Amazing 4-Ingredient Peach Cobbler Dump Cake Recipe

Nothing takes me back to summer cookouts at Grandma’s house faster than the smell of bubbling peach cobbler dump cake wafting from the oven. I can still picture her pulling out that trusty 9×13 pan when unexpected guests showed up – just dump, bake, and voila! Instant dessert magic with barely any effort.

That’s why this peach cobbler dump cake still holds a special place in my recipe box years later. It’s the ultimate crowd-pleaser that somehow tastes like you spent all day baking when really, it comes together in minutes with just four ingredients. My nutrition training taught me that cooking doesn’t have to be complicated to be delicious, and this dessert proves it!

The beauty is in its simplicity – juicy peaches (canned or fresh), a box of cake mix, melted butter, and a dash of cinnamon if you’re feeling fancy. No mixer, no fancy techniques, just pure comfort food that disappears faster than you can say “seconds please.” Perfect for potlucks, busy weeknights, or anytime you need a taste of home with minimal fuss.

Why You’ll Love This Peach Cobbler Dump Cake

Oh honey, let me tell you why this peach cobbler dump cake is about to become your new best friend in the kitchen! I make this at least twice a month because:

• It’s so easy a sleepy Sunday-morning version of you could make it – just dump everything in the pan!
• Those pantry staples mean no special trips to the store (and who doesn’t love using up that lone box of cake mix?)
• The scent of warm cinnamon and bubbling peaches will transport you straight to childhood summers at Grandma’s
• Fresh peaches when they’re in season? Great! Canned peaches at 3am when a craving hits? Even better!

Seriously, this peach cobbler dump cake is like giving yourself a warm, fruity hug after a long day. The golden crumbly topping gives way to juicy peaches underneath – pure comfort in every bite. And the best part? You’ll spend more time eating it than making it!

Peach Cobbler Dump Cake Ingredients

Okay, let’s dive into the magic ingredients for this peach cobbler dump cake! Every time I make this dessert, I’m amazed at how four simple things transform into something spectacular. Here’s what you’ll need:

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• 2 (15-ounce) cans sliced peaches in heavy syrup – and yes, leave that juice in there! The syrup helps keep everything moist
• 1 box (15.25 ounce) yellow cake mix – don’t make the batter, just use the dry mix straight from the box
• 1 cup (2 sticks) unsalted butter, melted – none of that softened business, we want it fully liquid (I microwave mine in 20-second bursts)
• 1 teaspoon ground cinnamon (optional) – my grandma always swore by adding this, and who am I to argue?

See? Nothing fancy – just pantry staples ready to work some dump cake magic. I know it seems too simple, but trust me, these four ingredients create the most comforting dessert you’ll taste all summer!

How to Make Peach Cobbler Dump Cake

Oh, this part is where the magic happens! Making peach cobbler dump cake is seriously easier than remembering your phone number – but I’ll walk you through each step so you get that perfect golden-brown crust every time.

Step 1: Prep the Peaches for Your Dump Cake

First, grab those peach cans and – here’s the fun part – just dump ’em right into your baking dish! No draining needed, promise. The heavy syrup is our secret weapon against dryness. Gently spread them evenly across the bottom (I use the back of a wooden spoon). If you’re using fresh peaches (lucky you!), toss them with a quarter cup of sugar first to mimic that syrup magic. Whatever you do, resist stirring the peaches – we want nice defined layers!

Step 2: Assemble the Peach Cobbler Dump Cake

Now sprinkle that dry cake mix over the peaches like you’re dusting powdered sugar on French toast. No mixing required – just let it rain down evenly. Here comes the butter! Melt it completely (microwave in bursts so it doesn’t splatter everywhere) and drizzle it slowly back-and-forth across the whole pan. This is crucial – any dry spots will bake up powdery, so take your time! I usually do two passes to be safe. If you’re feeling fancy, sprinkle optional cinnamon on top like edible confetti.

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Baking and Slow Cooker Options

The classic oven method gives you those delightfully crispy edges – bake at 350°F until you see bubbling peach juices peeking through a golden crust (about 45-55 minutes). Pro tip: If your oven runs hot, tent with foil at 30 minutes to prevent over-browning.

But oh! The Crock-Pot version is my lifesaver for summer parties. Same ingredients, just dump into your slow cooker instead! Cook on high for 2-3 hours or low 4-5 hours until the top looks like a toasted marshmallow. Either way, your kitchen will smell like a southern bakery!

