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Home » Recipes » Cobbler

Southern Peach Dump Cake (Easy Recipe)

Published: Jun 9, 2020 · Updated: Sep 12, 2022 by Marye

A short cut fruit cobbler that takes just minutes to put together! Peach dump cake is family friendly, freezable, and budget friendly, too! Make it in the oven or slow cooker. Be sure to try the cherry variation.
Total time for the recipe to be finished.Total Time 1 hour hour 5 minutes minutes
Jump to Recipe
Closeup of a serving of peach dump cake with melting ice cream on top.
Top view of cake in skillet with text overlay for Pinterest.

A few simple ingredients are mixed right in the baking dish then baked an hour (slow cooker instructions included!) to give you an easy summer dessert than no one ever turns down!

It's why it's one of our favorite peach desserts!

Serving of peach dump cake in a white bowl with ice cream melting on top.
Table of Contents
  • 🗝️ Key takeaways
  • 🥘 Ingredients
  • 🔪 Instructions
  • 🥫 How to store
  • 💭 Things to know
  • 🎥 Video
  • 👩🏻‍🍳 FAQs
  • 📖 Variations
  • 📚 Related recipes
  • 📖 Recipe
  • 💬 Comments

🗝️ Key takeaways

This is so good!

  1. You only need 3 ingredients (I've added a few extra but you don't need them).
  2. Easy prep - no mess!
  3. You can make this peach cobbler in the oven or the crockpot.
  4. Perfect for busy days!

This easy peach dump cake recipe comes to the rescue when you don't have time for classic peach cobbler or peach crisp.

It's delicious warm from the oven with a scoop of vanilla ice cream or cinnamon gelato melting on top!

Try this super easy apple pandowdy or bourbon peach cobbler next!

🥘 Ingredients

All you really need for this simple dessert is the butter, the pie filling, and the box yellow cake mix! The rest just adds more yum.

Labeled ingredients for peach dump cake.

🔪 Instructions

Peach dump cake is so easy, especially if you're using an iron skillet. It's all done in the pan so only one dish to wash!

Step by step images showing how to make the dump cake.
  1. Melt ¼ cup butter in the skillet until it turns brown.
  2. Chop the pecans and put half of them in the skillet.
  3. Spoon the peach pie filling over the pecans, then the bourbon, then the cake mix, then the remaining pecans and butter slices.
  4. Bake at 350° for 1 hour, or until the cake is bubbling and the topping is golden brown. Remove from the oven and serve.

To use canned peaches

If you'd rather use canned peaches instead of peach pie filling you'll need two 15 ounce cans of peaches in heavy syrup instead of the pie filling.

  1. Add one can to the skillet or baking dish with the syrup.
  2. Drain the second can of peaches and stir the peaches in - discard the syrup.
  3. Continue as directed.

To use fresh peaches (or frozen peaches)

If you'd prefer to use fresh or frozen peaches you'll need:

  • 5 cups peaches peeled and diced
  • ½ cup sugar
  • ¼ cup water

Add the peaches and sugar to a large mixing bowl and let stand for 30 minutes. You can do this the day before if you wish. Mix in the water then dump the whole thing into the baking dish and proceed with the recipe as written.

🥫 How to store

Refrigerate leftover dump cake promptly. Cover with plastic wrap or put in a food safe storage container. It will be fine for up to four days.

You can also wrap this tightly and freeze up to four months.

💭 Things to know

Expert Tip: Make this gluten free by using gluten free cake mix and pie filling.

This is an easy peach cobbler dump cake that's just right for potlucks and picnics. It's one of our favorite dessert recipes.

  • Serve warm with a scoop of vanilla ice cream or whipped cream.
  • If you don't have an iron skillet you can use a 13x9 inch baking pan.
  • Change it up by using a spice cake mix or my homemade white cake mix instead of the box of yellow cake mix.
  • This freezes well for up to 6 months so make two and freeze one for another time!
  • Stir a cup or so of fresh raspberries into the peach filling before adding the cake mix.
  • If you have leftover fruit make these peach cupcakes!
  • I've found that when you melt and pour butter over the top it works much better than layering the thin slices of butter on top.
  • The iron skillet works better than the 13x9 inch pan because you can get it good and hot before you add the peaches. Once they go in they'll caramelize just a little bit.
  • The first time I made this I had spots on top of the cobbler where the cake mix was still a powder. It's not really a problem but you can mix the boxed cake mix with the melted butter and then sprinkle that mixture over the fruit if you want to make sure you don't have those dry patches.

🎥 Video

Here's the cherry dump cake version of this recipe. Doesn't it look amazing?

👩🏻‍🍳 FAQs

Here are the questions I am most frequently asked about this recipe.

Can you make peach dump cake in a slow cooker?


Yep! Use this recipe and layer the ingredients in the same order in a greased slow cooker. Cook on low for 4 hours or high for 2 hours..

Can you use other fruit pie fillings?

Yes you can! I'd leave out the bourbon and pecans but you can use apple, blueberry, cherry, or whatever you like best in place of the peach.

How can I use fresh peaches?

Peel and pit about 12 peaches and slice them into a bowl. Cover with ½ cup sugar, stir well, and let sit for 30 minutes. Add ¼ cup water - then follow the recipe.

Can I used canned peaches?

Yes, use 2 cans of peaches in heavy syrup.

Can this be made ahead of time?

Yes! You can make it up to 3 days ahead of time then cool to room temperature, cover, and refrigerate. Be sure to warm up before serving.

