Easy Fresh Peach Dump Cake Recipe with Brown Butter Perfect for Summer
A quick and easy summer dessert featuring fresh peaches and a rich brown butter cake topping. This dump cake combines juicy fruit with a crispy, buttery crust for a comforting treat.
- Prep Time: 10 minutes
- Cook Time: 45-50 minutes
- Total Time: 55-60 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 5 to 6 medium fresh peaches, peeled, pitted, and sliced (about 4 cups)
- 3/4 cup granulated sugar (150g)
- 1/2 teaspoon ground cinnamon
- 1 box yellow cake mix (about 15.25 oz or 432g)
- 1 cup unsalted butter (2 sticks or 226g), browned
- 1 teaspoon vanilla extract
- 1 tablespoon fresh lemon juice
- Optional: 1/2 cup chopped pecans or walnuts
- Optional: pinch of ground nutmeg
- Optional: a few tablespoons brown sugar
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or non-stick spray.
- Peel, pit, and slice peaches into 1/2-inch thick wedges. Toss peaches in a medium bowl with granulated sugar, ground cinnamon, lemon juice, and vanilla extract. Let sit while browning butter.
- Brown the butter in a medium saucepan over medium heat, stirring occasionally. After 5-7 minutes, when butter is golden brown with a nutty aroma, remove from heat immediately.
- Pour the peach mixture evenly into the prepared baking dish. Sprinkle the dry yellow cake mix evenly over the peaches without stirring.
- Drizzle the browned butter evenly over the cake mix layer.
- If using nuts, sprinkle chopped pecans or walnuts on top about 10 minutes before baking finishes.
- Bake for 45-50 minutes until the top is golden brown and bubbling at the edges.
- Let the cake cool for 10-15 minutes before serving to allow juices to thicken.
- Serve warm, optionally with vanilla ice cream or whipped cream.
Notes
Do not stir after adding the cake mix and browned butter to maintain the signature texture contrast. If the top browns too quickly, cover loosely with foil during the last 10 minutes of baking. For dairy-free, substitute butter with coconut oil and use a dairy-free cake mix. For gluten-free, use a gluten-free cake mix or almond flour with baking powder. Frozen peaches can be used if thawed and drained well to avoid sogginess.
Nutrition
- Serving Size: 1/12th of the cake
- Calories: 320
- Fat: 15
- Carbohydrates: 42
- Fiber: 2
- Protein: 3
Keywords: peach dump cake, brown butter cake, summer dessert, easy peach dessert, dump cake recipe, fresh peach dessert, quick cake recipe