Peach Dump Cake Pudding Delight
Peach Dump Cake Pudding has everything I love in a dessert:
- Minimal effort
- Budget-friendly ingredients
- Big warm dessert energy
- Feeds a crowd
- So, so customisable
I’ve been making some version of this since I was a teenager – but this combo is by far my fave. The peaches add a lush, syrupy base, the cottage cheese melts into creamy pockets of tang (like a surprise cheesecake swirl!), and the cinnamon brings that nostalgic, baked-at-home warmth. Topped off with that crunchy, golden vanilla cake layer? Oof. It’s the definition of comforting.
And yes – it’s called a “dump” cake for a reason. You literally just dump everything into the dish and let the oven do all the heavy lifting. No stirring. No mixers. Just a wooden spoon (if that).
Tips, Tricks & Ingredient Upgrades
To take your Peach Dump Cake Pudding next level, here are a few tips I swear by:
Best Peaches to Use: Go for Australian tinned peaches in juice, not syrup – Woolies and ALDI both have solid options. The mix of drained and juicy tins gives you the perfect not-too-wet texture.
Don’t Skip the Cheese: I know cottage cheese sounds odd, but it adds this creamy, slightly tangy contrast that cuts through the sweetness. You can absolutely sub with ricotta or even softened cream cheese if that’s more your vibe.
Melted Butter Magic: When drizzling your butter, try to cover as much of the cake mix as possible, but don’t stress if some bits stay dry – that’s how you get those glorious crunchy golden peaks on top. 🧈
Make it Fancy: Add a handful of chopped walnuts or pecans on top for a nutty crunch. Or swap out the peaches for tinned mangoes or apricots for a tropical twist.
Spice it Up: Want a warmer, deeper flavour? Add a sprinkle of nutmeg or ginger along with the cinnamon. Total game changer.
Peach Dump Cake Pudding Serving Suggestions
There’s only one way to eat this (in my humble opinion): warm and gooey, straight out of the oven, with a generous scoop of vanilla ice cream melting into every crevice. Or go full Aussie and top it with a cloud of whipped cream.
Want to really impress at your next BBQ or family dinner? Serve it in little ramekins with a drizzle of caramel sauce or a splash of pouring cream.
Pair it with:
- A cup of milky tea
- A cheeky dessert wine like a late harvest Riesling
- Or just a big cuddle and your favourite Netflix binge
How to Store Your Peach Dump Cake Pudding
Honestly, leftovers are rare in my house – but if you’ve got any (lucky you!), here’s what to do:
Fridge: Store in an airtight container for up to 4 days. Just reheat in the microwave for about 30–45 seconds per serve.
Freezer: Yep, you can freeze it! Let it cool completely, portion into containers, and freeze for up to 2 months. Defrost overnight in the fridge and reheat in the oven or microwave.
Pro tip: The texture gets even better the next day. More puddingy, more creamy, more YES.
Other Easy Desserts to Try (Because One Dump Cake Is Never Enough)
If you loved this Peach Dump Cake Pudding, here are a few more no-fuss sweet treats to bookmark:
Peach Dump Cake Pudding = Dessert Hero
Let’s be real, the Peach Dump Cake Pudding is the unsung hero of easy Aussie desserts. With just a few ingredients and five minutes of prep, you’ve got a crowd-pleasing, soul-soothing dessert that’ll get everyone asking for the recipe. And you? You barely lifted a finger.
Peach Dump Cake Pudding is perfect for quick desserts, easy baking recipes, budget-friendly treats, and warm comfort food. Whether you’re baking with the kids, prepping a last-minute dessert for guests, or just want something simple and sweet, this Peach Dump Cake Pudding ticks all the boxes.
So next time you’re craving something sweet but can’t be bothered pulling out the stand mixer – remember this gem. One tray. One spoon. One dreamy, golden, peachy pudding.
Ready to dump and bake your way to dessert heaven? Go on, I dare ya.
Don’t forget to take a snap and tag me @steph_cooks_stuff. – I love seeing your creations and sharing them!
Peach Dump Cake Pudding
- Total Time: 1 hour 20 minutes
- Yield: 10 1x
Description
This peach dump cake pudding is the ultimate lazy girl dessert – no mixing, no fuss, just layer it up and bake! Juicy peaches, warm cinnamon and buttery vanilla cake all come together in one magic dish. You only need a few pantry staples and about 5 minutes to get it in the oven. It’s one of those comforting, old-school bakes that tastes like a warm hug. Perfect with a scoop of ice cream or a big dollop of cream – trust me, everyone will ask for seconds!
Ingredients
Instructions
- Preheat your oven to 160°C fan.
- Grab a baking dish and pour in one drained can of peaches and one with all the juice.
- Sprinkle the cinnamon evenly over the top.
- Dollop spoons of cottage cheese all over the peaches – no need to be neat.
- Sprinkle your vanilla cake mix right over the top – no mixing required!
- Drizzle the melted butter all over the cake mix. It’s fine if some of the mix is still dry – that’s how we get that crunchy, golden top.
- Pop it in the oven for 1 hour until golden and bubbling.
- Serve warm with vanilla ice cream or fresh cream – or both!
- Prep Time: 20
- Cook Time: 60
- Category: Recipes
- Method: Baking
- Cuisine: Australian
Frequently Asked Questions
Absolutely! If peaches are in season, go wild. You’ll need about 4–5 ripe peaches, peeled and sliced. Add 1/3 cup of juice (or even a splash of orange juice) to replace the liquid from the tin.
Sure is! Swap out the cottage cheese for a plant-based cream cheese or thick coconut yogurt, and use dairy-free butter. The vanilla cake mix is often dairy-free too – just check the label.
You can prep and bake it a day ahead – it reheats beautifully. I recommend baking first, then storing it in the fridge. Reheat gently in the oven at 160°C for 10–15 minutes before serving