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EASY Peach Cobbler with Cake Mix takes 5 minutes to prep and uses pantry stable ingredients! It’s a perfect summertime dessert.
A crazy easy treat for sharing!
Easy Peach Cobbler with Cake Mix is a really delicious twist on Peach Cobbler. Traditional cobbler tops a bed of fruit with a biscuit crust.
This recipe tops a bed of peaches with a cake mix crust. It’s simple and super easy! Best part is it takes minutes to whip up, and uses mostly pantry staples.
When making this recipe it is very important that you use only the dry cake mix, do not make it into a batter.
Just dump + bake!
PREP. Preheat oven to 350 degrees F.
PEACHES. Spread peaches, with liquid, into a 9 x 13 baking dish.
CAKE. Sprinkle cake mix evenly over peaches.
Place butter cuts evenly over cake mix. Sprinkle with cinnamon.
BAKE. Bake for 40-45 minutes, until golden and bubbly. Serve warm or at room temperature.
Variations and Toppings
You can adjust the flavor a bit with some easy changes such as:
- Try using a spice cake mix
- Top with a scoop of Vanilla Ice Cream or Butter Pecan Ice Cream
- Top with a drizzle of Chocolate, White Chocolate or caramel sauce
- Sprinkle on chopped walnuts, pecans or slivered almonds before baking.
- For a nice sugar caramelization, evenly sprinkle ¼-½ cup brown sugar on top of the cake mix before baking.
- For more of a crumble topping, sprinkle oats or coconut on top of the cake mix before baking.
Use Fresh peaches
To save time, I use canned peaches because I don’t have to peel and slice fresh peaches. If you prefer to use fresh peaches you absolutely can.
You can also use frozen peach slices, just thaw them first. Also, make sure that your peaches are not overly ripe otherwise they’ll produce way too much liquid resulting in a runny dessert.
- Take 2 cups of freshly sliced peaches (about 4-5 medium peaches, peeled, cored and sliced), ¾ cup of sugar, and dash of salt. (For an even thicker peach sauce, mix in 1 tablespoon of cornstarch.) Bring to a boil over high heat.
- Pour over batter in the 9×9 pan. Do not mix! The rest of the recipe remains exactly the same.
bake in a crock pot
You can make this peach dessert in the crockpot, just note that it won’t have as crisp of a crust as you when baked in the oven.
PEACHES. Grease the slow cooker with cooking spray and spread the can of peaches on the bottom of the crock pot.
(If you wish to make the peach mix more like a sauce, then stir in 1-2 tablespoons of cornstarch.)
CAKE. In a separate bowl, stir melted butter and the cake mix together.
Spread the cake mixture over the peaches. Sprinkle on cinnamon.
BAKE. Cover and cook on HIGH for 2 hours or Low for 4 hours.
Whether you make this ahead of time or need to store leftovers, the instructions are the same.
To STORE, cover and keep it on the counter for 1-2 days or in the fridge for 3-4 days.
To FREEZE, wrap the pan with plastic and again with foil. Freeze for 2-3 months. Thaw overnight or on the counter for 2-3 hours.
- Note: If you baked this in a metal plan, then make sure you don’t store it in the pan for longer than 2 days otherwise it can start taking on a metallic taste.
Reheat: For individual servings reheat them in the microwave in 20 second intervals, until warm. For a whole cake, preheat the oven to 325F and heat the cake for 15-20 minutes or until warm throughout.
more Peaches Please
for more Cobblers and Crisps, try:
Peach Cobbler With Cake Mix Recipe
- 1 (29 ounce) can sliced peaches in heavy syrup undrained
- 1 (15.25 ounce) box yellow cake mix
- 3/4 cup butter sliced into 24 cuts
- Preheat oven to 350 degrees F.
- Spread peaches, with liquid, into a 9 x 13 baking dish.
- Sprinkle cake mix evenly over peaches.
- Place butter cuts evenly over cake mix. Sprinkle with cinnamon.
- Bake for 40-45 minutes, until golden and bubbly. Serve warm or at room temperature.
Nutrition information is automatically calculated, so should only be used as an approximation.