This Skillet Peach Dump Cake is effortless to make and absolutely crowd-pleasing.
A quick, comforting dessert that's perfect for summer: Sweet peaches topped with a golden, buttery cake crust.
I love it topped with scoops or vanilla or butterscotch ice-cream or a side of whipped vanilla cream.
For more fruity-based desserts, try my Double Crust Apple Pie, this recipe for Lemon Blueberry Blondies and Strawberry Popsicles with Chocolate Drizzle.
Ingredients
- Sliced peaches: Use canned peaches in syrup for convenience or fresh peaches for a lighter, fruit-forward dessert.
- Yellow cake mix: A classic box mix creates a fluffy, golden topping with minimal effort.
- Unsalted butter: Melted butter adds rich, buttery flavour and helps the cake crisp up perfectly.
- Ground cinnamon: Sprinkles of cinnamon add warmth and a hint of spice that complements the peaches.
- Vanilla ice cream or whipped cream (optional): Adds a creamy finish for serving, turning this dessert into a decadent treat.
See recipe card for quantities.
Instructions
- Step 1: Use a 10 to 12-inch cast iron skillet or another oven-safe skillet. Place fresh peach slices in the skillet or pour canned peaches with syrup directly in.
- Step 2: Evenly sprinkle the dry yellow cake mix over the peaches without stirring.
- Step 3: Sprinkle ground cinnamon evenly over the cake mix. Pour the melted butter over the top so it soaks into the mix.
- Step 4: Bake in the preheated oven for 40-45 minutes until golden brown and fully cooked. Bake, cool, serve with ice cream.
Substitutions
- Fruit swap: Try nectarines, blueberries or cherries instead of peaches.
- Cake mix: Yellow cake mix can be replaced with white cake mix or even spice cake for a twist.
- Butter alternative: Use coconut oil for a dairy-free version.
Variations
- Add nuts: Toasted pecans or walnuts on top add crunch.
- Add oats: Sprinkle oats with brown sugar for a crispier topping.
- Mini desserts: Make individual servings in ramekins for parties.
Equipment
You'll need a 10 to 12-inch cast iron skillet or any oven-safe skillet to bake the cake evenly and develop a golden crust. A measuring cup and spoons will help portion the butter, cinnamon and peaches accurately.
Storage
Room temperature: Serve immediately for the best texture.
Refrigerator: Store leftovers in an airtight container for up to 2 days.
Reheat: Warm gently in the oven or microwave before serving.
Top tip
Don't stir the cake mix into the peaches; it bakes into a crisp, golden topping naturally.
FAQ
Yes, thaw them completely and drain excess liquid before baking.
You can double it, but bake in a larger skillet or deep baking dish and adjust time slightly.
Related
Looking for other recipes like this? Try these:
Skillet Peach Dump Cake
Ingredients
- 1 15 oz can of sliced peaches in syrup (or 2 cups fresh peaches, sliced)
- 1 box 15.25 oz of yellow cake mix
- ½ cup 1 stick of unsalted butter, melted
- 1 tablespoon ground cinnamon
- Vanilla ice cream or whipped cream optional for serving
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C).
- Prepare the Skillet: Use a 10 to 12-inch cast iron skillet or another oven-safe skillet. If you're using fresh peaches, slice and place them in the skillet. If using canned peaches, pour them (with syrup) directly into the skillet.
- Add Cake Mix: Evenly sprinkle the dry yellow cake mix over the peaches. Do not stir; just let it sit on top.
- Add Cinnamon: sprinkle the ground cinnamon over the top.
- Drizzle with Butter: Pour the melted butter evenly over the cake mix.
- Bake the Cake: Place the skillet in the preheated oven and bake for 40-45 minutes, or until the top is golden brown and the cake mix is cooked through.
- Serve: Allow it to cool slightly before serving. This cake is delicious on its own or served warm with a scoop of ice cream or a dollop of whipped cream.
Nutrition
Nutrition Disclaimer
All nutritional information provided is an estimate. For specific dietary needs or concerns, we recommend consulting a nutrition calculator or a qualified expert.
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