When I was younger, I had no patience for baking pies. It always seemed so complicated and difficult. I wanted to create a delicious fruit dessert that anyone could make. Easy Peach Cobbler with Cake Mix has the sweetness of a fruit pie, combined with a fluffy cake topping. It is a recipe that looks like it took you hours- but ready in under an hour!
Recipe Ingredient Notes
- Peaches - I recommend using frozen or fresh peaches to make this recipe. Canned peaches are a good substitute, but see our notes below for tips on using canned peaches.
- Cornstarch - this ingredient is a thickener for the peach filling. Other thickeners like tapioca and flour may work, but because we haven't tested them in this recipe.
- Butter - salted butter, if using unsalted you might want to add a pinch of salt to the recipe.
Using cake mix as a shortcut isn't cheating, it's smart baking! Try it out with our cookies from cake mix or sheet pan pancakes from mix and see just how easy (and delicious) it can be.
Ways to Enjoy Every Bite
This easy peach cobbler with cake mix is irresistible served warm straight from the oven. Pair it with a generous scoop of vanilla ice cream or a dollop of whipped cream for that classic cobbler experience.
For a little extra flair, drizzle with caramel sauce or top with chopped pecans or walnuts for added crunch. Bring it to a gathering or serve it at home for an after dinner treat. You can't go wrong with a cobbler!
How to Bake Peach Cobbler with Cake Mix and Canned Peaches
Step 1: Preheat oven to 375ºF. Grease 9x13" baking dish with butter; set aside.
In a large mixing bowl, combine peaches, cornstarch, and lemon juice and stir well.
Step 2: Pour the mixture into the prepared baking dish.
Step 3: In the same mixing bowl, combine dry cake mix, brown sugar, and melted butter. Stir until crumbly. Spread this mixture evenly over the peaches.
Step 4: Bake for 45 minutes, until bubbly and golden. Let cool for 10 minutes before serving. Top with vanilla ice cream or whipped cream, if desired.
What is the Difference Between a Dump Cake and a Cobbler?
A cake mix cobbler is actually very similar to a dump cake. Both can be made with almost any type of fruit.
However, dump cakes are traditionally made with pie filling, while cobbler recipes use fresh, frozen, or canned fruit, packed in its natural juices.
Recipe Tips from Mrs. G
- Thaw and drain frozen peaches well.
- Add spices for extra flavor.
- Don't skip the cornstarch.
- Let the cobbler cool slightly before serving.
Storing Leftovers
Peach cobbler with cake mix can be refrigerated in an airtight container for up to 4 days. Enjoy leftovers cold (it's delicious!) or reheat in the oven at 350℉ until heated through.
We do not recommend freezing baked cobbler because the topping becomes a bit soggy. If you want to make the dessert ahead, freeze it unbaked. It will keep in the freezer for about 3 months. When you're ready, let it thaw in the fridge before baking.
Easy Peach Cobbler with Cake Mix
Equipment
- 9x13 Baking dish Can use a 10 inch round or a square baking dish for a thicker cobbler.
- non-stick cooking spray
- large mixing bowl
Ingredients
- 32 ounces frozen peaches thawed or 3½ pounds of fresh peaches
- 2 teaspoons cornstarch
- 1 tablespoon lemon juice can substitute for lime juice
- 15.25 ounces yellow cake mix
- ½ cup brown sugar
- 4 ounces butter melted
Instructions
- Preheat oven to 375ºF. Grease a 9x13-inch baking dish with butter or non-stick cooking spray and set aside.
- Add peaches, cornstarch, and lemon juice to a large mixing bow. Stir well with a mixing spoon to combine. Pour mixture into prepared baking dish.
- To that same mixing bowl, add dry cake mix, brown sugar, and melted butter. Stir with a mixing spoon to combine (mixture will look crumbly). Use a spatula to spread the cake mixture in an even layer on top of the peaches.
- Bake in preheated oven for 45 minutes, until bubbly and golden. Let cobbler cool for 10 minutes before serving.
- If desired, serve topped with vanilla ice cream or whipped cream.
Notes
- You can substitute frozen peaches with 30 ounces (two 15-ounce cans) of canned peaches in natural juice (don't use fruit packed in heavy syrup). Drain juice before using.
- If you crave crunchy fruit desserts, consider making a peach crisp next time. It includes oats, so the topping has a bit more texture and bite.
- Peach dump cake with cherries: Replace half of the peach slices with cherry pie filling for a sweet and tart combo that's always a hit. Use a white cake mix or yellow cake mix depending on your preference.
- Spiced peach cobbler: Add a warm touch by mixing cinnamon and a pinch of nutmeg into the dry cake mix before topping the cobbler. A spice cake mix also works great to give it extra cozy flavor.
- Pear and peach cobbler: Mix equal parts pears and peach slices for a fruity twist. You can also substitute the can of peaches with peach pie filling or fruit packed in light syrup.
- If you want to make the dessert ahead, freeze it unbaked. It will keep in the freezer for about 3 months. When you're ready, let it thaw in the fridge before baking.
- We do not recommend freezing baked cobbler because the topping becomes a bit soggy.
- Peach cobbler with cake mix can be refrigerated in an airtight container for up to 4 days.
- Enjoy leftovers cold (it's delicious!) or reheat in the microwave or in the oven at 350℉.
Leave a Reply