Reviewed: Jul. 11, 2008

Awesome recipe! In our case I took some peaches that were getting ripe and were not all that sweet and skinned them. Since there was no syrup we added maple syrup since we did not have corn syrup. And it came out to be one of the tastiest desserts we have made!

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ROHITJAIN

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Reviewed: Jul. 11, 2008

I've made this for years. I always melt the better as well. I also put a little cinnamon and nutmeg right in the melted butter. Lastly, I sprinkle a little sugar over the top of the cake before puting it into the oven. It's also great with crushed pineapples in heavy syrup and a pineapple cake mix.

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cookingstardiva

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Reviewed: Jul. 6, 2008

A friend made this recipe using a crock pot. It turned out beautifully!!!

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Mandapadanda

Home Town: Monticello, Mississippi, USA

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Reviewed: Jul. 5, 2008

I make this quite a bit for a quick family dessert and I do one stick butter, cut into squares and distributed over the dry cake mix. When I first started making this, I drizzled the melted butter which caused the cake to be soggy. The butter squares cut up makes for a crispier, more cobbler like topping. EDITED 07/23/08: I made this again today, only using half canned apple pie filling and a can of no-sugar diced peaches. I also added a 1/2 tsp. of cinnamon and a couple good shakes of nutmeg. I can't explain how good this smelled. Nothing like a simple dessert to make a bad day better!

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tat2whttrsh aka Lambchop's Mom

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: Jul. 3, 2008

I did not care for this. I think the cake mix makes the topping way too sweet.

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mrsblizz

Cooking Level: Intermediate

Home Town: Union Bridge, Maryland, USA

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Reviewed: Jul. 3, 2008

I made this cake after finding myself with 10 lbs of fresh peaches and the end result was a super delicious creation that my husband and I polished off in 3 days (and I don’t usually even eat sweet stuff)! I changed the original recipe a bit using fresh peaches in homemade heavy clove/cinnamon syrup and omitting the cinnamon on top (as the peach syrup was already quite spicy.) I served it warm with some whipped up heavy cream with a touch of sugar. Will definitely make again and again.

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terri adams

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Reviewed: Jun. 29, 2008

I consider this recipe to be my secret weapon for impressing guests at dinners or picnics. It is soooooo easy. I use freestone peaches to give it a taste that rivals cobblers made from home-canned or fresh peaches. I also sprinkle nutmeg and cinnamon directly on top of the peaches before adding the cake mix. Top this off with some premium vanilla ice cream and listen to the compliments roll in!!!

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BRW2

Cooking Level: Expert

Home Town: Oklahoma City, Oklahoma, USA

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Reviewed: Jun. 27, 2008

This was very very very good! I kept the juice of one can, and drained most out of the other. I then sprinkled about a tsp of cinnamon right over the peaches, then spread the cake mix over it. I cut about a stick of butter in thin slices and placed all over top, IT DOES NOT WORK WELL melting the butter and drizzling. Plus it will get to dark too if you put the cinnamon over the topping, i think since i put it over the peaches it took away that "canned"taste. Overall, very good recipe, and I baked at 350 for 40 mins. Mmmm

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wifeyluvs2cook

Cooking Level: Expert

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Reviewed: Jun. 24, 2008

I used white cake mix and added 1tsp of vanilla and nutmeg. I only had canned peaches with lite syrup available so I used them. It came out a little runny. But, after it sat for a while, it thickend up. I will probably use heavy syrup next time and drain a little bit.

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MOKORBA

Cooking Level: Intermediate

Home Town: Columbia, Missouri, USA

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Reviewed: Jun. 19, 2008

SO easy to make right out of your cupboard! I make one change to try to remain (semi) healthy - instead of slicing butter all over the top and adding tons of calories/cholesterol, I smear a light layer of applesauce over the yellow cake mix. It doesn't come out crispy like a cobbler, but more moist like a regular cake. Try it if you're interested in saving some calories!

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Sam D

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Reviewed: Jun. 18, 2008

I love baking and wanted to try something w/Peaches in it for my dad and boyfriend on Father's Day. Needless to say, the whole cake was gone in a matter of minutes and there was a request for more. There were some dry patches but somehow that didn't matter to them. Thanks for the easy recipe!

