Buttery sweet topping with just a hint of cinnamon over warm peaches and just the right amount of bubbling syrup, this Easy Peach Cobbler Dump Cake is a hit every time!
Peach desserts are some of my favorite. While I typically prefer to use fresh or frozen peaches, peach cobbler is one recipe I actually prefer to use canned. For Peach Crisp, I want fresh peaches, but for a cobbler, there is just something about the flavor and texture of those soft preserved peaches that is an absolute must for me.
Using canned peaches means you can make this dessert all year long, not just in the summer. This recipe is awesome because all of the ingredients are things you can keep on hand and use to whip up a dessert in no time! I really like keeping a few dessert ideas like that (and their ingredients) handy, so if I want to invite someone to dinner last minute, I can still have something to make for dessert.
Serving this dessert with vanilla ice cream or fresh whipped cream is a must! SOOOO good!
More Peach and Fruit Filled Desserts
- Fresh Peach Crisp
- Amazing Fresh Peach Muffins
- No-Bake Fresh Peach Cheesecake Dessert
- Fruit Leather
- The Best Fruit Pizza
- Magnolia Bakery Blueberry Jamboree Dessert
STEP-BY-STEP PHOTOS FOR How to make Easy Peach Cobbler Dump Cake
Frequently Asked Questions about making Easy Peach Cobbler Dump Cake
Does it matter what type of cake mix I use?
Should I drain the peaches?
This is a personal preference and also depends on how many peaches you use. If you are only using two 15-ounce cans, you should leave all of the liquid. If using two 29-ounce cans, like I prefer to do, then I suggest draining one of them or your cobbler will be really runny. If you want it a little runny, then only drain a little from one of the 29-ounce cans.
Instead of melting the butter can I drop it in pieces on top of the cake mix?
Yes, that will work fine. I prefer melting the butter to have a little more control of covering the top as evenly as possible, but if you want to skip dirtying another dish, just put thin slices evenly over the top of the cake mix.
Can this be made with a GLUTEN-FREE CAKE MIX?
Yes. Most gluten-free cake mixes are made to fit an 8×8 pan instead of a 9×13. So just be aware that the topping layer will be thinner and the cobbler might cook a little faster. It will also not absorb as much of the liquid, so you might want to consider draining a little more liquid out of your canned peaches.
Serve warm and don’t forget the vanilla ice cream or fresh whipped cream! Such a nostalgic and delicious dessert! I can’t wait to hear how you like it!
- 2 (29 ounce) cans of peaches in light syrup (drain one and leave the juice in the other)
- 1 (15 ounce) yellow, butter, or white cake mix
- ½ cup salted butter, melted
- cinnamon sugar (optional)
- Preheat oven to 350 degrees.
- Grease or spray a 9x13 pan with cooking spray.
- Pour peaches and the liquid from one of the cans of peaches into the bottom of the 9x13 pan.
- Sprinkle the dry cake mix evenly over the peaches and liquid.
- Evenly pour the melted butter on top of the dry cake mix.
- If desired, evenly shake a little bit of cinnamon sugar over the butter and cake mix.
- Bake at 350 for 40-50 minutes or until the top is golden brown and the sides are nice and bubbly.
- Let cool partially before serving.
- Serve with vanilla ice cream or fresh whipped cream.
- *If making ahead, reheat the cobbler slightly before serving by placing it in a 225-degree oven for 5-10 minutes or until the cobbler is warmed.
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