Ingredients
- 2 cans (21 ounces each) of peach pie filling
- 1 box (15.25 ounces) of yellow cake mix
- 1 cup (2 sticks) of unsalted butter, melted
- 1 teaspoon ground cinnamon
- Optional toppings: vanilla ice cream, whipped cream, or fresh mint leaves
Recipe Directions
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Spread the peach pie filling evenly into the bottom of the prepared baking dish.
- In a medium bowl, combine the dry cake mix and ground cinnamon.
- Sprinkle the cake mix mixture evenly over the peach filling.
- Drizzle the melted butter over the cake mix, covering as much of the surface as possible.
- Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and the edges are bubbly.
- Remove from the oven and let cool slightly before serving.
- Serve warm with a scoop of vanilla ice cream, a dollop of whipped cream, or a garnish of fresh mint leaves, if desired.
Kitchen Equipment Needed
- 9×13-inch baking dish
- Mixing bowl
- Measuring cups and spoons
- Oven
How to Store Leftovers
If you happen to have any leftovers (though it’s unlikely!), you can store them in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave individual servings for 30-60 seconds or until warm.
Food and Drink Pairings
This Peach Cobbler Dump Cake pairs beautifully with a variety of beverages, including:
- Hot coffee or tea for a cozy evening treat
- Iced tea or lemonade for a refreshing summer dessert
- Sweet dessert wines such as Moscato or Riesling for an indulgent pairing
Recipe Tips and Variations
- For a twist on the classic recipe, try using different fruit pie fillings such as cherry, apple, or blueberry.
- Add a sprinkle of chopped nuts such as pecans or walnuts for added texture and flavor.
- Experiment with different cake mix flavors, such as spice cake or butter pecan, for a unique twist on the original recipe.
