Peach Cobbler Dump Cake (with variations)

A super-simple sweet comfort food, made with 3 ingredients! No mixer, no eggs! Just layer fruit, cake mix and butter right in the baking dish, and a delicious dessert bakes up that’s somewhere between a cobber and a fruit crisp. Keep it good and simple, or try a variation to twist up the fun.

Peach Cobbler Dump Cake


  • 3 (15.25 ounce) cans Del Monte® Sliced Peaches in Heavy Syrup
  • 1 (18.25 ounce) box yellow cake mix
  • 1/2 cup butter


  1. Heat oven to 350 degrees F.
  2. In a 13 x 9-inch or other shallow 3-quart baking dish, dump 2 cans of peaches and syrup.
  3. Drain the third can and add only the peaches to the baking dish.
  4. Top peaches with cake mix; spread it out evenly across the entire surface of peaches.
  5. Drizzle cake mix with butter.
  6. Bake for 55 minutes to 1 hour or until top is deep golden brown and fruit is bubbly.
  7. Dust with powdered sugar or top with whipped cream or vanilla ice cream before serving, if desired.

Serves 12

Variations: Prepare as recipe directs, except:

Praline Pecan Peach Cobbler Dump Cake: In a small bowl, combine 1/4 cup melted butter, 1/2 cup packed brown sugar and 1 1/2 cups chopped pecans; sprinkle over butter before baking.

Raspberry Cream Peach Cobbler Dump Cake: Top with fresh raspberries and whipped cream before serving.

Salted Caramel Peach Cobbler Dump Cake: Top each portion with a drizzle of hot caramel sauce and a small pinch of coarse sea salt before serving.

Toasted Almond Peach Cobbler Dump Cake: Sprinkle 1/2 cup sliced almonds evenly over butter before baking.

Bourbon Peach Cobbler Dump Cake: Stir 2 tablespoons bourbon into peaches before topping with cake mix.

Recipe and photo credit (used with permission): Del Monte foods, Inc.

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