My Easy Peach Cobbler with Cake Mix is the last-minute, super easy, summery dessert recipe everyone should have in their baking repertoire. This delectable peach dump cake with fresh peaches and blueberries is made with fewer than 10 ingredients and exactly ZERO fuss. Heck, you don’t even have any dishes to clean up when you’re done!
This almond-topped blueberry peach cobbler cake has totally won my heart, y’all. It’s perfect for serving a crowd, comes together with just 10 minutes of prep work, and tastes like a Southern summer wrapped up in a delicious, gooey package. It’s also the easiest dessert I think I’ve ever made.
If you’ve got a box of yellow cake mix on hand – which, TBH, will now be a permanent staple in my pantry – you simply HAVE to make this fresh peach dump cake. It’s delightfully rich, loaded with juicy peach & berry goodness, topped with crunchy nuts, and is just begging to be served warm with a scoop of ice cream.
Best of all, this simple 10-ingredient peach & blueberry cobbler with cake mix makes a giant 9x13 batch, so it’s perfect for any cookout, pool party, or warm-weather gathering you can think of. I’m gonna go on record here: this easy blueberry peach cobbler using cake mix is my favorite new thing about summer.
Jump to:
- What is a Dump Cake?
- Why You’ll Love This Easy Peach Cobbler Recipe With Cake Mix
- Ingredients & Substitutions
- How To Make Blueberry Peach Cobbler with Yellow Cake Mix
- Optional Variations & Dietary Adaptations
- Expert Tips
- Serving Suggestions
- Frequently Asked Questions
- More Tasty Cake Recipes
- Easy Blueberry Peach Cobbler with Yellow Cake Mix & Almonds
- 💬 Reviews
What is a Dump Cake?
While I don’t love the moniker, dump cakes are a busy gal’s best friend when you need a dessert, stat! These tasty little treats are made by layering ingredients in your baking pan — no mixing, creaming, or beating required. (Bonus: No mixing means no mixing bowls or utensils to clean up when you’re done!)
In the case of this peach blueberry dump cake recipe, fresh or frozen fruit is scattered in a pan with some sugar and seasonings, topped with a box of powdered cake mix, studded with butter, topped with nuts, then baked to perfection.
It doesn’t look like much when it goes in the oven. Actually, if I’m being real, it looks like a disaster waiting to happen. 😂 But, that’s all a ruse! The end result is an ooey, gooey, rich n’ fruity peach blueberry cobbler cake hybrid that’ll definitely have you going back for seconds.
Why You’ll Love This Easy Peach Cobbler Recipe With Cake Mix
Summertime and the livin’s easy, especially if you’ve got this recipe for blueberry peach cobbler made with cake mix. Seriously, y’all. How did I go 38 years without ever trying this gloriously weird science project of a dessert recipe?!?!
Aside from being lick-the-dang-plate tasty, this dump cake with fresh peaches and blueberries is also:
- Quick & Easy - Wash and slice some fruit, then assemble this easy peach dump cake directly in the pan you’ll bake it in. 10 minutes of active prep is all it takes!
- Made With Only 10 Ingredients - If you have fruit, butter, and a box of cake mix, you’re pretty much golden.
- Requires Almost Zero Cleanup - The only thing to clean when you’re done is the empty pan you baked your peach & blueberry cobbler dump cake in. If your family is anything like mine, they’ll get all the good stuff off before letting it go in the dishwasher, so your workload is super light.
- Easily Customizable - While I love this peach cobbler with cake mix and fresh peaches, maybe peaches don’t speak to you. That’s fine! You can easily swap in your preferred fruit (I’ve got lots of ideas for you below). Don’t have almonds? No worries! Swap in pecans, walnuts, pistachios, hazelnuts, or macadamia nuts instead. Need to make it dairy-free, gluten-free, or vegan? I gotchu, boo. Keep reading for allllll the many ways this peach cobbler cake recipe can be tweaked to fit your exact needs.
Ingredients & Substitutions
As promised, you only need a handful of ingredients and a few pantry staples to make all your yellow cake peach cobbler dreams come true. Here’s what to grab:
- Butter & Flour - You’ll need just enough to grease the pan. You can also swap in non-stick cooking spray if you prefer, but be pretty heavy-handed with it.
- Peaches - Fresh Peach Truck peaches are as magical as fireflies. Once they start showing up at the market (coincidentally, at the same time fireflies start to come out), I know summer is in full swing. Feel free to swap in frozen peaches if needed — no need to defrost them first.
- Blueberries - You can use either fresh or frozen. You’re also welcome to swap in any other berry variety you prefer.
- Granulated Sugar - You only need a touch to sweeten up the fruit. Feel free to swap in organic cane sugar, maple sugar, coconut sugar, or a cup-for-cup sugar alternative like monkfruit instead.
- Vanilla Extract - For adding rich warmth and making this fresh peach cobbler with cake mix taste like something from a bakery.
