Peach dump cake is a simple peach cobbler recipe made with peaches, cake mix, sugar and butter. And it is ALWAYS a hit!
If you’ve never made an easy cobbler dump cake, stop what you’re doing right now and check your pantry for ingredients! Trust me! And if you like desserts with only a few ingredients try these next: classic shortbread recipe, three ingredient nutella cookies, crescent roll raspberry dumplings.
Peach Dump Cake
Peach Dump Cake (Cobbler)
Click the button above to save this recipe!
Peach dump cake ingredients
- Peaches – We used canned, but you could also use fresh peaches or peach pie filling.
- Cake mix – We used yellow cake mix, but you can substitute white cake mix also.
- Brown sugar – Dark or light brown sugar.
- Cinnamon – Ground.
- Butter – I like to use salted butter as a counter to the sugared peaches but unsalted butter works well too.
How do you make a peach dump cake? (Step-by-step)
⭐ First, pour the peaches into the bottom of a buttered casserole dish. (You could also use our super amazing recipe for pan release!)
⭐ Next, sprinkle the brown sugar and cinnamon over the peaches, then sprinkle the cake mix over the peaches. Top with slices of butter.
⭐ Then, bake until the cake is golden brown and bubbly.
Preparation and serving
Can you make peach dump cake ahead of time?
You can prepare the cobbler up to a few hours ahead of time and store in the fridge until ready to bake, or you can bake up to a few days ahead and serve cold later or reheat in the oven before serving.
To warm the cobbler, cover with foil and place in a 350F oven for about 15 minutes, until warmed through.
Can I use fresh peaches?
You can totally use fresh peaches for peach dump cake! It makes it a little less dumpy and a little more traditional cobbler-ish, but it will be super delish. If you intend on leaving the skin on, I would dice the peaches small for best texture.
Can I use pie filling instead of canned peaches?
You can absolutely use a large can of peach pie filling instead of the canned peaches! One can is typically enough, but if you like an extra fruity cobbler, go ahead and use two.
How do you serve peach dump cake?
You can serve dump cake hot out of the oven or chilled. Top it with ice cream (vanilla is our favorite!), whipped cream, or just enjoy as is. If we’re out of ice cream and I don’t want to go through the motions of making whipped cream, sometimes I’ll pour a little cold heavy cream over top. Yum.
Peach dump cake cobbler variations
🟢 Don’t have peaches? Try it with other types of canned fruit or even a canned fruit cocktail.
🟢 Need to make it even simpler? Use pie filling instead of peaches + sugar.
🟢 Preparing it for a crowd? Double the recipe and make it in a roasting pan.
Leftovers and storage
Should you refrigerate peach dump cake?
Leftovers should be covered and refrigerated for best results. If left at room temperature, they should be consumed within about 24 hours. I suspect that won’t be a problem!
How long does peach dump cake last?
Peach dump cake will last in the refrigerator for 3 – 4 days after baking. Cover tightly with a lid or foil before storing.
Can you freeze a dump cake?
You can freeze the cooked dish for several months! Allow the dump cake to cool, then cover and store in the freezer. I like to let mine cool for an hour at room temp and then chill for several hours in the refrigerator before transferring to the freezer. This will reduce the amount of moisture that is drawn out of the dish.
Thaw overnight in the refrigerator and reheat in the oven by covering with foil and baking at 350F oven for about 15 minutes, until warmed through. If the dish is still partially frozen, you may need to add time.
Make it a complete meal with our recipe suggestions!
Peach cobbler is a classic spring and summer recipe and goes great with dishes like cold tuna pasta salad, barbecue chicken pizza (try grilling it!), and chicken tostadas with avocado. To drink make a batch of frosted lemonade, some strawberry lime slushies, or a pitcher of grapefruit margaritas!
