Let’s Talk About Peach Cobbler Dump Cake with Butter Cake Mix
If you’ve ever found yourself staring at a can of peaches and a box of cake mix, hungry, slightly frazzled, and in desperate need of something sweet (and maybe a bit homey), then you’ll get why I love this one so much. I made this peach cobbler dump cake with butter cake mix for the first time after a long week; you know the kind, where the laundry is winning and you’re out of patience for anything fussy. My mom used to throw this together on Sunday afternoons, and honestly, she’d laugh at how many times I’ve made it since—usually in my slippers, usually with music on, and sometimes, just sometimes, with a glass of wine nearby. Because why not?
Why You’ll Love This (Trust Me, You Will)
I make this when I want a dessert that feels like a hug but doesn’t need me to babysit it. My family goes absolutely bonkers for it, especially after dinner (or, okay, sometimes for breakfast—don’t judge, it’s fruit, right?). I love that I can literally dump everything in and let the oven do its thing. No fancy skills needed, though at least once I forgot the butter on top and had to scramble. Also, if you’ve ever been burned by a complicated dessert, this is pure redemption.
What You’ll Need (Plus Some Swaps I’ve Tried)
- 2 cans (15 oz each) sliced peaches in juice or light syrup (if you only have one, just use it—add a splash of orange juice if you want more liquid. My grandma used to swear by Del Monte, but I grab whatever’s on sale.)
- 1 box (about 15 oz) butter cake mix (Yellow cake mix works in a pinch, or even vanilla. Once, I used a lemon cake mix, and it was pretty zippy. Not my favorite, but maybe yours!)
- ½ cup (1 stick) unsalted butter, melted (Salted works if that’s what you have. Don’t stress.)
- 1 teaspoon ground cinnamon (optional, but it wakes things up)
- ½ teaspoon nutmeg (optional, but if you love a warm spice note, do it)
- ½ cup pecans or walnuts, chopped (Totally optional. My kids pick them out, I put them in anyway...)
How I Actually Make It (With a Few Messy Truths)
- Preheat your oven to 350°F (about 180°C, but honestly, just medium-hot). Grease a 9x13 inch baking dish. I sometimes just spray it and move on.
- Dump both cans of peaches (juice and all) into the dish. Spread 'em around. Sprinkle on cinnamon and nutmeg if you’re using them. Here’s where I sneak a peach slice—quality control, you know?
- Pour the dry cake mix evenly over the peaches. Pat it down just enough so it’s not too lumpy, but don’t pack it.
- Drizzle the melted butter all over the cake mix. It won’t cover every inch—don’t panic! It kind of sorts itself out in the oven.
- Scatter the nuts over the top, if you’re feeling fancy.
- Bake for 45–55 minutes. The top gets golden brown, and things bubble around the edges. Don’t worry if some cake mix looks a bit dry in spots; it’s always a surprise, but that crunchy bit is my favorite.
Stuff I’ve Learned (the Hard Way)
- Don’t use peaches in heavy syrup unless you’re ready for things to get very sweet. If you do, maybe cut back on the butter a smidge.
- I once tried mixing the cake mix into the peaches. Wasn’t the same. Actually, it was kind of gloopy. Not in a good way.
- Let it cool for at least 15 minutes—otherwise, you’ll burn your tongue (ask me how I know).
The Variations I’ve Tried (Some Hits, One Miss)
- Cherry pie filling instead of peaches: Big hit with my cousin from Oklahoma. Maybe too sweet for me, but hey, you do you.
- Added a handful of blueberries once—looked lovely, tasted even better.
- Once swapped in brownie mix. Regretted it. Too dense, kind of weird. I wouldn’t recommend that one.
What If You Don’t Have a 9x13 Pan?
Use two smaller pans, or even a big ovenproof skillet (I did this once when all my pans were in the dishwasher). It works, though baking time might be a bit less. Just keep an eye on it.
How to Store This (If You’re Lucky Enough to Have Leftovers)
Honestly, in my house, this never lasts more than a day. But if you’re more restrained, just cover it and pop it in the fridge. It’ll keep for 2–3 days, and I think it tastes better the next day (cold, with coffee, is a vibe).
The Way I Like to Serve It
Hot, with a big scoop of vanilla ice cream. My husband likes it with cold heavy cream poured over. Or try some homemade whipped cream. On really chilly nights, I eat it plain, straight from the dish, standing at the counter. No shame.
The “Wish I’d Known” Pro Tips
- Don’t rush the melting butter—if you just slice it cold and toss it on, you’ll get dry patches. Ask me how I learned that one!
- Try to let it rest before scooping. It sets up, and you actually get more of those gooey bits.
FAQ (Because Folks Ask, and I’ve Got Answers)
Can I use fresh peaches? Sure thing! Just slice up about 4 cups of ripe peaches, add a bit of sugar and a splash of juice or water. It’s a bit more work, but in summer, it’s worth it.
Does it freeze well? Hmm. I’ve tried. It’s okay, but the topping gets softer. Still tasty though—probably best to eat it fresh.
Gluten-free version? Absolutely, just use a gluten-free cake mix. King Arthur’s makes a pretty decent one, though the texture’s a bit different.
Where can I find butter cake mix? Most big grocery stores have it, but if not, a Duncan Hines box from Amazon does the trick. Or just use yellow cake mix and call it a day.
Can I double the recipe? I mean, yeah, if you have a crowd. Use two pans or a roasting pan (I’ve actually done it once for a block party—huge hit, but a pain to carry!).
Quick Digression
One time, my neighbor asked for my recipe and brought me back the empty dish with a thank-you note and a little bag of homegrown tomatoes. I didn’t use them in the cake (obviously), but it’s one of those little food memories that just sticks. Anyway, hope you love this as much as we do. And if you don’t? Hey, at least your kitchen will smell amazing for a few hours.
P.S. If you’re into easy desserts, you should check out Sally’s Baking Addiction’s peach cobbler recipe too. Hers is a bit fussier, but totally worth a go if you’re feeling ambitious.
Ingredients
- 2 cans (15 oz each) sliced peaches in syrup, undrained
- 1 box (15.25 oz) butter cake mix
- ½ cup unsalted butter, melted
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ cup chopped pecans (optional)
- 1 tablespoon granulated sugar
- Vanilla ice cream, for serving (optional)
Instructions
-
1Preheat the oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish.
-
2Pour the sliced peaches with their syrup evenly into the prepared baking dish.
-
3Sprinkle ground cinnamon, ground nutmeg, and granulated sugar over the peaches.
-
4Evenly sprinkle the butter cake mix over the peach mixture, covering all the fruit.
-
5Drizzle the melted butter evenly over the cake mix. Top with chopped pecans if desired.
-
6Bake for 45 minutes, or until the top is golden brown and the filling is bubbling. Serve warm, optionally with vanilla ice cream.
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.
Did you make this recipe?
Please consider Pinning it!!