Peach Cobbler Dump Cake
This peach cobbler dump cake couldn’t be easier! Just dump a few ingredients into a 9×13 pan, stick it in the oven and dessert is served!
- Yield: 9x13 pan 1x
Ingredients
Scale
- 2 (15 oz) cans sliced peaches, in 100% juice
- 2 tsp vanilla extract
- 2 tsp cinnamon
- 1 box yellow cake mix **
- 8 Tbsp unsalted butter (one stick), cold
Instructions
- Preheat oven to 350 degrees F.
- Dump peaches (with juice) into a 9×13 pan. Add cinnamon and vanilla, stir and spread into an even layer across the pan.
- Sprinkle the box of cake mix across the top. Use a spatula to gently flatten cake mix down into the peaches a little bit.
- Use a hand grater to shred butter over the top of the cake. Use your fingers to make sure the butter spreads cover the top evenly.
- Bake for 45- 50 minutes or until top is golden brown and cake is cooked through in the middle.
- Serve warm with vanilla ice cream!
Notes
**A standard box of yellow cake mix is about 15 ounces. If you’re using a gluten-free cake mix, check the weight. If it weighs more than 15 ounces you’ll need to remove some and discard before sprinkling over the peaches. 7 ounces of cake mix is about 1 cup.
This King Arthur Gluten-Free Cake Mix weighs about 22 oz so I removed and discarded one cup before using the remainder in the recipe.
Find it online: https://www.theleangreenbean.com/peach-cobbler-dump-cake/
