Peach Dump Cake Bars are my favorite way to get that classic peach cobbler feeling in a sliceable bar you can actually pick up and serve.
The peach layer is soft and jammy, and the top bakes up buttery with those little golden craggy bits that make dump cake so good. I like the hint of cinnamon here because it makes the peaches taste a little more “baked dessert” and less like straight pie filling.
These are especially good for potlucks and weekend desserts because you can cut clean squares once they’re chilled. For me, they’re best with vanilla ice cream, but they’re totally fine served plain too.
Why You’ll Love This Recipe
Fast and Easy: It’s the kind of dessert you can throw together when you want something baked but don’t want to fuss with a crust.
Buttery Top: The cake mix topping bakes into a crisp-at-the-edges, tender-in-the-middle layer that’s really satisfying in bar form.
Sliceable Bars: Cooling and chilling helps everything set up so you can lift, cut, and serve neat squares instead of scooping.
Great for Sharing: A 9×13 pan makes plenty, and the flavor is familiar in a way most people like right away.
Easy to Tweak: Swap the cake mix flavor, add pecans, or adjust the sweetness depending on the peaches you’re using.
Ingredients You’ll Need
Peach Layer
- Peach pie filling: I use canned peach pie filling here because it’s thick and reliable, and you get that sticky, jammy texture that holds up when sliced.
- Lemon juice: Don’t skip it. It cuts the sweetness and makes the peach flavor taste brighter.
- Vanilla extract: Just a little rounds out the canned filling and makes it taste more like a baked dessert instead of straight-from-the-can fruit.
Cake Topping
- Yellow cake mix: This is the easy shortcut that gives you a buttery, golden topping without mixing up a full batter. White or butter cake mix works too.
- Ground cinnamon: Cinnamon and peaches are a good combo, and it makes the topping taste warm and bakery-ish in a simple way.
- Kosher salt: A small amount keeps the topping from tasting flat. If you only have table salt, use a little less.
- Unsalted butter: Melted butter is what turns the dry cake mix into that classic dump cake texture. I try to drizzle it evenly so you don’t end up with big dry patches.
Optional
- Pecans: I like the crunch, especially if you’re serving these with ice cream. Walnuts work too if that’s what you have.
- Vanilla ice cream: Not required, but it’s really good with the warm spice and soft peaches.
Recipe Instructions
- Preheat the oven: Heat the oven to 350°F. Line a 9×13-inch pan with parchment paper and lightly grease it.
- Add the peaches: Spread the peach pie filling evenly in the pan, then stir in the lemon juice and vanilla extract.
- Mix the dry ingredients: Whisk the cake mix with the cinnamon and kosher salt in a bowl.
- Add the topping: Sprinkle the dry cake mix evenly over the peaches.
- Add the butter: Drizzle the melted butter as evenly as you can over the cake mix, trying to moisten most of the surface.
- Add pecans: Sprinkle chopped pecans over the top if you’re using them.
- Bake: Bake until the top is deeply golden and the filling is bubbling at the edges, about 45 minutes.
- Cool: Cool completely in the pan until set.
- Chill and slice: Chill for 30 to 60 minutes for cleaner slices, then lift out with the parchment and cut into bars.
Some of my tips!
This is the part that really makes a difference. If you only read one section, make it this one because this is where I share the little trick that helps the recipe turn out so well.
Recipe Tips & Tricks
Use parchment paper. It makes lifting and slicing so much easier, and it saves you if a little peach filling bubbles up the sides.
Try to cover the cake mix evenly. If you have thicker spots of dry mix, you’ll get powdery patches on top. I do a quick, even sprinkle and then lightly shake the pan to level it out.
Drizzle butter slowly. I like to pour the melted butter in thin lines across the whole pan so more of the topping gets moistened. Dry pockets happen when the butter goes in one big puddle.
Let it cool all the way. If you cut too soon, it’s more like a scoop-and-serve cobbler. Once it’s fully cool (and especially after a short chill), it slices like bars.
Bake a little longer for more crunch. If you want a crispier top, give it another 5 to 10 minutes and let it cool completely before cutting.
Make some touches!
There are plenty of easy ways to serve this depending on the occasion. Keep it simple, or add a few small touches to make it feel a little more special.
Serving Suggestions
- Ice cream: Vanilla ice cream on the side is the obvious one, and it’s still my favorite. I usually serve the bars slightly warm if I’m doing ice cream.
- Whipped cream: A dollop of lightly sweetened whipped cream is nice if you want something simple. A tiny pinch of cinnamon on top looks good too.
- Caramel sauce: A light drizzle of caramel is great if you skipped the pecans and still want a little “extra” on top. Go easy since the bars are already sweet.
- Fresh fruit: If peaches are in season, a few fresh slices on the plate make it feel less heavy. Berries are good here too.
Save it for later
This section covers how to store leftovers and what parts of the recipe you can prepare ahead of time.
Storage and Make Ahead
Store leftovers covered in the fridge for up to 4 days. These hold up well chilled, and I actually think the texture is nicest on day two.
If you want to serve them warm, reheat individual bars in the microwave for a few seconds. The topping will soften a bit, but it still tastes great.
You can make this recipe ahead and bake it the day before you need it. Once it’s cooled and chilled, slice it and keep the bars covered until you’re ready to serve.
If you want them to last longer, freeze individual portions in an airtight container. Thaw in the fridge overnight before serving or warming.
A few quick answers
This section covers a few extra details that may help before you head to the recipe card.
Recipe FAQs
Can I use canned sliced peaches instead of peach pie filling?
Yes. Drain canned sliced peaches in juice really well, then add 2 tablespoons cornstarch plus 2 tablespoons sugar to help thicken and sweeten like pie filling would.
What other cake mix can I use?
White cake mix or butter cake mix both work and taste great. Butter cake mix is a little richer, and white cake mix lets the peach flavor come through more.
How do I know when it’s done baking?
The top should be deeply golden, and you should see bubbling around the edges of the pan. If the top still looks pale in the center, give it a few more minutes.
Why are my bars hard to slice cleanly?
They usually just need more cooling time. Let the pan cool completely, then chill 30 to 60 minutes before cutting, and use a sharp knife wiped clean between slices.
You might also like
Before you go, take a look at a few other recipes below the recipe card. They use similar ingredients in a different way and are worth saving too.
MORE DINNER RECIPES TO TRY
Peach Dump Cake Bars
INGREDIENTS
Peach Layer
- 2 cans 21 oz peach pie filling
- 1 tbsp lemon juice
- 1 tsp vanilla extract.
Cake Topping
- 1 box 15.25 oz yellow cake mix
- 1 tsp ground cinnamon
- ¼ tsp kosher salt
- ¾ cup unsalted butter melted.
Optional
- ½ cup chopped pecans
- vanilla ice cream for serving.
INSTRUCTIONS
Prep
- heat oven to 350 F
- line a 9x13 inch pan with parchment and lightly grease
- spread peach pie filling evenly in the pan and stir in lemon juice and vanilla.
Bake
- whisk cake mix with cinnamon and salt
- sprinkle evenly over peaches
- drizzle melted butter evenly over the dry mix to moisten as much surface as possible
- add pecans if using
- bake until deeply golden and bubbling at the edges.
Cool And Slice
- cool completely in the pan until set then chill 30 to 60 minutes for cleaner slices
- lift out with parchment and cut into bars.
