Peach cobbler with cake mix, aka peach dump cake, is a simple dessert that takes 5 minutes to assemble. Peach dump cake is exactly what it sounds like, dumping all of the ingredients in a casserole dish and baking! It's made with canned peaches, cake mix, brown sugar, butter, and ground cinnamon.
This easy peach cobbler recipe is the perfect dessert for when you have little time. Cake mix cobbler could possibly be one of the easiest desserts to make, aside from this lazy cake.
What I Love About This Recipe
Dump cakes were all the rave when my mother was a child (in the 70s). Even being a "cake mix snob," I can't agree more after eating this delicious cobbler. Serve this warm cake mix peach cobbler recipe with some cold vanilla ice cream.
- Canned peaches: Half of the canned peaches are in a heavy syrup, and the other half of canned peaches are in light syrup or peach juice (or other fruit juice).
- Dry cake mix: Use vanilla cake mix, white cake mix, or yellow cake mix. This is the dry cake mix that comes in a box.
- Brown sugar: I recommend light brown sugar or dark brown sugar.
- Butter: Use salted butter or unsalted butter. I prefer salted Kerrygold butter.
See the recipe card at the bottom of the post for quantities.
How To Make Peach Cobbler With Cake Mix
Heat the oven to 350 ℉ (177 ℃). Pour the canned peaches with heavy syrup into a 9" x 13" (or 8" x 12") baking dish. Drain the peaches in light syrup and add the peach slices to the baking dish. Sprinkle some ground cinnamon on top.
Sprinkle the cake mix on top of the peaches. Then add the brown sugar and a pinch of salt.
Slice the butter and lay it evenly on top of the cake mix and brown sugar.
Bake the peach cobbler in the oven at 350 ℉ (177 ℃) for 50 to 55 minutes.
Allow the cobbler to cool for 10 to 15 minutes. Serve with a scoop of vanilla ice cream or whipped cream.
Tips and Tricks
- Use one can of peaches in heavy syrup for every one can of peaches in light syrup (or juice). This one-to-one ratio is the perfect sweetness for the cobbler filling.
- Dump the can of peaches in heavy syrup into the casserole dish with the heavy syrup. Drain the can of peaches in light syrup (or juice). This is the perfect amount of liquid for the sliced peaches.
- Try to form a uniform layer of sliced butter on top of the brown sugar. This keeps the cobbler crust consistent.
Variations and Substitutions
- For peach season, use fresh peaches instead of canned peaches for this peach cobbler dump cake. Whisk 3 tablespoons of cornstarch, 1 cup of water, ½ cup white sugar, ½ cup brown sugar, and a pinch of salt together. Bring this to a boil for a minute or two. Add in 5 to 6 large peaches (sliced and peeled) on medium heat covered. Let the peaches simmer for a few minutes until they soften.
- Use a peach pie filling instead of canned peaches.
- Dump cakes come in a lot of flavors! Try this recipe with another canned fruit filling.
- Pour melted butter over the cake mix instead of using sliced butter. Just try to distribute the melted butter evenly.
- 9" x 13" or 8" x 12" baking dish, casserole dish, or baking pan
- Use a can opener to open the cans of peaches
Store this simple peach cobbler recipe in an airtight container in the fridge for up to 5 days. Some baking dishes have a cover, making storage easy for this recipe.
Peaches can be used in a variety of desserts like peach pie, peach crumble, peach cobbler, peach crisp, or peach turnovers.
A dump cake is a dessert with canned fruit and cake mix topping. The canned fruit forms the base. The cake mix topping and sliced butter form a crumble topping.
Join The Tribe
- 30 ounces of canned peaches in heavy syrup
- 30 ounces of canned peaches in light syrup
- 1 box of white or yellow cake mix see note 2
- ½ cup of brown sugar
- 4 ounces of butter 1 stick
- ¼ teaspoon ground cinnamon optional
- pinch of salt
- Heat the oven to 350 ℉ (177 ℃). Pour the canned peaches with heavy syrup into a 9" x 13" (or 8" x 12") baking dish. Drain the peaches in light syrup and add the peaches to the baking dish. Sprinkle some ground cinnamon on top.
- Sprinkle the cake mix on top of the peaches. Then add the brown sugar and a pinch of salt. Slice the butter and place it evenly on top of the brown sugar.
- Bake the peach cobbler in the oven at 350 ℉ (177 ℃) for 50 to 55 minutes. Allow the cobbler to cool for 10 to 15 minutes. Serve with vanilla ice cream.
- You need 60 ounces of canned peaches total. 30 ounces of peaches in heavy syrup (add the syrup too!) and 30 ounces of peaches in juice or light syrup that is drained. This is the perfect ratio!
- Use a whole box of cake mix. You can use white cake mix, vanilla cake mix, or yellow cake mix.