Easy and delicious Peach Dump Cake! This no-fuss 3 to 4 ingredient summer dessert recipe is the ideal gluten-free and vegan treat to bring to your next cookout! Packed with sweet peaches without heavy syrups, ooey gooey and buttery, this old-fashioned dump-and-bake cake is begging to be scooped out warm and served with your favorite dairy-free vanilla ice cream!

What could possibly be better than a peach cobbler? A peach dump cake! Sweet and juicy peaches baked into an ooey-gooey, buttery, gluten-free cake that's also totally vegan and allergy-free? Sign me up! Easy, quick, no-fuss, and practically impossible to mess up, dump cakes are always here to save the day when you're in a pinch! The ultimate summer cookout dessert that will feed a crowd, uses seasonal summer fruit, and can be enjoyed by everyone at the BBQ!

Why You'll Love This 3-Ingredient Peach Dump Cake

A dump cake means you are literally dumping all the cake ingredients into your baking dish. No mixing, no hassle, no fuss, no fail. Crack open 2 cans of canned peaches, a box of gluten-free cake mix, and melt 2 sticks of vegan butter. It's the ideal beginner and budget-friendly dessert when you don't want to measure or think. You have enough to worry about and get done in the day that a sweet summer treat should never add to that stress! Of course, there are no allergens to worry about either, which takes this peach cake from awesome to amazing! This easy peach dump cake is:

Gluten-Free
Vegan & Vegetarian
Allergy-free (Dairy-Free, Soy-Free, Egg-Free, Nut-Free, Peanut-Free, Wheat-Free, Sesame-Free, Corn-Free, Coconut-Free)
Kid-Friendly
Quick, Easy, Simple Ingredients
Make-Ahead & Freezer-Friendly
Perfect Dessert For Any Occasion

Ingredients For Gluten-Free Peach Dump Cake

Canned Peaches: I used two 16-ounce cans of sliced yellow peaches in 100% peach juice from ALDI. Make sure you are using peaches in 100% juice, NOT syrup. It's best to use sliced peaches since they fall apart in the cake, and there is no need for anything chopped or diced.
Gluten-Free Yellow Cake Mix: When choosing a boxed yellow cake mix, make sure the gluten-free mix you choose is also vegan and allergen-free (unless that's not a concern for you). My favorite is the ALDI brand!
Vegan Butter: Your go-to dairy-free butter makes this dump cake super moist, buttery, and ooey gooey rich!
Brown Sugar: My secret ingredient is adding a touch of brown sugar sweetener (I use sugar-free Swerve) for an added, deeper molasses-like taste! I do recommend adding a bit to enhance the natural peach sweetness, but it's totally up to you! You can also use ¼ to ½ cup granulated white sugar or sugar-free sweetener instead.

Ingredient Substitutes & Customizations

Fresh Peaches: If you want to add a little more work for yourself, but take advantage of peach season, you can peel (or not) and slice 4 cups of super ripe fresh peaches, add them to your baking dish, along with ½ cup of water or fresh peach juice. I would definitely recommend adding the additional sugar if you opt to go this way.
Gluten-Free Cake Mix: I used ALDI's gluten-free yellow cake mix, but other great gluten-free brands to consider are Whole Foods 365, King Arthur Baking, Betty Crocker, and Pillsbury. If you can't find yellow cake mix, any white or vanilla gluten-free cake mix will work too!
Coconut Flakes: If you're feeling tropical, add ½ to ¾ cup of shredded coconut flakes to your peach cake!
Nuts: If nut allergies are not a concern, some people love adding ¾ to 1 cup of crushed pecans or walnuts to their cake.
More Fruits: You can add dried fruits like cranberries or raisins, or swap a can of peaches with a can of pineapple or cherries!
Flavor Extract: Feel free to add a teaspoon of vanilla extract, almond, or something fruity like lemon or orange for some extra essence.
Spices: Add cinnamon, nutmeg, or anything else you're feeling the vibe for.

How To Make Easy Peach Dump Cake

Dump the 2 cans of sliced peaches in 100% juice into a deep 9x13 casserole dish or baking pan.
Sprinkle the optional brown sugar and any other spices or add-ins you want to use over the peaches.

Pour and evenly spread the cake mix over the peaches. DO NOT MIX!
Melt and pour the vegan butter over the dry cake mix and carefully place the cake in a preheated oven.

Bake the gluten-free peach dump cake in the oven for 50-60 minutes until the edges are bubbly and the top is crisp and golden brown.
Remove the cake and allow it to cool and firm up for about 15-20 minutes before scooping out portions and serving.

Additional Baking Tips & Tricks

You MUST grease your baking dish! You are scooping your cake directly out of the pan. Not only that, but you don't want those crusty edges to get stuck to the sides! Easy clean up.
Any additional ingredients you decide to add should be added directly on top of the peach layer.
Do not drain the juice out of the peach cans. The juice is used for keeping that cake nice and moist, and any additional liquid will thicken up as the cake cools.
If you don't want to melt the vegan butter, you can cut the cold butter into squares and place them evenly over the dry cake mix layer or use a grater to grate the cold butter evenly over the cake.
Remember, the biggest dump cake mistake is MIXING the layers. Do not do this! Resist the urge. Do not mix.

