Peach Cobbler Dump Cake

Bianca

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Okay, let me whisk you away into the wonderfully simple and utterly delicious world of Peach Cobbler Dump Cake! If there’s one dessert that has consistently brought smiles to my family’s faces, saved me on countless occasions when I needed something quick and impressive, and filled my home with the most comforting aroma, it’s this one. The first time I made it, I was skeptical. “Dump” cake? It sounded almost too easy, too unrefined. But one bite of that warm, gooey, peach-filled delight, with its perfectly buttery and slightly crisp topping, and I was a convert. My kids now request it for birthdays, potlucks, and sometimes, just because it’s a Tuesday and we all need a little sweet comfort. It’s the kind of recipe that gets passed around, scribbled on napkins, and becomes a cherished part of your family’s culinary traditions. The beauty of it lies in its simplicity – a few pantry staples transform into a dessert that tastes like you spent hours in the kitchen. It’s a warm hug in a bowl, a testament to the fact that sometimes, the easiest things in life are truly the most satisfying. So, preheat your ovens and get ready to discover your new favorite go-to dessert!

Ingredients

Here’s what you’ll need to create this incredibly easy and delicious Peach Cobbler Dump Cake. Each ingredient plays a crucial role in achieving that perfect balance of fruity sweetness and buttery cake goodness.

  • 2 cans (15 ounces each) sliced peaches in heavy syrup, undrained: These are the heart of your cobbler. Using peaches in heavy syrup adds extra sweetness and moisture, which helps create that lovely gooey texture beneath the cake topping. Do not drain them; that luscious syrup is key! You’re looking for about 30 ounces total. Some larger cans (around 29 ounces) are also perfectly fine to use as a single can.
  • 1 package (15.25 ounces) yellow cake mix: This is your magic shortcut to a perfect cobbler topping. A standard yellow cake mix provides a wonderful buttery flavor and bakes up beautifully. You can also use a white or butter pecan cake mix for a slight variation in flavor.
  • 1/2 cup (1 stick) unsalted butter, melted: Melted butter is drizzled over the cake mix, creating pockets of rich, buttery flavor and helping the top crisp up to a beautiful golden brown. Some prefer to slice cold butter and dot it over, which also works wonderfully.
  • 1 teaspoon ground cinnamon (optional, but highly recommended): Cinnamon adds a warm, comforting spice that complements the peaches perfectly. If you love spiced desserts, don’t skip this!
  • 1/2 teaspoon ground nutmeg (optional): Nutmeg provides another layer of warmth and complexity to the flavor profile. It pairs beautifully with cinnamon and peaches.

Instructions

Creating this Peach Cobbler Dump Cake is famously simple. Just follow these steps for a foolproof dessert experience:

  1. Preheat Your Oven: Begin by preheating your oven to 375°F (190°C). Proper preheating ensures that your dump cake cooks evenly and the topping becomes golden and delightful. Place an oven rack in the center position.
  2. Prepare the Baking Dish: Lightly grease a 9×13 inch baking dish with butter or non-stick cooking spray. This will prevent the cobbler from sticking and make cleanup a breeze.
  3. Dump the Peaches: Open your cans of sliced peaches in heavy syrup. Pour the entire contents of both cans, including all the syrup, directly into the prepared baking dish. Spread them out evenly to cover the bottom of the dish. This undrained syrup is crucial as it mixes with the cake mix to form the delicious, gooey “cobbler” part.
  4. Sprinkle the Spices (Optional): If using, sprinkle the ground cinnamon and ground nutmeg evenly over the peaches. This infuses the fruit layer with a warm, comforting aroma and taste.
  5. Add the Cake Mix: Open the package of yellow cake mix. Sprinkle the dry cake mix evenly over the top of the peaches and spices. Try to distribute it as uniformly as possible, covering all the fruit. Do not stir the cake mix into the peaches. The magic of a dump cake is in the layering.
  6. Add the Butter:
    • Melted Butter Method: If you’ve melted your butter, drizzle it as evenly as you can over the entire surface of the dry cake mix. Try to cover as much of the cake mix as possible to ensure a golden, buttery crust.
    • Sliced Butter Method (Alternative): If you prefer, you can use one stick (1/2 cup) of cold unsalted butter, thinly sliced. Arrange these thin butter slices evenly over the top of the dry cake mix. As the cake bakes, the butter will melt and saturate the cake mix.
  7. Bake to Perfection: Place the baking dish into the preheated oven. Bake for 40-50 minutes. You’re looking for the top to be golden brown and bubbly around the edges where the fruit mixture peeks through. The exact baking time can vary slightly depending on your oven.
  8. Cool Slightly: Once baked, carefully remove the peach cobbler dump cake from the oven. It will be very hot. Let it cool for at least 15-20 minutes before serving. This allows the molten fruit filling to set up a bit, making it easier to serve and preventing burnt tongues!
  9. Serve and Enjoy: Scoop the warm peach cobbler dump cake into bowls. It’s absolutely divine served as is, or with a scoop of vanilla ice cream or a dollop of whipped cream.

