So, About This Cobbler—Let Me Tell You a Story
Okay, you know how sometimes you just need dessert but can’t be fussed? That’s me, often. Last summer, after a long (and, honestly, slightly disastrous) attempt at garden DIY, I needed something sweet. But not fussy. Enter this Cinnamon Peach Cobbler Dump Cake. I actually first cobbled (pun intended?) this together when I realized I had a can of peaches, some yellow cake mix, and—miracle of miracles—a stick of butter that hadn't melted into oblivion in the Texas heat. I won’t say it changed my life, but my mood definitely picked up. Plus, it’s so simple, you could probably teach it to your dog (don’t, though—just invite a friend over and split it instead).
Why I Keep Making This Cobbler (And Maybe You Will Too)
I make this when I want something sweet but my patience is on vacation. My family goes a bit wild for it because it smells like someone worked all day (when, actually, I just dumped and baked—don’t tell them). Sometimes I’ll get a little fussy and sprinkle extra cinnamon on top, but honestly, it’s good even if you forget. And yes, there’s always that one corner of the pan that gets extra crispy (which I claim as the cook’s tax).
Oh, and if you’ve ever had a cake that came out weirdly soggy in the middle? Yeah, happened to me with this once, but I found letting it sit for ten minutes fixes that. Or just eat around it, who’s judging?
What You’ll Need (With a Few Swaps and Secrets)
- 2 cans (15oz each) sliced peaches in syrup (I sometimes grab the ones in juice if they’re on sale. Fresh peaches work too, just slice about 4 cups and add a splash of water or juice.)
- 1 box yellow cake mix (I once used white cake mix — perfectly fine. My grandmother swore by Duncan Hines, but store brand works just as well, tbh.)
- ½ cup (1 stick) unsalted butter, melted (Or, if you’re out, just chop up cold butter and dot it over the top. It’ll melt in the oven.)
- 2 teaspoon ground cinnamon (Never measured this exactly. Sometimes I just shake the container until it feels right!)
- Optional: pinch of nutmeg or a handful of pecans for crunch
Let’s Make This Cobbler—You Got This
- Preheat your oven to 350°F (okay, 180°C if you’re feeling fancy). Grease a 9x13-inch pan. I usually forget and just give it a quick spritz with whatever nonstick spray is closest.
- Dump both cans of peaches (juice and all) into the pan. Give them a little shuffle so they’re mostly even.
- Sprinkle cinnamon over the peaches. If you’re using nutmeg or pecans, now’s the time.
- Pour the cake mix dry right over the peaches. Don’t mix it, just let it sit there looking a bit odd. (I promise, this is right. Looks weird? It always does.)
- Drizzle melted butter all over that cakey mountain. Try to get most of the surface, but it’s fine if you miss a spot. Actually, I find it works better if you don’t overthink it.
- Bake for about 45-50 minutes, or until the top is golden and you see some bubbly peach action around the edges. (This is where I sneak a little bite from the corner and nearly burn my tongue every single time.)
Notes from My Not-So-Perfect Kitchen
- If your top has a few dry patches, just spoon a bit of juice from the edges over them halfway through baking. Or don’t. A little crunch is nice.
- Once, I tried stirring the cake mix in. Disaster. Just trust the dump method. It’s called dump cake for a reason!
- Let it cool ten minutes before scooping. Unless you’re impatient (like me Friday nights).
Variations I’ve Tried (And One Dud)
- Used apple pie filling instead of peaches—super autumnal! I liked it with a sprinkle of oats on top.
- Swapped in a spice cake mix. Actually, it tasted better the next day, if it lasts that long.
- Tried using frozen berries once... honestly, not my best. They made it a bit watery (but I still ate it, ha!).
Don’t Have Fancy Equipment? Neither Do I Sometimes
A 9x13 baking dish is nice, but I’ve done this in a big oven-safe skillet. Pyrex, ceramic, whatever. Just don’t use a sheet pan unless you want peach lava everywhere. If you’re really in a pinch, you can even use a disposable foil pan (I did when my sister borrowed every pan I owned last Thanksgiving—don’t ask).
How to Store—But Honestly, Who Has Leftovers?
Cover leftovers with foil or pop them in a sealed container in the fridge. They’ll keep about 3 days, and I genuinely think it reheats better in the microwave (just a minute or so). Though, in my house, it never lasts more than a day—we're only human, right?
How I Like to Serve It (And a Family Quirk)
Scoop big, messy portions into bowls. Add vanilla ice cream if you’ve got it; my dad insists on whipped cream (honestly, both is overkill, but who am I to judge?). Sometimes we eat it cold for breakfast. Not judging. Serious Eats has a killer homemade vanilla ice cream recipe if you want to go all-out.
Lessons Learned the Hard Way (Pro Tips!)
- I once tried rushing the butter step—don’t! If it’s not melted, you’ll get weird floury clumps (which, okay, are still edible, but not exactly Instagram material).
- Don’t skimp on peaches thinking it’ll be more cake-like. It just ends up dry and sad. Cobbler is about those juicy pockets!
FAQ—Because I’ve Actually Been Asked These
- Can I use fresh peaches? Sure! Just peel and slice about 4 cups. Toss them with ½ cup sugar and a little lemon juice. Add a splash of juice or water if they seem dry.
- Can I make this gluten free? Yep, swap in a gluten-free cake mix like King Arthur’s. It works; maybe a tad crumblier, but still delish.
- What if I don’t have cinnamon? Skip it! Or try pumpkin pie spice. Or nothing. There are no cobbler police.
- Can I halve the recipe? Actually, yes. Use an 8x8 pan and just one can of peaches. But, on second thought, why would you want less cobbler?
- Does it freeze? Not really. It gets a bit mushy, at least in my experience. Maybe you’ll have better luck?
- Is this the same as dump cake? Pretty much, yeah. Some folks get real particular about the difference, but I say if it’s cake mix and fruit and you’re dumping it, you’re good.
And, because someone once asked me at a potluck—no, you don’t need to serve this with a fancy sauce. Unless you want to. In which case, Bon Appétit’s caramel sauce is wild.
Alright, enough rambling. If you try this, let me know how it goes. Or just drop off a slice at my door. I’ll trade you for a cup of coffee—deal?
Ingredients
- 2 cans (15 oz each) sliced peaches in syrup, drained
- 1 box (15.25 oz) yellow cake mix
- ½ cup unsalted butter, melted
- ½ cup brown sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Instructions
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1Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish.
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2Spread the drained sliced peaches evenly in the bottom of the prepared baking dish.
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3Sprinkle brown sugar, ground cinnamon, ground nutmeg, and salt evenly over the peaches. Drizzle with vanilla extract.
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4Evenly sprinkle the dry yellow cake mix over the peach mixture, making sure to cover all the fruit.
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5Pour the melted butter evenly over the cake mix, covering as much of the surface as possible.
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6Bake for 40-45 minutes, or until the top is golden brown and the filling is bubbling. Let cool slightly before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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