Tasty Peach Cobbler Dump Cake

Growing up, I thought peach cobbler was this complicated dessert that required hours in the kitchen and some special baking skills. My mom would only make it for big family gatherings, treating it like it was this sacred recipe that needed perfect timing and attention.

Then I discovered dump cake versions, and honestly, it changed everything. This peach cobbler dump cake is exactly what it sounds like – you dump the ingredients in a pan and let the oven do its thing. No fancy techniques, no complicated steps. Just the warm, sweet taste of peach cobbler without all the fuss.

What Kind of Peaches Should I Use?

For this easy dump cake, canned peaches are actually the perfect choice – and there’s no shame in that! While fresh peaches are great when they’re in season, canned peaches are consistently ripe, tender, and available year-round. You’ll want to look for peaches packed in light syrup rather than heavy syrup to keep the sweetness in check. If you’re watching your sugar intake, you can also use peaches packed in juice, though you might notice a slightly less rich flavor in the final dessert. When shopping, yellow cling peaches tend to hold their shape better in baking than freestone varieties, making them ideal for this cobbler-style dessert.

Options for Substitutions

This easy dump cake is pretty forgiving when it comes to swaps! Here are some substitutions you can try:

• Canned peaches: You can use fresh peaches (about 6-7 cups, sliced) – just add 1 cup of sugar and 1/2 cup water. Frozen peaches work too – thaw and drain them first. Other canned fruits like pears, apricots, or cherry pie filling are great alternatives.
• French Vanilla cake mix: Regular vanilla, yellow, or white cake mix all work just fine. Even butter cake mix is a good option. Just avoid chocolate or strongly flavored mixes that might clash with the peaches.
• Unsalted butter: Salted butter works too – just expect a slightly saltier result. You can also use margarine, though butter gives the best flavor. Some folks like using coconut oil for a subtle tropical twist.
• Cinnamon sugar blend: No need to buy special cinnamon sugar – just mix regular cinnamon and sugar as noted. You can also skip it entirely, or try other spices like nutmeg or apple pie spice for a different flavor.

Watch Out for These Mistakes While Baking

The biggest mistake when making peach cobbler dump cake is not draining the peaches properly – while you want to keep some syrup for moisture, too much liquid will make your cake soggy and prevent the top from crisping up nicely.

Another common error is unevenly distributing the butter – make sure to slice it into thin pats and space them evenly across the entire surface of the cake mix, as any dry spots will remain powdery instead of forming that perfect buttery crust.

Temperature control is crucial too – baking at too high a temperature can burn the top before the inside is fully cooked, so stick to 350°F and check the center with a toothpick after 45 minutes.

For the best texture, resist the urge to stir or mix the layers together – the beauty of a dump cake comes from distinct layers that create different textures in each bite.

What to Serve With Peach Cobbler Dump Cake?

This warm, fruity dessert practically begs for a scoop of cold vanilla ice cream on top – the contrast between hot and cold is just perfect! If you’re not in the mood for ice cream, a dollop of fresh whipped cream or even Cool Whip works great too. For a morning or brunch treat, try serving it with a cup of hot coffee or tea, which helps balance out the sweetness. You can also add some fresh berries on the side to bring a bit of tartness to complement the sweet peaches.

Storage Instructions

Keep Fresh: Once your peach cobbler dump cake has cooled down, cover it with plastic wrap or aluminum foil and pop it in the fridge. It’ll stay good for about 4-5 days, though I doubt it’ll last that long! The cake tends to get a bit softer as it sits, but many people actually prefer it this way.

Freeze: This dessert is perfect for freezing! Let it cool completely, then wrap it tightly in plastic wrap and aluminum foil. It’ll keep in the freezer for up to 3 months. I like to freeze it in individual portions – it makes for such an easy dessert when unexpected guests drop by!

Warm Up: To enjoy your leftover cobbler, just scoop out what you want and warm it up in the microwave for about 30 seconds. If you’re reheating from frozen, let it thaw in the fridge overnight first. A quick zap in the microwave brings back that fresh-baked taste, and don’t forget to add a scoop of vanilla ice cream on top!

Preparation Time	10-15 minutes
Cooking Time	45 minutes
Total Time	55-60 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2400-2600
• Protein: 20-25 g
• Fat: 90-100 g
• Carbohydrates: 380-400 g

Ingredients

• 15 oz French vanilla cake mix
• 30 oz peach slices in light syrup (undrained, I prefer Dole)
• 1 tsp cinnamon sugar
• 1/2 cup unsalted butter (melted and cooled slightly)

Step 1: Prepare the Peaches

Start by preheating your oven to 375°F (190°C).

Take one can of peaches and drain it, but make sure to reserve the syrup for later use.

Empty the drained peaches into a 13×9 inch baking pan.

Open the second can of peaches and pour the entire contents, including the syrup, into the baking pan.

Spread the peaches out evenly across the bottom of the pan.

Sprinkle cinnamon sugar liberally over the peaches to add a layer of sweetness and spice.

Step 2: Add Cake Mix

Next, open the package of cake mix and sprinkle it directly over the top of the peaches in the baking pan.

After you have an even layer of cake mix covering the peaches, gently press the mix down with your hands to help it adhere to the fruit below.

Step 3: Distribute Butter and Syrup

Cut a stick of butter into 16 evenly-sized pieces and distribute them across the top of the cake mix.

This will add richness and help the top become golden brown.

Then, pour the reserved peach syrup over the cake mix.

Use a knife to lightly run through the cake mix and syrup, which will help distribute the liquid and create a deliciously moist dessert.

Step 4: Bake and Serve

Place the baking pan in your preheated oven and bake for approximately 45 minutes, or until the top is golden brown and the filling is bubbly.

Once done, remove the pan from the oven and let it cool slightly.

Serve the peach cobbler warm, garnished with ice cream, a dollop of fresh cream, or a splash of milk for an extra indulgent treat.