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CrazyLady

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Reviewed: Jun. 16, 2008

WOW...this is so awesome and very easy! I used 3 cans of peaches and put cinnamon on top of the peaches and on top of the cake mix a long with some brown sugar. This was very sweet! Taste delicious with vanilla ice cream! Will make this again.

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Smith's Wife

Cooking Level: Expert

Home Town: Kingston, Illinois, USA

Living In: Beaufort, South Carolina, USA

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Reviewed: Jun. 16, 2008

I make this all the time because its one of my husbands favorite desserts. I use the light peaches in juice, add another can of peaches, but drain that one, and dont use cinnamon, but Im sure itd be great. I have never had a problem with it being soggy or having dry mix. I just slice the cold butter and lay it out evenly over the cake mix. I cant imagine adding extra sugar to this like other reviewers say they do, its already so sweet.

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Mrs.Williams

Cooking Level: Intermediate

Home Town: Ventura, California, USA

Living In: Idaho Falls, Idaho, USA

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Reviewed: Jun. 14, 2008

I changed this recipe quite a bit from the original because I wanted a peach crisp but am still giving it 5 stars because when a recipe can stand up to so many different variations, it deserves 5 stars! I used 2 16oz bags of frozen peaches, thawed and about 4 fresh peaches sliced up. Added about 1/4 cup ginger syrup (fresh ginger added to simple syrup and boiled until thick), some crystallized ginger and ground cinnamon to the peaches. Used SPICE CAKE MIX but I wanted more of a crumbly texture for the topping so I used 1 1/2 sticks unsalted slightly softened butter, added 3/4 cup oats, and 1/2 cup chopped almonds (I was out of pecans). Used two forks to mash everything up into large crumbles which I evenly distributed over the peaches. Baked as the recipe suggests. This was ABSOLUTELY the best peach crisp/crumble I have ever tasted!! My friends were fighting over the last bits in the pan and were threatening to lick the pan clean! The ginger was definitely a great addition!

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AlaskaWild71

Cooking Level: Intermediate

Home Town: Anchorage, Alaska, USA

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Reviewed: Jun. 13, 2008

Deeelicious! And soooo easy. I did increase the peaches to 2(28 oz) cans but used only 1/2 of the syrup from the 2nd can. I also sprinkled some brown sugar on top before baking. Will make again!

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tamitoes

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Reviewed: Jun. 4, 2008

The best way I have found so far to mix the cake mix and butter is to let the butter sit to room temp and mix it in with the cake mix that way and crumble on top. The butter is even and perfect. I make this with peaches cherry/pineapple, blackberry, strawberry, anything!

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Cricket

Cooking Level: Intermediate

Living In: Jacksonville, Alabama, USA

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Reviewed: Jun. 2, 2008

I really liked it. Very easy to make. I ate the entire cake in 48hrs. I only shared one piece!! I did mix the peach syrup with the cake mix 1st instead of just adding dry.

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Temeka

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

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Reviewed: Jun. 1, 2008

MMMMM... so good and easy. I forgot the cinnamon but it was fine. I’m sure it would have tasted better with it though. I used a 29 ounce can of peaches and added three bananas. TRY THIS WITH BANANAS!! It is soo great mixed together and the bananas thicken it up a bit. I grated the butter on top of the cake mix. I bet a little less could have been used for health related reasons. Thanks so much! Making again very soon...

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swimminash

Cooking Level: Expert

Home Town: Cleveland, Ohio, USA

Living In: Chicago, Illinois, USA

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Reviewed: May 28, 2008

This was a great, super easy recipe. I used white cake mix as I didn't have yellow on hand. It turned our wonderfully. I also used fresh peaches instead of canned (8 peaches). I sliced them and cooked them with about 1/4 c. of sugar and some cinnamon. The fresh peaches and sugar made a great syrup. It was just enough to keep the cake from being too dry or too wet.

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Becky

Cooking Level: Intermediate

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Reviewed: May 25, 2008

I have made this more times than I can count. Somehow, it almost never looks pretty, but the taste is unbeatable!

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Harlan's Mommy

Cooking Level: Expert

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Peach Cobbler Dump Cake I

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