Peach Cobbler Cake + Video
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Peach Cobbler 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 comforting dessert is both simple and delicious.
Watch the helpful video in this post to see how easily this dump cake from scratch comes together!
Peach Cobbler Cake
Warm peach cobbler is a favorite dessert of mine, so I’m excited to share this peach cobbler 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 cake will be ready to serve in just over an hour!
Looking for more fruity dump cake recipes? I have plenty to choose from whether you’re craving cherry, strawberry, or blueberry goodness!
Peach Dump Cake Recipe 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.
- All-Purpose Flour – Try your best to eliminate clumps as you make your mixture. Use a whisk to make sure that your batter ingredients are fully combined.
- Baking Soda – You’ll need just a little bit for leavening to give you a thick, fluffy cobbler cake.
- Kosher Salt – Omit this ingredient if using salted butter.
- Milk – I recommend using whole milk for this recipe.
- Vanilla Extract – This will add flavor and depth to your cake.
- 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.
- 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 short cut this recipe. Simply place the butter in the pan and place in the oven until melted.
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 before baking.
How to Make Crockpot Peach Dump Cake
Want to try this recipe another way? You can easily make this 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!
Storing and Reheating Leftover Cobbler Cake
Peach cobbler cake is best served warm, but it’s easy to store and reheat too!
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 it longer? Cut the cake into slices, transfer to an airtight container, and 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 you are reheating.
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 Cobbler Cake FAQ
Dump cake and cobbler are pretty similar, but there are a few key differences that set them apart.
In a dump cake, dry cake mix is poured over the top of your fruit filling of choice. In a cobbler, either prepared cake batter or biscuit dough is spooned on top of the fruit layer.
This recipe preserves the beloved taste and many qualities of Southern Peach Cobbler, but is somewhere in between a traditional cobbler and easy dump cake. That’s why I call it peach cobbler cake!
Yes, you can use frozen peaches for your cobbler dessert. Just defrost them first and drain the excess liquid before using them.
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Other Dump Cake Recipes
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 evening 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 December 2022
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Made this over the weekend, rave reviews and an empty dish!
We are so happy you enjoyed it!!! An empty dish is a wonderful thing!!!
Just made the peach dump cake it was AWESOME
We are so HAPPY to hear that! So glad you enjoyed it!
I used Pillsbury gluten free all purpose flour. Turned out great!
We are so happy to hear it turned out great!
Can we use peaches in syrup?
Or any other fruit
I'd like to use my own home-canned peaches instead of the supermarket kind. I'm thinking I would need about 3 cups of my own canned peaches… Would that be about right? I'm looking forward to trying this with fresh peaches too! Thanks so much for the recipe!
Easy to make and my friends loved it!
I used Pyure sweetener 1/2 cup in the cake recipe. I also added some fruit cocktail cups I had to fresh peaches and used the cocktail cups juice for my liquid for the top of the cake. I added 1/2 cup of sugar free brown sugar to the juice with the spices and baked it for 1 hour. It was delicious! Thank you for the recipe 🙂
Really delicious! Came out perfect. The only thing I will change the next time I make it is to add maybe another half can of peaches & chop them up. Couldn't be easier & quick to make.
This cake is fabulous. I'm wondering how much liquid is in the 29 oz canned peaches. Should have measured it before I poured it on the cake. Any one know?
This is excellent to top it off I added a 1/2 cup dark rum to the topping juice.
Can I use salted butter instead if I don't have unsalted butter?
Can I use salted butter?
Can you make this a day ahead or does it get soggy?
can i use peach pie filling for the cake. if so, do i mix the filling into the batter?
when do you add the butter? To the flour mixture or do you just melt it in the pan and pour the batter over it?
Used half fresh and half canned. Turned out delicious. Only had trouble sticking to pan, Even used pam with flour. Bonnie I am signing as anonymous.
if you use pie filling what do you do with the sugar, cinnamon & nutmeg?
Can this be made as a bundt if you put the Peaches in the bottom?
1. I used salted butter bc that’s what I had and didn’t add the salt
2. Used oat milk instead of whole and I added it to the container I melted my butter in to add as much of the fat as possible
3. Used frozen peaches, tried to remove as much of the solid ice chunks as possible, microwaved the frozen peaches to thaw, and saved the fluid for the topping, to which I added Brugal Rum because someone in the comments recommended rum, and I added a squeeze of lime bc it felt fitting
5. I used the rest of my Trader Joe’s Pumpkin Butter since I had it and wanted to get rid of it. I used it as a base and spread it on my pan before pouring the cake batter.
I forgot to mention the outcome: this wasn’t as soft as I imagined for a cake, but it was perfect with ice cream. The cake itself was not too sweet and I think the pair was phenomenal. I’m ambivalent about trying this again: it was simple with simple ingredients but I think I want that texture improved. If I didn’t use the pumpkin butter I think it would’ve been less impressive.
This is the first dump cake I’ve ever made and, believe me, it won’t be the last. It was so easy and tastes wonderful. Going to try apple next.
We are so happy you enjoyed it! Have a great day!
TSRI Team Member,