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!
Try this super easy apple pandowdy or bourbon peach cobbler next!
Jump to:
❤️ Why you'll love this recipe
- You only need 3 ingredients (I've added a few extra but you don't need them).
- Easy prep - no mess!
- You can make this peach cobbler in the oven or the crockpot.
- 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 cinnamon gelato melting on top!
🥘 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.
- Dry 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 an iron skillet. It's all done in the pan so only one dish to wash!
- Melt ¼ 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.
- 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.
- Add one can to the skillet or baking dish with the syrup.
- Drain the second can of peaches and stir the peaches in - discard the syrup.
- 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.
🥄 Equipment
You'll need the following items to make this recipe successfully.
- Baking dish, 13x9 inch pan or a cast iron skillet
- Measuring cups and spoons
- Knife
- Slow cooker if you're using that method
🥫 Storage
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.
💭 Tips
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.
- 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!
🎥 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 questions I am most frequently asked about this recipe.
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 ½ cup sugar, stir well, and let sit for 30 minutes. Add ¼ cup water - then follow the recipe.
Yes, use 2 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.
- 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.
📚 Related recipes
📞 The last word
Here's my experience...
- 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.
- 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.
- 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.
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!
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!
📖 Recipe
Southern Peach Dump Cake
Equipment Needed
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.
Nutrition Facts
Sign up for the emails and never miss another recipe!!
We'll never share your email or send you spam. Pinkie swear.First published June 9, 2020. Last updated April 12, 2021 to add more tips and better instructions.
Sherry Terry
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 🙂