Peach Cobbler Dump Cake
This peach cobbler dump cake has browned butter, juicy cinnamon-spiced peaches, a yellow cake mix layer, and a homemade cinnamon streusel topping — the easiest most impressive summer dessert you'll ever make. Works with fresh, canned, or frozen peaches.
Equipment
Ingredients
Peach Dump Cake
- ½ cup unsalted butter cut into 1 tablespoon-sized pieces
- 4 cups diced peaches (about 3 peaches), fresh, canned (drained), or frozen (thawed and drained)
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 14-15 oz pkg yellow cake mix
- 1 cup whole milk or 2% at room temperature
- 1 teaspoon pure vanilla extract
- 3 large eggs at room temperature
Cinnamon Streusel
- ¼ cup unsalted butter melted and cooled
- ⅓ cup packed light brown sugar
- 1 cup (125g) all-purpose flour
- 1 teaspoon ground cinnamon
- Large pinch salt
Instructions
- Preheat oven to 350°F. Add butter pieces to a 9x13-inch baking pan. Place in oven for 10–13 minutes until butter melts and milk solids turn golden brown. Watch closely — it can burn quickly.
- While butter browns, toss diced peaches with cinnamon and nutmeg in a medium bowl.
- Remove pan from oven. Swirl browned butter to coat the bottom and sides.
- Sprinkle half the peaches over the butter, then half the dry cake mix. Repeat with remaining peaches and remaining cake mix.
- Whisk milk, vanilla, and eggs in a small bowl. Pour over the cake mix layer. Gently swirl with a fork until no large dry patches remain — a few flour streaks are fine.
- Make streusel: whisk together melted butter, brown sugar, flour, cinnamon, and salt until crumbly.
- Sprinkle streusel evenly over the top.
- Bake 37–43 minutes until golden brown around the edges and a toothpick inserted in the center comes out clean. Rotate pan halfway through if browning unevenly.
- Cool on a wire rack 10–15 minutes before serving.
Notes
- Brown butter — pull the pan from the oven as soon as milk solids are golden. Don't let it burn.
- Don't overmix — swirl gently until no large dry patches remain. Streaks of flour are fine.
- Canned peaches — drain thoroughly before using.
- Frozen peaches — thaw completely and pat dry with paper towels before using.
- Gluten-free — use a GF yellow cake mix and 1:1 GF flour in the streusel.
- Storage — refrigerate 3–4 days, freeze up to 3 months.
Nutrition
Calories: 347kcalCarbohydrates: 50gProtein: 5gFat: 14gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 74mgSodium: 296mgPotassium: 150mgFiber: 2gSugar: 27gVitamin A: 615IUVitamin C: 2mgCalcium: 123mgIron: 2mg
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