Best Peach Dump Cake Recipes

PEACH COBBLER DUMP CAKE

Steps:

• Preheat oven to 350°. Pour 1 can of peaches into a greased 13x9-in. baking dish. Drain remaining can of peaches and add to baking dish; sprinkle with brown sugar and cinnamon. Sprinkle with cake mix and almonds., Cut butter into very thin slices; arrange over top, spacing evenly. Bake until golden brown and fruit is bubbly, 35-40 minutes. Serve warm.

PEACH COBBLER DUMP CAKE

Steps:

• Preheat the oven to 375 degrees F. Spray a 9-by-13-inch baking dish with cooking spray.
• Add the peaches with their juices, the cinnamon and 1 teaspoon salt to the baking dish. Stir to combine. Top evenly with the corn muffin mix and then the brown sugar. Dot evenly with the butter.
• Bake until golden brown and set, about 45 minutes. Let cool for 20 minutes. Top with the pecans and serve with ice cream.

PEACH COBBLER DUMP CAKE RECIPE

Steps:

• Preheat oven to 375 degrees F.
• Empty peaches into the bottom of a 9 x 13 inch baking pan.
• Cover with the dry cake mix and press down firmly.
• Cut butter into small pieces and place on top of cake mix.
• Sprinkle top with cinnamon.
• Bake for 45 minutes.
• Serve with vanilla ice cream, if desired.

PEACH COBBLER DUMP CAKE

Steps:

• Place butter in a 1 1/2-quart baking dish and put in the oven to melt. Preheat the oven to 350 degrees F (175 degrees C).
• Remove melted butter from the oven and set aside to cool, about 5 minutes.
• Mix flour, sugar, milk, and 1 teaspoon cinnamon together in a bowl. Gently pour batter into the middle of the melted, cooled butter; be sure you do not stir. Pour peaches and juice into the center of the batter; once again it is important you do not stir. Sprinkle cinnamon on top, a little at a time.
• Bake in the preheated oven until brown and bubble, 30 to 60 minutes; cooking time will vary depending on the wetness of the ingredients.

PEACH COBBLER DUMP CAKE

Steps:

• Preheat oven to 375ºF.
• Empty peaches into the bottom of a 13 x 9- inch pan.
• Cover with the dry cake mix and press down firmly.
• Cut butter or margarine into small pieces and place on top of cake mix.
• Sprinkle top with cinnamon.
• Bake for 45 minutes.

PEACH COBBLER DUMP CAKE II

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place peaches in bottom of 9x13 cake pan. Sprinkle dry peach gelatin over peaches. Sprinkle dry cake mix over gelatin. Cut up butter and distribute over cake mix. Pour 1 cup of reserved peach juice and 1/2 cup of water over the top.
• Bake in the preheated oven for 60 minutes, or until the top is browned.

LOW SUGAR PEACH DUMP CAKE

Steps:

• 1. Heat oven to 350 degrees. Spray a 9"x13"x2" baking pan with non stick spray. Open and drain peaches or prepare fresh. In a bowl, stir together peaches, Stevia, Agave, cinnamon, vanilla and almond extract and cornstarch.
• 2. Pour into the prepared pan. Sprinkle top of peaches with brown sugar(optional) I opt for the real thing over the Splenda/brown sugar mix. I won't use it, and with only 3 Tbl of brown sugar(3/4 tsp per serving)for the whole recipe, it's worth the extra flavor. Sprinkle dry SF cake mix evenly over top peaches. Top cake mix with nuts (optional) Melt together peach nectar, butter, and coconut oil. Gently and evenly pour over top of dry cake mix.
• 3. Bake for 45-50 minutes until light golden brown. Serve warm or cold with sugar free whip cream or vanilla ice cream. Enjoy!

PEACH & PINEAPPLE DUMP CAKE RECIPE - (3.3/5)

Steps:

• Preheat oven to 350. Try peaches in flavored cinnamon and brown sugar for the peaches. Lightly grease bottom only of 9 x 13 pan. Melt cubed butter in microwave and set aside. Open canned goods and dump into cake pan. If desired, cut peaches into smaller pieces. Sprinkle entire dry cake mix on top of fruit. Sprinkle desired nuts on cake mix. Pour butter evenly over nuts. Bake for 45 min. to 1 hour. Cake will appear wet and uncooked but once cooked it is delicious, almost cobbler in nature. Especially good served warm a la mode.

EASY PEACH COBBLER DUMP CAKE

Steps:

• Dump all ingredients, in layers, in order as given, into a 9 X 13 inch baking pan.
• Bake at 350 degrees for 45- 50 minutes, or until lightly browned and bubbly.
• If chopped nuts have a tendency to brown too soon, cover pan with foil after 40 minutes.

PEACH - MANGO DUMP CAKE

Steps:

• 1. TOPPING - COMBINE ALL & SET ASIDE
• 2. CAKE - SPREAD FILLING OR SLICES WITH JUICE ON BOTTOM OF 9X13 PAN - I USE GLASS SPRINKLE CAKE MIX EVENLY OVER FILLINGS MELT BUTTER AND SPREAD ALL OVER CAKE MIX
• 3. DISTRIBUTE NUT TOPPING MIXTURE OVER ENTIRE CONTENTS OF PAN BAKE AT 350 % FOR 1 HOUR - LET REST & COOL A BIT SERVE WARM WITH SCOOP OF ICE CREAM OR COOL WITH WHIPPED TOPPING OR PLAIN

PEACH COBBLER DUMP CAKE I

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Empty peaches into the bottom of one 9x13 inch pan. Cover with the dry cake mix and press down firmly. Cut butter into small pieces and place on top of cake mix. Sprinkle top with cinnamon.
• Bake at 375 degrees F (190 degrees C) for 45 minutes.

PEACH COBBLER DUMP CAKE

Steps:

• 1. Preheat oven to 350'F. Spray bottom of a 9x13" baking pan.
• 2. Using the juice and peaches of two cans, pour into baking dish. Then drain the liquid from the third can of peaches; using just the peaches. (This added more fruit without using too much liquid.)
• 3. Cover with the dry (Yes, you heard me right...I said dry.) cake mix and spread evenly over the peaches. Press lightly onto the peaches.
• 4. Cut butter into small pieces and place on top of the cake mix.
• 5. Sprinkle brown sugar and cinnamon over the top. Add chopped pecans, if desired.
• 6. Bake at 350'F for 40-45 minutes until bubbly and when touched, the cake feels firm.
• 7. Serve warm with vanilla ice cream or whipped topping!

PEACH COBBLER DUMP CAKE RECIPE - (4.4/5)

Steps:

• Preheat oven to 350°F. In a 13x9-inch or other shallow 3-quart baking dish, dump 2 cans of peaches and syrup. Drain the third can and add only the peaches to the baking dish. Top peaches with dry cake mix; spread it out evenly across the entire surface of peaches. Drizzle cake mix with butter. Bake 55 minutes to 1 hour or until top is deep golden brown and fruit is bubbly. Dust with powdered sugar or top with whipped cream or vanilla ice cream before serving, if desired. VARIATIONS: Prepare as recipe directs, except: • For PRALINE PECAN PEACH COBBLER DUMP CAKE, in a small bowl, combine ¼ cup melted butter, 1/2 cup packed brown sugar and 1½ cups chopped pecans; sprinkle over butter before baking. • For RASPBERRY CREAM PEACH COBBLER DUMP CAKE, top with fresh raspberries and whipped cream before serving. • For SALTED CARAMEL PEACH COBBLER DUMP CAKE, top each portion with a drizzle of hot caramel sauce and a small pinch of coarse sea salt before serving. • For TOASTED ALMOND PEACH COBBLER DUMP CAKE, sprinkle ½ cup sliced almonds evenly over butter before baking. • For BOURBON PEACH COBBLER DUMP CAKE, stir 2 Tbsp. bourbon into peaches before topping with cake mix.

PEACH DUMP CAKE FOR 2

Steps:

• Preheat oven to 425°F.
• Empty the canned peaches into a 1 quart baking dish that has been sprayed with non-stick cooking spray.
• Mix in the cinnamon and brown sugar; sprinkle with the Crumb Cake Mix and cut butter into 4 equal portions and place on top.
• Cover and bake in preheated oven for 20 minutes; remove cover and continue to cook for an additional 10 minutes or until top is brown.
• Can be served immediately or is also good room temperature.

PEACH PINEAPPLE DUMP CAKE WITH WALNUTS RECIPE - (3.8/5)

Steps:

• Preheat oven to 350 degrees F. Spray 9" x 13" baking dish with non-stick cooking spray; sprinkle with flour to coat. Open cans and pour pineapple (juice and all) and peach pie filling into prepared baking dish. Swirl the fruit with a spoon to combine, but don't over mix. Pour dry cake mix evenly over top of fruit. Sprinkle water over top of cake mix. Scatter walnuts on top of cake mix followed by cubes of butter, dotting them all over the dump cake. Set baking dish on a baking sheet (to prevent spills) and place in preheated oven. Bake for one hour and then check your cake; it should be golden brown and bubbly. Remove from oven and serve warm topped with a scoop of vanilla ice cream. Notes Every oven is different so this could take longer than one hour to bake. The "test" is that the cake be golden brown, with very little dry cake mix "patches" scattered about. The edges of your cake will be bubbly.

APPLE PEACH DUMP CAKE RECIPE - (3.3/5)

Steps:

• Preheat oven to 350 degrees. Spray a 13" x 9" pan with nonstick cooking spray. Spread apple pie filling and peaches in prepared pan. Sprinkle with 1/2 tsp. cinnamon and 1/4 tsp. nutmeg. Top with cake mix, spreading evenly. Pour butter over top, covering cake mix as much as possible. Sprinkle with remaining 1/2 tsp. cinnamon and 1/4 tsp. nutmeg. Bake 1 hour or until top is lightly browned and toothpick inserted near the center comes out clean. Cool at least 15 minutes before serving.

PEACH COBBLER DUMP CAKE RECIPE RECIPE - (4.5/5)

Steps:

• Preheat oven to 375°F. Empty peaches into the bottom of one 9×13 inch pan. Cover with the dry cake mix and press down firmly. Cut butter into small pieces and place on top of cake mix. Sprinkle top with cinnamon. Bake at 375°F for 45 minutes.

PEACH DUMP CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with margarine.
• Pour peaches and heavy syrup into the prepared baking dish. Spread cake mix evenly over peaches. Arrange butter pats in even rows on the cake mix.
• Bake in the preheated oven until top of cake is golden brown, 35 to 40 minutes.

PEACH DUMP CAKE

Steps:

• 1. First drain canned fruit, reserving juice. Cut peaches into bite-sized pieces.
• 2. Cover bottom of 9 x 13-inch pan with fruit. Add enough juice to cover fruit about 1/4 of the way from the bottom of the pan. If you add too much juice, the dough will become soupy.
• 3. Dump the remaining ingredients- cake mix, sugars, cinnamon, ginger in a medium bowl. Work the margarine into the dry mixture until a crumbly consistency.
• 4. Dump evenly over the peaches, being sure to cover all the fruit.
• 5. Bake in a preheated 350-degree oven for approximately 40 minutes or until topping is golden.
• 6. NOTE: 1) If using fresh fruit you will need to prepare it in bite-sized pieces. 2) If the cake mix topping is too mushy, add dry oatmeal to the mixture a little at a time until you get to the desired consistency.

HEALTHY PEACH DUMP CAKE (GLUTEN-FREE) RECIPE - (4.6/5)

Steps:

• ~Preheat your oven to 350 degrees F. Spray your baking pan with nonstick spray. ~Place the diced peaches into the baking pan first, evenly spread out. Next, dollop ½ cup of the applesauce over the peaches. Then, pour ½ cup of the evaporated milk over the peaches. Then, sprinkle on ½ tsp of the cinnamon. Sprinkle the cake mix over the peaches in an even layer. Dollop the rest of the applesauce and evaporated milk over the top of the cake. Sprinkle on the rest of the cinnamon. Drizzle the coconut oil over the top of the cake. Use a spatula to carefully spread the ingredients so the entire top of the cake is moist and no dry cake mix is exposed. ~Bake for 30-40 min or until golden brown and bubbling. Remove from oven and let cool before serving. Enjoy! TIP: If you want to make a full 9×13" cake, double the ingredients and use a full box of cake mix! Enjoy!