I make this skillet peach dump cake whenever I need a quick homemade dessert.
You can make it really quick with pantry ingredients, and it always turns out warm, sweet, and comforting. Everything goes straight into one skillet, so there’s barely any cleanup.
What I like most is how easy it is to put together. I just layer the peaches, sprinkle the cake mix on top, add cinnamon and butter, and let the oven handle the rest. In about 40 minutes, the top turns golden and slightly crisp, while the peaches underneath stay soft and juicy.
I keep coming back to this recipe, especially during summer when peaches are in season. I usually serve it warm with a scoop of vanilla ice cream, and it never lasts long.
Why You’ll Love This Recipe
I love this recipe because everything goes into one skillet, so there’s barely any cleanup and no extra steps. You just layer the ingredients and bake.
What makes it stand out is the texture. The top turns golden and slightly crisp, while the peaches underneath stay soft, juicy, and full of flavor. That mix works really well.
I also like how flexible it is. It works with canned peaches when that’s what I have, but fresh peaches are great too when they’re in season.
It feels like a proper dessert without much effort. Warm, sweet, and even better with a scoop of vanilla ice cream on top.
Ingredients You’ll Need
1 (15 oz) can of sliced peaches in syrup (or 2 cups fresh peaches, sliced)
1 box (15.25 oz) yellow cake mix
1/2 cup (1 stick) unsalted butter, melted
1 tbsp ground cinnamon
Vanilla ice cream or whipped cream (optional, for serving)
How to Make Peach Dump Cake in a Skillet
Preheat your oven to 350°F (175°C).
Add the peaches to a 10–12 inch oven-safe skillet. If you’re using canned peaches, pour them in with the syrup. If using fresh, just spread them evenly across the skillet.
Sprinkle the dry cake mix evenly over the peaches. Don’t stir, just let it sit on top.
Sprinkle the cinnamon over the cake mix.
Pour the melted butter evenly over everything, trying to cover as much of the dry mix as possible.
Place the skillet in the oven and bake for 40–45 minutes, until the top is golden brown and the cake mix is fully cooked.
Let it cool for a few minutes before serving. It’s best served warm, with a scoop of vanilla ice cream or a bit of whipped cream on top.
Recipe Notes
Don’t stir the layers. It might feel wrong, but keeping everything layered is what gives you that crisp top and soft, juicy peaches underneath.
Try to spread the melted butter as evenly as you can. If some dry spots remain, they might stay powdery after baking.
If you’re using fresh peaches, you may want to add a little extra sugar depending on how sweet they are.
A cast iron skillet works best because it holds heat well and helps the top get nicely golden, but any oven-safe skillet will do.
Let it sit for a few minutes after baking. It thickens slightly as it cools and is easier to serve.
Leftovers can be stored in the fridge and reheated. It’s actually really good the next day too.