This post may contain affiliate links, please see our privacy policy for details.
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.
Half Baked Harvest At Home
20+ new recipes for wholesome comfort food made with everyday ingredients. Pre-order today! HBH At Home will be released on Tuesday, February 23rd!
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
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.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
Is it seriously a 1/4 cup of cinnamon ??
Hi Brandi,
It’s 1/4 cup of cinnamon sugar, not just cinnamon:) Please let me know if I can help in any other way!
I don’t use cinnamon sugar, would you please also provide amounts of cinnamon and sugar separately?
Hey Marc,
It would be 1/4 cup of sugar and 1 tablespoon of cinnamon. Please let me know if you have any other questions!
It would help if you specified how large of a baking dish (or skillet).
Hi Marc,
A 12 inch skillet or 9×13 baking dish works nicely for this recipe.
Please let me know if you have any other questions!
My question is – to make this into a fall/winter recipe, could you use apples rather than peaches? It sounds like apples would be amazing as well, but I imagine the bake time might change a little?
Hey Carol,
Totally, apples would be delicious! Please let me know if you give this recipe a try, I hope you love it!
I’m looking forward to making this for an end-of-summer bbq! Could I double it and make it in a 9×13 dish do you think?
Hi Hannah! This would be perfect for an end of summer BBQ! Yes, you can definitely make this and double it in a 9×13 dish! xT
Easy and delicious
Thank you so much Phyllis! I’m so glad you loved this peach cake! Have a lovely weekend! xT
My husband made this today and it was absolutely AMAZING 🤩 I’m celiac and he swapped the flour with 1:1 gluten free flour – it was incredible…the texture and super deep peachy caramel flavours. Thanks for this fantastic recipe…definitely a keeper!!!
Hi Adaire! Yay! I’m so happy to hear this worked so well for you both! Love that the gluten free swap turned out perfectly and that those peachy caramel flavors shined through! Thanks so much for making it and sharing your experience, definitely a keeper indeed! xT
Very tasty! I cut the recipe in half and baked it in a glass pie dish. I did cut the cinnamon sugar on top in half. I was worried it would be too sweet. It was great. Next time I would peel the peaches though. And I did reduce the over the 350 once I added the cake batter. It was done in 20 minutes.
Hi Ingrid! I’m so glad you’re loving this peach cake! Thanks so much for trying it out! xT
Do you peel the skin off the peaches ?
Hi Jody! No, I don’t normally peel the skin off the peaches! Hope you enjoy! 🙂 xT
Love everything about this but the name! Ick.
Can we all hold hands around the oven and pledge to never call any recipe anything “dump”?
Thanks!
Hi Kat! I hear you! The name definitely isn’t for everyone, I just went with the classic term so people would recognize the style of recipe. I’ll keep your feedback in mind for the future, and I’m so glad you love everything else about it! xT
What size is a large pan??
Hi Wanda! I would recommend using a 9×13 baking dish for this recipe! Hope you love it! 🙂 xT
I was just wondering if this cake could be frozen? I have peaches right now and a dinner next weekend I would like it for!
Hi Erin! I haven’t ever frozen this before, but I would imagine that would work just fine! Let me know if you give it a try! 🙂 xT
The instructions are confusing and poorly written.
In the details you state: Step 3: pour the batter over the peaches.
In the Instructions it says: 4. Remove the peaches from the oven and pour over the batter.
Which is correct and should be revised.
Hi there! So sorry for any confusion in this recipe, the batter should be poured over the peaches! Hope you enjoy! 🙂 xT
Tieghan,
This is delicious! I loved it, and my husband loved it ! A great dessert for family and friends! Will definitely be making again!
Keep up the good work!
Hey Kelly! Thank you SO much for trying out this cake! I’m so glad you loved it and it was a crowd pleaser with friends and family! Have a great week! xT
Hi! I just purchased a large box of Cunningham Peaches last weekend and I discovered many of your fresh peach recipes a few days ago. This recipe came out great! Looking forward to deciding what to try out next on my Family. Thanks T!!
Hi Jenna! Oh how perfect! I bet those peaches are incredible! So glad you enjoyed this peach cake 🙂 Have a great rest of your summer! 🙂 xT
So in the last part of this receipt are two different instructions, one states to pour the peaches over the batter the other says to pour the peach over the batter…so not sure which is correct
Hey Susan, the batter should be poured over the peaches. I’m so sorry if that was confusing!!
Let me know how it goes for you! I hope you love the recipe!! xT