Peach Cobbler with Cake Mix

Close up view of Peach Dump cake on a white plate topped with a scoop of vanilla ice cream that's just beginning to melt.

This peach dump cake is a peachy paradise of deliciousness! A warm, golden crust with toasted almond slices sits on top of heavenly sweet peaches. Each spoonful melts in your mouth. The sliced almonds add a delightful crunch, taking this dessert to new heights. With only 4 ingredients it’s a cinch to make.

Course Dessert

Cuisine American

Prep Time 5

Cook Time 50

Total Time 55

Servings

Calories 483kcal

Author Chellie Schmitz

Cost $10

Equipment

9 x 13 pan
rubber spatula
measuring cups
Can opener

Ingredients

2 20 ounce cans of peach pie filling store bought or homemade
1 box of vanilla cake mix
1 cup 2 sticks of butter, melted
1/2 cup sliced almonds

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Instructions

Preheat the oven to 350° and lightly grease a 9 x 13 inch pan.
Pour the peach pie filling in the bottom of the pan and using a rubber spatula, spread out evenly.
Using a spoon, sprinkle the dry cake mix evenly on top of the peach pie filling so all of it is covered.
Pour the melted butter on top of the cake mix, covering it as much as possible. There may be a few dry spots, and that is okay, the butter will spread more as it bakes.
Sprinkle the sliced almonds over the surface.
Bake for 50-60 minutes, or until the edges are bubbly and the top is golden.
Serve warm with a scoop of vanilla ice cream or whipped cream

Notes

I like to use an all natural pie filling such as Duncan Hines Simply peach pie filling. Keep in mind, when using an all natural can, or homemade, the color may not be as vibrant, but the taste is still impeccable.
My cake was finished after 50 minutes at 350°, however, ovens can vary, so keep an eye on it.
If you don’t want to take the time to melt the butter, you can slice the sticks of butter evenly into ¼ inch thick slices and place them in rows on top of the cake mix.

Crockpot Instructions: After greasing the crock of the slow cooker with butter or oil, layer the ingredients as stated in the recipe. Cover and cook on low for 4 hours or high for 2 hours. Because the slow cooker is a moist heat versus the dry heat It won’t get ‘golden’ on the top, but it still tastes delicious!

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