Peach Cobbler With Cake Mix

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There’s something incredibly comforting about a warm peach cobbler, especially when it’s as easy to make as this one. Also known as Peach Dump Cake, this stands out with its simplicity, versatility, and the perfect balance of flavors and textures. The sweet, juicy peaches meld perfectly with the buttery topping and the added crunch of sliced almonds, creating a golden, bubbly masterpiece that pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream.

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.

If you’ve been around here much or have checked out my “About Me“ page, you know I’m an 80/20 kind of gal. 80% of the time I eat what’s good for me, real food, non processed, etc. Well friend, this is the 20%, where I’m indulging AND using short cuts.

Every now and then we need a quick and easy dessert that’s just as good as homemade. This Peach Cobbler made with cake mix is the answer! I do recommend some ‘better for you options’ in the ingredient notes below.

Ingredient Notes

Peach Pie filling- I prefer to use an all natural brand, such as Duncan Hines Simply.
Vanilla cake mix- A better for you option is Miss Jones Cake Mix.
Butter- I’ve made this with both salted and unsalted butter. For this recipe I prefer salted because this is a sweeter recipe and that little bit of salt helps to balance. However, either is fine.
Sliced almonds– These are found in the baking aisle of your grocery store near the other nuts. These add a little toasty flavored crunch and I think it sets this dessert apart.

How to Make Peach Cobbler With Cake Mix

Be sure to check out the full recipe and ingredient list in the recipe card below.

Four image collage showing the steps to make this easy peach cobbler with cake mix.

Spread the pie filling in a 9×13 casserole dish.
Sprinkle the cake mix over the top, gently spreading it out so the peaches are covered.
Pour the melted butter over the cake mix.
Spread the sliced almonds on top. Then you’re ready to bake!

Peach Dump Cake in a white casserole dish. The top of the cake is lightly browned and sprinkled with sliced almonds. There are a few slices of fresh peaches around one side of the dish.

Tips & Tricks

When using an all-natural canned pie filling or homemade, the color may not be as vibrant, but the taste is still impeccable.
Oven temps may vary, so start checking the dessert after 40 minutes or so.
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.
Add cinnamon or nutmeg for some warmth and aroma. Stir it into the pie filling.
This recipe can also be made in a crockpot! See the recipe card for instructions.

Two plates of peach dump cake with sliced almonds on white plates with a scoop of vanilla ice cream on top. The pan of cobbler is in the back ground.

Variations

Here are a few suggestions of things you can add or try to change it up a bit.

Use yellow cake mix or spice cake mix to change up the flavor. Spice cake mix is great in the fall.
Add almond extract or vanilla extract to the peach pie filling to add depth.
You can use pecans, instead of almonds if you prefer, or leave the nuts off completely. I like how they give a bit of texture and crunch to the cake.
Get Creative! Swap out the flavor of pie filling for endless dump cake options! Think cherry, apple, blueberry, etc. So many choices!!

Frequently Asked Questions

Can I use fresh or frozen peaches instead of canned pie filling?

You can use fresh or frozen peaches, however you’ll need to make a few tweaks, and the texture won’t be quite the same as pie filling.
If using fresh, peel and slice about 4-5 large peaches. If using frozen, thaw and drain them first. You will need to add a bit of sugar and cornstarch to mimic the consistency and sweetness of the pie filling. If you have fresh or frozen fruit, I’d recommend making a crisp, here is a peach blueberry crisp for your reference.

Can I make this recipe gluten-free?

You sure can! Substitute the regular cake mix with a gluten-free cake mix. Make sure to check other ingredients for any gluten content.

What if my cake mix has dry spots after baking?

Don’t worry if you see a few dry spots on top of your cobbler, the butter spreads during baking. If for some reason you notice during the baking that it’s not covering every bit, towards the end of baking, use a spoon to gently push the dry ingredients down for some moisture. Or add a touch more melted butter to that spot.

Storing and Freezing

Store any leftovers in an airtight container in the refrigerator for up to four days. To reheat it, warm it in a 300° oven until warmed throughout, about 20 minutes.

While it’s possible to freeze it, the texture may change once it’s thawed. If that doesn’t bother you, put it in an airtight container and then freeze it for up to 3 months. To reheat it, thaw completely in the refrigerator, and then follow the instructions in the previous paragraph.

Why you’ll love this recipe:

Quick and easy to prepare with only 4 ingredients!
So adaptable, you can reinvent it with a twist each time.
Perfect for gatherings or a cozy night in. No judgement here if you eat it all yourself!

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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.

5 from 1 vote

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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

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!