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.