Slow Cooker Instructions

It's summer, so you may not want to turn the oven on. Using the slow cooker or Crockpot is totally acceptable! Grease a 5 to 6-quart slow cooker and dump in the two cans of peaches, sprinkle in the brown sugar and other optional ingredients, pour in the gluten-free cake mix to cover the peaches, and then pour in the melted vegan butter. Place the lid on your slow cooker and cook on high for 2-3 hours. Do NOT cook on low. Remove the lid and scoop out servings!

How To Serve Gluten-Free Vegan Peach Dump Cake

Dump cakes should be eaten warm, and that means they are perfect served with a scoop of your favorite dairy-free ice cream! The perfect scoopable cool creaminess on top of your warm, buttery cake. Best eaten with a spoon, by the way. You can also serve it with homemade coconut whipped cream or vegan marshmallow fluff! A drizzle of vegan caramel would also work if you're feeling extra fancy!

Storage and Reheating

You can store leftover peach dump cake, once it has cooled to room temperature, in the fridge for 5-7 days. Tightly wrap the casserole dish with plastic wrap or foil, or you can scoop the rest of the cake out into an airtight container. You can serve leftovers cold, at room temperature, or warmed in the microwave. If your cake is still in the baking dish, you can warm it in the oven at 325° until the top is crisp again.

Make-Ahead and Freezer Instructions

Dump cakes are meant to be quick, lazy, and no-fuss, so there isn't really a need to make the cake too far in advance. However, if you do want to freeze leftovers, I recommend scooping the leftover ake out into airtight storage containers. Take the containers out of the freezer to thaw overnight in the fridge and warm individual portions in the microwave (just note that the texture may be mushy).

To freeze an entire peach dump cake, make sure to cool it completely before tightly wrapping the casserole dish in plastic wrap and foil and freezing for up to 6 months. To reheat, remove the wrapping from the casserole dish and warm it in the oven at 350°F for about 15 to 20 minutes. Place the foil (only the foil) over the casserole dish if the top begins to burn.

More Summer Dessert Recipes:

Peach Dump Cake (Gluten-Free, Vegan)

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Author: Rebecca Pytell
Prep Time: 5 Minutes
Cook Time: 50 Minutes
Total Time: 55 Minutes
Yield: 8-10 Servings 1x
Category: Dessert
Method: Bake
Cuisine: American, Southern

Ingredients

Scale

2 15 oz Cans Sliced Peaches (in 100% juice)
1 Box Gluten-Free Yellow Cake Mix (15-16 oz)
1 Cup Vegan Butter, melted (2 sticks)
½ Cup Brown Sugar Sweetener (or preferred light brown sugar, optional)

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Instructions

Preheat the oven to 350°F.
Lightly grease a 2.5-quart casserole dish or 9x13 baking dish.
Add both cans of peaches, undrained, to the casserole dish.
Sprinkle the brown sugar over the peaches, if using.
Evenly pour the gluten-free cake mix over the peach layer and gently spread it so no peaches are showing.
Melt the vegan butter in the microwave before pouring it over the cake mix. Do not stir.
Bake the cake in the preheated oven for 50-60 minutes, until the top is golden brown and the edges bubble.
Remove the cake from the oven and allow it to cool for 15-20 minutes so the cake firms up and thickens before scooping it out onto plates and serving warm.

Notes

Storage: Once cooled to room temperature, store leftovers in the fridge for 5-7 days. You can tightly wrap the casserole dish with plastic wrap or foil, or scoop the rest of the cake out into an airtight container.
Reheating: Serve leftovers cold, at room temperature, or warmed in the microwave. If your cake is still in the baking dish, you can warm it in the oven at 325°F until the top is crisp again.
Freezing: To freeze an entire cake, cool it completely before wrapping the casserole dish in plastic wrap and foil. Reheat it by removing the wrapping from the casserole dish and warming it in the oven at 350°F for about 15 to 20 minutes. Place the foil (only the foil) over the casserole dish if the top begins to burn. You can freeze smaller servings in airtight containers and thaw them in the fridge before serving as well.
Slow Cooker: Grease a 5 to 6-quart slow cooker and dump in the two cans of peaches, sprinkle in the brown sugar, pour in the gluten-free cake mix to cover the peaches, and pour in the melted butter. Place the lid on your slow cooker and cook on high for 2-3 hours.

Nutrition

Serving Size: 1 Serving

Simple, fruity, buttery, warm, and the ideal vessel for a scoop of ice cream. Let it all melt down into the warm peach cake, and enjoy the perfect peak summer dessert. Perfectly gluten-free and vegan...summer dreams right there!

So tell me:

+ What is your favorite summer dessert?

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