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Tips for the Best Peach Cobbler Dump Cake

After making this dessert more times than I can count, I’ve discovered all the little secrets that make it perfect! Let me share my favorite tricks with you:

First – that butter matters! Melt it gently in 20-second bursts, stirring between. This prevents splatters and helps it drizzle smoothly. Getting full coverage is crucial – dry spots will taste floury, and nobody wants that!

Want to take yours to the next level? Try these mix-ins:

• Chopped pecans or walnuts for crunch
• A dash of almond extract for depth
• Spice cake mix in fall for warmth

The golden rule? SERVE IT WARM! That melty butter and bubbling fruit syrup need to mingle with vanilla ice cream. If it cools, just microwave portions briefly to bring back that fresh magic.

Watch out for common mistakes:

• Draining the syrup (that keeps everything moist)
• Opening the oven too early
• Over-mixing the layers

Follow these tips, and your dessert will disappear faster than you can say “seconds please!” It’s all about embracing easy perfection.

Serving and Storing Your Peach Cobbler Dump Cake

Oh wow – serving this peach cobbler dump cake is where the magic really happens! While it’s still piping hot from the oven, scoop on generous servings of vanilla ice cream. The way the cold cream melts into those warm peach juices will make your taste buds sing! For something lighter, fresh whipped cream stabilizes beautifully against the warm cake.

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Now let’s talk storage – because trust me, you’ll want leftovers of this peach dump cake. Cover tightly with foil or transfer slices to airtight containers. Room temperature keeps it dreamy for about 2 days, while refrigeration maintains that perfect peach cobbler texture for up to 5 days.

Reheating is simple magic: microwave individual portions of your peach cobbler dump cake for 20 seconds (add 10 more if needed). For larger portions, pop them in a 300°F oven for 10 minutes. Either way, sprinkle a teaspoon of water over the top first – it brings back that freshly-baked moisture!

Peach Cobbler Dump Cake FAQs

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Nutritional Information

Now let’s chat quick numbers – but remember, your peach cobbler dump cake’s nutrition depends on your specific brands and ingredients! As a general guide, one generous slice runs about 350 calories with 18g of that comforting butter-y goodness. It’s dessert, after all – meant to be savored and shared!

Share Your Peach Cobbler Dump Cake Experience

I’d love to see your spin on this comforting dessert! Share photos of your creation in the comments or tag my Pinterest – I’m always collecting new inspiration there. Tell me how your family enjoyed it and any special touches you added!

Easy Peach Cobbler Dump Cake

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This 4-ingredient peach cobbler dump cake is a simple, delicious dessert perfect for any occasion. Just dump, bake, and enjoy!

• Author: Sophia Collins
• Prep Time: 10 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour
• Yield: 8–10 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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• 2 (15-ounce) cans sliced peaches in heavy syrup, undrained
• 1 box (15.25 ounces) yellow cake mix
• 1 cup (2 sticks) unsalted butter, melted
• 1 teaspoon ground cinnamon (optional)

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Instructions

1. Preheat oven to 350°F (175°C).
2. Pour undrained peaches into a 9×13 inch baking dish, spreading evenly.
3. Sprinkle dry cake mix evenly over the peaches.
4. Drizzle melted butter over the cake mix, ensuring good coverage to avoid dry spots.
5. If desired, sprinkle ground cinnamon over the top.
6. Bake for 45-55 minutes, or until the top is golden brown and the peaches are bubbling.
7. For a Crock-Pot version: Combine peaches, cake mix, and butter in a 6-quart slow cooker. Cook on high for 2-3 hours or on low for 4-5 hours, until bubbly and set.
8. Let cool slightly before serving.

Notes

• Serve warm with a scoop of vanilla ice cream or whipped cream.
• For a richer flavor, use fresh peaches (about 6-8 medium peaches, peeled and sliced) and toss them with 1/4 cup sugar before adding to the dish.
• Ensure the butter is evenly distributed to prevent dry cake mix spots.
• This recipe is a hit at potlucks and summer gatherings.
• Find more delicious recipes and cooking tips on our Pinterest account.

Nutrition

• Serving Size: 1 slice
• Calories: 350
• Sugar: 45g
• Sodium: 300mg
• Fat: 18g
• Saturated Fat: 10g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 48g
• Fiber: 2g
• Protein: 3g
• Cholesterol: 35mg