Peach Cobbler Dump Cake
Peach cobbler dump cake layers canned peaches with spice cake mix and butter for a fall-friendly, viral-easy dessert. Bubbly peaches, crunchy cake topping, zero mixer—weeknight dessert that still feels homemade.
🛒Ingredients
- 2 (15-ounce) cans sliced peaches in juice or light syrup, undrained
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 box (15.25 ounces) yellow or spice cake mix
- 3/4 cup unsalted butter, thinly sliced
- Optional: 1 teaspoon vanilla extract stirred into peaches
- Whipped cream or vanilla ice cream
🔧Kitchen Tools Needed
- 9×13-inch baking dish
- Measuring spoons
- Oven
📝Instructions
- 1
Preheat oven to 350°F. Lightly grease a 9×13-inch dish.
- 2
Pour peaches with their liquid into the dish. Stir in cinnamon, nutmeg, and vanilla if using. Spread evenly.
- 3
Sprinkle dry cake mix on top in an even layer. Arrange butter slices across the surface to cover dry spots.
- 4
Bake 45–55 minutes until golden and bubbling. Tent with foil if browning too fast.
- 5
Rest 15–20 minutes so juices thicken. Serve warm with cream or ice cream.
- 6
Refrigerate covered up to 4 days.
🥗Nutrition Information
⚡Calories per serving: 330
🏷️Recipe Tags
❓Frequently Asked Questions
Peaches in juice or syrup?
Either works. Juice is less sweet; syrup makes a richer dessert—drain a little if it looks soupy.
Fresh peaches?
Use about 5 cups sliced peaches tossed with 1/2 cup sugar and 1/4 cup water or peach juice before topping.
Spice vs yellow cake mix?
Spice mix leans cobbler; yellow mix is classic dump cake. Both are excellent.
Can I make it ahead?
Bake the day of for best crisp top. Reheat leftovers at 300°F for 15 minutes.
Dry patches of cake mix?
Add a few extra thin butter pats on those spots next time, or mist lightly with cooking spray before baking.
