The first time I made this peach dump cake, I thought it would be too simple to impress anyone.
It vanished from the platter faster than I could ladle it, which told me everything I needed to know.
This recipe is a winner because it gives you tender, saucy peaches with a buttery, golden cake crust—using only three pantry staples.
It’s fast, forgiving, and somehow looks like you spent all afternoon in the kitchen.
Why You’ll Love This Recipe
- 3 ingredients and virtually no prep work make this perfect for weeknights or last-minute company.
- The contrast of syrupy peaches and crisp, buttery cake topping delivers a dessert that feels homemade and indulgent.
- It scales easily and tolerates substitutions, so you can tweak it by season or dietary need.
- Minimal bowls and almost no technique reduce stress and cleanup.
This cobbler has a juicy underlayer of peaches that bubble around a dry yellow cake mix until it forms a craggy, cookie-like topping.
The butter soaks through pockets of the cake mix and then fries the edges into toasty, caramelized shards while the peach filling stays soft and bright.
The result is part cobbler and part coffee cake—served warm with cream or ice cream, it becomes comfort food in a single spoonful.
"Five stars! My picky teenager asked for seconds and third helpings. So easy and it tastes like summer—repeat recipe for sure." — Hannah, reader
Key Ingredients
Yellow cake mix (15.25 oz): The dry cake mix is your shortcut to structure and crust.
It doesn’t need eggs or oil because the melted butter and peach filling do the work; choose a name-brand mix if you want a reliably fine crumb.
If you prefer a more pronounced buttery flavor, a Duncan Hines or Pillsbury mix both work well.
Canned peach pie filling (1 can, 21 oz): This is the flavor engine.
The syrupy peaches bring sweetness, cinnamon-warmth (if you buy spiced varieties), and the juices that keep the cake moist.
Look for a filling with large peach slices and a clear syrup for the best texture.
Unsalted butter, melted (1/2 cup / 1 stick): Butter is the magic activator for the cake topping.
Melt it and pour it over the dry mix so it creates an even golden crust as it bakes.
Using unsalted butter lets you control sodium; salted butter is fine but omit any added salt to the recipe.
Optional: A greasing spray or a light rub of butter for the baking dish helps the edges release cleanly and improves browning along the sides.
Ingredients
- 1 can (21 oz) peach pie filling
- 1 box (15.25 oz) yellow cake mix
- 1/2 cup (1 stick) unsalted butter, melted
Step-by-Step Instructions
Step 1: Preheat and prepare
Preheat your oven to 350°F (175°C).
Grease a 9×13-inch baking dish evenly with butter or cooking spray so the peaches won’t stick and the edges brown nicely.
Pro Tip: Preheating ensures the butter starts sizzling as soon as the dish goes in, which helps the top crisp quickly.
Step 2: Spread the peaches
Open the can of peach pie filling and pour it into the prepared 9×13-inch dish.
Use a spatula or the back of a spoon to spread the peaches into an even layer so every bite has fruit and syrup.
Pro Tip: If the filling has too much heavy syrup, drain a tablespoon or two to avoid a soggy bottom; leave most of the juice for moisture and flavor.
Step 3: Sprinkle the cake mix
Without sifting, pour the entire box of dry yellow cake mix evenly across the peaches.
Gently tap the dish a couple times to settle the mix but don’t press it down—loose crumbs create pockets for the butter to work.
Pro Tip: Aim for a consistent, even bed of cake mix. Thick clumps can stay undercooked while thin spots may burn.
Step 4: Pour the melted butter
Slowly pour the melted butter over the cake mix, trying to cover as many dry areas as possible.
It’s okay if some spots get more butter than others; the variation creates those perfectly caramelized peaks.
Pro Tip: Use a small measuring cup with a spout for controlled pouring and go back over any dry seams after your first pass.
Step 5: Bake until golden
Place the dish in the preheated oven and bake for 35–40 minutes.
You’ll know it’s done when the top is deeply golden and bubbling juices peek through the edges.
Pro Tip: If the top browns too fast, tent loosely with foil after 25 minutes to avoid over-browning while the center finishes.
Step 6: Rest before serving
Remove from the oven and let the cobbler cool for 10–15 minutes; this helps the filling thicken and makes scooping neater.
Serve warm with whipped cream or a scoop of vanilla ice cream.
Pro Tip: For cleaner slices, chill the cobbler for 30 minutes and cut with a sharp knife; reheating single portions in the microwave for 20–30 seconds brightens the juices.
Expert Tips for Success
- Use a 9×13-inch pan for the intended depth; smaller pans will cause overflow and thinner topping.
- Grease the dish well—not just the bottom but the sides—to prevent sticky caramelized edges that tear when served.
- If your peach pie filling is low on syrup, stir in a tablespoon of peach nectar or light corn syrup to maintain moisture.
- For extra texture, sprinkle 1/2 cup chopped pecans or sliced almonds over the cake mix before pouring butter.
- Do not stir once the cake mix is on top; the point is to leave it loose so the butter can create pockets and crisp edges.
- Rotate the pan halfway through baking if your oven has hot spots to ensure even browning.
- If the top is browned but the dough feels undercooked, reduce the temperature to 325°F and continue baking in 5–7 minute increments until done.
- To get a crunchy, cookie-like top, use cold melted butter: let butter cool slightly after melting so it’s warm, not piping hot, when poured.
- For a deeper flavor, use a butter that’s been browned lightly first—this adds nutty notes to the crust.
