Gluten-Free, Dairy-Free Peach Dump Cake

Have you ever made a dump cake? I will be honest, I had never even heard of a dump cake!

But, when I found myself hosting impromptu guests for dinner, I wanted to have a delicious dessert to end our meal.

That’s when I found out about dump cakes.

They are notoriously easy to make, you do just what the name implies, dump everything into a baking dish. Seriously.

And what is better in summer than something with peaches?!?

You will need:

45 – 60 oz peaches (canned, fresh, or frozen)

1 tbsp organic cornstarch

1 tsp cinnamon

1/2 tsp nutmeg

1/2 cup coconut oil (hardened)

1/2 c sugar

2 tsp baking powder

1/4 tsp salt

1 1/2 gluten-free flour blend – don’t have one you love? Here is my recipe that I use.

1/4 cup brown sugar


Preheat oven to 375 degrees Fahrenheit.

Lightly grease a 9×13 pan with coconut oil.

Place peaches into the greased pan. Toss with cornstarch, cinnamon, and nutmeg.

In a mixing bowl, stir together flour, sugar, baking powder, and salt until well mixed. Sprinkle over the top of the peaches evenly. Sprinkle brown sugar on top.

Use a cheese grater or 2 knives to roughly grate the hardened coconut oil. Sprinkle grated oil over the top of the cake mix layer.

Bake 35 to 40 minutes, until golden.

Helpful Tips:

You can use fresh, frozen, or canned peaches. I used organic canned peaches in pure juice. Syrup will provide additional sugar content to the recipe so beware. You can rinse off canned peaches that have been canned in syrup for better results.

I drained some of the cans I used but I didn’t drain them all. I found that the liquid helped make the cake not so dry.

If you are using frozen peaches, let them thaw at room temperature for about 30 minutes prior.

The nature of dump cakes make it hard to spread the flour mixture evenly. If you have high spots, they may not mix with liquids and remain raw. I used the back of a spoon so smooth out the high spots and make the cake even. That’s where the juice from the peaches came in handy. If you notice dry spots while baking, use a spoon to flatten it out so it can absorb some liquids. 

The great thing about this recipe is that you can swap the fruit for ones that work for your needs / allergens / intolerances. Just be mindful of the liquid content and plan / adapt accordingly. I made this with pineapple also and it worked great. Berries would probably work as well but you may find you need to add more liquid.

I hope you enjoy!

Leave a Reply

Your email address will not be published. Required fields are marked *