Peach Dump Cake is a sweet and fruity treat that will satisfy any sweet tooth! Filled with soft, juicy peaches and the spice of cinnamon and nutmeg, this peach cobbler cake is both simple and delicious.
Peach Dump Cake
Warm peach cobbler is a favorite dessert of mine, so I’m excited to share this peach dump cake recipe with you!
Serve it warm with a heaping scoop of vanilla ice cream, and you’re in for a treat.
This canned peach dessert is perfect for a busy night because the steps are so simple.
You’ll only need 10 minutes of prep time, and your peach cobbler dump cake will be ready to serve in just over an hour!
Ingredient Notes and Substitutions
- Unsalted Butter – No need to soften first — this is going straight in the microwave to be melted!
If you only have salted butter on hand, simply omit the additional salt.
- Granulated Sugar – Divide your sugar into 1 cup and ½ cup measurements.
Some of it will go into the batter, and the rest of it will be combined with the peach juice and spices that are poured over the top.
- Peaches – Canned peaches are what I use for this recipe, but peach pie filling will work just fine too.
If using canned, save the juice — you’ll need it for one of the last steps.
You can also use frozen peaches for this peach dump cake recipe. Just defrost them first and drain the excess liquid, using it in place of the canned juice.
- Ground Cinnamon and Nutmeg – These are the perfect spices to finish off your cobbler dessert, adding some spice to every bite.
Tips and Tricks for Making Dump Cake From Scratch
- Grease Your Baking Dish. Apply butter or a non-stick spray to your pan before adding the ingredients.
This will help ensure that your cake doesn’t stick to the pan, making it easier to remove later.
- Take a Short Cut. There’s an easy but effective way to shortcut this recipe. Simply place the butter in the pan, then place in the oven while it preheats.
Once melted, you can proceed with the next steps!
- Add Some Crunch! Mix chopped pecans or walnuts with a little brown sugar, then sprinkle the mixture over the top of your peach cobbler dump cake before baking.
Storing and Reheating Peach Cobbler Dump Cake
Allow the dessert to cool completely, then refrigerate it in an airtight container or in the baking dish covered with plastic or aluminum. It will keep for 3 to 4 days.
Want to keep peach cobbler dump cake for longer? Transfer slices to an airtight container, then pop it into the freezer for up to 3 months.
To reheat your cake, you can microwave it for a few minutes or warm it up in the oven.
The amount of time needed will vary based on how much peach dump cake you are reheating at once.
Kitchen Tools You Will Need
- 9×13 Baking Dish – This set is one of my favorites! It comes with a lid for easy storage and is great for casseroles too.
- Microwave-Safe Bowl – Not only does it make melting ingredients easier, but you can use it to quickly steam vegetables too!
- A sturdy silicone spatula can be used for scraping, stirring, and smoothing and is easy to clean too!
Peach Dump Cake Recipe FAQ
The two desserts are pretty similar, but there are a few key differences that set them apart.
Dump cake gets its name because the ingredients are “dumped” into the baking dish — first the fruit filling, then dry cake mix topped with melted butter. The cake mix then bakes into a fluffy topping.
With cobbler, either prepared cake batter or biscuit dough is spooned on top of the fruit layer instead.
This peach dump cake recipe preserves the beloved taste and many qualities of Southern Peach Cobbler, but is somewhere in between a traditional cobbler and an easy dump cake. That’s why I call it peach cobbler cake!
Sure! Use this cherry recipe as your guide to make this easy peach cobbler with cake mix instead of homemade batter.
You can replace some of the melted butter with the peach juice mixture, or skip that step and add the spices to the peach slices instead!
How to Make Crockpot Peach Cobbler Cake
Want to try this recipe another way? You can easily make peach dump cake from scratch in your crockpot.
- First, layer the ingredients in your crockpot in the order given in the recipe.
- Then, place the lid on top and cook on HIGH for 2 hours.
- Adjust the heat to LOW and continue cooking for 4 hours.
- Spoon into bowls and serve!
With love, from our simple kitchen to yours.
Other Dump Cake Recipes
Perfect Peach Dump Cake + Video
- 1/2 cup unsalted butter
- 1 1/2 cups granulated sugar, divided
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1 cup whole milk
- 1 tablespoon pure vanilla extract
- 29 ounces canned sliced peaches, in juice
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Preheat oven to 350°F. Butter a 9×13 baking dish (or 2-8×8 baking dishes). Set aside.
- Place butter in a medium size microwave safe mixing bowl. Heat butter in microwave until melted. Add 1 cup sugar, flour, baking powder, salt and whisk to combine. Add milk and vanilla, whisk until combined. Pour batter into prepared baking dish.
- Spoon peaches over top of batter, placing them even around the pan. Reserve the juice from the can.
- Add 1/2 cup sugar, cinnamon and nutmeg to the juice. Whisk to combine. Pour juice over peaches.
- Bake 55-60 minutes until golden brown. Serve with a scoop of ice cream on top if desired.
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published October 2013, updated and republished August 2023
Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.