This Peach Cobbler Dump Cake is the ultimate shortcut to dessert bliss, combining juicy peaches, warm spices, and a golden, buttery topping. With just 5 minutes of prep, you’ll have a comforting treat that bakes into a gooey, caramelized masterpiece in under an hour. The tender fruit melds perfectly with the crisp, cakey crust, creating a harmony of textures that’s impossible to resist.
Every bite bursts with the sweet tang of peaches, balanced by a hint of cinnamon and the richness of melted butter. It’s a nostalgic, crowd-pleasing dessert that feels indulgent yet effortless. Whether served warm with a scoop of vanilla ice cream or enjoyed straight from the pan, this cobbler is a guaranteed way to end any meal on a high note.
What You’ll Need
- 32 ounces peaches in heavy syrup (2 cans, 16 ounces each, undrained; fresh peaches can be used, but add heavy syrup if substituting)
- 15.25 ounces yellow cake mix (1 package)
- ½ cup butter (cut into small pieces)
- ½ teaspoon ground cinnamon
- 1 quart vanilla ice cream (optional, for serving)
How to Make It
- Preheat your oven to 375℉ (190℃).
- Prepare the peaches: Empty the peaches (with their syrup) into the bottom of a 9 x 13 inch baking pan, spreading them evenly.
- Add the cake mix: Sprinkle the dry yellow cake mix evenly over the peaches. Use your hands or a spoon to press it down firmly.
- Top with butter: Cut the butter into small pieces and scatter them evenly over the cake mix.
- Sprinkle with cinnamon: Lightly dust the top with ground cinnamon for a warm, spiced flavor.
- Bake: Place the pan in the preheated oven and bake for 45 minutes, or until the top is golden brown and bubbly around the edges.
- Serve: Let the cobbler cool slightly, then scoop into bowls and top with a scoop of vanilla ice cream, if desired. Enjoy warm!
Sweeten It Up: Alternative Toppings & Sauces
While vanilla ice cream is a classic pairing, try drizzling warm caramel sauce or a dollop of whipped cream for extra indulgence. For a tangy twist, a sprinkle of lemon zest or a spoonful of raspberry coulis can balance the sweetness beautifully.
Prep Smarter, Not Harder: Time-Saving Tips
Use pre-sliced canned peaches to skip the chopping step! If you’re short on time, melt the butter and drizzle it evenly over the cake mix instead of cutting it into pieces. It’ll save a few minutes without compromising the flavor.
Customize Your Cobbler: Recipe Variations
Swap the peaches for apples, cherries, or mixed berries for a seasonal twist. If you’re feeling adventurous, add a handful of chopped nuts or a pinch of nutmeg to the cinnamon for added depth of flavor.
Keep It Fresh: Storage & Reheating Tips
Store leftover cobbler in an airtight container in the fridge for up to 3 days. To reheat, pop it in the oven at 350°F for 10-15 minutes or microwave individual servings for 30-60 seconds. Add a fresh scoop of ice cream to make it feel just-made!
Frequently Asked Questions
Can I use fresh peaches instead of canned? Absolutely! Just peel and slice 4-5 fresh peaches and add ½ cup of heavy syrup or sugar to mimic the sweetness. Pro tip: toss the fresh peaches with a bit of lemon juice to keep them from browning.
Peach Cobbler Dump Cake
Ingredients
- 32 ounces peaches in heavy syrup, 2 (16 ounce) cans, undrained (you can use fresh peaches, but you’ll want to add heavy syrup if you do)
- 15.25 ounces yellow cake mix, 1 package
- ½ cup butter
- ½ teaspoon ground cinnamon
- 1 quart vanilla ice cream, optional topping
Instructions
- Preheat oven to 375℉.
- Empty peaches into the bottom of a 9 x 13 inch baking pan.
- Cover with the dry cake mix and press down firmly.
- Cut butter into small pieces and place on top of cake mix.
- Sprinkle top with cinnamon.
- Bake for 45 minutes.
- Serve with vanilla ice cream, if desired.