Look, sometimes you just need dessert, and you need it *now*. You’ve got company ringing the doorbell or maybe you just stared into the fridge and realized you deserve something sweet, but you don’t have the energy for fussy folding or chilling. That’s exactly when this recipe saves the day! It’s the easiest path I know to getting that warm, gooey, bubbly peach cobbler flavor without any real effort. Seriously, this Cinnamon Sugar Peach Cobbler Dump Cake is my go-to emergency dessert. I once forgot about a potluck until two hours before, and this beauty saved my reputation! It’s the magic of layering everything—peaches, cake mix, butter—and letting the oven do the actual cooking.
Why This Cinnamon Sugar Peach Cobbler Dump Cake is Your New Favorite Dessert
Honestly, I keep this recipe taped inside my pantry door because I use it so often. It’s the definition of foolproof baking, which is exactly what we need every now and then. Forget complicated steps; this is pure reliability!
- It’s Shockingly Fast: With less than 10 minutes of actual prep time, this dessert is ready for the oven faster than you can get your coffee brewing.
- No Mixing Required: This is the pure dump cake charm! You just layer everything neatly, and you don’t have to worry about over-mixing or getting your electric mixer out.
- Cleanup is a Breeze: Since everything cooks in one 9×13 pan, your sink duty is cut down dramatically. It’s a winner for weeknights!
- Flavor Combo Perfection: The warm cinnamon sugar crust gets surprisingly crisp on top while the peaches underneath bubble up into pure, syrupy heaven. It tastes like you slaved away all afternoon! If you love this simplicity, you absolutely have to check out my guide to the Crazy Easy Chocolate Cherry Dump Cake next.
Essential Ingredients for Your Cinnamon Sugar Peach Cobbler Dump Cake
The beauty of a dump cake, especially one as easy as this Cinnamon Sugar Peach Cobbler Dump Cake, is that it relies on pantry staples. You don’t need expensive extracts or fancy fresh produce here. It’s designed to be thrown together quickly, but trusting the ingredients we use is how we sneak in those amazing cobbler flavors.
Here is exactly what you need gathered up before you even think about preheating the oven. Precision matters here, even though it’s called a “dump” cake!
- Two standard 15-ounce cans of sliced peaches, and don’t drain them! Syrup is our friend here.
- One 15.25-ounce box of yellow cake mix—the dry stuff right out of the box.
- One full teaspoon of ground cinnamon. This is key for the cobbler feel.
- Half a cup of regular granulated sugar.
- Half a cup of unsalted butter, which we need cut up into little tiny squares.
Ingredient Notes and Substitutions for Cinnamon Sugar Peach Cobbler Dump Cake
Listen closely about those peaches! You absolutely must use the syrup they are packed in. That liquid mixes with the cake mix underneath and creates the gooey, almost custardy layer that distinguishes a cobbler bottom from plain dry cake. If you’re worried about sweetness, using light syrup is fine, but the heavy syrup really helps that bottom layer set up beautifully. When you cut the ½ cup of butter, make sure the pieces are small, not huge chunks. These little pats melt down and create the perfect, crackly top crust!
Step-by-Step Instructions for the Cinnamon Sugar Peach Cobbler Dump Cake
This is where the magic happens, and I mean that literally because you are not mixing a single thing yet! We are building layers here, very carefully, just like you would for a classic cobbler, except we skip all that fussy mixing. Remember the cardinal rule of the dump cake: once the layers are down, you leave them alone. This technique ensures you get the delicious crust on top and the gooey, perfectly cooked peach layer underneath. For more traditional peach work, I have a fantastic Easy Peach Cobbler recipe, but for lightning-fast dessert, this beats it!
Preparing the Pan and Peaches for the Cinnamon Sugar Peach Cobbler Dump Cake
First things first, get that oven cranked up to 350 degrees Fahrenheit, or 175 Celsius if you’re using metric settings. Lightly grease your 9×13 inch dish—don’t skip this, even though there’s butter coming later, we need protection! Now, take those two cans of peaches, syrup and all, and gently pour them into the bottom of your prepared dish. Try to spread them out into an even layer so that the next layer can cook consistently over the top.
