You want dessert with basically zero effort? Meet the 3 ingredient peach cobbler dump cake. You literally dump three things into a pan, slide it into the oven, and pretend you worked hard. The payoff: bubbling peaches under a golden, buttery crust that tastes like summer showed up with a casserole dish. Ready to cobble together a win?

What Exactly Is a Dump Cake (And Why Should You Care)?

Dump cake is the weeknight cousin of cobbler who shows up in sweatpants and still looks fabulous. You “dump” fruit into a baking dish, sprinkle on dry cake mix, drizzle butter, and bake. No mixing bowls. No whisking. No “cream butter and sugar until fluffy” nonsense.
The 3 ingredient peach version keeps it classic:

• Two 15-oz cans of sliced peaches in heavy syrup (juice and all)
• One box yellow cake mix (about 15.25 oz)
• 1/2 cup (1 stick) melted unsalted butter

That’s it. Three things. No one will believe you, which is half the fun.

Step-by-Step: From Can to Cobbler Bliss

You don’t need a culinary degree here—just a baking dish and a pulse. Here’s the game plan.

1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. Dump the peaches with all their syrup into the dish. Spread them out evenly.
3. Sprinkle the dry cake mix evenly over the peaches. Don’t stir. Seriously, hands off.
4. Drizzle the melted butter all over the top. Try to cover as much of the cake mix as you can.
5. Bake for 40–50 minutes until the top looks golden and the edges bubble like a peach hot tub.
6. Cool for 10–15 minutes so it sets up a bit. Serve warm with ice cream. Or don’t. I’m not your boss.

Tips for Best Results

• Use heavy syrup peaches for the classic gooey texture. Light syrup or juice works, but the filling turns a bit thinner, FYI.
• Cover the mix well with butter to avoid dry patches. If you miss spots, give those areas a gentle spritz of cooking spray.
• Bake longer for extra crisp on top. If it’s pale, give it 5–10 more minutes.
• Let it rest before scooping. It thickens as it cools—patience = prettier servings.

The Texture and Flavor: Why This Works

Under the hood, this combo nails the contrast. The peach syrup mingles with the dry cake mix to create a jammy, almost caramelized filling. The butter toasts the cake mix on top into a crunchy, cobbler-ish crust.
You get sweet-tart peaches, buttery crisp edges, and a middle that tastes like peach pie filling met shortbread and said “let’s be besties.” IMO, the edges are the best part. Fight me.

Want It Less Sweet?

• Use peaches in juice, not heavy syrup.
• Swap yellow cake mix for white or spice cake, which reads less sugary.
• Add a squeeze of lemon juice over the peaches before topping.

Smart Upgrades That Still Keep It Easy

You can keep the 3-ingredient purity or zhuzh it lightly. Choose your own adventure.

Flavor Boosters (Optional but Awesome)

• Cinnamon or pumpkin pie spice: 1–2 teaspoons sprinkled over peaches or cake mix.
• Vanilla extract: 1 teaspoon stirred into the peaches.
• Almond extract: 1/2 teaspoon for a bakery vibe.
• A pinch of salt: Balances sweetness and wakes up the fruit.

Texture Tweaks

• Chopped pecans or walnuts over the cake mix before baking for crunch.
• Oats: Scatter 1/2 cup quick oats on top for a cobbler-crumble hybrid.
• Brown sugar: 2 tablespoons sprinkled over buttered top for caramelized bits.

Ingredient Swaps and Variations

Keep the “dump cake energy,” but play around. It’s a safe sandbox.

Ingredient Swaps

• Fruit: Swap peaches for canned cherry pie filling, pineapple tidbits (drained lightly), apples in syrup, or a peach–raspberry mix.
• Cake Mix: Yellow is classic, but white, French vanilla, spice, or butter pecan slap, too.
• Butter: Salted works fine—just skip extra salt. You can also dot with slices instead of melting if lazy wins.

Make It With Fresh or Frozen Peaches

• Fresh: Toss 6–7 cups sliced peaches with 1/2–3/4 cup sugar and 2 tablespoons lemon juice. Let them sit 10 minutes to make their own syrup, then proceed.
• Frozen: Thaw and drain lightly, add 1/2 cup sugar plus 1/4 cup water or juice to mimic syrup.

Dairy-Free or Gluten-Free

• Dairy-free: Use a dairy-free cake mix and swap butter for melted coconut oil or a quality vegan butter. Expect a slightly different crispness but still delicious.
• Gluten-free: A 1:1 gluten-free cake mix works great. Watch the bake time; some brands brown faster.

Serving Ideas That Make You Look Fancy

You made a dump cake—now put on a show.

• Vanilla bean ice cream or cinnamon ice cream for the win.
• Whipped cream + nutmeg for cozy vibes.
• Greek yogurt if you want breakfast cosplay. FYI, it’s actually great.
• Salted caramel drizzle if you’re feeling chaotic (and amazing).

Make-Ahead and Leftovers

• Make ahead: Assemble right before baking for best texture. The dry mix absorbs too much if it sits.
• Storage: Cover and refrigerate up to 4 days.
• Reheat: 350°F for 10–12 minutes in the oven or 30–45 seconds in the microwave. The oven brings the crisp back; the microwave brings the cozy.

Troubleshooting: What If It Goes Sideways?

We’ve all been there. Here’s how to save the day.

• Dry spots of cake mix: You didn’t get butter over everything. Next time, drizzle more evenly or spritz bare patches. For now, scoop from the buttery zones (the hero’s move).
• Runny center: It needed more time. Bake 5–10 minutes longer until the edges bubble and top looks golden.
• Overly sweet: Use peaches in juice next time, add lemon, and consider a white cake mix. IMO, spice cake also balances sweetness nicely.
• Soggy top: Too much liquid or underbaking. Drain some syrup next round or use a slightly smaller can set (like 1.5 cans) for firmer results.

FAQ

Do I really not stir the cake mix into the peaches?

Correct. Don’t stir. The magic happens when the butter toasts the top while the peach syrup hydrates the bottom. Stirring turns it into a weird batter swamp. Hard pass.

Can I use oil instead of butter?

You can, but butter tastes better and creates a crisper top. If you must, use a neutral oil like canola and drizzle about 1/2 cup. The texture softens slightly, but it still works.

What size pan should I use?

A 9×13-inch pan gives the best ratio of bubbly fruit to crunchy top. You can use a 9×9 for a thicker layer, but add 5–10 minutes because the center takes longer to cook.

Do I drain the peaches?

Nope—use the syrup. It hydrates the cake mix from below and creates that luscious, jammy filling. If your peaches are in juice, it still works, just slightly less rich.

How do I keep leftovers from getting soggy?

Cool completely before covering, then refrigerate. Reheat in the oven to revive the crisp top. You can also scoop portions into ramekins and toast the tops under the broiler for a minute—watch closely.

Can I make this in a slow cooker?

Yes. Spray the crock, add peaches, top with cake mix, drizzle butter, and cook on high for 2–2.5 hours or low for 3.5–4. The top won’t get as crisp, but it’s cozy and hands-off.

Final Thoughts

This 3 ingredient peach cobbler dump cake tastes like you raided a grandma’s recipe box and found treasure. It’s fast, low-mess, and ridiculously satisfying—aka perfect for busy nights, casual dinners, or “I need dessert now” emergencies. Make it straight-up classic or add your little twists. Either way, you get golden, buttery bliss with almost no effort, which is honestly the dream, FYI.