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Directions
Preheat oven. Preheat the oven to 350°F.
Add peaches to the baking dish. Place the 28-ounce can of peaches in the bottom of a 9x13-inch baking dish (or see Using Frozen Peaches below).
Add cake mix and better. Dump the 18-ounce dry cake mix evenly over the peaches. Slice 12 Tablespoons butter into thin pieces (about 24 slices) and spread them over the cake mix. (I do 6 rows across and 4 down, so it melts evenly.) Top with cinnamon or chopped nuts, if desired.
Bake. Bake for 40 to 45 minutes or until golden brown and bubbly. Remove from the oven and let the cake cool slightly before serving.
Serve warm. Dish into bowls and serve with vanilla ice cream or whipped cream on top, if desired.
Using Frozen or Fresh Peaches
This easy peach dump cake is so simple, but there is still room for customizing it to how you like it. This recipe uses canned peaches but you can just as easily make peach dump cake with frozen peaches or fresh peaches.
If you are using fresh or frozen peaches, you will need 2 cups mixed with 2 to 3 Tablespoons of white or brown sugar. Combine and let sit for 10-15 minutes, or until a syrup is created.