This peach cobbler made with boxed cake mix tastes like a classic peach cobbler but is far easier to prepare. With just canned peaches, yellow cake mix, and butter, you can have a delicious cobbler ready in minutes.
This cake-mix peach cobbler is light, refreshing, and perfect for any occasion. It’s especially handy when you want a homemade dessert with minimal effort but excellent flavor.
The filling stays moist and the topping becomes a tender, slightly crunchy crust with a buttery finish. Serve it warm with vanilla ice cream or whipped cream for a classic pairing.
Table of Contents
Why You’ll Love This Cake Mix Peach Cobbler Recipe
Quick and easy. Everything assembles in a single baking dish and the cobbler can be ready to bake in about five minutes.
A crowd-pleaser. This simple dessert consistently gets compliments from both kids and adults. It’s a reliable choice for potlucks, picnics, and family dinners.
Year-round option. Using canned peaches means you can enjoy this cobbler any time of year, not just when fresh peaches are in season.
Ingredients Needed
- Peaches: 30 oz. canned peaches, including the juices.
- Cake mix: 1 box yellow cake mix (white cake mix works, but yellow is preferred for flavor).
- Butter: 8 tablespoons unsalted butter, melted.
How To Make Peach Cobbler with Cake Mix
1. Prep: Preheat the oven to 350°F (180°C). Grease a 9×9-inch baking dish with nonstick spray or butter.
2. Add peaches: Pour the canned peaches and all their juices into the prepared baking dish.
3. Top with cake mix: Evenly sprinkle the dry cake mix over the peaches so the fruit is fully covered.
4. Pour butter: Melt the butter and drizzle it evenly over the cake mix. Try to cover as much of the dry mix as possible; use a fork to gently move and moisten any dry spots.
5. Bake: Bake for about 30 minutes, until the top is golden brown and the crust is crisp. Let the cobbler cool slightly before serving.
Tips To Make The Best Recipe
- Use thawed frozen peaches (with their syrup) if you prefer not to use canned peaches.
- Sprinkle a little brown sugar over the cake mix before baking for extra sweetness and a deeper caramel note.
- Leave a few small cubes of butter on top for pockets of extra buttery flavor as it bakes.
- Serve warm with vanilla ice cream, whipped cream, or a drizzle of caramel for a more decadent dessert.
Storage and Reheating Instructions
Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freezer: For longer storage, place leftovers in a freezer-safe airtight container and freeze for 2–3 months. Thaw overnight in the refrigerator before reheating.
Reheating: Rewarm leftover cobbler in a casserole dish in a 350°F oven for 8–12 minutes, or until heated through. If reheating from frozen, allow extra time after thawing.
Frequently Asked Questions
What’s the difference between peach pie and peach cobbler?
Peach pie typically has a thicker filling and a full crust on the top and bottom. A peach cobbler uses a fruit filling with a simpler topping—like biscuit, cake mix, or streusel—rather than a full pastry crust.
Why is my peach cobbler soggy?
Sogginess often comes from very ripe, watery fresh peaches or excess liquid that isn’t cooked off. Using canned or thawed frozen peaches, which include syrup or juice, helps produce more consistent results. Ensuring the top browns sufficiently during baking also helps create a drier crust.
What’s the difference between a dump cake and a cobbler?
A dump cake usually involves literally dumping canned fruit, dry cake mix, and butter into a pan with minimal arrangement. A cobbler can follow a more intentional assembly order and often results in a textured topping rather than a uniform cake layer.
More Recipes
- Peach cobbler pound cake
- Cake mix banana bread
- Cream cheese fruit dip
- Blueberry cookies
- No-bake lemon cheesecake
- Chocolate cake with cream cheese frosting
Peach Cobbler With Cake Mix
This peach cobbler made with cake mix tastes like a regular peach cobbler but is much easier to prepare. Canned peaches, yellow cake mix, and butter are all you need.
Ingredients
- 30 oz. canned peaches (with juices)
- 1 box yellow cake mix
- 8 tbsp unsalted butter, melted
Instructions
- Preheat the oven to 350°F (180°C).
- Pour the canned peaches and their juices into a greased 9×9-inch baking dish.
- Sprinkle the yellow cake mix evenly over the peaches.
- Melt the butter and pour it evenly over the cake mix. Use a fork to gently spread and moisten any dry areas.
- Bake about 30 minutes, until the top is golden and the crust is crisp. Serve warm.
Nutrition Information
Serving Size: 1 serving
Amount Per Serving:
Calories: 609 | Total Fat: 13g | Protein: 3g | Carbohydrates: 117g