One little trick elevates this super easy and delicious peach cobbler with cake mix into a truly special dessert!
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Looking for a super easy peach cobbler with cake mix that will make friends, family, and loved ones think you spent hours in the kitchen? One little trick elevates this dessert into a masterpiece!
Most recipes just layer peaches under the cake mix. However, by tucking a can of drained peaches into the cake mix on top, we end up with a soft and buttery cake bursting with jammy fruit in every bite!
This peach cobbler with cake mix comes together with minimal fuss, but the result will absolutely knock your socks off.
Whether you’re baking for a crowd or just craving some peaches, you’ll want to make this dessert again and again!
And if you love an easy dessert, check out my cherry dump cake, peanut butter balls, apple cobbler, easy banana pudding, pineapple dump cake, and peanut butter frosting recipes!
You will love this Easy Peach Cobbler with Cake Mix
- Less than 10 minutes of hands-on prep
- Only 5 ingredients (plus ice cream for serving!)
- Juicy, caramelized peaches in every bite
- Ready to serve in under an hour
Dump Cake Peach Cobbler ingredients
- 3 cans of sliced peaches
- Cake mix — butter golden, yellow cake, or French vanilla
- Butter
- Salt
- Ground cinnamon
- Vanilla ice cream — for serving
How to Make Peach Cobbler with Cake Mix
A full printable version of this recipe with ingredient measurements is available at the bottom of this post.
STEP ONE: Preheat the oven to 350 degrees F.
STEP TWO: Drain one can of peaches, discarding the liquid, and set aside.
STEP THREE: Place the remaining 2 cans of undrained peaches in the bottom of a 9×13-inch baking dish.
STEP FOUR: Sprinkle cinnamon over the peaches in the baking dish and set aside.
STEP FIVE: Place butter in a medium-sized microwave-safe bowl, then microwave on high for 30 to 40 seconds or until the butter has melted.
STEP SIX: Add the cake mix and salt to the melted butter and stir to combine. The mixture will be clumpy.
STEP SEVEN: Spoon the cake mix evenly over the peaches in the baking dish.
STEP EIGHT: Lightly tuck the remaining drained peaches into the cake mix so they are partially visible.
STEP NINE: Place the baking dish on the center rack in the oven and bake for 35 minutes or until the top is golden brown and the fruit is bubbling.
STEP TEN: Cover the baking dish with tin foil and continue baking for an additional 10 minutes.
STEP ELEVEN: Remove the baking dish from the oven, uncover, and let sit for 5 minutes before serving.
STEP TWELVE: Serve in small bowls with a scoop of vanilla ice cream.
How to Serve Peach Cobbler Dump Cake
Dump cake peach cobbler is best served warm from the oven! Just be sure to let it sit for 5 minutes before serving.
I highly recommend pairing this recipe with a scoop of vanilla ice cream or homemade whipped cream. The cold creaminess of the ice cream paired with the warm, cinnamon-spiced peaches and the rich, buttery cake is an unforgettable experience!
How to Store Cake Mix Peach Cobbler
To keep your peach cobbler dump cake tasting fresh, store any leftovers in an airtight container in the refrigerator. It’s best enjoyed within 2-3 days, but don’t be surprised if it disappears long before that!
Does Peach Cobbler Need to be Refrigerated?
Because of the fruit content, you definitely want to refrigerate any leftover peach cobbler. Just ensure it’s properly covered or stored in an airtight container.
Easy Peach Cobbler Recipe with Cake Mix FAQs
How do you keep peach cobbler from getting soggy?
The key to preventing a soggy cobbler is to drain one can of peaches before baking.
This reduces the liquid content without compromising the juiciness of the peaches, ensuring your cobbler has the perfect balance of moist filling and crisp topping!
What is the biggest mistake to avoid when making a dump cake?
Avoid over mixing the cake mix, and spread it evenly over the peaches. This will avoid a dense texture and instead achieve that perfect, crumbly, crisp topping.
Remember, it’s a dump cake – simplicity is key!
Why is my peach dump cake runny?
If your peach cobbler recipe with cake mix is runny, the peaches might have absorbed too much liquid. Drain one can of peaches and avoid adding any extra liquid to the cake mix.
Why is my dump cake not cooking in the middle?
An overly thick layer of cake mix or too short of a baking time can cause your peach cobbler to be under cooked in the center.
First, spread the cake mix as evenly as possible. If necessary, extend the bake time, checking periodically for doneness.
Cake Mix Peach Cobbler
Equipment
Ingredients
- 3 cans sliced peaches 15 ounce cans, divided
- 1 box butter golden cake mix 15.25 oz box, (I used Duncan Hines)
- ¼ teaspoon salt
- ½ cup butter
- ½ teaspoon ground cinnamon
Instructions
- Preheat the oven to 350 degrees F.
- Drain one can of peaches and set aside, (discard the liquid).
- Place the remaining 2 cans of peaches (with their liquid) in the bottom of a 9×13-inch baking dish.
- Sprinkle cinnamon over the peaches in the baking dish and set aside.
- Place butter in a medium-sized microwave-safe bowl, and microwave on high for 30 to 40 seconds or until the butter has melted.
- Add the cake mix and salt to the melted butter and stir to combine (the mixture will be clumpy).
- Spoon the cake mix over the peaches, making sure to get them as evenly covered as possible.
- With the remaining peaches that were set aside, lightly tuck them into the cake mix so they are partially visible.
- Place the baking dish on the center rack in the oven and bake for 35 minutes or until the top is golden brown and the fruit is bubbling.
- Cover the baking dish with tin foil and continue baking for an additional 10 minutes.
- Remove the baking dish from the oven, uncover, and let sit for 5 minutes before serving.
- Serve in small bowls with a scoop of vanilla ice cream.
Notes
- I used butter golden cake mix, but yellow cake mix or French vanilla cake mix are other great options too.
Nutrition
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.
