Everyone enjoys handmade cake, but not everyone is willing to put in the work to make it. That’s where peach cobbler dump cake excels. This 13×9-inch dessert is quick and easy to prepare for a large group. This dump cake peach cobbler is packed with fruit, perfumed with cinnamon sugar, and topped with crisp almonds. It requires very little labor and has a very simple ingredient list.
The key to any dump cake recipe is proper technique. Dump cakes use a creative stacking process rather than beating eggs, butter, flour, and sugar like traditional cake recipes. Pour canned fruit, syrup, brown sugar, cake mix, and butter into a 13×9-inch pan. The trick is to not stir! Place the dump cake in the oven and watch the fruit bubble up while the butter melts down. The individual layers combine to create a cosy, golden cobbler-like cake.
Ingredients for Peach Cobbler Dump Cake.
- Canned peaches: For this dish, use sliced peaches in an extra-light syrup. This stir-free peach dump cake cobbler works because the syrup is a key liquid element.
- Brown sugar: Brown sugar, which has a strong molasses flavour, enhances the sweetness of peaches. You can use both light and dark brown sugar.
- Cinnamon: A sprinkle of cinnamon provides a classic, cosy flavour to the cake. Use whichever kind of cinnamon you have.
- Yellow cake mix: Use your favourite recipe or try one of our Test Kitchen-approved cake mixes. The recipe calls for a standard-sized box of cake mix. If you get a larger box, try one of our recipes to use up cake mix.
- Almonds: Sliced almonds lend a nice crunch to this soft peach cobbler dump dish.
- Butter: The cold butter will gradually melt on top of the cake, enriching the dough, adding moisture, and causing the top to brown.
Instructions
Step 1: Layer the fruit and cake mixture.
Preheat the oven to 350° Fahrenheit. Place one can of peaches in a greased 13×9-inch baking dish. Drain the remaining can of peaches and add them to the baking dish. Sprinkle equally with brown sugar and cinnamon.
Carefully pour the cake mix into the pan, distributing it evenly to avoid large piles. Finally, sprinkle almonds over the pan.
Step 2: Add the butter layer, and bake
Cut the butter into extremely thin slices. Arrange the squares over the top, equally spaced. Remember: don’t mix the batter!
Bake the peach dump cake cobbler for 35 to 40 minutes, or until the top is golden brown and the fruit is bubbling. Serve warm.
Recipe variations
Serve with ice cream: Ice cream enhances the flavour of fruit sweets. Try this cake with a scoop of vanilla, cinnamon, or butter pecan.
Swap out the almonds for pecans or walnuts, or top with a cinnamon-sugar streusel.
Try a different cake mix: Try using a white or butter pecan cake mix.
Experiment with flavours: Cinnamon, nutmeg, ginger, cloves, Chinese five-spice powder, and cardamom are all delicious with peaches. You might also add 1 teaspoon vanilla or almond extract (mix it in with the peaches to incorporate).
Make it allergy-friendly: You can use a gluten-free cake mix, eliminate the almonds, and/or substitute vegan butter if desired.
How to Store Peach Cobbler Dump Cake?
Store leftover dump peach cobbler in an airtight container in the refrigerator for up to four days. Enjoy it cold or reheat in the microwave. You may also freeze the dump cake peach cobbler for up to three months. Before eating or reheating, let it defrost overnight in the refrigerator.
Peach Cobbler Dump Cake Tips
Can you use fresh peaches to make peach cobbler dump cake?
We adore fresh peach recipes since the flavour is unparalleled. You can use fresh ripe peaches in this peach cobbler dump cake recipe, but you’ll need to replace the sticky sweet liquid that comes with canned peaches. Make your own simple syrup by combining water and sugar, then add it to the peaches to bring out their natural sweetness.
What’s the most common error to avoid when baking a dump cake?
It’s difficult to mix up a dump cake, which is as simple as the name implies. However, do not treat a dump cake like a conventional cake; it should not be stirred or blended.
Make careful to arrange the layers in the pan in the correct order so that the raw flour in the cake mix, as well as the liquid and fat ingredients, can combine properly. After all, eating raw flour is not safe. Even after it’s baked, you don’t want a taste of it. To avoid this, spread the butter evenly over the top, leaving no huge dry spots of cake mix flour.