Nutrition Facts

Understanding the nutritional aspect of your treats can be helpful. Here’s an approximate breakdown:

  • Servings: This recipe typically yields 8-10 servings.
  • Calories per serving (approximate): Around 350-450 calories, depending on the exact brands of ingredients used and serving size.
  • Fat: Primarily from the butter and cake mix, contributing to the rich flavor and texture. This dessert is a treat, so fat content will be notable.
  • Carbohydrates: The main source of carbohydrates comes from the cake mix (flour and sugar) and the peaches (natural sugars and syrup). This provides the energy and sweetness.
  • Sugar: A significant portion of the carbohydrates is sugar, from both the fruit, its syrup, and the cake mix. It’s what makes it a dessert!

Disclaimer: These are estimates. Actual nutritional values can vary based on specific ingredients and brands used.

Preparation Time

One of the most appealing aspects of this Peach Cobbler Dump Cake is its incredibly minimal preparation time.

  • Active Preparation: You’ll only need about 5-10 minutes of active prep work. This includes opening cans, greasing the dish, sprinkling ingredients, and melting or slicing the butter. It’s genuinely one of the quickest desserts to assemble.
  • Baking Time: The oven does most of the work! Expect a baking time of 40-50 minutes.
  • Cooling Time: Allow at least 15-20 minutes for cooling before serving.
    So, from start to when you can reasonably serve it, you’re looking at just over an hour, with very little hands-on effort.

How to Serve

Serving this Peach Cobbler Dump Cake is almost as enjoyable as eating it. Its rustic charm means it doesn’t need fancy plating, but a few accompaniments can elevate it to star status.

  • Temperature:
    • Warm: This is undoubtedly the best way to serve it. The warmth enhances the aroma of the peaches and spices, and the contrast with a cool topping is divine.
    • Room Temperature: Still delicious if you can’t serve it warm.
  • Classic Accompaniments:
    • Vanilla Bean Ice Cream: A generous scoop of good quality vanilla bean ice cream melting into the warm cobbler is a classic pairing for a reason. The cool creaminess against the warm, fruity, buttery cake is heavenly.
    • Whipped Cream: A dollop of freshly whipped cream (or even the canned variety in a pinch!) adds a light, airy contrast. You can sweeten the whipped cream lightly or leave it unsweetened.
    • Heavy Cream or Half-and-Half: For a simpler, old-fashioned touch, a little pour of cold heavy cream or half-and-half over the warm cobbler is delightful.
  • Other Delicious Ideas:
    • Custard: A warm, vanilla-scented custard (crème anglaise) would be a sophisticated and delicious partner.
    • Greek Yogurt or Crème Fraîche: For a bit of tang to offset the sweetness, a spoonful of plain Greek yogurt or crème fraîche works wonderfully.
    • Caramel Sauce: A drizzle of caramel sauce over the top can add another layer of decadent sweetness, especially if you’re a caramel lover.
    • Toasted Nuts: A sprinkle of toasted pecans or walnuts on top just before serving can add a lovely textural crunch.
  • Serving Vessels:
    • Directly from the Dish: For casual gatherings, you can scoop it directly from the 9×13 baking dish.
    • Individual Bowls or Ramekins: For a slightly neater presentation, scoop individual portions into bowls or wide ramekins.
  • Occasions:
    • Potlucks and BBQs: It travels relatively well (though best served warm) and is always a crowd-pleaser.
    • Family Dinners: The perfect easy dessert to end a comforting meal.
    • Holiday Gatherings: A welcome alternative or addition to pies, especially when time is short.
    • “Just Because” Treat: Its simplicity makes it ideal for a weeknight indulgence.