Layering Dry Ingredients and Butter for the Perfect Cinnamon Sugar Peach Cobbler Dump Cake
Next up, the cake mix. Gently sprinkle that entire dry yellow cake mix right over the peaches. Do not stir! We want that dry powder to sit perfectly on top. In a little bowl, mix your one teaspoon of cinnamon with your half cup of sugar. Sprinkle that beautiful cinnamon sugar blend evenly over the dry cake mix layer. Finally, take your butter that you cut into small pieces and dot it all over the top layer. You want those little pats of butter spread out so they can melt down and crisp up everything.
Baking and Resting the Cinnamon Sugar Peach Cobbler Dump Cake
Pop that dish into the hot oven and let it bake for anywhere between 45 and 55 minutes. You’re looking for visual cues: the edges should be bubbling happily, and that cake mix topping needs to be beautifully golden brown. When it looks done, pull it out! Now, this is your final test of patience: you must let it rest for at least 15 minutes before you even try to scoop it. This resting time lets the juices settle down so your serving spoons aren’t met with a watery mess.
Expert Tips for the Best Cinnamon Sugar Peach Cobbler Dump Cake Results
Even though this is a dump cake, there are a few little tricks you learn after making it a dozen times. If you want those crunchy, almost shortbread-like edges, make sure you cut your butter pieces small and spread them right to the edge of the pan. That’s where the crispiness comes from!
To prevent any sogginess, let the cake cool for the full 15 minutes we talked about. If you cut it steaming hot, the syrup is still too loose, and you’ll get a soupy bite. Trust me, waiting a little bit makes the texture so much better.
For a richer flavor profile that cuts through the sweetness, try swapping out the yellow cake mix for white cake mix—it lets the peach and cinnamon shine more clearly. And if you really want to elevate it, try brushing a tiny bit of melted peach butter (I use this recipe here: amazing peach butter) over the topping after the first 30 minutes of baking. It keeps the topping moist but adds incredible depth. Always serve this warm, never cold, for the absolute best flavor experience!
Serving Suggestions for Your Cinnamon Sugar Peach Cobbler Dump Cake
Okay, so the Cinnamon Sugar Peach Cobbler Dump Cake is out of the oven, it’s settled down a bit, and now it’s time for the best part: the toppings! You absolutely must serve this warm. Cold dump cake just doesn’t hit the same way, trust me on this one. My favorite classic pairing is a big scoop of high-quality vanilla bean ice cream that just starts to melt right down into those warm peach pockets.
If you aren’t an ice cream person, a big dollop of fluffy, lightly sweetened whipped cream is just as perfect. It adds a nice lightness against the rich, sugary topping. If you want something totally different to sip alongside it—something bright to cut through the richness—you have to try making this Passionfruit Peach Lemonade. It’s tangy, sweet, and complements the peaches beautifully!
Storage and Reheating Instructions for Leftover Cinnamon Sugar Peach Cobbler Dump Cake
Now, if you manage to have leftovers of this incredible Cinnamon Sugar Peach Cobbler Dump Cake—which I secretly doubt, but here’s hoping!—you need to treat it right so the sugary topping stays intact. Cover the dish tightly with foil or plastic wrap. I usually leave it right on the counter for maybe a day if my kitchen stays cool, but honestly, it lasts perfectly fine in the fridge for about three days buried in there.
When you want to reheat a serving, forget the microwave if you can! It gets soft fast. Pop a square onto a baking sheet and heat it in a 350-degree oven for about 8 to 10 minutes. That little bit of dry heat crisps up that cake and butter topping again, making it taste almost straight from the oven!
Frequently Asked Questions About the Cinnamon Sugar Peach Cobbler Dump Cake
I get so many questions about dump cakes because people think they are too good to be true! They are definitely not! I’ve gathered up the most common things folks ask me when they’re trying this recipe for the first time. If you have other thoughts, leave them in the comments, and I’ll get back to you!
