Easy & Irresistible Peach Cobbler Dump Cake
Ready for kitchen magic? This Peach Cobbler Dump Cake is the quickest dessert you'll ever make. It’s ridiculously easy, uses pantry staples, requires almost zero effort, and delivers maximum deliciousness. Perfect for unexpected guests or a sudden sweet craving!
Equipment
- 9x13-inch baking dish
Ingredients
- 2 cans peach slices in syrup 15 oz each, undrained
- 1 tsp ground cinnamon for fruit layer
- 0.5 tsp vanilla extract for fruit layer
- 1 tbsp lemon juice for fruit layer
- 2 tbsp brown sugar optional, for fruit layer
- 1 box yellow cake mix 15.25 oz, dry, unprepared
- 0.5 cup unsalted butter 1 stick, melted
- 0.25 tsp nutmeg optional, for topping
- Pinch of salt for topping
- 0.5 cup chopped pecans or walnuts optional, for topping
- 0.25 cup shredded coconut optional, for topping
Instructions
- Step 1: Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with cooking spray or butter.
- Step 2: Pour the undrained canned peaches and their syrup into the prepared baking dish. Add the cinnamon, vanilla extract, lemon juice, and the optional brown sugar. Stir gently right in the dish to combine everything. Spread the fruit mixture evenly across the bottom.
- Step 3: Sprinkle the entire box of dry yellow cake mix evenly over the peach layer. Ensure it covers all the fruit. Do not stir.
- Step 4: Melt the butter. Slowly drizzle the melted butter evenly over the dry cake mix layer, trying to cover as much surface as possible. If adding optional pecans/walnuts, coconut, or nutmeg, sprinkle them over the butter layer now.
- Step 5: Bake for 40-45 minutes, or until the topping is a deep golden brown and the fruit is bubbling around the edges.
- Step 6: Once out of the oven, let the cobbler rest for about 10 minutes before serving. Serve warm, optionally with ice cream or whipped cream.
Notes
Substitutions & Additions: Try canned cherry pie filling, apple pie filling, crushed pineapple, or canned berries instead of peaches. Experiment with spice cake mix or white cake mix. For richness, dot the fruit layer with cream cheese cubes. Add a pinch of ginger or cardamom. Skip nuts/coconut if preferred. Serve with whipped cream, caramel sauce, or powdered sugar.
Tips for Success: Do not stir the cake mix into the fruit layer to ensure a proper crumbly topping. Ensure melted butter covers as much of the dry cake mix as possible. Check for doneness by observing the deep golden brown topping and bubbling fruit. Resting for 10 minutes helps the fruit layer set and the topping crisp. Always grease the baking dish.
Storage: Let cool completely, then cover tightly with plastic wrap or foil. Store in the refrigerator for 3-4 days. Reheat individual portions in the microwave or warm the whole dish gently in a low oven (around 300°F).