Additional Tips

To ensure your Peach Cobbler Dump Cake is perfect every time and to experiment a little, here are some extra tips:

  1. Do NOT Stir: This is the golden rule of dump cakes. Resist the urge to stir the cake mix into the peaches. The distinct layers are what create the unique texture – gooey fruit on the bottom, soft cakey middle, and buttery topping.
  2. Ensure Even Butter Coverage: Whether you’re drizzling melted butter or dotting with cold butter slices, try to get as much of the dry cake mix covered as possible. This helps create that golden, slightly crispy top and prevents dry, powdery spots. If you see large dry patches midway through baking, you can carefully add a tiny bit more melted butter to those spots.
  3. Spice it Up (or Down): The cinnamon and nutmeg are optional but add lovely warmth. Feel free to adjust the amounts to your liking. You could also add a pinch of ground ginger or allspice for a different flavor profile.
  4. Add a Nutty Crunch: For extra texture and flavor, sprinkle about 1/2 cup of chopped pecans or walnuts over the dry cake mix before adding the butter. They’ll toast beautifully as the cobbler bakes.
  5. Fruit Variations: While peach is classic, don’t be afraid to experiment!
    • Cherry Dump Cake: Use two cans of cherry pie filling.
    • Apple Dump Cake: Use two cans of apple pie filling, perhaps with a spice cake mix.
    • Berry Dump Cake: Canned mixed berries or blueberry pie filling work well.
    • Pineapple Dump Cake: Crushed pineapple (undrained) is another popular choice, often paired with chopped pecans.
  6. Cake Mix Choices: Yellow cake mix is standard, but white cake mix, butter pecan cake mix, or even spice cake mix can offer delicious variations. A spice cake mix with apple pie filling is a fall favorite!
  7. Check for Doneness: The cobbler is done when the topping is golden brown and the fruit filling is bubbling around the edges. If the top starts to brown too quickly, you can loosely tent it with aluminum foil for the remainder of the baking time.
  8. Storage and Reheating: Store any leftover peach cobbler dump cake covered in the refrigerator for up to 3-4 days. To reheat, you can microwave individual portions or place the entire dish (if oven-safe) back in a preheated 300°F (150°C) oven until warmed through, about 15-20 minutes. The topping may not be as crisp upon reheating but will still be delicious.

FAQ Section

Here are answers to some frequently asked questions about making Peach Cobbler Dump Cake:

  1. Q: Can I use fresh or frozen peaches instead of canned?
    A: Yes, you can! If using fresh peaches, you’ll need about 4-5 cups of sliced peaches. Peel and slice them, then toss with about 1/2 to 3/4 cup of sugar (depending on their sweetness) and a tablespoon or two of lemon juice. You might also want to add 1/4 cup of water or peach juice to the dish to provide some moisture that the canned syrup usually offers. For frozen peaches, thaw them first and drain any excess liquid, then proceed as with fresh peaches, adjusting sugar as needed. You may need to add a bit more liquid as well.
  2. Q: Why is it called a “dump cake”?
    A: It gets its name from the incredibly simple preparation method: you literally “dump” the ingredients into the baking dish in layers without much mixing. First the fruit, then the dry cake mix, then the butter. It’s celebrated for its ease and minimal effort.
  3. Q: My topping has dry spots of cake mix. What went wrong?
    A: This usually happens when the melted butter doesn’t cover all the dry cake mix, or if using sliced butter, the slices weren’t distributed evenly enough. Ensure good butter coverage. Sometimes, the steam from the fruit doesn’t quite reach all areas. If you notice significant dry spots after baking, it will still taste good, but for next time, be more thorough with butter distribution. Some people even gently press the cake mix down slightly into the fruit moisture (without stirring) to help.
  4. Q: Can I make this peach cobbler dump cake ahead of time?
    A: Yes, you can bake it ahead of time. Let it cool completely, then cover and refrigerate. Reheat in a 300°F (150°C) oven for about 15-20 minutes, or until warmed through, before serving. Individual portions can also be reheated in the microwave. While best fresh, it’s still very good reheated.
  5. Q: Do I need to drain the peaches?
    A: No, absolutely not! For this recipe, using canned peaches in heavy syrup, you want to include the syrup. The syrup provides moisture and sweetness, interacting with the dry cake mix to create the “cobbler” texture and a luscious, gooey fruit base.
  6. Q: Can I use a different flavor of cake mix?
    A: Definitely! While yellow cake mix is a classic choice, feel free to experiment. White cake mix, butter pecan cake mix, or even a spice cake mix can create delicious variations. A spice cake mix with apple pie filling, for instance, is a wonderful fall treat.
  7. Q: How do I store leftovers?
    A: Leftover peach cobbler dump cake should be allowed to cool to room temperature, then covered tightly with plastic wrap or aluminum foil, or transferred to an airtight container. Store it in the refrigerator. It should keep well for 3-4 days.
  8. Q: Can I make this recipe gluten-free?
    A: Yes, you can adapt it to be gluten-free by using a gluten-free yellow cake mix. Ensure your other ingredients, like any spices, are also certified gluten-free if catering to someone with celiac disease. The baking time and texture might vary slightly, so keep an eye on it.
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Peach Cobbler Dump Cake


  • Author: Bianca

Ingredients

Scale

Here’s what you’ll need to create this incredibly easy and delicious Peach Cobbler Dump Cake. Each ingredient plays a crucial role in achieving that perfect balance of fruity sweetness and buttery cake goodness.

