Peach Cobbler Dump Cake

Discover how to make a delicious peach cobbler dump cake that combines juicy peaches with a crunchy topping.

Course Dessert

Cuisine American

Keyword Peach Cobbler Recipes, Peach Dump Cake

Prep Time 15

Cook Time 45

Total Time 1

Servings servings

Calories 548kcal

Author Kathleen

Prep the oven & pan: Preheat oven to 350°F (177ºC). Butter a 13x9-inch baking dish or spray it with nonstick cooking spray.
Prepare the peaches: Pour 1 can of peaches with syrup into the baking dish. Drain the other 3 cans and add the drained peaches.
Sprinkle with brown sugar (3 tablespoons), cinnamon (1 1/2 teaspoons), and cardamom (1/2 teaspoon). Drizzle in vanilla (1 1/2 teaspoons) and bourbon (3 tablespoons); gently stir to combine.
Evenly sprinkle the dry cake mix (1 box) over the peach mixture. Do not stir.
Make the crunchy topping: In a small bowl, combine chopped pecans (1 1/2 cups) and coconut (3/4 cup). Sprinkle evenly over the cake mix.
Add the butter: Arrange the butter slices evenly over the top, covering as much surface as possible.
Bake: Bake 45–55 minutes or until the top is golden brown and the peach filling is bubbling at the edges.
Serve: Serve warm with vanilla ice cream or whipped cream. Garnish with extra toasted pecans for crunch.

Pick the right peaches: Use canned peaches in extra-light syrup — they’re sweet enough without making the dessert overly sugary. Drain only half the cans so you keep plenty of syrup without ending up with a soggy bottom.
Toast those pecans (optional but worth it): Just 5–7 minutes in a 350°F oven gives pecans a deep, buttery flavor that really pops against the sweet peaches.
Choose your bourbon wisely: A smooth, mid-range bourbon (like Maker’s Mark, Four Roses, or Woodford Reserve) adds warmth without harshness. Skip the cheap stuff and save the top-shelf bottles for sipping. If you’re skipping bourbon, add an extra splash of vanilla.
Don’t skimp on butter coverage: Thin, evenly spaced slices help the cake mix brown and soak up flavor. Cover as much surface as you can so you don’t end up with powdery spots.
Bake in a 13x9 metal pan: Metal conducts heat more evenly for a crisp, golden topping. Glass works too, but expect softer edges.
Let it rest before serving: Give it 10–15 minutes after baking so the filling thickens into that perfect cobbler spoonful—juicy but not runny.
Check doneness the easy way: The fruit should bubble around the edges and the topping should look set and lightly crisp. If you see wet batter in the center, bake a little longer. Don’t worry if the nuts brown a bit faster—that’s normal. ✨ Tip: If the topping is browning too quickly, tent loosely with foil and keep baking until done.