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Serving of peach dump cake with ice cream in a white bowl with a teal spoon.

Peach Cobbler with Cake Mix

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4.7 from 3 reviews

If you never made a dump cake you're in for a sweet surprise. It's one of the easiest desserts ever and it includes a shortcut: cake mix. A layer of juicy peaches with a crunchy topping that bakes to a golden brown and is fantastic! Similar to a cobbler, it's very simple to put together and can be out of the oven in less than an hour.

  • Total Time: 50 minutes
  • Yield: 8 servings

Ingredients

Units

For the filling:

  • 1 large can (29 oz) of canned peaches (or 1 large can of peach pie filling)
  • 1/2 teaspoon ground cinnamon, optional but nice

For the topping:

  • 2/3 cup unsalted butter, melted
  • 1 1/2 cups (225g) yellow cake mix (white cake also works)

Instructions

  1. Preheat oven to 350°F/180°C.
  2. Have ready an 8x11-inch ceramic or glass dish.
  3. Dump the canned peaches with the syrup into the dish, spreading to cover the whole pan. 
  4. Sprinkle with cinnamon. 

For the topping:

  1. Combine the cake mix with the melted butter in a medium bowl until you have a crumbly mixture with some dry spots. You can also sprinkle the cake mix on top of the peaches, even it out carefully, and then pour butter on top, covering as much as possible. I don't do it this way because sometimes the topping is baked with large floury patches that never quite mix with the butter. Alternatively, place thin slices of cold butter over the dry mix (see the 3-ingredient dump cake for reference).
  2. Top the peaches with this mixture, smoothing it slightly but leaving the edges uncovered. It will not cover them completely and that is fine. Don't stir or mix it with the peach filling, simply smooth it out a little. 
  3. Bake for 40-45 minutes, until golden and dry and the filling bubbles around the edges, checking close to the end of the baking time by carefully lifting the topping to ensure it's fully baked inside. Bake it more if necessary.
  4. Serve warm and plain, with whipped cream or a scoop of vanilla ice cream (the best way in my opinion). 
  5. Store leftovers covered or in an airtight container in the refrigerator. Warm slightly before serving (in a medium-low oven). 

Notes

  • Organization: always read the recipe first and make sure you have all the ingredients, at the right temperatures, and also the rest of the equipment and space to make it. This will make the process so much easier!
  • Baking time: keep in mind that all ovens and pans are different, even if they look the same or very similar. The baking time in my recipes are as accurate as I they can be, but it might take you more or less time. You can use a thermometer that is placed inside the oven (like the OXO oven thermometer) to check that your oven is the right temperature. I recommend you keep track of how your oven works and what tiny details you might need to adjust. 
  • Serving it: as with most fruit and simple desserts, I find the best way is slightly warm with a scoop of vanilla ice cream. But, if that's not possible - because you don't have access to an oven or fridge - it's also really good at room temperature. Adding fresh raspberries or a berry sauce also works wonderfully with the peach.
  • Warming it: the oven will bring the topping back to its crunchy state, so I don't recommend the microwave as it won't achieve that. But you can try with a small portion and see how you like it.
  • To make ahead: bake and then freeze the entire peach dump cake for several weeks. Cover it well with plastic wrap and aluminum foil. To serve, you can thaw it the night or day before in the fridge or warm it in a low oven until the juices bubble up. 
  • Author: Paula Montenegro
  • Prep Time: 5 minutes
  • Cook Time: 45 minutes
  • Category: Desserts
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1/8
  • Calories: 328
  • Sugar: 31.5 g
  • Sodium: 197.2 mg
  • Fat: 17.7 g
  • Carbohydrates: 43.3 g
  • Protein: 1.7 g
  • Cholesterol: 40.7 mg