- Almond Extract - Optional, but oh-so-good. Peaches and almonds are a match made in culinary heaven.
- Yellow Cake Mix - Any ol’ cake mix will do. I have stocked up on the $0.79 boxes my local Aldi carries to make this summer dessert extra affordable.
- Cinnamon - Also optional! Feel free to omit it. You’re also welcome to play with different warming spices here. For example, I’d bet some ground ginger would be lovely. Cardamom could also be delightful. If you’re swapping your fruit, choose the spice(s) you think would pair best.
- Butter - I prefer using salted butter for nearly everything, but you can use unsalted if that’s what you have on hand.
- Sliced Almonds - Sliced almonds are my go-to nut for making desserts look fancy (remember my Italian lemon cake??). Plus, almonds go beautifully with both peaches and blueberries. That said, feel free to swap in other nuts or seeds (or use slivered or chopped almonds) if preferred.
- Kosher Salt - If you have followed the blog awhile, you know my signature dessert profile is always salty-sweet. If you’re more of a dessert purist, feel free to omit it!
How To Make Blueberry Peach Cobbler with Yellow Cake Mix
This ridiculously easy recipe for peach dump cake comes together with just about 10 minutes of active prep time. Here’s how:
Step 1: Prep. Grease the pan by rubbing about ½ tablespoon of butter on the pan, making sure to push it into all corners. Add about a tablespoon of flour and coat the butter with it. If any parts of the dish are still bare, add a smidge more butter or spray some non-stick spray. Preheat the oven to 350F.
Step 2: Scatter the peaches and blueberries in an even single layer on the bottom of the prepared pan.
Step 3: Sprinkle the sugar, vanilla, and almond extracts on top of the fruit as evenly as possible. Gently shake the pan to distribute the sugar.
Step 4: Sprinkle the entire box of cake mix over the fruit in an even layer. Sprinkle on the cinnamon as well. Gently shake again.
Step 5: Dot the entire surface of the cake with cubes of butter.
Step 6: Sprinkle the almonds on top. Sprinkle evenly with salt.
Step 7: Bake for 40-45 minutes, until lightly golden and the cake is set and springy.
Step 8: Cool for at least 15 minutes.
Step 9: Serve warm or at room temp, preferably with some vanilla ice cream or sweetened whipped cream (bonus points if you add almond extract or amaretto to the whip). Enjoy the sweet summery goodness of your blueberry dump cake with fresh blueberries and peaches!
Optional Variations & Dietary Adaptations
Just because I love this easy blueberry cobbler with cake mix and peaches doesn’t mean it’s quite right for you. Here are a few optional variations worth considering:
- Gluten-Free - Swap in your favorite GF yellow cake mix, and use your favorite cup-for-cup gluten-free flour for dusting the pan.
- Dairy-Free - Use vegan butter and ensure your cake mix is dairy-free.
- Vegan - Use a vegan-friendly cake mix and plant-based butter.
- Different Fruit - Don’t love peaches? Swap in another stone fruit like nectarines, plums, or apricots. Not a fan of stone fruit in general? Make a mixed berry cobbler cake instead. You can also use apple pie filling instead.
- Different Nuts - Not a fan of almonds? Swap in chopped pecans, walnuts, pistachios, hazelnuts, or macadamia nuts instead.
- Nut-Free - If nuts are a no-no, omit the almond extract and almond topping. You’re welcome to use seeds like pepitas or sunflower seeds if you want some crunch, or try using your favorite granola if seeds are also on the no-fly list. Alternatively, leave the top bare!
Expert Tips
- Buttering and flouring the pan is preferable to non-stick cooking spray. If you don’t want to go to the fuss, try using a baking spray with flour instead!
- Allow your box cake peach cobbler with blueberries to cool fully before covering it to prevent excess moisture from making it soggy. I like to use a clean kitchen towel to cover it as it cools to keep any critters out while still allowing the steam to escape.
- Gently shaking the pan allows for even distribution of ingredients. Don’t go crazy here! Just shake it back and forth like they taught you during the “California Gold Rush” history segment in elementary school.
- This blueberry dump cake with frozen blueberries, peaches, and cake mix is best served the day it is made. That said, any leftovers will keep well in the fridge for up to 3-4 days. To serve, I suggest reheating it in the toaster oven to help re-crisp the caramelized top layer of cake. You can also zap it in the microwave, but it’ll be much softer and gooey-er if you do!
Serving Suggestions
This fresh peach cake with cake mix and blueberries is perfect for just about any summer soirée (though, you don’t have to leave it to summer if you use frozen fruit). And, since it’s such a snap to throw together, you can serve it within just 90 minutes of when you decide to make it!
In terms of what to serve it with, it’s honestly the ideal post-dinner treat no matter what you served as your main course. When serving, consider gussying it up a bit with some plain or amaretto whipped cream, a scoop of vanilla or oatmeal cream pie ice cream, or a drizzle of creme anglaise.
