Coconut Peach Dump Cake

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Coconut Peach Dump Cake

Prep Time 10 minutes
Cook Time 50 minutes
Servings 8


  • 2 large cans (29 ounces each) peaches in syrup
  • 1 box yellow cake mix
  • 1 stick butter - melted
  • 3/4 cup brown sugar
  • 1 cup chopped pecans
  • 1 cup shredded coconut


  • Preheat oven to 350 degrees.
  • Spray 9 x 13 inch pan with cooking spray.
  • Pour canned peaches with juice into pan.
  • Pour cake mix over peaches.
  • Drizzle butter over the top.
  • Next, sprinkle 3/4 cup brown sugar on top and bake for 30 minutes.
  • Then top with chopped pecans and shredded coconut and bake for another 15 to 20 minutes.
  • Best served warm with vanilla ice cream.


You can also make this on the grill. Use a foil pan and grill over indirect heat for 30 to 40 minutes or until bubbly. Serve warm with vanilla ice cream.


Calories: 467kcal | Carbohydrates: 81g | Protein: 4g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 506mg | Potassium: 152mg | Fiber: 3g | Sugar: 53g | Vitamin A: 9IU | Vitamin C: 1mg | Calcium: 165mg | Iron: 2mg

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

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Recipe Rating


  1. I tired this and it was very soupy. Next time I would eliminate at least one can of peach juice.

    1. Amy Hanten says:

      Hi Linda. It’s supposed to be a bit soupy. Great spooned warm over ice cream but you can certainly cut back on the peaches and juice. -Amy

  2. I’ll be making this in my Dutch Oven this summer when camping with the family & friends! Thanks so much!

  3. Marilyn Goodell; says:

    My husband loves peaches. This recipe will be his favorite.

  4. Kay Marie says:

    This looks delicious – I will be trying it for Easter