Peach Cobbler Dump Cake Recipe — Quick Southern Dessert

Peach Cobbler Dump Cake is an incredibly simple dessert that uses boxed cake mix and pantry spices like cinnamon and cloves. It’s a “dump and bake” recipe—layer the ingredients and let the oven do the work.

Ingredients

These are the ingredients used in this easy dump cake. Quantities are provided in the recipe card below.

• Sliced peaches in heavy syrup: keep the syrup—its liquid is important. Canned pie filling or peaches packed in juice will also work.
• Lemon juice: fresh or bottled is fine.
• Vanilla extract
• White cake mix: use a gluten-free or yellow cake mix if preferred.
• Ground cinnamon
• Ground cloves
• Unsalted butter: unsalted is recommended for the best balance of flavor.
• Sliced almonds: walnuts or pecans are tasty alternatives.
• Vanilla ice cream: serve warm cake with a scoop, or top with whipped cream.

How to Make Peach Dump Cake

1. Preheat the oven to 325°F. Line a small baking sheet with parchment and arrange the sliced almonds in a single layer. Toast for 5–7 minutes until fragrant and lightly browned; watch closely to prevent burning. Set aside to cool.
2. In a mixing bowl, combine the peaches with their syrup, lemon juice, and vanilla. Pour this mixture into the bottom of a 9×13-inch baking dish.
3. In another bowl, stir together the cake mix, ground cinnamon, and ground cloves. Evenly sprinkle this dry mixture over the peaches.
4. Cut the cold butter into small pieces (about 24 bits) and distribute them over the cake mix so the surface is dotted with butter.
5. Increase the oven temperature to 350°F and bake according to the cake mix package instructions, or until the top is golden brown and the edges bubble.
6. Remove from the oven and immediately sprinkle the toasted almonds over the top. Let the cake rest a few minutes before serving.
7. Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.

Recipe Tips

• No stirring is needed after layering—the cake mix and fruit combine as they bake to create a cobbler-like topping.
• Serve it warm with vanilla ice cream for a classic pairing.
• Swap the peaches for other canned fruits if you like: cherries, blueberries, apples, or raspberries all make delicious variations.

Storage Instructions

Allow the cake to cool completely, then store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat portions in the microwave or oven until warm. You can also keep it at room temperature in an airtight container for up to 3 days.

FAQs

More Delicious Fall Recipes

• Pumpkin Sheet Cake
• Apple Dump Cake
• Strawberry Rhubarb Cobbler