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Caramel Peach Dump Cake – the easiest, sweetest dessert to make this summer. This is soon to be on repeat! Sweet summertime peaches baked with butter, brown sugar, and vanilla. As the peaches bake, the sugar melts into the butter creating a luscious caramel-like butter sauce. So delicious. A simple vanilla cake batter is then poured over the caramel peaches and baked with cinnamon sugar until the cake forms a sweet golden crust. Perfect for summer nights that crave an easy (peachy) dessert. Enjoy this dish right out of the oven with an ice cream scoop over top. Just scrumptious.
When August finally shows up on the calendar, there’s nothing I want to bake more than my Nonnie’s peach dump. It’s always so loved and adored by everyone who gets the chance to eat it. Not only that, it’s one of those cozy, easy, no-effort recipes that Nonnie was a pro at.
This is the second recipe this week inspired by my Nonnie. I’ve found that every year that goes by, I come back to her way of cooking, entertaining, and even shopping more and more.
And this summer, I’m basically living with Nonnie’s mindset – simple everything!
The one thing that Nonnie’s peach dump is missing is a sweet cake element. Her caramel peaches don’t need a cake topping, but that doesn’t mean they aren’t a little more delicious with a cake-like topping.
With that thought in mind, I knew this was the summer to make a peach dump cake. Only my peach dump cake would have self-sauced caramel peaches under the soft and sweet vanilla cake.
Yes, this is easy. But more importantly you all, this really is so delicious.
Now these are the details
Step 1: make the peaches
Take your peaches and cut them into quarters. Then put them in a baking dish or use a cast iron skillet. Sprinkle over lots of brown sugar and add a good amount of butter.
Bake the peaches for 30 minutes. As the peaches bake, the butter melts into the brown sugar, creating a buttery caramel-like sauce that bubbles up and caramelizes around them.
It’s almost magical the way the sauce forms as the peaches soften and become even sweeter than before.
Nonnie always left her peaches whole, but with this recipe, I felt it best to quarter each peach first.
Step 2: Optionally, you can brown some butter
If you have time, brown one stick of butter on the stovetop. If you don’t feel like taking this extra step, that’s okay, too! It will add a little extra flavor, of course, but it’s not a necessary step by any means.
Step 3: make the batter
This is all made in one bowl. You’ll mix the wet ingredients with the dry, and that’s it. I used maple syrup as the sweetener because I LOVE the warming flavor it adds to baked goods. You could also use honey, which would be great, too. The melted butter creates the perfect soft cake, and the vanilla adds flavor.
Melt the butter with an egg. Add vanilla, maple or honey, and some milk. Add flour, baking soda, and salt. Mix it up until just combined.
Step 3: pour the batter over the peaches
Next, pour the cake batter over the peaches. Sprinkle the top of the cake batter with cinnamon sugar. Now bake another 30 minutes. You want the edges of the cake to be caramelized.
It’s going to smell so delicious. Sweet peaches with brown sugar and hints of cinnamon. Someone needs to make that into a candle.
Step 4: add ice cream and enjoy
All that’s left to do now is add a few scoops of ice cream, let the ice cream get a little melty, and then enjoy the cake with a spoon. Make sure you scoop up all the yummy caramel sauce under the cake and peaches. It’s the best part!
I’m so happy it’s finally peach season; let’s live it up while it lasts.
Looking for other summer peach desserts? Here are some favorites:
5 ingredient Raspberry Peach Sherbet
Nonnie’s 5 Ingredient Peach Dump
Cinnamon Maple Brown Butter Blackberry Peach Crisp
Lastly, if you make this Caramel Peach Dump Cake. Be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And, of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Caramel Peach Dump Cake
Servings: 8
Calories Per Serving: 392 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Watch the How-To Reel
Ingredients
Peaches
- 8 peaches, quartered
- 1 stick (8 tablespoons) salted butter, cubed
- 1 cup brown sugar
- 1 tablespoon vanilla extract
Cake
- 1 stick (8 tablespoons) salted butter, melted
- 1 large egg
- 1 tablespoon vanilla extract
- 1/2 cup maple syrup or honey
- 3/4 cup milk
- 2 cups all-purpose flour or whole wheat pastry flour
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/4 cup cinnamon sugar
Instructions
- 1. Preheat the oven to 375° F.2. Arrange the peaches in a large baking dish. Sprinkle the brown sugar and butter over the peaches. Add the vanilla. Bake for 30 minutes, or until the sauce is bubbling up around the peaches.3. Meanwhile, make the batter. In a bowl, stir together the melted butter, maple syrup (or honey), egg, vanilla, and milk until combined. Add the flour, baking soda, and salt, and mix until just combined. 4. Remove the peaches from the oven and pour over the batter, do not stir. Sprinkle with cinnamon sugar. Bake for 30-40 minutes, until the center is just set and the edges begin to brown.5. Serve the cake warm or at room temp with ice cream.
