My peach dump cake with cake mix and canned peaches recipe is easy and delicious! Made with a base of just 3 ingredients, this simple cobbler has all the flavor of an old-fashioned southern dessert but with none of the hassle. If you want to take it to the next level, adding a few spices like cinnamon and nutmeg and a bit of lemon juice amps up the flavor, giving it that warm, homemade taste that feels straight out of grandma’s kitchen. This recipe makes a quick 9×13 cobbler, which is perfect for beginner cooks who need to feed a crowd for a holiday like Thanksgiving, Christmas, Easter–or any day! If you want to learn how to make peach dump cake with cake mix and canned peaches, follow my step-by-step directions and watch the video below.
Peach Dump Cake with Cake Mix and Canned Peaches
Ingredients
- 3 15.25 oz cans canned peaches in heavy syrup
- 1 15.25 oz box cake mix (I used white)
- 2 sticks butter, unsalted (226g)
- Optional:
- 1 Tablespoon lemon juice
- 1/4 cup light brown sugar (60g)
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/8 teaspoon cloves
- dash of salt
Instructions
- Grease a 9×13 baking dish.
- Drain 1 can of peaches and discard the juice.
- Dump the canned peaches into the 9×13 casserole dish and then distribute evenly. Remember to drain 1 can and leave the juice in the other 2.
- Add extra spices, lemon juice, and salt to the peach slices, if using, then stir gently to combine.
- Sprinkle cake mix over the top of the peaches.
- Use a fork to smooth out the cake mix layer, breaking up lumps as you go. Remember to not mix the cake mix into the peach layer–just lay it on top of the fruit filling.
- Slice pads of butter about 1/8 inch thick and place them on top of the cake mix so that they’re almost touching.
- Bake at 350F, uncovered, for 1 hour.
- Allow the dump cake to cool for at least 15 minutes before serving, 30 if you want it to hold its shape when sliced.
- Enjoy the dump cake plain or with vanilla ice cream, Cool Whip, or whipped cream.
Peach Dump Cake with Cake Mix and Canned Peaches FAQs
Bake at 350F, uncovered, for 1 hour–until the top is golden brown and you can see some of the juice/syrup boiling up around the edges. Ovens can vary, so keep an eye on it around the 45 minute-mark.
The 3 ingredients in this recipe are
1) Canned Peaches
2) Cake Mix
3) Butter
Although you only need those ingredients to make this dessert, adding the extras I suggested will improve the flavor, making it taste more homemade.
I recommend using white or yellow cake mix since they have the most neutral flavor (I used white). However, I could see spice or lemon cake mix working in as well. If you use a different flavor, leave me a comment and tell me how it turned out.
Yes, you can use peaches in juice instead of heavy syrup–just be aware that the filling will be a little less sweet and maybe a bit more liquid. If you want, sprinkling an extra 1/4 cup of sugar over the peaches before adding the cake mix will give them about the same sweetness as those canned in syrup.
The most common mistake is not spreading the butter evenly. Make sure the entire top layer of cake mix is covered with butter slices so no dry spots remain. Another mistake is overbaking—if the top gets too brown, the filling can dry out. If you avoid those 2 things, your cobbler is sure to be amazing.
No! As with other dump cakes, the name says it all–simple “dump” or pour the ingredients into a 9×13 baking dish, forming layers by putting each new ingredient on top of the previous one.
Yes! Simply replace the 3 cans of peaches with 2 21 oz cans of peach pie filling, then follow the rest of the recipe exactly.
Yes! If you’re using fresh peaches, peel and slice them first, then toss with about ½ cup of sugar and a tablespoon of lemon juice to create some syrup before adding the cake mix and butter. For a detailed guide, check out this full-length recipe by Melissa Stadler of Modern Honey.
Vanilla ice cream, Cool Whip, and whipped cream make excellent toppings for dump cakes, cobblers, and pies with fruit filling. A drizzle of caramel sauce would be nice as well!
Yes! After your peach dump cake cools to room temperature, cover it and store it in the refrigerator for up to 4 days. You can reheat individual portions in the microwave or warm the whole pan in a 300°F oven for about 10 minutes before serving.
Yes! Once the cake has cooled completely, transfer slices into airtight plastic containers or freezer-safe bags and freeze for up to 4 months. When you’re ready to enjoy it, move the container to the refrigerator, take off the top, and let it thaw for 1–2 hours before serving.
More Easy Dessert Recipes
If you liked this dessert, here are a few more you might want to take a look at:
Pineapple Dump Cake with 3 Ingredients – Canned crushed pineapple is the star of this dessert with a buttery, golden-brown crumble topping that pairs perfectly with the sweet and tangy filling.
Peach Cobbler with Pie Crust and Canned Peaches – Peaches in syrup are the basis for this old-fashioned southern favorite as well–but with a crispier crust and juicier filling.
Peach Cobbler with Canned Peaches – This batter-style cobbler uses self-rising flour and peaches canned in heavy syrup to make a 9×13 pan dessert that’s just as delicious as it is easy.
