Peach Dump Cake

Movin’ to the country, Gonna eat a lot of peaches. Or for my younger generation… I got my peaches out in Georgia.

Which technically isn’t false since I got them from The Peach Truck. If it comes to your town, I highly recommend getting some. They are the bomb diggity!

Peaches are versatile. You can eat them straight, in breakfast dishes, in dessert dishes (like a peach dump cake), or even in a glaze for meat! Possibilities are endless. I have a couple more peach recipes coming so hold on to your butts! Enjoy!

Peach Dump Cake

Peach Dump Cake

Delicious Southern dessert to fit your summer sugar cravings.
Prep Time5 minutes
Cook Time45 minutes
Canning Time1 hour
Total Time1 hour 50 minutes
Course: Dessert
Cuisine: American, Dessert, Southern
Keyword: American, Canned, Dessert, Dump Cake, Southern
Servings: 1 pan
Author: Sophie May


Canned peaches:

  • 7 lbs of peaches
  • 4 cups Sugar
  • 4 cups Water
  • Ice water for blanching process
  • 3 1 quart jars

Dump Cake:

  • 1 canned peach jar
  • 1 box of coffee cake mix or yellow cake mix
  • 3/4 cups salted butter cut into thin slices


Canned peaches:

  • Bring TWO stock pots or deep pots 3/4 full of water to a boil.
    Canned Peaches
  • In one of the boiling pots, place your jars and lids in for 1-2 minutes, making sure they are fully covered with water. This will clean them. Remove with tongs or jar lifter.
  • In a sauce pan over high heat, add sugar and water and combine until sugar is dissolved. Set aside.
  • Prepare a large bowl with ice water.
  • In the other stock pot, blanch peaches by placing the peaches in the boiling water for 30-45 seconds. This helps the peaches peel easier.
  • When done, immediately remove and place in the ice water to stop the peaches cooking.
  • Peel the peaches and slice them, removing the pit.
  • If needed, heat the syrup back up so that it is hot.
  • Fill a 1 qt jar with peaches and cover with the syrup leaving 1/2 inch from the top. Tap jar to remove air. Clean the edges of the jar where the lid goes and screw on the lid.
  • Repeat until all syrup and peaches are used.
  • In the FIRST stock pot full of boiling water, that you used to clean the jars, place the closed jars into the pot. Make sure they are covered by at least 2 inches of water.
  • Let boil for 30 minutes. Use a canning jar lifter to remove them. Let the jars come to room temperature. They should seal within the first 12 hours. If they do NOT they need to be refrigerated.

Dump cake:

  • Preheat oven to 350 F
  • In a 9x13 casserole dish, dump 1 jar of canned peaches. Do not drain. Add it all.
  • On top of the peaches, add cake mix. DO NOT COMBINE. If using coffee cake, add the crumble mixture on top of the cake mix. Again, DO NOT MIX.
  • Place pats of butter on top of the cake mixture. DO NOT MIX.
  • Place in the oven and bake for 40 minutes.
  • Serve with ice cream and enjoy!!

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