Dump thick bright orange fruit slices in the 9x13 glass dish and 3 other pantry items to get a treat so delicious your grandkids will be begging for more!

This 4-ingredient oven peach dessert is the kind of practical, no-fuss recipe that earns a permanent place in your family binder. You literally dump thick, bright orange peach slices into a 9x13 glass baking dish, add three pantry staples, and let the oven transform everything into a bubbling, golden treat. It’s a close cousin of old-fashioned cobblers and dump cakes that became popular in mid-20th-century American home kitchens—simple, economical, and designed for busy cooks who still want something warm and homemade. If you’ve got a can or jar of peaches on the shelf and a sweet tooth in the house, this is your answer.

Serve this peach dessert warm, straight from the glass dish, with a scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream to catch all the syrupy juices. It also pairs nicely with a spoonful of plain or vanilla Greek yogurt if you prefer something a bit lighter. For a simple finishing touch, sprinkle a little ground cinnamon or nutmeg over each serving. A cup of hot coffee or black tea balances the sweetness, while iced tea or cold milk makes it feel like a classic Midwestern summer supper finale.

Servings: 8-10

2 large (28–30 oz each) cans thick-sliced peaches in heavy syrup, undrained (or about 7–8 cups thick bright orange fruit slices with syrup)

Preheat your oven to 350°F (175°C). Place a 9x13-inch glass baking dish on the counter so it’s ready to go.

Dump the thick bright orange peach slices, along with all of their syrup, directly into the 9x13 glass dish. Use a spoon to spread the fruit into an even layer so the slices are distributed from corner to corner. This should look like a bright, glossy blanket of fruit in the dish.

Sprinkle the granulated sugar evenly over the peaches. This boosts the caramelization and gives you a richer, old-fashioned dessert-style syrup as it bakes.

Evenly sprinkle the dry yellow cake mix over the sugared peaches. Do not stir. Aim for a uniform layer of dry mix covering all the fruit so you don’t end up with dry patches after baking.

Slowly drizzle the melted butter over the top of the dry cake mix, trying to moisten as much of the surface as you can. It’s fine if some dry spots remain; the peach syrup will bubble up and help hydrate the mix as it bakes.

Place the glass dish in the preheated oven and bake for 40–50 minutes, or until the top is golden brown, the edges are bubbling with peach syrup, and the center looks set rather than powdery. If you see any stubborn dry cake mix spots on top near the end of baking, gently poke them with a spoon to help them absorb some of the bubbling syrup.

Remove the dish from the oven and let the dessert rest on a heat-safe surface for at least 10–15 minutes. This cooling time allows the syrup to thicken slightly and makes it easier to scoop cleanly.

Serve warm, scooped straight from the glass dish into bowls. Spoon some of the thickened peach syrup from the bottom of the pan over each portion for extra flavor. Store any leftovers, cooled to room temperature, covered in the refrigerator for up to 3–4 days.

You can adapt this simple dessert to match what you have in the pantry or your family’s preferences. For a spiced version, stir 1–2 teaspoons of ground cinnamon and a pinch of nutmeg into the sugar before sprinkling over the peaches, or simply dust the finished dessert with cinnamon. If you prefer a slightly less sweet dessert, reduce the added sugar to 1/4 cup or omit it entirely, especially if your peaches are packed in heavy syrup. For extra texture, scatter 1/2–3/4 cup chopped pecans or walnuts over the dry cake mix before drizzling on the butter. A white or butter cake mix can stand in for yellow cake mix, and canned nectarines or a mix of peaches and berries work well too, as long as you keep the total fruit and syrup volume similar. Food safety tips: If you use home-canned peaches, make sure they were processed using up-to-date, safe canning guidelines and show no signs of spoilage (no off odors, bulging lids, or unusual cloudiness). Always bake the dessert until it is fully hot and bubbling in the center to ensure even heating. Let the dessert cool to a warm temperature before serving to avoid burns from the hot syrup. Once cooled to room temperature, refrigerate leftovers promptly in a covered container and consume within 3–4 days. Reheat individual portions gently in the microwave until just warm, not boiling, to maintain texture and safety.