Peach Cobbler Dump Cake I

Peach Cobbler Dump Cake I

530 Reviews 32 Pics
  • Prep

    10 m
  • Cook

    45 m
  • Ready In

    55 m
Recipe by  Jessica

“Wonderful served warm with vanilla ice cream.”

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Adjust Servings

Original recipe yields 1 -9x13 inch cake



  1. Preheat oven to 375 degrees F (190 degrees C).
  2. 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.
  3. Bake at 375 degrees F (190 degrees C) for 45 minutes.

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Reviews (530)

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This is advice to others who might be turned off by previous comments. Dump cake is not somethig Jessica invented. The first one I made had cherry pie filling (yum), and I have tried blueberry, apple, and peach pie filling. The cherry dump cake recipe uses cinnamon; therefore, I use plenty with all of the pie fillings. Also, don't bother cutting the butter; just melt it. Vary the amount of butter depending your taste. (Real butter makes a big difference.) I like cake mix on the top and bottom. Experiment. Blueberry, apple, and peach pie filling might need added sweetener or sugar; just taste it before assemblying the cake. Don't expect an actual cake to pop out of the oven; expect a cobbler. If you're not pleased, try changing something (i.e. the amount of butter, coverage of the butter, sweetener, cooking time, etc.)



If you notice this is my 2nd review. I did what others stated about melting the butter instead of thinly slicing.. NO WAY...Came out way soggy & i even drained a lil juice since I was trying the melted butter way. NOPE not for me.. The other is a little time consuming because you have to cover all AREAS with thinly sliced butter or will have dry patches. The time is worth it to me. Did not like the melted butter way, wish I did a lot quicker.. but nope... read my other review on this because this is outta this world good!!!!

Pam Chene

Pam Chene

Wonderfull camping recipie. I make this in my motorhome. My grandkids love it. To distribute the butter evenly, I use cold butter and a small grater.

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Amount Per Serving (24 total)

  • Calories
  • 155 cal
  • 8%
  • Fat
  • 6.4 g
  • 10%
  • Carbs
  • 24.3 g
  • 8%
  • Protein
  • 1.2 g
  • 2%
  • Cholesterol
  • 11 mg
  • 4%
  • Sodium
  • 171 mg
  • 7%

Based on a 2,000 calorie diet



previous recipe:

Easy Dump Cake


next recipe:

Blueberry Dump Cake