Peach Bourbon Dump Cake Recipe with Fresh Summer Peaches

Bourbon in a cake might raise eyebrows, but here’s why it works.

Peaches on their own bring sweetness. Cake mix brings structure. But bourbon? Bourbon deepens the entire thing. I’ve made this cake both with and without it, and the version with bourbon always disappears first.

You’ll learn how to build flavor into this dump cake from the bottom up—literally. I’ll explain what happens when you use fresh vs. canned peaches, and how the butter placement changes the texture of the topping.

This is the kind of dessert you pull together with what’s in your pantry, but no one needs to know that.

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Choose Fresh or Canned Peaches Without Compromising Flavor

Fresh peaches give the base a more natural texture. They soften while baking but don’t collapse. I usually use them during peak season when they’re fragrant and slightly firm.

Canned peaches in juice work fine too. I drain them first to avoid a soggy base. They’re sweeter, and slightly softer, and they’ll caramelize more quickly under the cake mix topping.

If your fresh peaches are underripe, I cook them for five minutes with sugar and lemon juice. That gets them ready for the oven without turning them to mush.

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Why I Use Bourbon and How It Alters the Cake

Bourbon does more than add a twist—it reacts with the sugars and brings a toastiness that cuts through the sweet. I drizzle it over the fruit before adding anything else. If you prefer a non-alcoholic option, apple juice brings a soft acidity but leaves out the depth.

Between the peach juices and bourbon, the base stays saucy and rich, even after baking. That’s what makes this cake feel like more than a dump-and-bake.

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Build Layers of Warm Flavor with Sugar and Spice

After pouring the bourbon, I add light brown sugar. This melts into the peaches and gives that sticky, baked-together feel. Cinnamon follows. I include nutmeg when I want a bit more warmth.

I stir the fruit gently just once after these additions. Too much mixing breaks it down. You want the peaches to keep their shape beneath the topping.

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How I Apply the Cake Mix (and Why I Never Mix It In)

This part throws some people off: the cake mix goes on dry. You sprinkle it straight from the box, like you’re seasoning a casserole. It looks strange at first, but it works.

Don’t stir it in. Stirring ruins the layering and changes how the butter interacts with the topping. This method gives you a crispy top with a cakey center where the butter seeps through.

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Butter Distribution: Why It Affects Every Bite

I cut cold butter into thin slices and lay them across the dry cake mix. The key is covering the surface evenly. Gaps leave dry spots.

I’ve tried melting the butter and pouring it on, but it never cooks as evenly. The thin slices melt slowly and help the top bake into a golden crust.

I add a little salt over the top for contrast. It brings out the butter and balances the sugar below.

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Add Crunch or Leave It Soft—Both Work

Some days, I top the cake with chopped pecans. Other times, I skip them. The nuts toast up during baking and add a crunchy contrast to the gooey fruit.

If I’m serving this warm, I usually go nut-free so it melts better under ice cream. But for leftovers, the nuts bring something extra to the texture.

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Bake Until the Edges Bubble and the Top Turns Gold

The visual cues matter more than the timer. I pull it out when the edges are bubbling, and the top is deeply golden, not pale. That usually takes 45 to 50 minutes in my oven.

Let it cool for 15 minutes before serving. That’s enough time to let the filling set without losing the warmth.

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One Comparison That Matters: Fresh Peaches vs. Canned Peaches

I’ve baked this cake with both versions more times than I can count. Fresh peaches hold their shape better and create a lighter texture. Canned peaches bring a syrupy sweetness and a more jammy finish.

If I’m serving guests, I use fresh. For weeknight baking or when I want no fuss, I grab the cans.

You can taste the difference, but both give good results. It just depends on what you want: bright and textured or soft and syrupy.

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How I Serve It and What to Do with Leftovers

This dump cake serves best warm, with a scoop of vanilla ice cream or cold cream. I’ve also spooned it over yogurt for breakfast, though I wouldn’t serve that version to company.

Leftovers hold well in the fridge for up to three days. I warm individual servings in the microwave. The topping re-softens nicely, especially if you kept the butter evenly distributed.

For a Southern-inspired pairing, try spreading a spoonful of this over your morning toast with a dab of my Peach Bourbon Jam. It’s one of those flavor echoes I keep coming back to.

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More Peach Dessert Ideas to Try Next

If you liked this, you’ll probably enjoy my Peach Cobbler—it’s got a biscuit topping and comes together fast. Or for something even simpler, bookmark the Classic Peach Dump Cake, which uses no alcohol and bakes beautifully in a pinch.

Each one brings out a different side of peach season, and all use ingredients you likely have on hand.

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Pin and Tell Me How Yours Turned Out

Save this recipe to your Peach Desserts board for later. It’s the kind of cake that gets made again and again, especially once you’ve figured out your peach style.

Leave a comment below if you tried it—did you go fresh or canned? Bourbon or apple juice? I read every single note, and I’d love to hear how it turned out in your kitchen.

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