Easy Irresistible Cherry Peach Dump Cake Recipe for Perfect Summer Dessert

Name: Easy Irresistible Cherry Peach Dump Cake
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 2 cups fresh or frozen cherries, pitted; 2 cups fresh peaches, peeled and sliced (or canned peaches drained); 1/2 cup granulated sugar; 1 teaspoon lemon juice; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg (optional); 1 box yellow cake mix (about 15.25 oz or 432 g); 1/2 cup unsalted butter, melted; 1/2 cup chopped pecans or walnuts (optional); Vanilla ice cream or whipped cream (for serving, optional)

Written by

mandy

Posted on January 11, 2026

Dessert Recipes

January 11, 2026

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Let me tell you, the scent of bubbly cherries and tender peaches mingling in your kitchen is enough to make anyone’s mouth water. The first time I baked this Easy Irresistible Cherry Peach Dump Cake, it was a spontaneous attempt on a sticky summer afternoon. I was instantly hooked—the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special. Years ago, when I was knee-high to a grasshopper, my grandma used to whip up similar desserts, but this one feels like a fresh twist on that nostalgic comfort.

Honestly, my family couldn’t stop sneaking spoonsful right from the pan (and I can’t really blame them). It’s dangerously easy to make, which means it’s perfect for those last-minute potlucks or a sweet treat to brighten up your kids’ summer days. You know what? This cherry peach dump cake feels like a warm hug wrapped in golden crumbly goodness, and you’re going to want to bookmark this one for every summer gathering.

Perfect for backyard BBQs or cozy evenings on the porch, this recipe has become a staple for family celebrations and gifting to neighbors. I’ve tested it more times than I can count—in the name of research, of course—and it never fails to impress. Let’s face it, when a dessert tastes this good and comes together this quickly, you know it’s a keeper.

Why You’ll Love This Recipe

This Easy Irresistible Cherry Peach Dump Cake has a charm all its own, and trust me, after making it a few times, I’ve nailed down why it’s such a winner:

Quick & Easy: You can have this dessert ready in under 45 minutes, which is perfect for busy summer days or unexpected guests.
Simple Ingredients: No need for fancy trips to specialty stores—most ingredients are pantry staples or easy to find in the fresh produce aisle.
Perfect for Summer: The juicy combination of cherries and peaches screams sunshine and warm weather vibes.
Crowd-Pleaser: Whether it’s kids or adults, everyone raves about the sweet-tart balance and crumbly topping.
Unbelievably Delicious: The buttery, crunchy crust against the soft, fruit-filled middle is next-level comfort food you can whip up without breaking a sweat.

What sets this recipe apart? It’s the no-fuss “dump” method, where you layer fruit, sugar, and cake mix in one pan—no mixing bowl needed. I love using a quality yellow cake mix (I usually go with Betty Crocker for consistent results) and fresh, ripe peaches for natural sweetness. The secret is the perfect swirl of cinnamon and nutmeg that adds a homey warmth, making every bite feel like a cozy summer memory.

This recipe isn’t just good—it’s the kind that makes you close your eyes after the first bite and smile. It’s summer comfort food made easy and approachable, great for impressing guests without the stress or turning a simple dessert into the star of your table.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most of these are pantry staples, and you can easily swap a few items based on what you have on hand.

Fruit Layer:
- 2 cups fresh or frozen cherries, pitted (fresh is best in summer, frozen works year-round)
- 2 cups fresh peaches, peeled and sliced (or canned peaches drained)
- 1/2 cup granulated sugar (adjust based on fruit sweetness)
- 1 teaspoon lemon juice (brightens fruit flavors)
- 1/2 teaspoon ground cinnamon (adds warmth)
- 1/4 teaspoon ground nutmeg (optional, for subtle spice)
Cake Topping:
- 1 box yellow cake mix (about 15.25 oz or 432 g) – I recommend Betty Crocker or Duncan Hines for best texture
- 1/2 cup unsalted butter, melted (adds richness and helps the topping crisp up)
Optional Extras:
- 1/2 cup chopped pecans or walnuts (for crunch, if desired)
- Vanilla ice cream or whipped cream (for serving)

You can swap the yellow cake mix with gluten-free cake mix if needed. For a dairy-free version, use coconut oil or a plant-based butter substitute instead of butter. For extra tang, a splash of orange juice instead of lemon works wonders, too.

Equipment Needed

9×13-inch (23×33 cm) baking dish – a glass or metal pan works fine; I prefer glass for even baking and easy cleanup.
Mixing spoon or spatula – to toss the fruit with sugar and spices.
Measuring cups and spoons – for precise ingredient amounts.
Small bowl or microwave-safe container – to melt the butter.
Oven mitts – safety first when pulling that golden dump cake from the oven!

If you don’t have a 9×13 dish, a similar-sized casserole dish will do; just adjust baking time slightly if your pan is deeper or shallower. For melting butter, a microwave is fastest, but a small saucepan works just as well. I keep a silicone spatula handy—it scrapes every bit of that buttery goodness out without fuss.

