Peach Dump Cake {With Cake Mix}
The best quick and easy peach dump cake recipe (peach cobbler dump cake), homemade with simple ingredients. A great Summer dessert, made with 3 ingredients and starts off with a yellow cake mix!
This is one of the easiest desserts you can make, especially when you are short on time. You just dump everything in a cake pan and just bake.
I am not sure why they refer to it as a cake because but I really feel it has the texture of a cobbler more than a cake. Once everything is baked, you end up with a soft yet crumbly cake-like cobbler topping and ooey gooey, juicy, warm peaches underneath. Serve it warm with vanilla ice cream and it’s truly incredible! For another flavor variation, try this Chocolate Cherry Dump Cake or this Blueberry Dump Cake.
If you are fond of peaches, you should really try out this Peach Pie Filling or this No Bake Peach Cheesecake and this Peaches and Cream Dip.
This doctored cake mix recipe beats fresh peach dump cake recipes from scratch!
I have tried making this without a cake mix and it just did not taste as good. Maybe I just grew up eating this version since that’s the way my family makes it and I am just used to it. It never disappoints!
Variations
- Add spices- Cinnamon and nutmeg are a great addition.
- Add nuts- Sprinkle some chopped pecans or walnuts on top, prior to baking. It adds a little crunch.
- Peach cherry flavor- Omit the can of pineapples and add 1 can of cherry pie filling and 1 can of peach pie filling.
- Peach blueberry version- Omit the can of pineapples and add 1 can of blueberry pie filling and 1 can of peach pie filling.
- Use only peaches- I like to use a combination of peaches and pineapples because they taste so well together but you can omit the pineapples and use 2 cans of peach pie filling or 2 cans of canned sliced peaches in heavy syrup (14.5 oz. each, Don’t drain!). This is the classic 3 ingredient version (cake mix, peaches, butter).
- How to make crockpot peach dump cake? The instructions for slow cooker are different than the baked method. Spray oil inside a crockpot. Pour peach pie filling and pineapples. In a mixing bowl, mix together melted butter and cake mix until crumbly. Spread this over the fruits. Cover and cook on High for 2 hours or Low for 4 hours. Serve with ice cream and enjoy.
Tips and Techniques
Use unsalted butter– Because this prevents these treats from becoming too salty. Also, don’t replace it with oil, shortening or margarine because it does not yield good results.
Brand of cake mixes– I have used these brands of cake mixes successfully: Pillsbury, Duncan Hines and Betty Crocker.
Try other flavors of cake mixes– I use a yellow cake mix but you can also use a white cake mix, butter cake mix, lemon cake mix or even spice cake mix.
Fresh or frozen peaches vs. Canned peaches- Canned fruit is my personal preference because it’s much more quicker and convenient. If you use fresh or frozen fruit, that’s an entirely different recipe.
Serve it warm- This is the one time I would recommend serving a cake warm because it tastes best this way and the texture is just perfect!
Other Doctored Cake Mix Recipes
- Lemon Bundt Cake With Cake Mix
- Chocolate Whoopie Pie With Cake Mix
- Guinness Beer Cake With Cake Mix
- Sock it To Me Cake With Cake Mix
- Louisiana Crunch Cake With Cake Mix
- Snowball Cake (Cheesecake Stuffed Chocolate Cake)
- Easy Black Forest Cake With Cake Mix
- Orange Cookies With Cake Mix
- Oreo Cupcakes With Cake Mix
- Red Velvet Cookies With Cake Mix
- Chocolate Banana Bread With Cake Mix
- Cake Mix Cookie Bars
- Chocolate Cake Mix Cookies
- Cake Mix Chocolate M&M Cookies
- Easy Cake Mix Brownies
- Coconut Cranberry Cake With Cake Mix
- Eggnog Cookies
Peach Dump Cake (With Cake Mix)
Ingredients
- 1 can Peach pie filling, 21 oz. can
- 1 can Crushed pineapples, 20 oz. can, Don’t drain
- 1 box Yellow cake mix
- 3/4 cup Butter, Unsalted
Instructions
- Dump peach pie filling and pineapples in a rectangle cake pan (Dimensions: 9×13).
- Spread it out evenly.
- Sprinkle cake mix evenly.
- Cut butter into small pieces and place them on top of cake mix.
- Bake at 350 degrees for 45 -55 minutes until the top is golden brown and firm.
- Serve with vanilla ice cream and enjoy!
Notes
- Read all my tips above.
- Leftovers can be stored in a sealed container in the fridge for up to 3 days.
Video
Nutrition
Until next time, tata my lovelies!
Could you make this with home-canned peaches in very light syrup?
I really don’t see any reason why it won’t work. Let me know how it goes.