This easy peach dump cake recipe is made with juicy peaches and a crumbly cinnamon streusel! Can you believe it cooks in 10 minutes in the Instant Pot!?
Dump Cakes are great for summer baking as you you don’t have to do much prep work. Dump and bake just like the name says! This peach dump cake is especially perfect for summer as we’re cooking it in the Instant Pot! Just a quick 5 minute broil at the end, means no heating up your kitchen! You could even leave the streusel off for a 100% oven free dessert. Dump cakes are also great for people who don’t like to bake (or think they can’t). You can still be the star of the potluck or family reunion with this easy dish.
How to Make a Peach Dump Cake
In addition to the ingredients and your instant pot, you’ll also need a trivet and a pressure cooker proof/oven safe bowl (make sure it fits inside the instant pot too).
Why put water in the Instant Pot? The best way to allow steam to create pressure is to put a cup of water in the instant pot. Then you’ll place your bowl on a trivet inside the pot.
First, you’ll add peach pie filling .and sliced fresh peaches (a mixture helps prevents sogginess) to the bowl. Then toss them with brown sugar and cinnamon. Next, pour your yellow cake mix on top, spread it out, and place cut squares of butter around the surface. Then cover the bowl with foil.
Why cover the bowl with foil? It prevents water from getting on your cake! I cover the bowl with foil before placing it on the trivet and lowering it into the instant pot.
To cook: Set your instant pot to manual high pressure for 10 minutes, then slow release for 10 minutes. Finally, remove the cover.
While your cake is cooking, prepare the crumb topping. Melt butter in a microwave safe bowl (a sauce pan on the stove would work too), and add flour and brown sugar. Stir until combined. Set aside until your cake is ready.
After removing the cover on the instant pot, add the crumble and place in the oven and broil for about 5 minutes. When it’s ready, spoon it onto plates with some vanilla ice cream and enjoy!
If you’d like to modify this recipe a little to make a peaches and cream dump cake, you can sprinkle white chocolate chips over the top. You could also roll cubes of cream cheese in brown sugar and distribute them evenly among the peaches.
Can You Make It In the Crockpot?
Yes, if you don’t have an instant pot, you can absolutely use a crockpot instead. First, spray your crock pot with non-stick cooking spray. Follow the preparation instructions for the instant pot version. Toss fresh peaches in cornstarch before adding the brown sugar and cinnamon to help it thicken. The cornstarch will help to cut down on the sogginess and turn some of that liquid into a thicker syrup. After adding your cut squares of butter, you can add the crumble right away, or omit this addition. Cover the crockpot with a lid and cook on high for 2 hours or on low for 4 hours. Serve it up with ice cream!
Can You Make This in the Oven?
No fancy gadgets, or counter space available? No problem! You can also make this cake in the oven in a 9×13 inch pan. Bake at 350 degrees for 40-45 minutes. Don’t forget to add the topping and broil for 5 more minutes if desired.
Can You Use Frozen Peaches?
You may use frozen peaches for this cake recipe if fresh peaches aren’t in season. Try to avoid using canned peaches only, as it can result in a soggy cake.There is no need to thaw frozen peaches ,and the cooking time will be the same.
How Long Do You Cook It For?
In the instant pot, the cake only needs to cook for 10 minutes once it comes to pressure. Also, the crumble will broil for 5 minutes. There are no eggs that need to be cooked to a certain temperature, so you’re really just trying to melt the butter,and let everything get nice and bubbly!
How To Store
Cover the cake with plastic wrap or foil and store in the fridge. It will last about a week. However, my bet is it won’t last that long in a house with a hungry family!
Can I Freeze It?
If you’re planning on keeping this cake more than a week, then yes, you can freeze it. Wrap it up tightly in plastic wrap or foil and it will keep for up to 3 months.
More Peach Recipes To Try
Peach Dump Cake
For The Dump Cake
- 1 21 Ounce Can Peach Pie Filling
- 1 Cup Peaches Sliced Skin On, Seeds Removed
- 1 Box Yellow Cake Mix
- 1 Stick Butter Melted
- 1 Teaspoon Ground Cinnamon
- 1 Tablespoon Brown Sugar
For the Crumble
- 1 ½ Cups All Purpose Flour
- 1 Cup Butter Melted
- 1 Cup Brown Sugar
For The Cake
- Place a cup of water in the instant pot.
- In an instant pot safe bowl, combine peaches, and peach pie filling. Top with brown sugar and cinnamon. Toss to coat.
- Top with cake mix, and sliced butter. Cover bowl with foil. Place bowl on top of trivet in the Instant Pot.
- Cook on manual high pressure for 10 minutes. Allow pressure to naturally release for 10 minutes. Then manually release pressure.
For the Crumble
- Melt butter in a microwave safe bowl. Stir in flour ,and brown sugar until well combined.
- Set oven to broil on high. Top dump cake with crumble and broil for 3-5 minutes.
- Serve with vanilla ice cream if desired.