I recently posted my mom’s recipe for Peach Cobbler Dump Cake. I love that recipe and it is a childhood favorite that I still enjoy.
Now that I am eating gluten free, I can no longer eat many of the desserts that I used to enjoy. I am slowly learning new favorites, but I miss a few of the things that I used to eat.
I recently realized that I could easily adapt my mom’s Peach Cobbler Dump Cake by using a gluten free cake mix. I used the Betty Crocker gluten free yellow cake mix and it worked great. I was not sure how this would turn out because you never know with gluten free things. Sometimes they work and sometimes they do not.
I have tried the gluten free cakes mixes now for several things, and I have had mixed results. So, I was really glad this turned out so well. Now I have an easy gluten free dessert that I can make.
The gluten free cake mixes usually make an 8×8 pan instead of a 9×13 pan like a regular cake mix would. I was not sure how it would be best to adjust this recipe, so I just made it like I always did, but used the gluten free cake mix. It worked fine even though it was supposed to make a smaller cake.
This dessert turned out really well. It is not quite the same as the original version, but it is very close to it. This is definitely going to be a new favorite.
Gluten Free Peach Dump Cake
- 1 29ounce can sliced peaches with the juice
- 1 gluten free yellow cake mix
- ½ cup butter melted
- 1 cup nuts, chopped (optional, I usually leave them out since my kids do not like nuts)
Place peaches in a 9×13 pan. Sprinkle dry cake mix over peaches. Carefully spoon melted butter over cake mix. Sprinkle with nuts if using them. Bake at 325 for about 50 minutes. Serve warm or cold.
Thanks for posting! I was just wondering about trying a dump cake with my Betty Crocker Gluten Free cake mix. I was curious if it was going to turn out or not! I am going to try this tonight for Mother’s Day. I think I might substitute blueberries instead of the peaches. But I will diffently try the peaches one day also. Thanks
My mom used the Betty Crocker Gluten Free cake mix and the recipe above but it did not cook. Do you have any idea what she did wrong.
I have not had this problem with mine. Did it not get done at all? Or just not in 50 minutes?
I had the same problem when I tried this recipe with blueberries. I thought it might not have enough moisture, so I drizzled a bit more butter on top and covered the pan with foil and baked 10 more minutes, which helped. I was thinking of mixing the butter along with vanilla to the cake mix prior to dumping it on the fruit. Has anyone tried this?
I am sorry to hear that. I am going to have to make this a few more times and see if I have any issues. It has worked for me just fine so far.
I tried again with success this time! I used a quart of blueberries mixed with 1/4 cup sugar. Then, after sprinkling on the cake mix, I patted it down slightly into the berries until it was somewhat smooth. When I spooned on the butter, I made sure that it was even all over. Everyone loved it! Thank you
I have found that when baking gluten-free humidity and altitude play a huge role. Unusually high humidity in your area may play a role; try allowing the batter to sit uncovered for 60-90 seconds on the counter before baking. Time may increase 10-15 minutes. Going from sea-level to 3500 ft will double the cooking time.
Try the newer Namaste mixes. I love the flavors and consistency; even made a carrot cake from their spice cake mix.
I tried this gluten free recipe today. It didn’t turn out either. I am thinking I needed more butter because some of the cake mix did not have butter on it and then it didn’t cook. I also used no sugar added peaches so I am thinking I needed to use the regular for extra juice.
I am sorry this did not turn out. It has worked for me when I have made it. I am trying to figure out why it is not working for others. So, I am curious, what brand of cake mix did you use? I usually use the regular peaches, not the no sugar ones, but I am not sure how much that would matter. I am going to try to make this again this week and see if I can figure out what is not working for others.
Lynn,
Perhaps we should ask what brand of cake mix you used. Maybe that would eliminate some problem for others.
I used the Betty Crocker Gluten Free mix. You are right that may be the difference.
I have never used melted butter on my dump cakes. I have always made sure the filling was thin enough to cover the bottom of the pan easily and then used sliced up cubes of butter rather than melted. Never had one fail yet. If you need more moisture use applesauce.
I use the Betty Crocker Gluten Free Mix also, but I use a stick of butter slightly melted and crumble it over the fruit. We are not a peach family so we use cherry pie filling and crushed pineapple (with the juice) and it turns out awesome!!!
What size cans of pie filling and pineapple do you use?
I use the 16-20 ounce cans for each.
I’m going to try it but with fresh peaches mixed with splenda or sugar, we are unindated with white and yellow peaches, and it will be interesting to see if it turns out as well. Cake and peaches–YUMMMOLA.
I was planning on using fresh peaches. Does anyone know how much sugar and water I should add to compensate for the missing syrup in the can?
I have never done it with fresh peaches so I am not sure. Fresh peaches when cooked will have some moisture in them. I don’t think it would be a lot of liquid that you would need to add.
Just use some sugar or splenda and let them sit for a while. You can also mix in some frozen peaches, once they come to room temp they have extra juice.
