Golden Peach Dump Cobbler Cake
A simple and delicious dessert that combines the juiciness of canned peaches with a buttery cake topping. Perfect for any occasion, this cobbler cake is a crowd-pleaser.
Equipment
- 1 9-inch round cake pan greased and floured
- 1 electric mixer
- 1 Mixing Bowl large
Ingredients
Dry Ingredients
- 1 box yellow cake mix
- 1 teaspoon ground cinnamon
Wet Ingredients
- 1/2 cup unsalted butter melted
- 1 can 29 oz sliced peaches in syrup
Optional Toppings
- 1/2 cup chopped pecans
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Open the can of peaches and pour the contents, including the syrup, into a greased 9x13-inch baking dish. Spread the peaches evenly to cover the bottom of the dish.
- Evenly sprinkle the dry cake mix over the peaches, ensuring it covers them completely. Drizzle the melted butter over the cake mix, trying to moisten as much of the surface as possible. Sprinkle chopped pecans and ground cinnamon on top if using.
- Place the baking dish in the preheated oven and bake for 45-50 minutes, or until the top is golden brown and the peaches are bubbling at the edges. Let it cool slightly before serving.
Serving
- Cut the cake into slices and serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for added indulgence.
Storage
- Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual slices in the microwave before serving.
Notes
Pro Tips: Use unsalted butter to control the saltiness. Let the cake cool before serving to enhance flavor.
Ingredient Substitutions: Substitute canned peaches with fresh or frozen; use gluten-free cake mix if needed.
How to Serve: Pair with vanilla ice cream or whipped cream.
Storage & Freshness: Store in the refrigerator for up to 3 days.
Make-Ahead Tips: Prepare the dry and wet ingredients separately and combine before baking.
Ingredient Substitutions: Substitute canned peaches with fresh or frozen; use gluten-free cake mix if needed.
How to Serve: Pair with vanilla ice cream or whipped cream.
Storage & Freshness: Store in the refrigerator for up to 3 days.
Make-Ahead Tips: Prepare the dry and wet ingredients separately and combine before baking.