More fruity desserts
- Raspberry cobbler recipe
- Pineapple dump cake
- Easy lemon squares
- Classic banana pudding recipe
- Fruit pizza with strawberries and blueberries
- Healthy fruit popsicles
- Cherry pie pockets
More recipes made with cake mix
- Chocolate cookies made with cake mix
- Strawberry poke cake
- Carrot cake cookies with cream cheese icing
- Cranberry upside down cake
- Cake mix donuts recipe
- See all our recipes made with cake mix!
Tools we love
- Casserole dish with lid – I’ve had this casserole dish for years and it’s one of my favorites. I love being able to pop the lid on and stick the leftovers into the fridge easily!
- Large serving spoons – There’s something about a nice serving utensil that makes me happy. Is that weird? I’m okay with it.
Get our FREE Easy Casseroles Ebook!
Follow us below!Use #mamalovesfood on Instagram!
How to Make Peach Dump Cake
Peach Dump Cake
Ingredients
- 3 cans peaches NOT drained
- 1 box yellow cake mix
- 1 tablespoon brown sugar
- 1 teaspoon cinnamon
- 1 stick butter
Instructions
- Using 1/4 or less of the butter stick, grease a 9x13 casserole dish, then pour in peaches.
- Sprinkle the brown sugar and cinnamon over the peaches, then sprinkle the cake mix evenly over the peaches.
- Top with remaining butter, thinly sliced.
- Bake for 45-55 minutes at 350F, or until the cake is golden brown and bubbly.
Video
Notes
Nutrition
Still not sure what to make for dinner? How about some crack chicken made with cream cheese and ranch dressing seasoning or instant pot Mississippi pot roast.
Peach Dump Cake (Cobbler)
Click the button above to save this recipe!
Lori R. says
I prefer white cake mix always. I don’t really like yellow cake mix. I haven’t made it with other fruit yet, but I bet it will be delicious.
I use ice cream rather than whipped cream.
Ange says
I prefer serving it warm with vanilla ice creaqm
Marisela says
My kids like this nice and warm with one scoop of vanilla bean ice cream.
Ivory says
Both cake mixes sound good with that. I would try it with both cake mixes and see which one I like better. I would start with the yellow first.
Doreen L Burkey says
I used to make this all the time when my kids were little and they loved it!! We flipped back and forth between ice cream and whipped cream. I prefer whipped cream – especially when the cobbler was still warm.
C Junk says
Always with vanilla ice cream.
Patricia Edwards says
I have not tried this yet, but I am a big maker of dump recipes and will be making this as I also share with the neighbors who are always happy to be my testers.
Maureen says
I would use yellow cake mix and serve with ice cream and/or whipped cream
Betty Elsner says
I served this warm with vanilla ice cream.
Teri Ratiu says
We love ours warm with vanilla ice cream. If it’s cold from the fridge then it’s great with whipped cream. It will only last 2 days. We have a huge sweet tooth.
sue says
Oh ho – yellow cake with ice cream AND whipped cream – dessert heaven !!
many thanks for this one April
Pam says
I have not tried to make it with other fruits.
Shannon A. says
The perfect thing to serve this with is always going to be vanilla ice cream! Also I would love to switch it up and make this with Granny Smith apples! It would taste amazing!
DJ says
I make mine in Crickpot and serve with ice cream
LouAnn Westmoreland says
Serve it hot with vanilla ice cream, whipped cream, and a cherry on top!
Sammi L says
I like to serve it warm and with vanilla ice cream. I prefer yellow cake mix every time.
CJ says
Never tried with ice cream and if I did it would have to be vanilla ice cream, yum!
Tracey A says
I like making this with cool whip! Not a big ice cream lover.
sue greer says
Yellow cake mix served arm with no topping. love the flavors with nothing.YUM
Dee says
I will serve it with canned whipped cream.
Barbara Dahl says
This is the easiest dessert I know and everyone likes it. Our favorite is, one can of cherry pie filling and 1 can of pineapple chunks. I do not add any sugar, and like the yellow cake mix best. Another favorite is one can apple pie filling and 2-3 cups of fresh apples. I do add cinnamon and sugar to the top of the fruit.