3 INGREDIENT CAKE MIX DUMP PEACH COBBLER
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3 Ingredient Cake Mix Dump Peach Cobbler, yes, just 3 ingredients plus one hour and you can be enjoying this cobbler today!
Before summer is gone, I want to share this classic 3 Ingredient Cake Mix Dump Peach Cobbler recipe with you.
This is the perfect dessert when there’s no time to make a pie crust! It should be called ‘magic cake’ because the cake mix magically makes a delicious and crispy top crust!
There is no mixing bowl, no mixer, you simply layer the three ingredients in the baking dish.
3 Ingredient Cake Mix Dump Peach Cobbler
- First, you can use canned peaches in heavy syrup or fresh peaches. For fresh peaches, you’ll want to peel, slice, and cover them in 2/3 cups granulated sugar for 30 minutes. I actually used the fermented peaches from my Peach Cobbler Moonshine to make this recipe. They were so totally off the charts! I highly recommend it!
- Whatever form of peaches you use, you want at least 1 cup of liquid (syrup) as well. It doesn’t have to be exact.
- Next, I prefer a white or yellow cake mix, but a
butter cake mix will also work for this recipe - I always recommend using real
butter . I used saltedbutter , cut it into cubes, and placed it evenly on the cake mix. - Finally, guess what! You can also make this in the slow cooker!! Layer the ingredients in your slow cooker (I used a 6 quart) just as described in the oven method. Cover with the lid, turn on low, and cook for 4 hours or until the top is brown!
WANT MORE DELICIOUS RECIPES? YOU MUST TRY THESE!
- Pecan Cobbler
- Caramel Cobbler
- Peach Pecan Cobbler
- Apple Cobbler Nachos
- Caramel Apple Cobbler
- Oreo Cookie Cobbler
- Apple Cobbler Bars
3 Ingredient Cake Mix Dump Peach Cobbler
Ingredients
- 1 pint peaches with juice*
- 15.25 ounce box white cake mix or yellow cake mix
- ½ cup butter
Instructions
- Preheat oven to 350 degrees F.
- Spray an 8x11.5 oven-safe dish with non-stick spray.
- Spoon peaches and juice on into dish.
- Evenly spread cake mix over peaches.
- Cut butter into cubes and place on cake mix.
- Bake 45 to 55 minutes in a 350-degree oven or until top is golden brown.
Notes
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.
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Learned how to make this in a dutch oven when I was in boy Scouts back in the ’70s. Colonel Johnson was one of our troop leaders and he taught us how to make this. we always made a double recipe in a 14-in dutch oven. I still make this with my boy scout troop as I am now one of the true leaders and the boys thoroughly enjoy how easy it is to make and it is a perfect dessert at any campout. We always serve it with half and half as a topping. Thanks for bringing back the memories from a long time ago.
That is so cool!! I’m so happy you shared that with me. My boys were Boy Scouts too. They LOVED camping every month. That’s actually where I got my Oreo Cobbler from (link> https://www.callmepmc.com/3-step-oreo-cookie-dump-cobbler/) Well the idea anyway, I’m not exactly sure how they made it.
Do you add the cake mix dry or prepare it by box ?
Very easy and so very good
Hello! I make this same recipe, and have used marion/black/raspberries….yum! I need to make a few HUGE pans of this and wonder if you’ve tried making it ahead of time and then reheating to serve, if it turns out ok?? Thanks for any input . I don’t want to waste my berries or dissapoint the guests!
I haven’t reheated it the whole pan before. I do reheat individual servings in the microwave and it’s good.
This was great the only thing I did different was I used Betty crocker butter pecan cake mix .
I used peaches in juice. It was delicious.
gonna try it tomorrow