Peach Cobbler Dump Cake – Sweet Summer Dessert Idea

Few desserts hit the sweet spot between easy and irresistibly delicious quite like a Peach Cobbler Dump Cake. This Southern-inspired dessert is as simple as it sounds: you “dump” a few pantry staples into a baking dish, toss it into the oven, and in under an hour, you’re rewarded with bubbling peaches under a golden, buttery cake topping.

But don’t be fooled by the name—this dessert tastes far from lazy. The filling is gooey and juicy, the topping has a perfectly crisp edge, and the whole thing feels homemade with barely any effort. Whether you use canned peaches, fresh ones in season, or even frozen, this recipe is a go-to for potlucks, holidays, or just a cozy evening at home.

---

Ingredients Overview: What Goes Into Peach Cobbler Dump Cake

This recipe relies on just a few key ingredients, but each one plays an important role in achieving that sweet, warm, cobbler-like texture and flavor.

Peaches

• Canned Peaches: The most traditional version uses canned peaches in heavy syrup. The syrup thickens into a sweet base and helps moisten the cake.

• Fresh Peaches: In peak season, slice up ripe peaches and toss them with sugar and a bit of lemon juice.

• Frozen Peaches: Convenient and reliable—just thaw and toss with a little sugar and cornstarch before using.

Yellow Cake Mix

This is the “dump” part—store-bought yellow cake mix adds sweetness, body, and a buttery crumb. It browns beautifully on top and soaks up the fruit juices from below.

Butter

Sliced and laid on top or melted and poured over the cake mix, butter is what transforms the dry cake mix into a golden, cobbler-style topping.

Cinnamon & Nutmeg (Optional but Recommended)

A touch of warm spice brings that classic cobbler aroma and depth of flavor.

Chopped Pecans (Optional)

Adds texture and crunch for contrast with the soft fruit and cake. Especially good if you’re aiming for a Southern twist.

---

Step-by-Step Instructions: How to Make Peach Cobbler Dump Cake

This dessert is almost too easy—it comes together in 10 minutes flat. No mixing bowls, no electric mixers, no stress.

1. Preheat and Prepare the Dish

• Preheat your oven to 350°F (175°C).

• Lightly grease a 9×13-inch baking dish with butter or nonstick spray.

2. Add the Peaches

• Pour 2 cans (15 oz each) of sliced peaches in heavy syrup into the dish.

• Do not drain—you want that syrup!

• If using fresh or frozen peaches, toss 4 cups sliced peaches with:

  • 1/4 cup sugar

  • 1 tablespoon lemon juice

  • 1 tablespoon cornstarch

  • 1/2 teaspoon cinnamon

3. Sprinkle the Cake Mix

• Evenly sprinkle 1 box (15.25 oz) yellow cake mix over the peaches.

• Don’t stir—just cover the fruit completely.

4. Add the Butter

• Cut 1/2 cup (1 stick) unsalted butter into thin slices and lay them evenly across the top of the dry cake mix.

• Or, melt the butter and drizzle evenly across the entire surface.

• Optional: Sprinkle with cinnamon, nutmeg, or 1/2 cup chopped pecans for extra flavor and crunch.

5. Bake

• Bake for 45–50 minutes, or until the top is golden brown and bubbly.

• The edges will crisp up and the center should be soft but not soupy.

• Let cool 10–15 minutes before serving.

---

Tips, Variations, and Substitutions

Success Tips

• Distribute butter evenly: Gaps can cause dry patches in the topping. Drizzling melted butter helps ensure full coverage.

• Don’t overbake: You want the top golden and the filling juicy—not dry.

• Serve warm: This dessert is best served straight from the oven (after a short cooling time).

Flavor Variations

• Add berries: Mix in blueberries, raspberries, or blackberries with the peaches for extra depth.

• Spiced version: Use a spice cake mix or add extra cinnamon, nutmeg, and clove.

• Tropical twist: Add drained crushed pineapple or mango with the peaches.

Ingredient Substitutions

• Gluten-Free: Use a gluten-free yellow cake mix.

• Dairy-Free: Use vegan butter alternatives.

• Sugar-Free: Use no-sugar-added canned peaches and a sugar-free cake mix.

---

Serving Ideas & Occasions

Peach cobbler dump cake is a hit wherever it goes. Serve it:

• Warm with vanilla ice cream—a classic combo!

• With whipped cream and a dusting of cinnamon.

• Chilled from the fridge—the flavors intensify as it sits.

• For breakfast (yes, really)—it’s essentially fruit and cake.

Perfect for:

• Summer cookouts and BBQs

• Last-minute desserts

• Holiday potlucks

• Sunday dinners and family nights

It’s a one-dish wonder that pleases just about everyone.

---

Nutritional & Health Notes

Let’s be honest—this dessert is indulgent, but there are ways to make it more balanced without sacrificing flavor.

Lighten It Up:

• Use no-sugar-added peaches or fresh fruit.

• Cut the butter to 6 tablespoons or use a light butter alternative.

• Serve with Greek yogurt instead of ice cream for added protein.

Nutrient Highlights:

• Peaches are high in vitamin C and dietary fiber.

• When using pecans, you get healthy fats and a bit of plant protein.

• Easy to portion and customize—serve smaller squares with plenty of fruit.

This isn’t a diet food, but it’s real, honest, homemade dessert—and sometimes, that’s just what you need.

---

FAQ

1. Do I need to stir the cake mix?

No! Don’t stir. The layered method creates the iconic cobbler texture: juicy fruit on the bottom, crisp cake topping on top.

2. Can I use fresh peaches?

Yes! Use about 4 cups sliced fresh peaches, toss with sugar, lemon juice, and cornstarch to replicate the syrupy canned consistency.

3. Can I make this ahead of time?

Yes, but it’s best served warm. Reheat in the oven at 300°F (150°C) for 10–15 minutes to re-crisp the top.

4. How do I store leftovers?

Cover and store in the fridge for up to 4 days. Reheat individual portions in the microwave or oven.

5. Can I freeze peach cobbler dump cake?

Yes! Cool completely, portion into freezer-safe containers, and freeze for up to 3 months. Thaw overnight and reheat gently.

6. Why is it called a dump cake?

Because you literally dump the ingredients—no mixing required! It’s a shortcut dessert that still delivers homemade flavor.

7. What kind of cake mix is best?

Classic yellow cake mix is traditional, but white, butter pecan, or spice cake mixes also work beautifully.

Print