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Peaches, mango, and pineapple make this dump cake irresistible! Serve with vanilla ice cream or Cool Whip®! Refrigerate leftovers.

Recipe Summary

10 mins
35 mins
45 mins
1 9x13-inch cake


Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch glass baking dish.

  • Dump peaches and juice into the prepared dish. Dump the mango into the dish, leaving as much juice in the can as possible. Mix the fruit well, and spread it as evenly as you can. Spread cake mix evenly over the fruit.

  • Slice butter into little squares, as thin as possible, starting from one end and slicing crosswise. Lay the squares all over the top of the cake mix.

  • Bake in the preheated oven until golden brown on top and fruit is bubbling, about 35 minutes.

Cook's Notes:

You can use canned sliced mango instead of diced, if preferred.

Use margarine instead of butter if preferred.

There may be some uncooked cake mix but don't worry about that; it will all get mixed in when served.

Nutrition Facts

303 calories; protein 1.5g; carbohydrates 49.1g; fat 12.2g; cholesterol 24.4mg; sodium 339.3mg. Full Nutrition