Okay, so 3-Ingredient Peach Cobbler Dump Cake. If you’ve ever needed a last-minute dessert because, oops, someone’s coming over or maybe your sweet tooth just attacks outta nowhere, this is the thing you want. It’s wild how simple it is—like, suspiciously simple. Mixing this up takes zero baking know-how. You’ll basically just layer, bake, and call it a day. Honest-to-goodness, if you can open a can, you can make this cobbler. Folks, let’s get real dessert on the table fast.
Peach Dump Cake Recipe Ingredients
Sometimes, I don’t even believe how short this list is. The backbone of this 3-Ingredient Peach Cobbler Dump Cake is pretty clear. You only need three wildly basic things:
- One big can (usually 29 ounces or so) of sliced peaches in heavy syrup. If you can only find the smaller cans, just grab two of those.
- Yellow cake mix. I mean, store brand works fine but if you have Betty Crocker loyalty, go wild.
- Butter. Yeah, all that richness comes straight from a stick — 8 tablespoons, melted. Some folks slice it up and dot it on, but melting makes the magic happen evenly.
- And that’s it. No, seriously.
So here’s a little nugget: you don’t gotta measure much or fuss with extras (unless you really, really want cinnamon or vanilla, but I digress). Minimal measuring spoons, minimal cleanup—and maximum reward.
How to Make Peach Dump Cake
Here’s where my lack of patience comes in handy. Your oven does all the heavy lifting. Dump cakes are forgiving—mess it up and it’ll still taste like a five-star restaurant did your dishes.
First, pour your can of peaches, syrup and all, into a 9×13-inch pan. Give it a lil’ shake so the slices spread out.
Next, open up that cake mix and sprinkle it evenly over the peaches. Don’t stir. I know it’s gonna look odd, but trust in the process.
Then, grab your melted butter and drizzle it over the cake mix. Try your best to cover everything, but no need for a perfectionist’s touch. It’ll find its way.
Chuck it in the oven at 350°F for about 45-50 minutes. The top’ll get golden and a little crunchy, while the peachy goodness bubbles underneath. Now, try not to eat it straight from the pan. (I fail every time, no lie.) 
“I whipped this up for a potluck and it disappeared by the scoopful! Literally foolproof, and everyone asked for the recipe.” – Jenny M., Georgia
Tips and Variations
Now, if you wanna get a lil’ creative or go off-script, I fully support that. You can add a pinch of cinnamon on the cake mix before baking—totally elevates it for fall. Or! If you have some chopped pecans or walnuts? Toss ‘em on top of the cake mix just before drizzling on the butter. Adds crunch and makes you look fancy.
One odd tip: If you find the top isn’t browning, pop it under the broiler for just a minute. Watch it closely or you’ll risk charcoal cobbler (been there, mourned that).
Another unexpected move? Swap the peaches with another fruit. Cherries from a can, apple pie filling—works with most canned fruits as long as you love the flavor.
Using Frozen or Fresh Peaches
Listen, I know not everyone’s pantry is bursting with cans. If you snagged a bunch of peaches from the farmers market, you’re golden. But you’ll wanna slice them up, toss ‘em with a bit of sugar (I do about half a cup) and let them sit to draw some juice out. If they’re super sweet already, a squeeze of lemon helps.
Frozen peaches? Another lazy day hero. No need to thaw—just add a few more minutes to the bake time and maybe a splash of water or juice to make up for missing syrup.
Whatever you use, just make sure there’s some liquid in the pan. Dry cobbler is a betrayal to the dessert gods.
Nutrition Facts (per serving)
Gotta be honest here. This is not a “health food.” It’s a Southern comfort classic and comes with real butter and sugar. But sometimes joy is more important than a calorie count. For a rough breakdown, here’s what you can expect per serving:
Calories: About 320
Fat: 11 grams
Sugar: 30 grams
Carbs: 54 grams
Protein: 2 grams
Not a dieter’s delight, but then again—worth every bite in my book.
Serving Suggestions
Best ways to enjoy, if you ask me:
- Scoop warm cobbler into a bowl and plop a big scoop of vanilla ice cream on top (it melts and—wow).
- Whipped cream if you like it lighter—or just straight-up from the pan if you’re impatient.
- Cold leftovers for breakfast? No judgment here.
- Dress it up with a little mint for “company”—or leave it rustic.
Common Questions
How do I store leftovers?
Slap some foil on top or stick the pan in the fridge. Lasts about 3 days, if it doesn’t vanish first.
Can I make this ahead of time?
Sure, but it’s best warm. Reheat in the oven at 300°F for about 10 mins to get that crisp top back.
What if I accidentally used peaches in juice, not syrup?
No problem! Just add a bit more sugar when you mix. It might not be as sticky-sweet, but still rocks.
Can I freeze it?
Yup. Cool it completely, then freeze in portions. Warm up in the microwave or oven. Texture might change, but the flavor hangs in there.
Which cake mix is best?
Honestly, any yellow cake mix. Even white or vanilla can work if that’s what you’ve got.
Why You’ll Be Making This on Repeat
Peach cobbler doesn’t have to be fussy, you know? This 3-Ingredient Peach Cobbler Dump Cake is exactly the right choice when you want easy and crave pure comfort. With basically no prep and all the homey flavor, it’s a dream for busy nights or last-minute guests.
If you’re looking to expand your dessert toolbox, check out tried-and-true recipes from Amanda’s Cookin’ with her Peach Cobbler: 3 ingredient peach dump cake – Amanda’s Cookin’. Or see another take with the 3-Ingredient Cake Mix Cobbler Recipe over at Allrecipes. With a few pantry staples, you’ll look like you spent way more time in the kitchen than you actually did. Now go get baking—dessert is absolutely within reach.
Peach Cobbler Dump Cake
Ingredients
Method
- Preheat the oven to 350°F (175°C).
- Pour the can of peaches with syrup into a 9×13-inch pan and spread it out.
- Sprinkle the yellow cake mix evenly over the peaches. Do not stir.
- Drizzle the melted butter over the cake mix, covering it as evenly as possible.
- Bake in the oven for 45-50 minutes, until the top is golden and bubbly.