I think most are not remembering that a regular cake mix makes a 2 layer cake a gluten free Betty Crocker makes 1 layer that could be the difference when ever I have make the substitution for a recipe that required a cake mix I have either used 2 GF mixes or halved the recipe. I have not failed yet.
You are right on that and I usually adjust it. On this one I did not notice a difference, but the issues that some have had may have to do with too much liquid. So, cutting back on the liquid from the canned peaches may help those that have had issues. I think the brand of cake mix may make a difference as well.
Well, I gave this recipe a shot with some delicious, fresh Red Haven peaches we just picked. They were super sweet and juicy, so I only added a 1/2 c. of sugar to them after I peeled and sliced them. I poured them into the 9×13, sprinkled the gluten-free Betty Crocker yellow cake mix on top, melted 1 1/4 stick of butter and added 2 tsp. vanilla to the butter before spooning it over the top. I was careful to cover all the dry cake mix with the butter/vanilla mixture. I baked per Lynn’s recipe (325 degrees for 50 minutes). Everyone loved it, although I thought it was too sweet! Next time I won’t add any sugar to my juicy peaches! Enjoying a dish with some vanilla ice cream or frozen yogurt was divine.
Thank you for letting me know. I am so glad that it turned out well and that everyone enjoyed it. I will have to try it with fresh peaches.
I also mixed in some fresh orange juice. Hope that helps.
That sounds like a great addition.
It was so good. I added some mango and orange juice to make it juicier, and it was too good–I ate too much!!
I used cooking splenda instead of sugar, and you have to use less of that than regular (about 50%) less or it really makes your teeth sing. But adding the orange juice really brought out the peachy flavor, if that makes sense? I used about 5 nice size peaches, a small frozen package of mango and peaches from Whole Foods, 1/4 cup sugar Splenda, 1/4 cup orange juice, GF Betty Crocker White Cake mix, and a stick of butter. It made enough to feed our family of three for at least 3 times!! (I prob could eat the whole thing, but that would not be a good thing, gluten free or not!!!)
Thank you for letting us know. I am sure that will help others know how to adapt it with splenda. I really need to try it with fresh fruit and orange juice now. Thank you for the update!
I’m making this recipe right now. I am curious though, when we use the cake mix it is the dry mix right? not the batter?
Sorry if its a silly question. Never made dump cake before.
I am sorry I did not get back to you quicker. I have not been on the computer much the last two days. I hope your desert turned out well. Yes, you just use the dry mix. You do not make thins into a batter.
Still confused about how many fresh peaches to use?? I’m also in Colorado, so any altidue adjustments would be helpful. FYI, I have NEVER doubled the cooking time for altitude (just usually add a bit more liquid & flour and adjust temperature, but it varies by recipe and I just always follow the recipe…) Thank you!~
I made this tonight with pineapple and it was delicoious! My daughter loved it!
I am so glad that you enjoyed it!
Thanks for posting this. This pregnancy has made me extremely lactose-intolerant, and I think gluten intolerant as well. I wasn’t sure if I could use the gluten-free mix to make dump cake and your recipe along w/ all the comments helped me to make great dump cake sans dairy/gluten…I usually make it with pineapples and apples but this time I made it with cherry and pineapple and it turned out GREAT!!!! (the taste as you said is not quite the original version but it comes strikingly close!)
Thanks again!
I am so glad that you enjoyed it. Your version sounds great!
Can you substitute blueberries for peaches? If so; how much blueberries do I use in place of the peaches? I want to make this this weekend. I’m making one peach & the other blueberry.
I have never made this with bueberries. I don’t know that it would work quite the same because the recipe calls for canned peaches and the juice. You might search online to see if there is a regular blueberry dump cake that you could adapt with this recipe. Sorry I could not be of more help.
I will do that, thanks anyway!
This sounds like it will be a great addition to our growing “gluten free” recipe box! We are still learning the ins and outs of gluten free living. My 7 year old daughter was just diagnosed 2 months ago. Thanks for the recipe. : ) I am going to try with fresh peaches and blueberries using a bob’s red mill white cake mix.
I don’t have a yellow cake mix on hand. I often look for a way to make the cake mix from scratch. Anyone have a recipe for that???
Gluten free!
Has anyone ever tried this with pumpkin?
So I followed the recipe to the letter. It didn’t work. I am going to try again making the cake mix as indicated on the package. Then pour it over the peaches. I found that just sprinkeling the dry mix over the peaches didn’t make the raise in the cake mix. I am excited to try again because my wife cannot eat the wheat product. tks for the insight.
Have you ever used a slow-cooker for cake? It works really well with the gluten-free mixes. It takes hours…but very forgiving. Stepanie O’Dea’s Make it Fast, Cook it Slow is all gluten free, check your library out for that, I have purchased three of them, I’m gluten free-recently but my daughter is not, and it is her favorite cook book of the hundreds that I have purchased for her in 10 years. I’m going to try that method with my fresh peaches, Pamela’s Classic Vanilla cake mix for my Music Ministry BBQ tomorrow…how bad could it be? I’ll eat it!
