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–+ servings
Cake mix peach cobbler on plate with ice cream on top.
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5 from 21 votes

Peach Cobbler With Cake Mix

Peach Cobbler with Cake Mix is an easy dump-and-bake dessert with a golden buttery topping and a sweet, syrupy peach filling, perfect served warm.
Prep Time5 minutes
Cook Time40 minutes
Total Time45 minutes
Course: Dessert
Cuisine: American
Servings: 6
Author: Kristyn Merkley

Ingredients

  • 1 (29-ounce) can sliced peaches in heavy syrup, undrained
  • 1 (15.25-ounce) box yellow cake mix
  • ¾ cup butter, sliced into 24 cuts
  • cinnamon

Instructions

  • Preheat oven to 350°F.
  • Spread peaches, with liquid, into a 9x13-inch baking dish.
  • Sprinkle cake mix evenly over peaches.
  • Place butter cuts evenly over the cake mix. Sprinkle with cinnamon.
  • Bake for 40-45 minutes, until golden and bubbly. Serve warm or at room temperature.

Notes

Recipe Tips.
  • Spread Butter Evenly: This helps the topping bake evenly.
  • Don’t Stir Layers: Keeping layers separate creates the best texture.
  • Use Quality Peaches: Good canned peaches make a big difference. Be sure to use the entire can of peaches with the juice.
  • Cake Mix: Use only the dry cake mix; do not make it into a batter.
  • Serve Warm: This really is best served with vanilla ice cream and whipped cream. We also like to serve it with Bluebell's Peaches & Cream ice cream.
Store. Cover with plastic and keep it on the counter for 1-2 days or in the fridge for 3-4 days. To freeze, wrap again with foil and freeze for 2-3 months. Thaw overnight in the fridge.
Reheat. Reheat small portions in the microwave. Larger portions can be reheated in a 350°F oven. If needed, tent a piece of tin foil over the top.

Nutrition

Calories: 204kcal | Carbohydrates: 1g | Protein: 1g | Fat: 23g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 184mg | Potassium: 7mg | Fiber: 1g | Sugar: 1g | Vitamin A: 710IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg