Peach Cobbler Dump Cake

This quick and easy Peach Dump Cake Recipe takes less than fifteen minutes to get in the oven and is made with fresh or frozen peaches giving it spectacular flavor and texture.

Course Dessert

Cuisine American

Keyword easy peach dump cake, how to make a peach dump cakes, peach cobbler with cake mix

Prep Time 15

Cook Time 45

Servings servings

Calories 446kcal

Author Beth Pierce

Ingredients

2 lbs fresh or frozen peaches
½ cup sugar
¼ cup packed brown sugar
2 tablespoons cornstarch
1 teaspoon ground cinnamon
1/4 teaspoon nutmeg
2 tablespoons lemon juice
1 box 15.25 ounce yellow cake mix
10 tablespoons butter cut into thin pats
⅔ cup chopped pecans

Instructions

Preheat oven to 400 degrees. Spray a 9x13-inch baking pan with non-stick cooking spray.
In a large bowl, mix together the peaches, sugar, brown sugar, cornstarch, apple pie spice, and lemon juice. Let it sit for 5-10 minutes.
Spoon the peaches into the prepared baking pan, sprinkle with the dry cake mix, cover the top of the cake mix with the pats of butter, and sprinkle with the pecans.
Bake uncovered for 30 minutes. Reduce heat to 350 degrees and cook for 15 minutes. If cake browns too much for your liking, cover it loosely with aluminum foil. Let sit for 5-7 minutes after removing from the oven. Serve warm with a scoop of vanilla ice cream or fresh whipped cream.

Notes

Use about 2 lbs of fresh or frozen peeled peaches. Are you always in a hurry? No problem, purchase 3 (15-ounce) cans of peaches in heavy syrup and skip the sugars, cornstarch, and lemon juice. Follow the rest of the recipe instructions.
The cake is sprinkled on dry, and no other ingredients listed on the cake box are needed.
Chopped walnuts can be substituted for the pecans.
This dessert is delicious served warm out of the oven with vanilla ice cream.
Store leftovers covered in the fridge for up to 3 days or freeze in an airtight freezer container for up to 3 months. Reheat in the microwave at reduced power.

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