Frequently Asked Questions
I don’t recommend it, mostly because Crisco doesn’t have much flavor. I suppose you *could* use butter-flavored Crisco, but at that point, why not just use vegan butter that’s been designed to melt and taste just like butter?
If you’re warming the whole pan, pop it in the oven at 300F for about 8-10 minutes until warmed through. Otherwise, you can reheat individual portions using the toaster oven (preferred) or zapping them in the microwave.
Imagine a cozy kitchen, filled with the mouthwatering aroma of baked goods. Picture a bustling cook, armed with a mixing bowl and an apron, ready to create something scrumptious. Back in the day, this talented cook would often whip up a dessert that consisted of fruit filling topped with a thick, biscuit-like dough.
Now, here comes the interesting part. When this delightful dessert emerged from the oven, the topping resembled a cobblestone street. You know, those unevenly paved streets with irregularly shaped stones? Well, just like those cobblestones, the biscuit topping was lumpy and rustic in appearance.
And voila! That's how the name "cobbler" came to be. This humble dessert earned its moniker because of its resemblance to cobblestone streets. Pretty cool, huh?
Today, cobblers can be made with biscuit toppings, or, in the case of today's recipe, we can use a super easy shortcut and swap in cake mix instead!
More Tasty Cake Recipes
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Easy Blueberry Peach Cobbler with Yellow Cake Mix & Almonds
Equipment
- Kevlar Glove optional, but useful for clingstone peaches
Ingredients
- Butter & Flour to grease the pan
- 4 Peaches about 4 cups, sliced. Can also use frozen
- 1 pint Blueberries about 2 cups. Can also use frozen
- ¼ C Granulated Sugar
- 1 teaspoon Vanilla Extract
- 1 tsp Almond Extract
- 1 box Yellow Cake Mix
- 1 teaspoon Cinnamon
- 1 ½ sticks Butter preferably salted, cold and cut into cubes.
- 1 ¼ C Sliced Almonds can swap other nuts if preferred
- 1-2 pinches Kosher Salt
Instructions
- Prep the pan by rubbing about ½ tablespoon of butter on the pan, making sure to push it into all corners. Add about a tablespoon of flour and coat the butter with it. If any parts of the dish are still bare, add a smidge more butter or spray some non-stick spray. Preheat the oven to 350F.
- Evenly scatter the peaches and blueberries in a single layer on the bottom of the prepared pan.
- Sprinkle the sugar, vanilla, and almond extracts on top of the fruit as evenly as possible. Gently shake the pan to distribute the sugar.
- Evenly sprinkle the entire box of cake mix over the fruit. Sprinkle on the cinnamon as well. Gently shake again.
- Dot the entire surface of the cake with cubes of butter.
- Sprinkle the almonds on top. Sprinkle evenly with salt.
- Bake for 40-45 minutes, until lightly golden and the cake is set and springy.
- Cool for at least 15 minutes. Serve warm or at room temp, preferably with some vanilla ice cream or sweetened whipped cream (bonus points if you add almond extract to the whip).
- Will keep well in the fridge for up to 3 days.
Notes
- Gluten-Free - Swap in your favorite GF yellow cake mix, and use your favorite cup-for-cup gluten-free flour for dusting the pan.
- Dairy-Free - Use vegan butter and ensure your cake mix is dairy-free.
- Vegan - Use a vegan-friendly cake mix and plant-based butter.
- Different Fruit - Don’t love peaches? Swap in another stone fruit like nectarines, plums, or apricots. Not a fan of stone fruit in general? Make a mixed berry cobbler cake instead. You can also use apple pie filling instead.
- Different Nuts - Not a fan of almonds? Swap in chopped pecans, walnuts, pistachios, hazelnuts, or macadamia nuts instead.
- Nut-Free - If nuts are a no-no, omit the almond extract and almond topping. You’re welcome to use seeds like pepitas or sunflower seeds if you want some crunch, or try using your favorite granola if seeds are also on the no-fly list. Alternatively, leave the top bare!
- Buttering and flouring the pan is preferable to non-stick cooking spray. If you don’t want to go to the fuss, try using a baking spray with flour instead!
- Allow your box cake peach cobbler with blueberries to cool fully before covering it to prevent excess moisture from making it soggy. I like to use a clean kitchen towel to cover it as it cools to keep any critters out while still allowing the steam to escape.
- Gently shaking the pan allows for even distribution of ingredients. Don’t go crazy here! Just shake it back and forth like they taught you during the “California Gold Rush” history segment in elementary school.
- This blueberry dump cake with frozen blueberries, peaches, and cake mix is best served the day it is made. That said, any leftovers will keep well in the fridge for up to 3-4 days. To serve, I suggest reheating it in the toaster oven to help re-crisp the caramelized top layer of cake. You can also zap it in the microwave, but it’ll be much softer and gooey-er if you do!
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