Preparation Method

Preheat your oven to 350°F (175°C). Make sure your oven rack is in the middle for even baking. (5 minutes prep)
Prepare the fruit: In a large bowl, combine the cherries and sliced peaches. Add the granulated sugar, lemon juice, cinnamon, and nutmeg. Toss gently until the fruit is evenly coated. You should see a glossy, sugary sheen. (5 minutes)
Transfer fruit to the baking dish: Spread the fruit mixture evenly across the bottom of your 9×13-inch dish. Don’t worry if some juice pools—that’s flavor magic in the making. (2 minutes)
Sprinkle the dry yellow cake mix evenly over the fruit. Here’s a tip: sprinkle slowly to cover every nook and cranny but avoid pressing it down. You want that dry cake mix to form a crumbly layer that will crisp up beautifully. (3 minutes)
Pour the melted butter evenly over the cake mix layer. Use a spoon or drizzle carefully to cover as much surface as possible. The butter helps the cake mix turn into a golden, buttery crust. (3 minutes)
Add optional nuts: Sprinkle chopped pecans or walnuts on top if you’re using them. This adds great texture contrast. (1 minute)
Bake in the preheated oven for 40-45 minutes. You’ll know it’s done when the top is golden brown and bubbly around the edges. The smell should be heavenly—like a warm, fruity hug. (40-45 minutes)
Cool slightly before serving: Let the dump cake sit for about 10 minutes so the juices thicken up and the topping firms a bit. This makes it easier to scoop and eat. (10 minutes)
Serve warm, ideally with a scoop of vanilla ice cream or a dollop of whipped cream. Trust me, this step takes it from delicious to unforgettable. (Optional)

If your cake looks a little underdone in spots after 45 minutes, no worries—just give it an extra 5-10 minutes. The key is a golden crust and bubbly fruit filling. If the topping browns too quickly, loosely tent with foil halfway through baking.

Cooking Tips & Techniques

Here’s what I’ve learned making this dump cake more times than I can count. First, don’t skip the lemon juice—it really brightens the fruit and balances the sweetness. Also, tossing the fruit with sugar and spices ahead helps draw out juices that mingle with the cake mix for that luscious filling.

One common mistake is pressing down the cake mix or butter too much—this can create a dense topping instead of a crumbly crust. Lightly sprinkling and drizzling works best. If you want extra crunch, adding chopped nuts or even a sprinkle of coarse sugar on top before baking is a winner.

Timing is pretty forgiving here, but keep an eye on the bubbling edges; that’s your cue that it’s ready. Multitasking tip: prep the fruit while the oven preheats to save precious minutes. And don’t skip the resting time after baking—cutting in too soon can make it runny.

Variations & Adaptations

Seasonal swap: In fall, swap peaches for sliced apples and add a pinch of allspice for cozy vibes.
Dietary tweaks: Use gluten-free cake mix and dairy-free butter to make this friendly for gluten-sensitive or vegan eaters.
Flavor boost: Add a splash of almond extract to the fruit mixture for a nutty twist that pairs beautifully with cherries and peaches.
Baking method: Try baking individual servings in ramekins for cute, portion-controlled desserts.
Personal favorite: I once stirred in a handful of shredded coconut to the topping for a tropical flair—totally delightful!

Serving & Storage Suggestions

This dump cake is best served warm, fresh from the oven. The tender fruit and crunchy topping really shine with a scoop of vanilla ice cream or fresh whipped cream melting over the top. For a simple presentation, dust lightly with powdered sugar or garnish with fresh mint leaves.

Store leftovers covered in the refrigerator for up to 3 days. When reheating, microwave single portions for 30-45 seconds or warm in a 325°F (160°C) oven for 10-15 minutes to revive that crisp topping. The flavors actually deepen after a day, so it’s perfectly fine to make ahead for a party.

This dessert pairs well with strong coffee or a chilled glass of white wine, making it versatile for brunch or dinner parties.

Nutritional Information & Benefits

Each serving of this cherry peach dump cake offers a comforting balance of fruit and indulgence. Cherries and peaches deliver vitamins A and C, antioxidants, and dietary fiber, which support digestion and immune health. While this dessert is not low-calorie, using fresh fruit and moderate sugar keeps it from being overly heavy.

For gluten-free or dairy-free diets, substitutions keep this dessert accessible without sacrificing flavor. Just be mindful of nut allergies if adding toppings. Overall, it’s a sweet treat that feels homemade and wholesome without complicated ingredients or techniques.

Conclusion

This Easy Irresistible Cherry Peach Dump Cake is a no-fail recipe that’s both approachable and delicious. Whether you’re new to baking or a seasoned pro, it’s a summer dessert you can customize and rely on for happy taste buds and full stomachs. I love how it brings together simple ingredients with zero fuss but maximum comfort.

Give this recipe a try and make it your own—swap fruits, add nuts, or serve it with your favorite ice cream. I’d love to hear how you personalize it, so don’t be shy about dropping a comment or sharing your photos. Go on, treat yourself and your loved ones to this classic, sun-soaked dessert that’s sure to become a family favorite.

FAQs About Easy Irresistible Cherry Peach Dump Cake

Can I use canned fruit instead of fresh peaches and cherries?

Yes! Just make sure to drain canned fruit well to avoid excess liquid. Adjust sugar accordingly since canned fruit is often sweeter.

How do I store leftover dump cake?

Cover and refrigerate leftovers for up to 3 days. Reheat in the oven or microwave before serving.

Is this recipe gluten-free?

Not as written, but you can substitute a gluten-free yellow cake mix to make it gluten-free.

Can I prepare this dessert ahead of time?

You can prepare it up to the baking step and refrigerate for a few hours before baking. Add a few extra minutes to baking time if chilled.

What’s the best way to serve this dump cake?

Warm with a scoop of vanilla ice cream or whipped cream for the ultimate summer indulgence.

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