Peach Cobbler With Cake Mix (3-Ingredient Dump Cake)

What Makes This Recipe Work

The dry cake mix hydrates with the butter and peach syrup as it bakes, forming a soft, cobbler-like crust over the fruit without any measuring of flour or sugar. Not stirring the layers is the whole trick: it keeps a tender crumb on top and a saucy fruit layer below.

Ingredients for Peach Cobbler With Cake Mix (3

• 2 (15 oz / 425 g) cans sliced peaches in syrup, undrained (about 3 1/2 cups with juice)
• 1 box (15.25 oz / 432 g) yellow cake mix
• 3/4 cup (170 g) unsalted butter, melted
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 tbsp lemon juice
• 1/2 tsp fine salt
• 1/2 cup (50 g) chopped pecans, optional
• 1/2 cup (50 g) old-fashioned rolled oats, optional
• Vanilla ice cream, for serving

How to Make Peach Cobbler With Cake Mix (3

1. Heat the oven to 350°F and butter a 9x13-inch baking dish.
2. Pour the peaches and their syrup into the dish and spread them into an even layer. Stir in the lemon juice, salt, nutmeg, and half of the cinnamon.
3. Sprinkle the dry cake mix evenly over the peaches in a single layer. Do not stir it in; the dry mix will hydrate as it bakes.
4. Drizzle the melted butter evenly over the cake mix, covering as much of the surface as you can. Sprinkle the remaining cinnamon, and scatter the pecans and oats over the top if using.
5. Bake 45 to 55 minutes, until the top is deep golden brown and the fruit juices bubble up around the edges of the dish. Rotate the pan halfway through for even browning.
6. For doneness, press the center lightly: it should feel set and spring back, with no dry pockets of cake mix left on top.
7. Let the cobbler rest 15 minutes so the layers settle, then spoon into bowls and serve warm with vanilla ice cream.

Tips for the Best Peach Cobbler With Cake Mix (3

• Do not stir the layers together; the dump method is what gives the topping its cobbler texture.
• Pour the melted butter slowly and evenly so every patch of cake mix gets moistened.
• If your peaches are in heavy syrup, you can drain 1/4 cup of the syrup to keep the top from getting too wet.

Variations and Substitutions

• Use fresh fruit with the Fresh Peach Cobbler recipe, which builds a from-scratch biscuit topping.
• For the stovetop-thickened method, try the Peach Cobbler With Canned Peaches recipe using the reserved syrup.
• Add a buttery streusel instead of cake mix with the Peach Cobbler With Crumb Topping recipe.
• Swap yellow cake mix for white or spice cake mix, and add 1/2 cup fresh or frozen blueberries for a mixed-fruit dump cake.

How to Store and Reheat

• Cover and refrigerate leftovers up to 4 days; the topping softens over time. Re-warm in a 350°F oven for 12 to 15 minutes.
• Freeze baked cobbler up to 2 months in an airtight container; thaw overnight in the fridge and reheat covered until warm.

Peach Cobbler With Cake Mix (3 FAQ