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Hot Honey Peaches and Cream Dump Cake Recipe
Ash Tyrrell

Hot Honey Peaches and Cream Dump Cake Recipe

The first time I made this Hot Honey Peaches and Cream Dump Cake, I honestly wasn't sure how the spicy honey would taste in a dessert. After one warm spoonful, I completely understood why this recipe is so popular. I loved how the juicy peaches balanced the buttery cake topping while the hot honey added a gentle kick that wasn't overwhelming.
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Total Time 50 minutes
Servings: 12
Ingredients Method Notes

Ingredients
  

  • 2 packages 16 ounces each frozen peaches – Frozen peaches release plenty of juice while baking. Don't thaw them first for the best texture.
  • ½ cup brown sugar – Adds rich caramel sweetness that pairs beautifully with peaches.
  • 2 teaspoons ground cinnamon – Gives the filling a warm cozy flavor.
  • 1 teaspoon salt – Enhances both the sweetness and the spicy honey notes.
  • 1 tablespoon fresh lemon juice – Brightens the peach flavor and balances the sweetness.
  • 2 teaspoons pure vanilla extract – Adds depth and enhances the fruity filling.
  • ¼ cup bourbon optional – Creates a richer flavor with subtle warmth. Skip it if preferred.
  • 1 package 15.25 ounces yellow cake mix – Creates the buttery golden topping without extra mixing.
  • 1 cup plus 2 tablespoons unsalted butter cut into chunks – Using cold butter helps create a crisp, golden crust.
  • 2 tablespoons hot honey sauce – Brings the signature sweet-and-spicy flavor that makes this dessert unique.
  • Vanilla ice cream – Highly recommended for serving because it melts beautifully over the warm cake.

Method
 

  1. Preheat your oven to 325°F and lightly coat a 9x13-inch baking dish with cooking spray. This helps the cake release easily after baking. Set the dish aside while preparing the filling.
  2. Melt a small portion of the butter in a large skillet over medium-high heat. Add the peaches, brown sugar, cinnamon, salt, lemon juice, vanilla, and bourbon if using. Cook for about 6–8 minutes until the peaches soften and the juices become slightly syrupy.
  3. Transfer the warm peach mixture into the prepared baking dish. Drizzle the hot honey evenly over the fruit. Sprinkle the dry yellow cake mix evenly across the top without stirring anything together.
  4. Scatter the remaining butter pieces evenly across the cake mix. Try to distribute them well so the topping browns evenly while baking. The butter melts into the cake mix, creating a crisp, golden crust.
  5. Place the baking dish in the oven and bake for about 40 minutes. The top should become beautifully golden while the fruit filling bubbles around the edges. Resist opening the oven too often during baking.
  6. Allow the cake to rest for about 10 minutes after removing it from the oven. Spoon the warm dessert into bowls and top with vanilla ice cream. Finish with another drizzle of hot honey if you enjoy extra sweet heat.

Notes

  • I always spread the butter pieces evenly so every part of the topping becomes golden.
  • I like using high-quality vanilla extract because it really enhances the peach flavor.
  • I never stir the cake mix into the fruit because that classic layered texture is what makes dump cakes special.
  • I usually let the cake cool for about 10 minutes before serving since the filling thickens nicely.
  • I always serve it with vanilla ice cream because the cold creaminess balances the warm spicy honey perfectly.
  • I sometimes sprinkle chopped toasted pecans over each serving for added crunch.