to four cups and, if they’re shy on sugar, toss with a spoon or two of it plus a splash of lemon juice to wake them up.
frozen works when the market’s done for the season; partially thaw about four cups and drain off any icy melt so you don’t water the party. yellow cake mix is the secret handshake, the buttery, friendly base that browns right.
butter handles the crunch; melted and generous wins. cinnamon ties it together like a good jacket when the temperature drops.
if you want to push flavor, a teaspoon of vanilla, a pinch of nutmeg or ginger, or a tablespoon of bourbon plays nice without stealing the spotlight.
gear and heat
cast iron is king here. a 10 inch skillet gives you thicker scoops and custardy pockets; a 12 inch spreads it thinner and crisps the top like a champ.
no skillet at hand, no problem. a 9 by 9 inch or 9 by 13 inch baking dish steps in fine. run the oven at 350°F and keep an eye on hot spots.
rotate once if your oven has a favorite corner.
the flow, start to finish
butter the pan. pour in the peaches with their juice or your fresh or frozen setup. season in the pan if you’re adding vanilla, lemon, or spice.
sprinkle the dry cake mix evenly over the fruit so you’re not fighting craters later. pour the melted butter over as evenly as your patience allows, then dust with cinnamon.
bake until the top is deep golden and the center bubbles through a few vents. it usually lands between 40 and 50 minutes.
the real trick is restraint. let the skillet sit for 10 to 15 so lava turns to nectar and scoops clean.
how to know it’s done
edges should read dark gold and a little crackly. the center should be actively bubbling, not sulking under pale flour. the surface should look set, not dusty.
if you see stubborn dry spots near the end, drizzle a touch more butter and give it five more minutes.
if the edges darken too fast, drop the temp to 325°F and keep going until the center wakes up.
riffs that fit fall
spice cake mix leans into sweater weather. butter pecan adds a nutty bend that loves peaches. a rough handful of chopped pecans or walnuts on top of the dry mix before the butter gives you a toasty crunch without turning this into a project.
swapping fruit works when peach season taps out; apple pie filling, cherries, pineapple, or mixed berries follow the same method and scratch the same itch.
make ahead, store, and reheat
you can assemble a few hours early with canned or thawed fruit, park it in the fridge, then bake straight from cold at 350°F and tack on a few extraminutes.
leftovers keep covered in the fridge up to four days. reheat in a 350°F oven until the top re-crisps; the microwave trades speed for crunch.
this freezes well for up to three months. thaw in the fridge and reheat at 325°F until hot and lively.
common slip ups and how to dodge them
stirring is the enemy. you’ll turn a layered dessert into wet sand. drowning the mix with extra liquid makes the center soupy; if your fruit is extra juicy, give it the full bake time and the full rest.
a too-large pan can scorch edges before the middle sets; if that happens, lower the heat and keep going. sandy topping means not enough butter or weak coverage; melt a little more and aim for the bare spots.
serving moves that matter
vanilla ice cream is the classic and it’s classic for a reason. soft whipped cream with a pinch of salt lands lighter but hits just as hard.
for breakfast piracy, cold leftovers with tangy yogurt and toasted almonds will not get you arrested. it’s still skillet peach dump cake at heart, so it carries itself without props.
sizing it right
cooking for two, cut it down in an 8 inch skillet with one can of peaches, half a box of mix, and four tablespoons of butter.
feeding a crew, go 9 by 13 with three cans of peaches, one and a third boxes of mix, and twelve tablespoons of butter. same temperature, similar cues.
quick notes and numbers
a standard yellow cake mix is about 15.25 ounces, or roughly 432 grams. eight tablespoons of butter is 113 grams; ten tablespoons is 142 grams.
two 15 ounce cans of peaches with syrup weigh in around 850 grams total. 350°F is about 175°C if your oven speaks metric.
faq that saves time
- don’t drain canned peaches. the syrup is the engine. oil instead of butter will bake, but you’ll lose both flavor and that shattering top.
- bourbon is fair game at a tablespoon stirred into the fruit.
- no cast iron, no problem; a baking dish still lands you in cast iron skillet cake territory flavor wise, just with softer edges.
why it belongs in your fall rotation
this is pantry-smart, crowd-friendly, and fast. it reads like summer dessert recipes but tastes like early fall when the evenings get sharp and you want heat and fruit in the same spoon.
when you need comfort food recipes without a sink full of regret, this is the one you make, then make again.
Skillet Peach Dump Cake
Equipment
- 10 or 12-inch cast iron skillet
- Oven
- Measuring cups and spoons
- Microwave-safe bowl or small saucepan
- Can opener
- spatula or spoon
- Oven mitts
- cooling rack or trivet
- peeler and knife (optional)
- Aluminum foil (optional)
- ice cream scoop (optional)
Ingredients
- 1 can sliced peaches in syrup 15 oz, undrained
- 1 box yellow cake mix 15.25 oz
- 1/2 cup unsalted butter melted
- 1 tbsp ground cinnamon
- vanilla ice cream or whipped cream for serving optional
Instructions
- heat oven to 350°F.
- pour peaches with all the syrup into a 10 or 12 inch cast iron skillet and spread even.
- sprinkle dry cake mix across the fruit. do not stir.
- dust with cinnamon.
- drizzle melted butter evenly, covering as many dry spots as possible.
- bake 40 to 45 minutes until the top is deep golden and the filling bubbles at the center.
- rest 10 to 15 minutes so the juices settle. serve warm with ice cream or whipped cream.
Notes
- the golden rule is simple: do not stir. the layering is what builds that cobbler-style crust on this cast iron skillet cake. if a few dry patches stare back near the end, add a touch more butter and give it five more minutes.
- peach options, year round
fresh peaches hit hard in late summer and early fall. use about 2 cups sliced, toss with 2 tbsp sugar and 1/4 cup water or peach juice for steam. frozen works too, about 2 cups, partially thawed; bake 5 to 10 minutes longer until bubbling. canned is the pantry hero for true weeknight wins. - easy upgrades
want crunch, add 1/2 cup chopped pecans, walnuts, or sliced almonds over the dry mix before the butter. want warmth, add a pinch of nutmeg, ginger, or cardamom with the cinnamon. want a twist, swap the yellow cake for spice, white, or butter pecan. chasing another combo, chocolate fudge cake with cherries is legendary for dump cake fans. - butter move that changes texture
melted butter is easiest. for a flakier, patchwork top, slice a cold stick into thin pats and tile them evenly over the dry mix. they melt slow and pull the topping into crisp sheets. - storage and reheating
cover leftovers and refrigerate up to 4 days. reheat at 350°F until the top crisps again. microwave for speed if you must, but the oven brings back the crunch. freezes up to 3 months; thaw in the fridge, warm at 325°F until hot and lively.
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.