Peach Dump Cake

Canned peaches, cinnamon, cake mix, and butter is all you need for this quick and easy peach cobbler dump cake.

Author Amber Brady

Prep Time 5

Cook Time 40

Total Time 45

Yields Servings

Ingredients

30 oz (850 g) canned sliced peaches in heavy syrup, undrained (two 15oz cans)
15.25 oz (432 g) box yellow cake mix, dry/unprepared
½ tsp ground cinnamon
¾ cup (170 g) unsalted butter, (12 Tbsp) sliced into 24 pieces

Instructions

Preheat oven to 350 ℉ and lightly grease a 13×9-inch pan with cooking spray.
Empty the cans of peaches with syrup into the bottom of the prepared pan. Sprinkle evenly with cinnamon.
Then sprinkle dry cake mix evenly over the top. Smooth and press gently with hands.
Place thin slices of butter evenly over the cake mix.
Bake at 350℉ for 40-45 minutes, until golden and bubbly. Serve peach dump cake warm, with a scoop of vanilla ice cream, if desired. Whipped cream would also be delicious. Enjoy!

Notes

TO STORE: Cover the pan with foil or transfer the dessert to an airtight container. You can store this peach dump cake at room temperature for 2-3 days or in the refrigerator up to 1 week. Dump cake doesn’t have to be refrigerated, but it will obviously last longer if you do refrigerate it.

LEFTOVERS: Scoop leftovers individually into a microwave safe bowl and nuke until heated through.

PEACHES — Canned peaches with syrup works the best. If you’d like to use natural peaches in juice, you will want to mix together 1 Tbsp of cornstarch with 1 Tbsp of granulated sugar and then sprinkle it over the peaches and stir it in to help the liquid thicken as it bakes. This way the cobbler is not totally runny. FYI: Don't just add cornstarch or it will clump; mixing it with sugar will help it dissolve properly with the juices from the can.
BUTTER – For the butter, it’s best to slice it very thin. You want it to melt over the whole top of the cake so you don’t have any dry spots. This also makes it nice and crunchy. PRO TIP: Use an offset spatula to help spread the butter over the dry cake once it’s melted in the oven; after about 10-15 minutes of baking. ALTERNATIVE: Melt the butter, combine it with a 1/4 cup of milk (to make it go a little further), and drizzle it slowly over the cake mix. (NOTE: Adding milk will make the cake more fluffy instead of crisp.)
ADDITIONS – For added crunch, you can sprinkle chopped pecans or sliced almonds on top of or under the cake mix before baking. We’ve also sprinkled a maple and brown sugar oatmeal packet on top of the cake mix before adding the butter. Make it your own!

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