Peach Cobbler Dump Cake Recipe

Peach slices in syrup: These provide the fruity base and natural sweetness for the cobbler.

Yellow cake mix: This forms the delicious, crumbly topping that pairs perfectly with the peaches.

Melted butter: Adds richness and helps to create a golden, crispy top layer.

Ground cinnamon: Enhances the flavor with a warm, spicy note.

When preparing this peach cobbler dump cake, ensure the melted butter is evenly distributed over the dry cake mix. This helps create a uniform, golden-brown crust. If you notice any dry spots after drizzling, gently tilt the baking dish to allow the butter to flow into those areas.

• peach slices in syrup - Substitute with apricot slices in syrup: Apricots have a similar texture and sweetness, making them a great alternative.

• peach slices in syrup - Substitute with fresh peaches: If you prefer a fresher taste, use fresh peaches and add a bit of sugar to mimic the syrup.

• yellow cake mix - Substitute with white cake mix: White cake mix has a similar texture and flavor profile, making it a suitable replacement.

• yellow cake mix - Substitute with spice cake mix: For a different flavor twist, spice cake mix adds a warm, spiced element to the cobbler.

• melted butter - Substitute with margarine: Margarine can be used in place of butter for a similar texture and flavor.

• melted butter - Substitute with coconut oil: Coconut oil provides a unique flavor and is a good alternative for those avoiding dairy.

• ground cinnamon - Substitute with pumpkin pie spice: Pumpkin pie spice includes cinnamon along with other spices, adding a more complex flavor.

• ground cinnamon - Substitute with nutmeg: Nutmeg offers a warm, slightly sweet flavor that complements the other ingredients well.

• Allow the peach cobbler dump cake to cool completely before storing. This ensures that condensation doesn't make the top soggy.
• Cover the baking dish tightly with plastic wrap or aluminum foil. Alternatively, transfer the cobbler to an airtight container.
• Store the cobbler in the refrigerator for up to 4 days. The cool temperature will help maintain its freshness and prevent spoilage.
• For longer storage, consider freezing the cobbler. Cut the cooled cobbler into individual portions for easier reheating.
• Wrap each portion tightly in plastic wrap and then place them in a freezer-safe bag or container. This double layer of protection helps prevent freezer burn.
• Label the container with the date so you can keep track of how long it has been stored.
• When ready to enjoy, thaw the cobbler portions in the refrigerator overnight.
• Reheat in the oven at 350°F (175°C) for about 15-20 minutes, or until warmed through. You can also use a microwave for quicker reheating, but the oven will help retain the cobbler's texture.
• For an extra touch, serve the reheated cobbler with a scoop of vanilla ice cream or a dollop of whipped cream.

• Preheat your oven to 350°F (175°C). Place the leftover peach cobbler dump cake in an oven-safe dish. Cover it with aluminum foil to prevent it from drying out. Bake for about 15-20 minutes or until it’s heated through.

• For a quicker method, use the microwave. Place a portion of the peach cobbler dump cake on a microwave-safe plate. Cover it with a microwave-safe cover or another plate to retain moisture. Heat on medium power for 1-2 minutes, checking halfway through to ensure it’s warmed evenly.

• If you prefer a crispy top, use a toaster oven. Preheat the toaster oven to 350°F (175°C). Place the peach cobbler dump cake on a toaster oven-safe tray. Heat for about 10-15 minutes, keeping an eye on it to avoid burning.

• For a stovetop method, use a non-stick skillet. Place the peach cobbler dump cake in the skillet over low heat. Cover with a lid to trap the heat and moisture. Heat for about 5-7 minutes, stirring occasionally to ensure even warming.

• If you have an air fryer, preheat it to 350°F (175°C). Place the peach cobbler dump cake in the air fryer basket, ensuring it’s spread out evenly. Heat for about 5-8 minutes, checking halfway through to ensure it’s not overcooking.

• Oven: Used to bake the peach cobbler dump cake at a consistent temperature of 350°F (175°C).

• 9x13 inch baking dish: The container where you will pour the peaches and syrup, and layer the cake mix and butter.

• Can opener: Essential for opening the cans of peach slices in syrup.

• Measuring cup: Used to measure out 1 cup of melted butter accurately.

• Microwave or stovetop: For melting the butter before drizzling it over the cake mix.

• Small bowl: Useful for melting the butter if using a microwave.

• Spoon or spatula: To help spread the dry cake mix evenly over the peaches.

• Measuring spoons: For measuring out 1 teaspoon of ground cinnamon.

• Oven mitts: To protect your hands when placing the baking dish in the oven and when taking it out.

• Cooling rack: To let the peach cobbler dump cake cool slightly before serving.

Use pre-sliced peaches: Opt for canned peach slices to save time on peeling and slicing fresh peaches.

Melt butter in microwave: Quickly melt the butter in the microwave instead of using a stovetop.

Combine dry ingredients: Mix the cake mix and cinnamon together before sprinkling to ensure even distribution.

Line the baking dish: Use parchment paper or non-stick spray to make cleanup easier.

Preheat the oven early: Start preheating the oven while you gather your ingredients to save time.