Dessert
Easy Peach Cobbler Dump Cake
Juicy peaches simmer in brown sugar and lemon until syrupy, then a golden cake layer bakes on top, turning tender and lightly crisp at the edges while soaking up sweet peach juices beneath.
- Total
- 40 min
- Prep
- 10 min
- Cook
- 30 min
- Serves
- 6
Nutrition per Serving
- Calories
- 211
- Protein
- 3g
- Carbs
- 40g
- Fat
- 5g
- Fiber
- 1g
- Sugar
- 23g
- Sodium
- 31mg
Ingredients
- 1 (16 ounce) package frozen sliced peaches, thawed (about 3 cups)
- 3 tbsp light brown sugar
- 1/8 tsp salt
- 1 tbsp lemon juice
- 1 box organic yellow cake mix (15.85 to 18 oz.; such as Miss Jones Baking Co. Vanilla Cake Mix)
- 3/4 cup whole milk
- 1/4 cup canola oil or grapeseed oil
Instructions
- Preheat oven to 350 degrees F. Lightly coat a 13-by-9-inch glass baking dish with cooking spray.
- Combine peaches, brown sugar and salt in a medium saucepan; bring to a boil over medium heat. Remove from heat and stir in lemon juice. Transfer to the prepared baking dish.
- Whisk cake mix, milk and oil in a medium bowl. Pour the batter over the peach mixture, spreading to cover the peaches as much as possible.
- Bake the cake until golden and a toothpick inserted in the center comes out clean, 28 to 30 minutes. Let cool for 15 minutes before serving.