- Serve with a dash of flaky sea salt on top of the warm cobbler to contrast the sweetness—just a tiny pinch enhances flavor complexity.
- If you want more spice, stir 1/2 teaspoon cinnamon or a pinch of nutmeg into the cake mix before adding butter; it distributes quickly through the butter pockets.
- Use a glass or metal pan depending on your oven: glass holds heat and keeps the center very moist; metal gives crisper edges. Pick based on your preferred balance of gooey interior vs. crispy crust.
- For even portioning, let the cobbler cool and then mark serving lines with the back of a spoon; this makes it easier to scoop even amounts for hungry guests.
- Test doneness by tapping the top lightly—if it feels set and not doughy, and juices are bubbling, it’s ready.
Storage & Freezing
Fridge: Cool completely to room temperature before covering.
Store in an airtight container or cover the baking dish tightly with plastic wrap or foil.
Kept in the fridge, it will stay good for 3–4 days.
Reheat from chilled: Warm single servings in the microwave for 30–45 seconds.
For the whole dish, cover with foil and reheat in a 350°F oven for 15–20 minutes until warmed through.
Freezer: To freeze, cool completely, then wrap the entire baking dish tightly in plastic wrap followed by a layer of heavy-duty foil.
Label with the date; it will keep 2–3 months.
For best quality, freeze in individual portions in freezer-safe containers for easy thaw-and-heat desserts.
Thawing: Thaw overnight in the refrigerator.
To reheat a frozen whole pan, remove the foil and cover with fresh foil; bake at 350°F for 25–35 minutes until heated through.
Uncover for the last 5–10 minutes to re-crisp the top.
Tip: If reheating leaves the top a bit soft, finish for 2–4 minutes under a broiler while watching closely to re-crisp the crust.
Variations & Substitutions
Peach-blueberry mix: Stir 1 to 1 1/2 cups fresh or frozen blueberries into the peach filling before spreading.
Blueberries add a tart pop and a lovely purple hue to the sauce.
Spiced-up: Mix 1/2 teaspoon cinnamon and a pinch of cardamom into the cake mix before adding butter.
This gives a warm, autumnal spice that pairs especially well with vanilla ice cream.
Lower-sugar option: Use a sugar-free or reduced-sugar cake mix and select a low-sugar canned peach filling.
You can add a tablespoon of cornstarch to the filling if it seems thin to help thicken as it bakes.
Gluten-free: Substitute a gluten-free yellow cake mix of an equivalent weight.
Look for mixes labeled for 1-to-1 substitution; the butter and peach juices will give it the same finish.
Nut topping: Sprinkle chopped pecans, walnuts, or sliced almonds over the cake mix before pouring butter.
They toast as the cake bakes and add a satisfying crunch.
Frequently Asked Questions
Q: Can I use fresh peaches instead of canned peach pie filling?
A: Yes. Peel and slice about 4–5 large peaches and toss with 1/4–1/3 cup sugar and 1–2 teaspoons cornstarch to mimic the thickened canned filling.
If peaches are very sweet, reduce added sugar. Cook time stays roughly the same; watch for bubbling to confirm doneness.
Q: My topping is soggy—what went wrong?
A: The most common causes are too much liquid from the filling or uneven distribution of butter.
Drain a tablespoon of excess syrup before layering, and make sure to pour melted butter slowly over the entire surface so all dry mix gets moistened.
Q: Can I make this in a smaller pan?
A: You can, but it will be deeper and may require extra baking time.
A 9-inch square pan works, but check after 40 minutes and be prepared to tent with foil if the top browns faster than the center cooks.
Q: How can I make the top more like a crisp cookie?
A: Don’t press down on the cake mix; keep it loose.
Use slightly cooled melted butter and consider adding 1/2 cup chopped nuts or a sprinkle of coarse sugar for extra crunch.
Q: Is it okay to prepare this ahead of time?
A: Yes. Assemble and cover, then refrigerate for a few hours before baking.
Add 5–10 extra minutes of baking time if the dish goes into the oven cold from the fridge.
Final Thoughts
This 3-ingredient peach cobbler dump cake is one of those recipes that feels indulgent but is laughably simple.
It’s perfect for feeding a crowd, rescuing a busy weeknight, or turning a few pantry items into something memorable.
Please leave a star rating in the recipe card below if you try it, and pin this to Pinterest so your friends can find it too.
Conclusion
If you want to compare similar simple dump cake ideas and see how others layer flavors, this Cookie Mix Dump Cake Recipe Review is a helpful read for variations and technique notes.
For a fruit-forward inspiration that swaps stone fruit and adds berries, check out this Summer Peach Cake recipe for extra ideas on mixing fresh fruit and cake mixes.
Peach Dump Cake
Ingredients
For the cake
- 1 can canned peach pie filling (21 oz) Look for a filling with large peach slices and clear syrup.
- 1 box yellow cake mix (15.25 oz) Use a name-brand mix for the best results.
- 1/2 cup unsalted butter, melted Melted butter is key for a golden crust.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish with butter or cooking spray.
- Open the can of peach pie filling and pour it into the prepared baking dish.
- Spread the peaches into an even layer with a spatula.
- Pour the entire box of dry yellow cake mix evenly across the peaches.
- Slowly pour the melted butter over the cake mix, covering as many dry areas as possible.
Baking
- Place the dish in the preheated oven and bake for 35-40 minutes until the top is golden and juices are bubbling.
- Remove from oven and let cool for 10-15 minutes before serving.
