Sweet peach cobbler dump cake with juicy peaches buried under a sweet, buttery cake topping that’s dumped on top before baking.
Recipe Highlights
- Extremely easy to make. With a few adjustments, everything is practically straight from the box or can with the peaches.
- All the flavors of a peach cobbler with half the work.
- Enough to feed more than 6 people, great for gatherings.
Ingredients needed
- Canned peaches
- Vanilla or yellow box cake
- Butter
- Cornstarch
- Cinnamon
- Granulated sugar
- Light brown sugar
The best way to make use substitutions
- You can sub the canned peaches for frozen or even fresh. But, from a position of volume I highly recommend the canned peaches. Fresh would be a lot of work for the 9×13 baking pan. There’s plenty of peaches in each spoonful.
- You can swap out the sugars or double one or the other. For example, you can remove the brown sugar and double the granulated sugar. If you’re looking for something a little less sweet, I recommend removing the granulated sugar and doubling the brown sugar.
Why you get dry spot in your dump cakes and how to prevent them
I’ve tested this so many times and I’ve only found 3 ways that work the best. One removes the possibility for a dry spot and the other greatly reduces it. Placing the slices of butter or pouring melted butter on top is super unreliable and inconsistent.
Grating the butter, place the butter in the freezer for 20 minutes then grate it. Spread the butter gratings across the top of the cake mix in the baking pan and it consistently reduces the dry spots.
Cutting the butter into the mix, my favorite is cutting the butter into the dry mix where you use your hands or a pastry cutter. Mix the butter into the mix while cold and sprinkle it across the filling. The tops always come out with any dry spots and crusty with a soft cake underneath.
Food processor, this mimics cutting the butter into the mix but much faster.
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Peach Cobbler Dump Cake
Equipment
- 9×13 baking dish
Ingredients
- 90 ounce peaches (6 15oz cans drained)
- 3 tablespoon cornstarch
- 1.5 teaspoon cinnamon
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1/2 teaspoon salt
- 16.5 ounce yellow cake mix
- 12 tablespoon butter (cold)
Instructions
- Preheat the oven to 350℉.
- In a large bowl, add the drained peaches. Then, toss in the cornstarch, sugars, cinnamon and salt. Mix everything well then pout into the baking pan.
- In another bowl, add the cake mix and cold butter. Cut the butter into the cake mix using a pastry cutter or your hands by squeezing the ingredients together. Note, you can also use a food processor because using your hands is very tiring. I also added the grating method below.
- Sprinkle the cake mix across the peaches then place in the oven and cook for 45 minutes. When finished, remove from the oven and allow to cool for 20-30 minutes before serving. Enjoy!
Notes
Nutrition
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.