Dump Cakes
Peach Cobbler Dump Cake
dumpmeals.com/recipes/peach-cobbler-dump-cake/
Canned peaches, cinnamon and a yellow cake mix topped with butter, baked into an easy peach cobbler.
- Serves
- 12
- Prep
- 10 minutes
- Bake
- 350°F, 45 to 55 minutes
- Pan
- 9-by-13-inch baking dish
This dump cake tastes like peach cobbler. Canned sliced peaches, with their juice, go into the dish with cinnamon and a bit of sugar. A yellow cake mix is sprinkled over the top, and slices of butter melt into it as it bakes, giving a crumbly, golden crust.
Peaches canned in juice keep the dessert from turning too sweet. Serve it warm, with vanilla ice cream melting into the fruit. A sprinkle of nutmeg or an extra pinch of cinnamon on top is a nice touch. Leftovers keep covered in the refrigerator and reheat in the microwave.
The sugar and cinnamon give the fruit a little more flavor than the can alone. If you have fresh peaches in season, enjoy them on top as a garnish instead of in the pan.
Ingredients
Into the dish
- 1 (29-ounce) can sliced peaches in juice
- 1 teaspoon ground cinnamon
- ¼ cup granulated sugar
- 1 (15.25-ounce) box yellow cake mix
- 2 sticks butter, cut in thin slices
- nonstick cooking spray
Directions
- Heat the oven to 350°F. Spray a 9-by-13-inch baking dish.
- Pour the peaches with their juice into the dish. Stir in the cinnamon and sugar.
- Sprinkle the dry cake mix evenly over the peaches. Do not stir.
- Cover the top with thin slices of butter.
- Bake 45 to 55 minutes, until the top is golden and the peaches are bubbling.
- Cool 15 minutes. Serve warm.
It's done when the topping is golden brown with no dry, powdery patches, and the fruit is bubbling at the edges of the dish.
Cover leftovers and put them in the refrigerator within two hours.
Tips
- Slice the butter thin and cover as much of the top as you can.
- If the edges brown too fast, cover the dish loosely with foil for the last 15 minutes.