This post was originally published on August 2, 2024
Just made the ‘dump’. Easy and brilliantly highlights the sweetness of summer peaches, counterbalanced by the beautiful crumb. Thanks! Lizzie♥️
Hey Elizabeth,
Thank you so much for trying this recipe:) I’m so glad to hear it was enjoyed! Have a great week! xT
It appears to call for way too much vanilla. Gonna cut it to 1tsp.
I hope you love the recipe, Deb!
Coming from insta! Do the pits add extra flavor? Is there any added benefit to keeping the pits in before baking? Thanks in advance!
Hi Jana,
No I wouldn’t recommend keeping the pits in. I made this dessert today- after seeing T leave them in I reluctantly did. After baking I ended up making quite a mess digging them out- I was afraid of swallowing them! I would love to hear from T how she gets them out of her baked dump.
Hey Jana,
You can go ahead and remove the pits of the peaches:) Please let me know if you have any other questions! xx
Watched your stories on IG and came here for the recipe! It looks like you made this twice once with the peaches quartered and one with them halved, which way turns out best? In your stories you also halved the peaches but you left the pits in…is that recommended?
Hi Sue,
You can go ahead and follow this recipe as written and use quartered peaches and you will want to remove the pits:) Please let me know if you have any other questions! xT
Is it ok to use AP Flour?
Yes:)
Made this last night for some friends they all loved it!! Super Easy and not as sweet as I would have expected. I did 6 large peaches thinking I couldn’t fit 8 in the pan but in hindsight, I should have squeezed two more because they shrunk a lot. I took the skins off. Overall great dessert:) I made your sundried tomato dip as an appetizer and that was a hit!
Hey Grace,
Happy Sunday! I appreciate you making this recipe and your feedback, so glad to hear it turned out nicely for you! xx
I would love to make a GF version of this, what would you replace with the 2 cups of flour? Almond and coconut flour?
Hi Brooke,
I would recommend using an equal amount of gluten free flour, that should work nicely for you. I hope you love this recipe! xT
This looks so good and I love a good summertime dessert!! Question-could the peaches be substituted for apples to make a tasty “fall” themed dump cake? If so that would be a fun dessert to plan on making in a few weeks!
Hey Amber,
Sure, I don’t see why not, I bet that would be yummy! Let me know if you give this recipe a try, I hope you love it! xT
What size dish did you use?
Hi there,
I used a large skillet, but a 9×13 dish is also great to use! Please let me know if you have any other questions, I hope you love this recipe! xT
I can’t wait to try this! Question though, do you think that substituting almond flour would still give a similar texture? Or is there a different flour alternative you would recommend for this? Thank you!!
Hey there,
I would try a gluten free flour blend, I think that would work nicely for you! Please let me know if you give this recipe a try, I hope you love it! xT
I’m making this because I called my grandmother, Nonnie, too. I’ll give a review soon.
Aww, I love this! Let me know how this recipe turns out for you, Christine! xT
The ratios to make the cinnamon sugar were not provided in this recipe, so I searched your other recipes and found in your Cinnamon Sugar French Toast recipe you use 1/4 cup granulated sugar with 2 teaspoons cinnamon. Are these the ratios we should use for the cinnamon sugar here? Thank you. Love your recipes!
Thanks so much, Earline!! You can buy the cinnamon sugar already mixed at the store, if not, you can do 1/4 cup of sugar with 1 tablespoon of cinnamon. I hope this helps! Please let me know if you have any other questions! xT
This sounds delicious! Please clarify one thing – you pour the batter over the baked peaches, sprinkle with cinnamon and bake 30-40 minutes. Is that correct?
Hi Lisa,
Yes, that is correct:) Please let me know if you have any other questions, I hope you love this recipe! xT
Thanks for the clarification. The recipe is written pour the peaches over the batter, but glad to know you pour the batter over the peaches.
Could you use frozen peaches?
Hey Amy,
Yes, that will work well for you! Please let me know if you have any other questions! xT
Hi! For frozen peaches… do they need to thaw first? And how many cups of peaches frozen for the conversion ?
Hi Maddie,
You do not need to thaw the peaches first. I would say it’s probably 8 cups of peaches. Please let me know if you have any other questions! x
looks so good! Are the peaches peeled?
The peaches don’t appear peeled in the photos. I’m sure that’s optional and peeling would be fine.
Hey Carolyn,
Thanks so much! I did not peel my peaches:) Let me know if you give this recipe a try, I hope you love it! xT
This sounds wonderful, and I can’t wait to make it. When you say large baking dish, do you mean a 13 x 9 x 2? I want to use the right size dish so that I don’t Under or over bake the cake.
Hi Carol,
Thanks so much! Yes, a 9×13 is great to use or even a large cast iron skillet. Please let me know if you give this recipe a try! xT