Imagine the delightful aroma of peaches mingling with the warm scent of cinnamon wafting through your kitchen.
This Peach Cobbler Dump Cake is the epitome of simplicity and comfort, perfect for those moments when you crave a sweet indulgence without the fuss.
With just a few ingredients, watch as it transforms into a golden, bubbly masterpiece.
Serve it warm with ice cream, and let’s bring this delicious dessert to life!
Kitchen Tools Required
- 1 baking dish
- 1 can opener
- 1 spatula
- 1 measuring cup
Ingredients
- 2 cans (21 ounces each) peach pie filling
- 1 box (15.25 ounces) yellow cake mix
- 1/2 cup unsalted butter, melted
- 1 teaspoon ground cinnamon
- 1/4 cup brown sugar, packed
Cook & Prep Time
To efficiently manage your time while preparing and cooking the Peach Cobbler Dump Cake, follow this timeline:
- Reading Time (2 minutes):
- Briefly read through the entire recipe to understand the process and gather all necessary equipment and ingredients.
- Prep Time (5 minutes):
- Preheat the oven to 350°F (175°C).
- Open the canned peach pie fillings.
- Measure 1/2 cup of unsalted butter and melt it.
- Measure 1/4 cup of brown sugar and 1 teaspoon of ground cinnamon.
- Assembly (3 minutes):
- Spread the peach pie filling evenly in the bottom of the 9×13 inch baking dish.
- Sprinkle the dry cake mix evenly over the peach pie filling.
- Drizzle the melted butter over the cake mix.
- Sprinkle the ground cinnamon and brown sugar over the top.
- Cook Time (45 minutes):
- Place the baking dish in the preheated oven.
- Bake for 45 minutes or until the top is golden brown and bubbly.
- Resting Time (10 minutes):
- Remove the cake from the oven and allow it to rest for 10 minutes before serving.
Adjust the timing as needed based on your pace and any additional garnishes you might want to add.
This timeline guarantees that you have a well-organized approach to preparing the Peach Cobbler Dump Cake, allowing for a seamless cooking experience.
Recipe Instructions
Preheat the oven to 350°F (175°C).
Spread the peach pie filling evenly in the bottom of the baking dish.
Sprinkle the dry cake mix evenly over the top of the peach pie filling.
Drizzle the melted butter over the cake mix.
Sprinkle the ground cinnamon and brown sugar over the top.
Bake in the preheated oven for 45 minutes or until the top is golden brown and bubbly.
Remove from the oven and let the cake rest for 10 minutes before serving.
Serving Tips
- Vanilla Ice Cream: A classic pairing that complements the warm flavors of the cobbler with a creamy, cold contrast.
- Whipped Cream: Adds a light and airy touch to each serving, enhancing the sweetness.
- Caramel Drizzle: A rich, gooey addition that adds depth and a touch of indulgence.
- Toasted Pecans: Provides a crunchy texture and nutty flavor that balances the soft cobbler.
- Fresh Mint Leaves: Offers a rejuvenating, aromatic garnish that adds a pop of color and flavor.
Storage
Store Peach Cobbler Dump Cake in an airtight container in the refrigerator for up to 3 days.
Reheat individual servings in the microwave for a warm, delicious treat.
Freezing
To freeze Peach Cobbler Dump Cake, cool completely.
Wrap tightly in plastic wrap and foil.
Label and store in the freezer for up to 3 months.
Thaw in the refrigerator before reheating.
Reheating
To reheat Peach Cobbler Dump Cake, cover with foil and warm in a preheated oven at 350°F for 10-15 minutes.
Alternatively, microwave individual portions for 30-60 seconds.
Final Thoughts
Peach Cobbler Dump Cake is a simple and satisfying dessert that can be prepared in just a few minutes.
With its combination of sweet peaches, buttery cake topping, and a hint of cinnamon, it’s sure to be a crowd-pleaser.
The ease of preparation makes it perfect for last-minute gatherings or a spontaneous treat.
Don’t forget to serve it with a scoop of vanilla ice cream for an extra indulgent touch.
Enjoy this delightful dessert, and remember, the best recipes are those that bring joy to both the cook and the eater.
Frequently Asked Questions
Can I Use Fresh Peaches Instead of Canned Peach Pie Filling?
You can use fresh peaches instead of canned filling. Peel and slice about 6-8 peaches. Toss with 1/4 cup sugar and 1 tablespoon cornstarch. Spread evenly in the dish, then proceed with the remaining recipe instructions.
Is There a Gluten-Free Cake Mix Option for This Recipe?
Yes, you can use a gluten-free cake mix. Make certain it’s a 15.25-ounce box. Check the ingredient list for xanthan gum to improve texture. Follow the same steps, and you’ll enjoy a delicious gluten-free treat!
What Can I Substitute for Brown Sugar in the Recipe?
You can substitute brown sugar with an equal amount of coconut sugar or honey for a similar sweetness. Make certain you mix thoroughly for even distribution. If using honey, reduce other liquids slightly to maintain the desired texture.
How Can I Make the Cake Less Sweet?
Reduce sweetness by halving the brown sugar and using unsweetened canned peaches instead of peach pie filling. Verify you measure precisely for balanced flavors. Adjust cinnamon to taste for a spiced note without increasing sweetness.
Can I Prepare the Dump Cake in a Slow Cooker?
Yes, you can make it in a slow cooker. Layer the ingredients as usual, cover, and cook on high for 2-3 hours. Make sure the butter is evenly spread to achieve a crispy topping. Adjust cooking time if necessary.
Peach Cobbler Dump Cake
Equipment
- 1 9×13 inch baking dish
- 1 can opener
- 1 Spatula
- 1 measuring cup
Ingredients
- 2 cans peach pie filling 21 ounces each
- 1 box yellow cake mix 15.25 ounces
- 1/2 cup unsalted butter melted
- 1 teaspoon ground cinnamon
- 1/4 cup brown sugar packed
Instructions
- Preheat the oven to 350°F (175°C).
- Spread the peach pie filling evenly in the bottom of the baking dish.
- Sprinkle the dry cake mix evenly over the top of the peach pie filling.
- Drizzle the melted butter over the cake mix.
- Sprinkle the ground cinnamon and brown sugar over the top.
- Bake in the preheated oven for 45 minutes or until the top is golden brown and bubbly.
- Remove from the oven and let the cake rest for 10 minutes before serving.
Notes
