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Peach Cobbler Dump Cake

Peach cobbler dump cake with buttery cake topping baked until golden and bubbly over juicy peaches. A no-stir dump method creates an easy cobbler-like crust with minimal prep.
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Prep Time 10 minutes
Cook Time 50 minutes
cooling 10 minutes
Total Time 1 hour 10 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Canned sliced peaches in juice (undrained)
  • 2 can (15 oz) sliced peaches in juice Use undrained for maximum juiciness.
Dry cake topping
  • 1 box (15.25 oz) yellow cake mix Sprinkle dry over the fruit for the dump-cake crust.
  • 1 tsp cinnamon
  • 0.5 tsp nutmeg
Butter and flavor
  • 1 cup unsalted butter Melted before drizzling.
  • 1 tsp vanilla extract
Serving
  • 1 vanilla ice cream Serve warm cake with ice cream.
  • 1 fresh peach slices Garnish with extra fresh slices.

Equipment

  • 1 sheet pan

Method
 

Bake the dump cake
  1. Preheat the oven to 350°F (175°C).
  2. Lightly grease a 9×13-inch baking dish.
  3. Pour the sliced peaches with their juice into the baking dish.
  4. Stir in the vanilla extract into the peaches.
  5. Sprinkle the cinnamon and nutmeg evenly over the peaches.
  6. Evenly distribute the dry yellow cake mix over the fruit.
  7. Drizzle the melted unsalted butter across the entire surface.
  8. Do not stir.
  9. Bake for 45–50 minutes, until golden brown and bubbly.
Finish and serve
  1. Cool the cake for 10 minutes.
  2. Serve warm with vanilla ice cream and garnish with fresh peach slices.

Notes

For cleaner slices, let the dump cake cool fully to at least 10 minutes before serving. Store leftovers covered in the refrigerator for up to 3 days; freeze up to 2 months (best texture after reheating at 300°F/150°C until warmed through). For a lighter option, use reduced-fat butter and a reduced-sugar yellow cake mix if available.