Top view of the peach dump cake in an iron skillet with a serving removed.
Peach cobbler dump cake is so easy to make.

📖 Variations

  • Try it with apple pie filling, blueberry pie filling, or cherry pie filling. In fact, any fruit filling with work.
  • I like the apple or peach cobbler dump cake recipe made with yellow or spice cake mix. The cherry version is good with chocolate cake mix, too. Blueberry goes well with lemon cake mix.
  • I sometimes add 8 ounces of cream cheese, cubed and stirred in with the peaches.
  • Sprinkle the top with a little brown sugar before you add the butter. I love it that way.
  • Mix 1-½ teaspoons of cinnamon with the cake mix before sprinkling it over the peaches.

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I like this peach dump cake either served plain, with a big scoop of vanilla ice cream, or with Blue Bell blackberry cobbler ice cream.

The fresh blackberry and cream flavor melting into the warm peaches is to-die-for and there's a little crunch from the crust in every bite! (If you love blackberries try this southern blackberry cobbler!)

Serve this simple dump cake recipe warm from the oven or warm it in the microwave and, I promise, your family and friends will lose their minds over how good it is!

It's such an easy treat, anytime.

If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need. Don't forget that you can click on "add to collection" to save it to your own, private recipe box!

If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️

📖 Recipe

Closeup of a serving of peach dump cake with melting ice cream on top.

Southern Peach Dump Cake

4.86 from 7 votes
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A short cut fruit cobbler that takes just minutes to put together! Peach dump cake is family friendly, freezable, and budget friendly, too! Make it in the oven or slow cooker. Be sure to try the cherry variation.
Course Desserts
Cuisine American - Southern
Prep Time: 5 minutes minutes
Cook Time: 1 hour hour
Total Time: 1 hour hour 5 minutes minutes
Servings:10
Calories:415
Author:Marye Audet-White

Ingredients

Peach

  • ¾ cup salted butter, divided use
  • 1 cup pecans
  • 42 ounces peach pie filling
  • ¼ cup bourbon, optional
  • 15.75 ounces yellow cake mix
  • ½ teaspoon ground cinnamon

Cherry Amaretto

  • 1 cup butter, divided use (do not brown as in peach version)
  • 1 cup almonds, sliced
  • 42 ounces cherry pie filling
  • 2 tablespoons Amaretto, optional
  • 15.75 ounces yellow cake mix

Instructions

Step one

  • Preheat the oven to 350F.
  • If you're using a baking dish add the butter and place the dish in the oven while it preheats.
  • If you're using a skillet melt ¼ cup butter in the iron skillet until it turns light golden brown.

Step two

  • Chop the pecans and put half of them in the skillet or baking dish.
  • Spoon the peach pie filling over the pecans.
  • Pour the bourbon on top of the peaches.
  • Sprinkle the dry mix over the layer of fruit.
  • Add remaining chopped pecans.
  • Melt the remaining butter and drizzle over the top of the cake mix. Sprinkle with cinnamon.

Step three

  • Bake at 350° for 1 hour, or until the filling is bubbling and the topping is golden brown.
  • Remove from the oven and serve warm.

Slow Cooker

  • Grease the slow cooker or spray with nonstick spray.
  • Melt the ¼ cup of butter on the stove until it turns golden brown.
  • Pour into the slow cooker.
  • Add the remaining ingredients as in the instructions above.
  • Cover and cook on low for 4 hours or high for 2 hours.

Notes

  • Serve warm with a scoop of vanilla ice cream or whipped cream.
  • If you don't have an iron skillet you can use a 13x9 inch baking pan.
  • Change it up by using a different flavor box cake mix like spice or my homemade white cake mix.
  • This freezes well for up to 6 months so make two and freeze one for another time!
  • Stir a cup or so of fresh raspberries into the peach filling before adding the cake mix.
For the cherry version follow the instructions but do not brown the butter.
You'll find more helpful tips and variations in the body of the post.

Nutrition Facts

Calories: 415kcal | Carbohydrates: 50g | Protein: 4g | Fat: 22g | Saturated Fat: 10g | Cholesterol: 37mg | Sodium: 447mg | Potassium: 292mg | Fiber: 3g | Sugar: 30g | Vitamin A: 819IU | Vitamin C: 8mg | Calcium: 112mg | Iron: 1mg

Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.

This recipe has been tested several times. If you choose to use other ingredients, or change the technique in some way, the results may not be the same.

First published June 9, 2020. Last updated April 12, 2021 to add more tips and better instructions.

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About Marye

Meet Marye Audet, a wizard in the kitchen and a storyteller at heart. Marye is like your eccentric but fun aunt who knows all the secret recipes and isn't afraid to spill them.

Comments

    4.86 from 7 votes (6 ratings without comment)

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    Love it? Give it 5 stars!




  1. Carol fox says

    June 09, 2023 at 9:39 pm

    That sounds like a great dessert I can’t wait to try it I think it deserves five stars

    Reply
  2. Sherry Terry says

    July 05, 2021 at 1:01 am

    5 stars
    I've never heard of putting pecans in a peach cobbler before! But I am sure it is very good. Most everyone loves pecans! Good idea 🙂
    Sherry 🙂

    Reply
Marye Audet-White, founder of Restless Chipotle Media

Hey Y'all, I'm Marye

Welcome to my kitchen! ☕

NY Times bestselling author. 10 cookbooks. Mom of 8 kids. Homeschooling mom for 22 years. Addicted to Hallmark Christmas Movies. Collector of old cookbooks.

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