  • 2 cans (15 ounces each) sliced peaches in heavy syrup, undrained: These are the heart of your cobbler. Using peaches in heavy syrup adds extra sweetness and moisture, which helps create that lovely gooey texture beneath the cake topping. Do not drain them; that luscious syrup is key! You’re looking for about 30 ounces total. Some larger cans (around 29 ounces) are also perfectly fine to use as a single can.
  • 1 package (15.25 ounces) yellow cake mix: This is your magic shortcut to a perfect cobbler topping. A standard yellow cake mix provides a wonderful buttery flavor and bakes up beautifully. You can also use a white or butter pecan cake mix for a slight variation in flavor.
  • 1/2 cup (1 stick) unsalted butter, melted: Melted butter is drizzled over the cake mix, creating pockets of rich, buttery flavor and helping the top crisp up to a beautiful golden brown. Some prefer to slice cold butter and dot it over, which also works wonderfully.
  • 1 teaspoon ground cinnamon (optional, but highly recommended): Cinnamon adds a warm, comforting spice that complements the peaches perfectly. If you love spiced desserts, don’t skip this!
  • 1/2 teaspoon ground nutmeg (optional): Nutmeg provides another layer of warmth and complexity to the flavor profile. It pairs beautifully with cinnamon and peaches.

Instructions

Creating this Peach Cobbler Dump Cake is famously simple. Just follow these steps for a foolproof dessert experience:

  1. Preheat Your Oven: Begin by preheating your oven to 375°F (190°C). Proper preheating ensures that your dump cake cooks evenly and the topping becomes golden and delightful. Place an oven rack in the center position.
  2. Prepare the Baking Dish: Lightly grease a 9×13 inch baking dish with butter or non-stick cooking spray. This will prevent the cobbler from sticking and make cleanup a breeze.
  3. Dump the Peaches: Open your cans of sliced peaches in heavy syrup. Pour the entire contents of both cans, including all the syrup, directly into the prepared baking dish. Spread them out evenly to cover the bottom of the dish. This undrained syrup is crucial as it mixes with the cake mix to form the delicious, gooey “cobbler” part.
  4. Sprinkle the Spices (Optional): If using, sprinkle the ground cinnamon and ground nutmeg evenly over the peaches. This infuses the fruit layer with a warm, comforting aroma and taste.
  5. Add the Cake Mix: Open the package of yellow cake mix. Sprinkle the dry cake mix evenly over the top of the peaches and spices. Try to distribute it as uniformly as possible, covering all the fruit. Do not stir the cake mix into the peaches. The magic of a dump cake is in the layering.
  6. Add the Butter:
    • Melted Butter Method: If you’ve melted your butter, drizzle it as evenly as you can over the entire surface of the dry cake mix. Try to cover as much of the cake mix as possible to ensure a golden, buttery crust.
    • Sliced Butter Method (Alternative): If you prefer, you can use one stick (1/2 cup) of cold unsalted butter, thinly sliced. Arrange these thin butter slices evenly over the top of the dry cake mix. As the cake bakes, the butter will melt and saturate the cake mix.
  7. Bake to Perfection: Place the baking dish into the preheated oven. Bake for 40-50 minutes. You’re looking for the top to be golden brown and bubbly around the edges where the fruit mixture peeks through. The exact baking time can vary slightly depending on your oven.
  8. Cool Slightly: Once baked, carefully remove the peach cobbler dump cake from the oven. It will be very hot. Let it cool for at least 15-20 minutes before serving. This allows the molten fruit filling to set up a bit, making it easier to serve and preventing burnt tongues!
  9. Serve and Enjoy: Scoop the warm peach cobbler dump cake into bowls. It’s absolutely divine served as is, or with a scoop of vanilla ice cream or a dollop of whipped cream.

Nutrition

  • Serving Size: one normal portion
  • Calories: 450