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Peach Cobbler with Cake Mix

Peach Cobbler with Cake Mix

iamwinfred
This peach cobbler with cake mix is the ultimate easy Southern dessert. Juicy, sweet peaches bubble up through a golden, buttery cake topping for a dessert that tastes like it took hours but comes together in minutes. With just a handful of pantry staples and one baking dish, you get a warm, comforting cobbler that's perfect for potlucks, family dinners, or any night you need something sweet and simple.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 10 servings
Calories 320 kcal

Equipment

  • 9x13-inch baking dish Glass or ceramic preferred for even heat distribution
  • Cutting board and knife Only needed if using fresh peaches
  • Measuring cups and spoons
  • Can opener Only needed if using canned peaches
  • Oven mitts
  • Spoon or spatula For serving
  • Silicone basting brush (optional) For redistributing butter over dry spots during baking
  • Wire rack For resting the baking dish after removing from oven

Ingredients
  

For the Peach Filling

  • 2 cans sliced peaches in syrup 29 oz each; or about 6 cups fresh peaches, peeled and sliced 1/4 to 1/2 inch thick
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg optional but recommended
  • 1/4 cup granulated sugar 50g; only needed if using fresh or unsweetened peaches
  • 1 pinch salt
  • 1 tsp pure vanilla extract optional; adds depth of flavor

For the Cake Topping

  • 1 box yellow cake mix 15.25 oz; spice cake mix or white cake mix can be substituted
  • 1/2 cup unsalted butter 113g (1 stick); cut into thin pats, room temperature preferred

Optional Toppings

  • 2 tbsp brown sugar optional; sprinkle over cake mix before adding butter for caramel-like sweetness
  • 1/2 cup chopped pecans optional; sprinkle over cake mix for a crunchy, nutty topping

For Serving

  • vanilla ice cream optional; recommended
  • whipped cream optional

Instructions
 

  • Preheat your oven to 350°F (175°C) with the rack in the center position. Lightly grease a 9x13 inch baking dish with butter or non-stick cooking spray and set aside.
  • Pour both cans of sliced peaches into the prepared baking dish along with about half of the syrup; discard the rest. If using fresh peaches, add the sliced peaches and toss with the 1/4 cup granulated sugar, then let sit 5 minutes.
  • Sprinkle the cinnamon, nutmeg (if using), and a pinch of salt evenly over the peaches. Stir in the vanilla extract if using, then spread the peach mixture into an even layer across the bottom of the dish.
  • Pour the dry cake mix evenly over the peaches in a flat, even layer, spreading it all the way to the edges and corners. Do not mix it into the peaches; leave it as a dry topping layer.
  • If using, sprinkle the brown sugar and/or chopped pecans evenly over the dry cake mix layer before adding the butter.
  • Cut the butter into 16 to 20 thin, even pats and distribute them as evenly as possible across the entire surface of the dry cake mix, making sure to cover corners and edges. The more evenly spaced the butter, the more uniform the golden crust.
  • Bake at 350°F for 45 to 50 minutes, until the top is golden brown all over and the edges are visibly bubbling. At the 30-minute mark, check for dry patches and brush with extra melted butter if needed.
  • Remove from the oven and let the cobbler rest for 10 to 15 minutes before serving to allow the filling to thicken. Serve warm with vanilla ice cream or whipped cream.

Notes

  • Do not mix the layers. The magic of dump cobbler comes from layering the peaches, dry cake mix, and butter separately so they create distinct textures as they bake.
  • Distribute the butter pats as evenly as possible. Every dry spot on the cake mix layer is a spot that won't brown. For foolproof coverage, melt the butter and drizzle it slowly and evenly over the top instead of using pats.
  • If using canned peaches in heavy syrup, you do not need to add extra sugar. Only add the 1/4 cup granulated sugar if using fresh, frozen, or canned peaches packed in juice.
  • Fresh peaches work beautifully in summer. Use about 6 cups of peeled, sliced peaches and add sugar to compensate for the missing syrup.
  • If the top starts browning too quickly before the center is done, tent the dish loosely with aluminum foil for the final 10 minutes of baking.
  • For extra flavor, add 1 teaspoon of pure vanilla extract to the peach layer before adding the cake mix. It adds a warm, rounded depth to the filling.
  • Storage: Cover and refrigerate leftovers for up to 4 days, or freeze individual portions for up to 3 months. Reheat in a 325°F oven for 15 to 20 minutes or in the microwave for 60 to 90 seconds.
  • Make-ahead tip: Assemble the entire cobbler up to 8 hours ahead and refrigerate unbaked. Add about 5 extra minutes to the bake time since it will be cold going into the oven.
  • Variations: Try a spice cake mix for a more autumnal flavor, white cake mix with almond extract for a delicate twist, or add 1/2 cup of blueberries alongside the peaches for a beautiful color contrast.
  • Serving tip: Let the cobbler rest at least 10 minutes before serving. Scooping it too soon results in a very runny filling; resting allows it to thicken into a proper saucy consistency.

Nutrition

Serving: 1ServingCalories: 320kcalCarbohydrates: 52gProtein: 2gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 28mgSodium: 310mgPotassium: 180mgFiber: 1gSugar: 35gVitamin A: 8IUVitamin C: 6mgCalcium: 4mgIron: 6mg
Keyword canned peach dessert, dump cake cobbler, easy peach cobbler, peach cobbler with cake mix, Southern peach cobbler
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