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Directions
Step 1: Layer the fruit and cake mix
Preheat the oven to 350°F. Pour one can of peaches into a greased 13×9-inch baking dish. Drain the remaining can of peaches and add the fruit to the baking dish. Sprinkle evenly with brown sugar and cinnamon.
Carefully pour the cake mix into the pan, distributing it evenly so there aren’t big piles of mix. Finally, sprinkle almonds across the pan.
Step 2: Add the butter layer and bake
Cut the butter into very thin slices. Arrange the squares over the top, spacing evenly. Remember, don’t mix the batter!
Bake until the top of the peach dump cake cobbler is golden brown and the fruit is bubbly, 35 to 40 minutes. Serve warm.
Recipe Variations
- Serve with ice cream: Fruit desserts are even more irresistible with ice cream. Try this cake with a scoop of vanilla, cinnamon or butter pecan.
- Switch up the nuts: Swap in pecans or walnuts for the almonds, or sprinkle on a cinnamon-sugar streusel topping instead.
- Use a different cake mix: Try a white or butter pecan cake mix.
- Play with flavors: Cinnamon, nutmeg, ginger, cloves, Chinese five-spice powder or cardamom all taste divine with peaches. You could also include 1 teaspoon vanilla or almond extract (add it along with the peaches and give them a quick mix to incorporate it).
- Make it allergy-friendly: You may use a gluten-free cake mix, omit the nuts and/or swap in vegan butter if you like.
How to Store Peach Cobbler Dump Cake
Keep leftover dump peach cobbler in an airtight container in the fridge for up to four days. Enjoy it cold or reheat it in the microwave. You can also freeze dump cake peach cobbler for up to three months. Defrost it in the fridge overnight before eating or reheating.
Peach Cobbler Dump Cake Tips