I love Stephanie’s website. I don’t have her cookbook, but her site is great. And yes I have made a few desserts in the crockpot and we love them. I would love to hear how the peach dessert turns out.
We have good friends who have family visiting from New Zealand and one of them, Debora, eats gluton-free and also lactose free. We had a pot luck last night and I was challenged to bring a homemade dessert. I bought 2 – 29oz. cans of DelMonte sliced cling peaches in syrup and Betty Crocker Gluton Free Yellow Cake mix. I was confused by how many mixes to use because I normally use 1 yellow box mix which makes 2 layers and the Gluton Free mix only makes 1 layer. I bought 2 mixes and started looking for a recipe when I found yours. I read through all the comments and finally decided on the following adaptation:
Drained 1 – 29oz can of peaches (reserving syrup) and dumped in a 9 X 13 glass baking dish
Added second can of peaches undrained
Sprinkled 1 box of dry BC Gluton Free Yellow cake mix on top of peaches
Lightly mixed the cake mix into peaches to make a batter. Can add a little more of the reserved syrup if too stiff but I did not add any additional. Batter was the consistency of pancake batter.
Cut 1 stick margerine (could use butter if not lactose intolerant) into 20 pats and put on top of batter to cover as much as possible.
My wife does not like nuts so I left them out but chopped pecans would have been awesome.
Baked in pre-heated 350 oven for 55 minutes until golden and bubbly. I started at 30 minutes and added another 20 and then 5 more to get it to where I wanted it.
Served warm with home made vanilla ice cream and for Debora I bought red rasberry sorbet.
Everyone raved about how good it was and Debora felt like one of the group. Thanks for your Mom’s recipe and allowing me to experiment!
I am so glad it worked for you and that everyone enjoyed it! Thanks for letting me. I love helping people find recipes that work for gluten free and non gluten free eaters.
I have had some problems in the past, even with regular cake mix (before I went GF). What I decided to do was mix at least 1/2 the cake mix into the peach juice (not totally, just to get it a little moist), then sprinkle the rest on the top. Sometimes I add butter, cinnamon or other spices. Mixing some of it in helps it to cook right, but I also like a crunchy type crust on top as well (best of both worlds, lol). I’m from the south (Florida), so I also prefer my peaches to be sweet, so I use canned peach pie filling as the bottom. I’ve also used a tub of frozen peaches cooked with a sugar syrup (I think this one was the best I have made. Good luck and hope this helps!
We tried this today for my husbands 43 birthday. I too was a bit concerned, as to the whole mixture process. I put my own gluten-free mix in, as I don’t like to buy processed box items very often and this was spur of the moment choice.
That mixture is:
3 c of Brown rice flour
1/2 c tapioca flour
1 c arrow root flour
1 1/4 t xantham gum
Sifted together.
We doubled the recipe and used the Better House and Garden yellow cake recipe.
2 1/2 c flour
2 1/2 BP
1/2 t salt
1 3/4 c sugar (here we did not use sugar, instead we substituted xylitol.)
Mix well together.
Then we followed your recipe w peaches we had frozen with the juice.
PLEASE NOTE: We doubled everything! The Xylitol we used a total of 2 1/2 c in the dry mix.
Then, as I said, I was concerned about it mixing, so we took a fork and went around the edges and stuck it in the oven. Checking on it about 25 minutes into baking and pulled it out and took a fork and gently poked at the top of it to make sure the dry mix was getting mixed. Everything else looked wonderful. I do need to add that we prayed a blessing over the cake too! 😉 It looked and the sneak tastes off the forks were amazing. Yippee! Prayer, faith and action work!
I wonder if you GRATE 1 cup of really cold butter evenly would work?
I think it probably would work fine.
I am planning on making the gluten free peach dump cake for Easter. How far ahead of time can I make this. Sometimes when gluten free items sit, they don’t taste quite as good as freshly made. Any suggestions? Thanks Kae
This tastes best the day it is made. It is okay the next day, but we prefer it the day it is made. It is even better warm.
If I want to use fresh peaches, do you know the amount and other ingredients needed to take the place of the liquid in canned peaches? Thank you.
I make a Blueberry Dump Cake with a six cup package of frozen blueberries. Mix berries with 1/4 cup sugar, 1/2 teaspoon cinnamon and the juice of 1/2 lemon. Spread in 9 x 11 pan. Melt 1/2 cup butter and mix into a package of King Arthur gluten-free yellow cake mix with a fork or mixer until it forms small granules. (I tried this approach because many gluten free mixes have instructions to mix in the shortening before eggs, water or other ingredients. King Arthur cake mixes are for two layers or 24 cupcakes) Sprinkle mixture over blueberries and pat down. Bake at 375 degrees for 30-40 minutes, or until top is lightly brown and blueberries bubble up from the bottom.
Thank you so much for posting this, I am gluten-free, not by choice, and am always searching for new GF recipes.