This Peach Cream Cheese Dump Cake is the easiest way to enjoy a dreamy dessert with big flavor and minimal effort. Sweet, syrupy peaches meet pockets of melty cream cheese, all topped with a golden, buttery cake crust that’s irresistible. Perfect for potlucks, holidays, or any night you’re craving something warm and comforting. Bonus points if you top it with a scoop of vanilla ice cream!

Ingredients:

2 cans (15 oz each) peaches in heavy syrup (use the juice!)
1 box (15.25 oz) yellow cake mix
1/2 cup (1 stick) butter, cut into thin slices
8 oz cream cheese, cut into small cubes
1 teaspoon ground cinnamon (optional)

Instructions:

Preheat your oven to 350°F (175°C).
Grease a 9×13-inch baking dish.
Pour the canned peaches with their syrup into the dish, spreading them out evenly.
Dot the cream cheese cubes evenly over the peaches.
Sprinkle the dry cake mix evenly across the top, do not stir.
Lay the butter slices across the cake mix.
(Optional) Sprinkle cinnamon over the top for a warm, spiced touch.
Bake for 45–50 minutes, or until the top is golden and the edges are bubbling.
Serve warm with vanilla ice cream or whipped cream for maximum deliciousness.

Variation

Fruit Swap: Try swapping the peaches for canned cherries, blueberries, or apple pie filling. Just be sure to use varieties that come with syrup or juices, as the moisture helps create that gooey, irresistible bottom layer.
Cake Mix Flavors: Yellow cake mix is classic, but white, butter pecan, or even spice cake mix can bring different flavor vibes. A spice cake mix, for example, pairs beautifully with peaches and cinnamon for a cozy fall twist.
Nutty Crunch: Add a handful of chopped pecans or walnuts on top before baking. The nuts toast as the cake bakes, giving it a little crunch and nutty depth that balances the sweetness.

Cooking Notes

Don’t Stir the Layers: This recipe is all about layering. Resist the urge to mix everything together, the magic happens when the butter melts into the dry cake mix, creating a crispy top while the fruit bubbles underneath.
Cut Butter Evenly: Thin, evenly sliced butter ensures it melts and distributes across the cake evenly. If you miss a spot, you might get dry patches in the topping.
Cream Cheese Tip: Slightly freeze the cream cheese for 10–15 minutes before cubing, it makes it much easier to cut into clean, uniform chunks that bake evenly.

Serving Suggestions

Vanilla Ice Cream: A big scoop of vanilla ice cream slowly melting over the warm cake is classic, it balances the sweetness and adds a creamy contrast to the gooey fruit layer.
Whipped Cream: For a lighter topping, go with a dollop of whipped cream (store-bought or homemade). It adds a cool, airy finish and looks extra pretty when serving guests.
Sprinkle with Cinnamon Sugar: Right before serving, a light dusting of cinnamon sugar can boost the flavor and give a slight crunch. It’s especially lovely if you’re serving the cake cooled instead of warm.

Tips

Use Full-Syrup Canned Peaches: The heavy syrup not only adds sweetness but also acts as a key moisture component to create the soft, pudding-like bottom. Avoid using peaches in water or light syrup unless you add extra sugar or juice.
Let It Rest Before Serving: Once out of the oven, let the cake sit for 10–15 minutes. This helps the layers settle and thicken slightly, making it easier to serve (and less molten hot!).
Great Make-Ahead Dessert: You can prep this up to a day in advance and reheat it gently in the oven at 300°F until warmed through. The flavors deepen overnight, and it’s just as tasty the next day, if not better!

Prep Time:

Prep Time: 10 minutes
Cook Time: 45–50 minutes
Total Time: 55–60 minutes

Nutritional Information (Per Serving – estimated, based on 12 servings)

Calories: ~310
Protein: ~2g
Sodium: ~280mg

Frequently Asked Questions

Can I use fresh or frozen peaches instead of canned?
Yes, you can! If using fresh or frozen peaches, be sure to add about 1/2 cup of sugar and a little extra liquid (like peach juice or water) to mimic the syrup in canned peaches. This ensures the cake stays moist and gooey underneath.
Does this need to be refrigerated?
Yes. Because of the cream cheese, any leftovers should be covered and stored in the fridge. It will keep for up to 4 days. Reheat individual portions in the microwave or enjoy it chilled.
Can I make this ahead of time?
Absolutely! You can assemble the entire cake (minus the butter slices) a few hours ahead and refrigerate. When ready to bake, add the butter and pop it in the oven. You can also bake it a day in advance and reheat before serving.
Why is it called a “dump cake”?
The name comes from the easy technique, you simply “dump” the ingredients into the baking dish in layers without mixing. It’s a no-fuss dessert with maximum payoff and minimal effort!

Conclusion

Peach Cream Cheese Dump Cake is the definition of dessert simplicity, just a handful of pantry staples, a baking dish, and an oven stand between you and a cozy, golden-topped treat. Whether you’re making it for a family dinner, a weekend gathering, or just to satisfy a sweet craving, this cake delivers every time. And don’t forget the vanilla ice cream on top it’s the cherry (or peach!) on this dreamy dessert.

Peach Cream Cheese Dump Cake

Author: Avery
Total Time: 55–60 minutes
Yield: 12 servings 1x
Diet: Vegetarian

Print Recipe

Description

Ingredients

Scale

2 cans (15 oz each) peaches in heavy syrup (use the juice!)
1 box (15.25 oz) yellow cake mix
1/2 cup (1 stick) butter, cut into thin slices
8 oz cream cheese, cut into small cubes
1 teaspoon ground cinnamon (optional)

Instructions

Preheat your oven to 350°F (175°C).
Grease a 9×13-inch baking dish.
Pour the canned peaches with their syrup into the dish, spreading them out evenly.
Dot the cream cheese cubes evenly over the peaches.
Sprinkle the dry cake mix evenly across the top, do not stir.
Lay the butter slices across the cake mix.
(Optional) Sprinkle cinnamon over the top for a warm, spiced touch.
Bake for 45–50 minutes, or until the top is golden and the edges are bubbling.
Serve warm with vanilla ice cream or whipped cream for maximum deliciousness.

Notes

Want it extra peachy? Add an extra half can of peaches!
Try it with different fruits like cherry or apple pie filling for a fun twist.
Store leftovers in the fridge and reheat in the microwave — still dreamy the next day.

Prep Time: 10 minutes
Cook Time: 45–50 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1/12 of recipe
Calories: ~310
Sugar: ~28g
Sodium: ~280mg
Fat: ~15g
Saturated Fat: ~9g
Unsaturated Fat: ~5g
Trans Fat: ~0g
Carbohydrates: ~42g
Fiber: ~1g
Protein: ~2g
Cholesterol: ~35mg

Keywords: peach dump cake, easy dessert, cream cheese peach cake, dump cake recipe