Strawberry Peach Dump Cake
This easy dessert is a modern, weight-loss-friendly take on a classic cobbler. It features a jammy strawberry peach filling under a magically crisp, golden cake topping, all made with minimal effort for maximum comfort.
- Prep Time: 10min
- Cook Time: 50min
- Total Time: 1h
- Yield: 12 servings 1x
- Category: dessert
- Method: baking
- Cuisine: American
Ingredients
Scale
- 1 (21 oz) can peach pie filling
- 1 (10 oz) package frozen sliced strawberries, partially thawed
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon ground cinnamon
- 1 (15.25 oz) box yellow cake mix, dry
- 1/2 cup (1 stick) unsalted butter, melted
- Vanilla ice cream or whipped cream for serving (optional)
Instructions
- Preheat oven to 350°F (175°C). Have a 9x13 inch baking dish ready.
- Pour the peach pie filling into the dish and spread evenly. Scatter the strawberries over the peaches. Drizzle with vanilla and sprinkle with cinnamon. Gently stir to combine.
- Evenly sprinkle the entire box of dry cake mix over the fruit layer. Do not stir.
- Slowly and evenly drizzle the melted butter over the dry cake mix, trying to cover as much surface area as possible.
- Bake for 45-50 minutes, until the top is deeply golden brown and the fruit filling is bubbling vigorously at the edges.
- Remove from oven and let cool for 15-20 minutes to allow the filling to thicken. Serve warm with optional ice cream or whipped cream.
Notes
Do not stir the cake mix into the fruit. Using melted butter is key for an even, crisp topping. For fresh fruit, use 3 cups sliced peaches and 2 cups sliced strawberries tossed with 1 tbsp cornstarch and 1/4 cup sugar. Leftovers can be refrigerated for up to 4 days.
Nutrition
- Serving Size: 12
- Calories: 320
- Sugar: 35
- Sodium: 300
- Fat: 12
- Saturated Fat: 7
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 54
- Fiber: 2
- Protein: 2
- Cholesterol: 20
Find it online: https://www.stacksipsnack.com/strawberry-peach-dump-cake/