Let Me Tell You About This Peach Cobbler Dump Cake
So, here's the deal. Every summer when peaches are everywhere (and honestly, sometimes even when they're not), I end up making this crazy easy peach cobbler dump cake. The first time I made it, it was because my cousin called to say she was two blocks away—surprise! I had like, 10 minutes to look like a domestic goddess. This thing saved me. She still talks about it. Actually, she still asks for the recipe but somehow never writes it down.
And don't get me started on my husband. He claims he doesn't have a sweet tooth, but the way he hovers around the oven when this is baking tells a very different story. I don't blame him, though. The smell alone is enough to make you want to set up camp in the kitchen. If you ever need an excuse to eat dessert for breakfast, this is it. Not that you need excuses in my book, mind you.
Why You'll Probably Love This (I Know I Do)
I make this when I'm short on time, energy, groceries—or all three. My family goes a little nuts for this because it's the kind of dessert that feels like you fussed (when you absolutely did not). Plus, it's basically foolproof. Seriously, even if you mess up the order of dumping (I've been there, more than once), it still turns out. Oh, and there's no shame in using canned peaches. Actually, I find it sometimes makes the cake even gooier, which is totally my jam.
One time, I tried to get fancy and add nutmeg…let's just say my folks were polite, but no one asked for seconds. Stick to the basics here, trust me.
Here's What You'll Need (Give or Take)
- 2 cans (15–16oz each) sliced peaches in syrup (I've used the ones in juice when I can't find syrup—still good! If you have fresh peaches and time to spare, go wild—just throw in a bit of sugar and some lemon juice)
- 1 box vanilla cake mix (Yellow cake mix works too. My gran swore by Duncan Hines, but I'm not picky. Store brand? Go for it.)
- ½ cup butter (melted or just sliced thin—I'm honestly lazy and melt it in the microwave most days)
- 1 teaspoon cinnamon (optional, but I like a little sprinkle)
- Handful of chopped pecans or walnuts (optional, if you like crunch. My neighbor puts coconut, but that never really did it for me.)
How to Actually Make It (No Fuss)
- Preheat your oven to 350°F (about 180°C). I always forget this step and then have to wait around. Do it first, you'll thank me.
- Dump both cans of peaches (syrup and all!) into a 9x13-inch baking dish. Give it a little wiggle so they're spread out somewhat evenly. If you're using fresh peaches, toss them with a bit of sugar and maybe a splash of water.
- Evenly sprinkle the dry cake mix right over the peaches. Don’t mix it in. Just dump and spread with your hands or a fork. It’ll look a bit messy—totally normal.
- Pour the melted butter all over the cake mix. Try to cover as much as you can; I never manage to get every spot, but it’s fine. Sometimes I dot extra cold butter on top if I’ve missed a few dry patches. No biggie.
- Sprinkle cinnamon and nuts, if you’re using them. This is where I usually sneak a quick taste of the cake mix, which I know you’re not supposed to do, but live a little.
- Pop it in the oven and bake for 40–45 minutes or until the top looks golden and the edges are bubbly. If the top is still floury in spots, give it another 5 minutes. Or just embrace the rustic look—nobody’s judging here.
Some Random Notes (Learned the Hard Way)
- Don’t stress if the butter doesn’t cover the whole cake mix. The juices from the peaches will work their magic.
- If you use fresh peaches, you might want to add a bit more sugar unless they’re super ripe. I once tried without—and everyone noticed. Oops.
- Let it cool for 15 minutes before scooping. I always burn my tongue, but maybe you have more self-control.
If You Want to Mess Around with Variations...
- Cherry pie filling instead of peaches? Oh yes, it works (kind of like a black forest cobbler, if you add a few chocolate chips on top...)
- I tossed in blueberries once with the peaches—was surprisingly good.
- But when I tried apple pie filling and spice cake mix, it was a little too much autumn in one pan, if you know what I mean. Not my favourite.
Equipment (But Don't Panic If You Don't Have It)
- 9x13-inch baking dish—metal or glass. If you only have an 8x8, just halve everything (or pile it high, but be ready for a bit of overflow…which I learned the hard way).
- Microwave for melting the butter, though you can just slice cold butter thin and scatter it if you can’t be bothered.
- Forks, spoons, or whatever you have handy. I’ve used a soup spoon to spread cake mix before—no shame.
How to Store Leftovers (If There Are Any...)
Just cover the dish with foil or cling wrap and stick it in the fridge. It'll keep for a couple days, though honestly, in my house it never lasts more than a day! Sometimes I think it tastes even better cold, straight from the fridge, but that's probably just me. Reheat in the microwave for like 30 seconds if you're feeling fancy.
How We Like to Serve It (But You Do You)
Hot out of the oven with a big scoop of vanilla ice cream—that's the way. Or, maybe a little whipped cream if you're not in an ice cream mood. My aunt likes it with coffee the next morning (breakfast of champions, right?).
Things I Wish I Knew Before (Pro Tips)
- I once tried using less butter to make it 'healthier'—ended up with sad, dry patches. Don’t do that.
- Letting the cake sit for about 15 minutes helps the syrup thicken up. I used to dig in right away and wonder why it was runny. Patience, grasshopper.
- Actually, I find it works better if I use salted butter. It keeps things from getting too sweet, but if you love sweet-on-sweet, unsalted is fine.
FAQ—Things Folks Actually Ask Me (Sometimes More Than Once)
- Can I use frozen peaches?
- You sure can! Just thaw them first and toss with a bit of sugar and a little lemon juice. Don’t skip the liquid, or your cake’ll be too dry.
- Does it matter what cake mix I use?
- Honestly, not really. Vanilla, yellow, even butter cake mix works. I once tried chocolate, but...I wouldn't recommend. (Tasted like a weird candy bar experiment.)
- What if my top looks dry?
- Throw a bit more melted butter over it during baking. Or, if you like crunchy bits, leave it as is. It’s all good.
- Can I make this gluten-free?
- Yep, just swap in a gluten-free cake mix. My friend Jen does this all the time—she likes the King Arthur mix (here).
- Can I prep it ahead?
- Sorta. You can dump everything into the pan, pop it in the fridge, and then bake when you’re ready. But, don't do it more than a day ahead, or it gets a little weird in texture.
Oh, and if you want to see some other takes on this, check out Southern Living’s version or Spend With Pennies. They both have a few fun twists, though honestly, I still like mine best (what can I say?)
If you try it out, let me know how it goes. Or just send me a picture so I can drool. Happy dumping, y’all!
Ingredients
- 2 cans (15 oz each) sliced peaches in syrup, undrained
- 1 box (15.25 oz) yellow cake mix
- ½ cup unsalted butter, melted
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ cup brown sugar
- ½ cup chopped pecans (optional)
- Vanilla ice cream, for serving (optional)
Instructions
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1Preheat the oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish.
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2Pour the canned peaches with their syrup evenly into the prepared baking dish.
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3Sprinkle the yellow cake mix evenly over the peaches, making sure to cover all the fruit.
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4Drizzle the melted butter evenly over the cake mix. Sprinkle with ground cinnamon, nutmeg, and brown sugar. Add chopped pecans if using.
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5Bake for 40-45 minutes, or until the top is golden brown and the filling is bubbly.
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6Let cool slightly before serving. Serve warm with vanilla ice cream if desired.
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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