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Easy Peach Cobbler Dump Cake

  • 10 m
  • 55 m
Ivy Odom
“This peach dump cake serves up a fluffy, tender vanilla cake that's studded with juicy, sweet peaches. This peach cake is so simple it's sure to become a favorite summertime dessert. Using a box of organic cake mix makes the recipe prep even easier.”


    • 1 (16 ounce) package frozen sliced peaches, thawed (about 3 cups)
    • 3 tablespoons light brown sugar
    • ⅛ teaspoon salt
    • 1 tablespoon lemon juice
    • 1 box organic yellow cake mix (15.85 to 18 oz.; such as Miss Jones Baking Co. Vanilla Cake Mix)
    • ¾ cup whole milk
    • ¼ cup canola oil or grapeseed oil


  • 1 Preheat oven to 350°F. Lightly coat a 13-by-9-inch glass baking dish with cooking spray.
  • 2 Combine peaches, brown sugar and salt in a medium saucepan; bring to a boil over medium heat. Remove from heat and stir in lemon juice. Transfer to the prepared baking dish.
  • 3 Whisk cake mix, milk and oil in a medium bowl. Pour the batter over the peach mixture, spreading to cover the peaches as much as possible.
  • 4 Bake the cake until golden and a toothpick inserted in the center comes out clean, 28 to 30 minutes. Let cool for 15 minutes before serving.
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