Peach Melba Dump Cake
Peach Melba Dump Cake transforms pantry staples and fresh raspberries into a golden, bubbling dessert that tastes like summer in every spoonful.
This foolproof recipe combines juicy canned peaches with tart raspberries under a buttery cake crust that forms as it bakes.
You’ll love how the three simple layers create magic in your oven. Sometimes the best desserts are the ones that practically make themselves.
Peach Melba Dump Cake Recipe Highlights
- Literally dumps together in minutes
- No mixing bowls or electric mixers needed
- Fresh raspberries add sophisticated flair
- Butter creates crispy golden topping
Ingredient Notes
Please check the recipe card below for a detailed, printable ingredient list.
PEACHES – Keep those canned peaches in their syrup, which creates the perfect amount of moisture for your cake. The syrup mingles with butter and cake mix to form a tender base that’s neither too wet nor too dry. Choose peaches in heavy syrup for the richest flavor.
RASPBERRIES – Fresh raspberries bring that classic Melba combination to life with their bright, tart flavor. Their natural acidity balances the sweet peaches beautifully. Frozen raspberries work too, just use them straight from the freezer without thawing.
CAKE MIX – Butter Golden cake mix provides the perfect vanilla base that complements fruit without competing. The mix transforms into both a tender cake layer and crispy topping. Store brands work just as well as name brands here.
BUTTER – Unsalted butter gives you control over the salt level while creating those irresistible golden crispy bits on top. Cut it thin for even distribution, which ensures every bite gets that buttery crunch. Room temperature butter cuts more easily than cold.
How To Make a Peach Melba Dump Cake
Please check the printable recipe card below for more detailed instructions.
- Spread peaches with syrup in greased baking dish. Top with raspberries.
- Sprinkle cake mix over fruit. Press gently with spatula. Distribute butter pieces over cake mix.
- Bake until golden and bubbly. Cool slightly before serving.
Leftovers and Storage
STORE – Keep your Peach Melba Dump Cake covered tightly with plastic wrap or in an airtight container in the refrigerator for up to 4 days. The texture stays surprisingly good as the flavors continue to meld.
FREEZE – This dump cake freezes beautifully for up to 2 months. Wrap individual portions in plastic wrap, then aluminum foil. Thaw overnight in the refrigerator.
REHEAT – Warm individual servings in the microwave for 30-45 seconds or reheat the entire dish covered with foil in a 325° Fahrenheit oven for 15-20 minutes until warmed through.
MAKE AHEAD – Assemble the dump cake up to 4 hours before baking. Cover and refrigerate, then add 5-10 minutes to the baking time if baking straight from the fridge.
More Dump Cake Recipes
Serving Suggestions
VANILLA ICE CREAM – Nothing beats warm dump cake with a scoop of creamy vanilla ice cream melting into all those fruity pockets. The temperature contrast makes every bite exciting.
WHIPPED CREAM – Fresh whipped cream adds lightness that complements the dense, fruity base. Add a splash of almond extract to your whipped cream for extra sophistication.
CARAMEL SAUCE – Drizzle warm caramel sauce over each serving of the Peach Melba Dump Cake for an extra layer of sweetness that plays beautifully with the buttery topping.
TOASTED ALMONDS – Sprinkle toasted sliced almonds over individual servings for added crunch and a nod to classic Peach Melba flavors.
Recipe Success Tips
EVEN DISTRIBUTION – Make sure your cake mix covers the fruit completely and your butter pieces are spread evenly. Dry patches mean the butter or mix wasn’t distributed well, easily fixed by adding a few butter pieces to dry spots mid-bake.
FOIL PROTECTION – If your edges start browning too quickly, loosely tent foil around the perimeter while leaving the center exposed. This prevents burnt edges while the center finishes baking.
PRESSING TECHNIQUE – That gentle press with your spatula helps the cake mix start absorbing the fruit juices, which creates the perfect texture. Don’t skip this step or press too hard.
Expert Tip – Using a 9×13 metal pan produces the crispiest topping, while glass or ceramic gives you a slightly softer result. Both work beautifully, just know what to expect.
Commonly Asked Questions
Can I Use Fresh Peaches Instead Of Canned?
Absolutely! Use about 2½ pounds of fresh peaches, peeled and sliced. Toss them with 3 tablespoons sugar and 1 tablespoon lemon juice to create a syrup effect. Let them sit for 15 minutes before using to develop juices.
What Other Cake Mix Flavors Work Well?
Yellow, white, vanilla, or lemon cake mixes all create delicious variations. French vanilla adds extra richness while lemon brightens the fruit flavors. Avoid chocolate or spice cake mixes which overpower the delicate fruit.
Can I Make This In A Different Size Pan?
You can use an 8×8 pan with half the ingredients for a smaller crowd, or a 9×9 for slightly thicker servings. Adjust baking time accordingly, checking for golden color and bubbling edges.
Why Did My Topping Turn Out Dry In Spots?
Dry spots happen when cake mix or butter isn’t evenly distributed. Next time, sprinkle more carefully and use all your butter. If you notice dry spots during baking, add extra butter pieces to those areas.
Can I Use Margarine Instead Of Butter?
While margarine works in a pinch, butter creates the best flavor and texture. The milk solids in butter brown beautifully, creating those coveted crispy golden bits that make dump cake special. I honestly don’t recommend it.
More Easy Dump Cakes
Peach Melba Dump Cake
Ingredients
- 2 15-ounce cans sliced peaches in syrup do not drain
- 6 ounces raspberries fresh
- 1 15.25-ounce box Butter Golden cake mix
- ¾ cup butter unsalted, cut into thin slices
Instructions
- Preheat the oven to 350º Fahrenheit and lightly grease a 9×13-inch baking dish.
- Spread the peaches evenly in the dish, then layer the raspberries on top.
- Sprinkle the dry cake mix evenly over the fruit, pressing gently with a silicone spatula to help it absorb the juices.
- Distribute the butter evenly over the top of the cake mix.
- Bake for 50–55 minutes, until the top is golden and the filling is bubbly. If the edges darken too quickly, cover loosely with foil.
- Cool for 10 minutes before serving. Enjoy warm, with vanilla ice cream if desire
Nutritional Information
Nutritional Disclaimer
Cheerful Cook team members are not trained nutritionists or medical professionals. Calorie information and nutritional values are estimates. If you have nutritional concerns, we recommend using a nutritional calculator.
Maike Corbett is the founder and food blogger of Cheerful Cook, a popular recipe website featuring comfort food recipes from the US and Germany. She has been featured in numerous media outlets, including the AP Wire and MSN.