Can I use fresh or frozen peaches instead of canned in this Cinnamon Sugar Peach Cobbler Dump Cake?
Yes, you totally can! If you use frozen peaches, thaw them first and drain off most of the excess water. Fresh peaches are trickier; you’ll need about four cups, and you should toss them with a little extra sugar and a teaspoon of cornstarch to mimic the consistency of the canned syrup. Don’t skip that thickening step!
What is the difference between a dump cake and a cobbler?
That’s a fun one! Traditional cobblers rely on biscuit or batter topping that is often dropped or spooned over the fruit. A dump cake, however, uses a box mix layered dry right on top, allowing the butter to melt down through it as it bakes. This recipe is the best hybrid—it tastes like a rich cobbler but is assembled like the easiest dump cake ever. If you’re looking for another simple option, my Irresistible Cherry Dump Cake is just as easy!
Why is it called a “dump” cake?
It’s just because you literally “dump” the dry ingredients right over the fruit! There’s absolutely no careful mixing or folding; you just layer it straight from the box and the can into the dish. It’s practically mandatory for those days when you’re running on fumes but still need something delicious!
Nutritional Estimates for Cinnamon Sugar Peach Cobbler Dump Cake
Now, I’m not a nutritionist by any stretch of the imagination, and I know we aren’t making this dump cake for the health benefits! These numbers are just estimates based on how I make the recipe, serving eight people as planned. Remember, this is based on one serving size. Things like using light syrup instead of heavy syrup will change these numbers a bit, so take them with a grain of salt!
- Serving Size: 1 serving
- Calories: 350
- Sugar: 45g
- Sodium: 280mg
- Fat: 16g
- Protein: 4g
- Carbohydrates: 50g
Enjoying a treat like this Cinnamon Sugar Peach Cobbler Dump Cake now and then is what life is all about. Don’t stress over the grams; just enjoy the peaches!
Share Your Cinnamon Sugar Peach Cobbler Dump Cake Success
That’s it! You’ve made the easiest, warmest, most delicious dessert known to humankind. I really hope that big scoop of melting ice cream was worth the ten quick minutes you spent putting it together. Now, I absolutely want to hear about it!
Did the edges get perfectly crisp? Did the cinnamon sugar smell amazing in your kitchen? Please don’t keep your success a secret. Head down to the comments section below and give this Cinnamon Sugar Peach Cobbler Dump Cake a rating—five stars if you think it’s as life-changing as I do!
If you snapped a picture of that golden top bubbling away, please share it on your favorite social spot and tag me! I love seeing everyone’s delicious results. It helps other folks decide to try it out too. If you have any burning questions that I missed, or if you want to share a fun topping variation, you can always reach out to me directly through my contact page too. Happy baking, friends!
Print
Cinnamon Sugar Peach Cobbler Dump Cake
- Total Time: 60 min
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A simple dessert made by layering peaches, cake mix, and butter, then baking until golden.
Ingredients
- 2 (15 ounce) cans sliced peaches in heavy syrup, undrained
- 1 (15.25 ounce) package yellow cake mix
- 1 teaspoon ground cinnamon
- 1/2 cup granulated sugar
- 1/2 cup (1 stick) unsalted butter, cut into small pieces
Instructions
- Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Lightly grease a 9×13 inch baking dish.
- Pour the undrained peaches into the prepared baking dish. Spread them evenly.
- Sprinkle the dry yellow cake mix evenly over the peaches. Do not mix.
- In a small bowl, mix the cinnamon and granulated sugar together. Sprinkle this mixture over the dry cake mix.
- Arrange the pieces of butter evenly over the top layer.
- Bake for 45 to 55 minutes, or until the topping is golden brown and the filling is bubbly.
- Let the cobbler cool for at least 15 minutes before serving.
Notes
- Serve warm with vanilla ice cream or whipped cream.
- You can use peaches packed in light syrup if you prefer less sweetness.
- Prep Time: 10 min
- Cook Time: 50 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 45g
- Sodium: 280mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg
Keywords: peach cobbler, dump cake, cinnamon sugar, easy dessert, yellow cake mix