A quick, easy peach dessert you can make in under an hour.

introduction

This Peach Cobbler Dump Cake is simple and sweet. It uses canned peaches and a box cake mix. It bakes fast and tastes like home. For another easy take on a peach dump cobbler, try a no-prep peach dump cobbler recipe for more ideas.

why make this recipe

It needs few ingredients you likely have on hand.
It cooks fast and is good for last-minute guests.
Kids and adults both like its sweet, warm fruit and crunchy top.
You do not need to make a crust or mix a batter.

how to make Peach Cobbler Dump Cake

This method is very simple. Drain the peaches, layer them in a dish, add dry cake mix, then pour melted butter on top. Bake until the top is golden and bubbly. For tips on using canned peaches and small changes, see this peach dump cake with canned peaches guide.

Ingredients :

1 can of peaches (in syrup)
1 box of yellow cake mix
1/2 cup of butter (melted)
1/2 teaspoon of cinnamon (optional)
1/2 cup of chopped nuts (optional)

Directions :

Preheat the oven to 350°F (175°C).
Drain the canned peaches and spread them evenly in the bottom of a baking dish.
Sprinkle the cake mix over the peaches evenly.
Drizzle the melted butter over the cake mix.
Sprinkle cinnamon and nuts on top if using.
Bake in the preheated oven for 40-45 minutes or until the top is golden brown.
Let it cool for a few minutes before serving warm.

how to serve Peach Cobbler Dump Cake

Serve warm in bowls or on plates. Add a scoop of vanilla ice cream or a dollop of whipped cream. You can also drizzle a little of the peach syrup on top if you like it sweeter.

how to store Peach Cobbler Dump Cake

Cool to room temperature before storing.
Cover the dish with plastic wrap or a lid and keep in the fridge for up to 4 days.
Reheat single servings in the microwave for 20–30 seconds, or warm the whole dish in the oven at 300°F until heated through.
Freeze baked portions in airtight containers for up to 2 months. Thaw in the fridge before reheating.

tips to make Peach Cobbler Dump Cake

Drain the peaches well so the cake mix does not get soggy.
Use melted butter poured slowly to cover the mix evenly.
Check the top at 35 minutes; ovens vary, so bake until golden.
Let it rest a few minutes so the syrup settles and it is easier to scoop.

variation (if any)

Use peach pie filling instead of canned peaches for a saucier result.
Mix in fresh sliced peaches or berries for more fruit flavor.
Swap yellow cake mix for spice cake for a warmer flavor.
Leave out nuts for nut-free serving or use pecans instead of walnuts.

FAQs

Q: Can I use fresh peaches?
A: Yes. Peel and slice them, toss with a little sugar, and use in place of canned peaches. You may need a little lemon juice to keep the color.

Q: Do I have to drain the peaches?
A: It is best to drain them so the cake mix does not become too wet. You can reserve a little syrup to spoon over when serving.

Q: Can I use butter pieces instead of melted butter?
A: Yes. You can dot the cake mix with small pieces of cold butter. The top will be a bit more textured.

Q: Is this recipe freezer friendly?
A: Yes. Bake, cool, and freeze in portions. Thaw in the fridge and reheat before serving.

Conclusion

For another classic version and reader reviews, see this Peach Dump Cake Recipe on Allrecipes. If you want a slightly different take and more tips, check the Peach Cobbler Dump Cake Recipe on Food.com.