This easy peach dump cake recipe comes to the rescue when you don't have time for classic peach cobbler. A few simple ingredients are mixed right in the baking dish then baked and hour (slow cooker instructions included!) to give you a summer dessert than no one ever turns down!
You'll also love this super easy fried pies recipe! Use your favorite fruit filling!
🥘 Ingredients
All you really need for this is the butter, the pie filling, and the cake mix! The rest just adds more yum.
- Cake mix - use any yellow cake mix - or try spice cake or white cake.
- Bourbon is optional - you can use ginger ale or leave it out completely.
🔪 Instructions
Peach dump cake is so easy, especially if you're using and iron skillet. It's all done in the pan so only one dish to wash!
- Melt 1/4 cup butter in the skillet until it turns brown.
- Chop the pecans and put half of them in the skillet.
- Spoon the peach pie filling over the pecans, then the bourbon, then the cake mix, then the remaining pecans and butter slices. *Note: I've found that melting the butter and drizzling over the top works MUCH better!!
- Bake at 350° for 1 hour, or until the cake is bubbling and the topping is golden brown. Remove from the oven and serve.
💭 Tips
Expert Tip: Make this gluten free by using gluten free cake mix and pie filling.
This is an easy peach cobbler that's just right for potlucks and picnics.
- Serve warm with a scoop of vanilla ice 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.
- 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.
🎥 Video
Just click on the image below if you'd like to see the full length video on YouTube. It opens in a new tab so you won't lose your place here.
👩🏻🍳 FAQs
Here are the most commonly asked questions about this recipe. If you don't find the answer to yours here leave a comment below or email me - I'll get back to you as soon as I can!
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..
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.
Peel and pit about 12 peaches and slice them into a bowl. Cover with 1/2 cup sugar, stir well, and let sit for 30 minutes - then follow the recipe.
Yes, use 3 cans of peaches in heavy syrup.
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.
I like this peach dump cake either served plain or with 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!
Serve this 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!
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
Southern Peach Dump Cake
Equipment Needed
- 13x9-inch pan
Ingredients
Peach
- 3/4 cup salted butter, divided use
- 1 cup pecans
- 42 ounces peach pie filling
- 1/4 cup bourbon, optional
- 15.75 ounces yellow cake mix
- 1/2 teaspoon 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
- Melt 1/4 cup butter in the skillet until it turns brown.
- Chop the pecans and put half of them in the skillet.
- Spoon the peach pie filling over the pecans.
- Pour the bourbon over the filling.
- Sprinkle the dry cake mix over the filling.
- Add remaining pecans.
- Melt the remaining butter and drizzle over the top. Sprinkle with cinnamon.
- Bake at 350° for 1 hour, or until the cake 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 1/4 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.
- 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.
- 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.
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