Serves 12

Prep time 5 min.

Cook time 55 min.


3 cans (15.25oz.each) Del Monte® Sliced Peaches in Heavy Syrup

1 pkg. yellow cake mix

½ cup butter, melted


  1. Preheat oven to 350°F.

  2. In a 13x9-inch or other shallow 3-qt. baking dish, dump 2 cans of peaches and syrup. Drain the third can and add only the peaches to the baking dish.

  3. Top peaches with dry cake mix; spread it out evenly across the entire surface of peaches.

  4. Drizzle cake mix with butter.

  5. Bake 55 minutes to 1 hour or until top is deep golden brown and fruit is bubbly. Dust with powdered sugar or top with whipped cream or vanilla ice cream before serving, if desired.

VARIATIONS: Prepare as recipe directs, except:

• For PRALINE PECAN PEACH COBBLER DUMP CAKE, in a small bowl, combine ¼ cup melted butter, 1/2 cup packed brown sugar and 1½ cups chopped pecans; sprinkle over butter before baking.

• For RASPBERRY CREAM PEACH COBBLER DUMP CAKE, top with fresh raspberries and whipped cream before serving.

• For SALTED CARAMEL PEACH COBBLER DUMP CAKE, top each portion with a drizzle of hot caramel sauce and a small pinch of coarse sea salt before serving.

• For TOASTED ALMOND PEACH COBBLER DUMP CAKE, sprinkle ½ cup sliced almonds evenly over butter before baking.

• For BOURBON PEACH COBBLER DUMP CAKE, stir 2 Tbsp. bourbon into peaches before topping with cake mix.

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