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–+ servings
baked peach cobbler with cake mix on serving plate with ice cream.
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5 from 2 votes

Peach Cobbler with Cake Mix

This peach cobbler with cake mix recipe is so easy! Similar to a peach dump cake, this recipe has only 10 minute prep time.
Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour
Course: Dessert
Cuisine: American
Servings: 10
Calories: 431kcal
Author: Sophia Assunta

Equipment

  • 9 x 13 inch baking dish
  • non-stick cooking spray
  • spatula or large spoon
  • large bowl optional

Ingredients

  • 3 15 oz canned peaches in juice
  • 1 tbsp cornstarch
  • 1/2 tsp cinnamon
  • 1 tsp vanilla extract
  • pinch salt omit if using salted butter
  • ½ cup packed brown sugar split
  • 1 box yellow cake
  • 3/4 cup cold butter 1 1/2 sticks thinly sliced

Instructions

  • Preheat oven to 350 ℉.
  • Spray a 9 x 13 inch baking pan with non-stick cooking spray.
  • Add 2 cans of peaches and their juice into a large bowl. For the third can of peaches, drain the juice and only add the peaches to the bowl.
  • Mix in cornstarch, ¼ cup of the brown sugar, cinnamon, pinch of salt, and vanilla extract.
  • Add the mixed peaches to the prepared baking dish.
  • Sprinkle the dry cake mix evenly on top of the peaches, even out, and gently press down so the cake mix absorbs some of the juice.
  • Sprinkle remaining ¼ cup of brown sugar on top of the cake mix.
  • Evenly spread the thinly sliced pats of butter on top of the cake mix, making sure they are fairly close together and cover the entire top of the cobbler.
  • If desired, add another sprinkle cinnamon on top of the butter.
  • Bake the cobbler uncovered for 40-50 minutes in the preheated oven, checking for dry patches after about 10 minutes in the oven.
  • When it’s done the cobbler should be bubbling up and the peach filling should be nicely thickened.
  • Remove from oven and let cool.
  • Serve warm or room temperature. Add whipped cream or ice cream and enjoy!

Notes

  • For a sweeter cobbler, you can use canned peaches in syrup or a mix of syrup and juice.
  • For a fun variation, evenly spread 1 cup of chopped or whole pecans to the top of the prepared cobbler before baking. 
  • If after 10 minutes in the oven the cobbler has dry spot of cake mix, remove from the oven and gently press down on the dry spots of cake mix so it absorbs the butter and peach juice. Place back and the oven and continue baking. 
  • This recipe can be prepared up to 24 hours in advance. Store unbaked and covered in the fridge. Let come to room temperature before baking.
  • The baked peach cobbler will last 1-2 days covered or in an airtight container the fridge.

Nutrition

Serving: 1g | Calories: 431kcal | Carbohydrates: 73g | Protein: 3g | Fat: 15g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 37mg | Sodium: 497mg | Potassium: 158mg | Fiber: 2g | Sugar: 51g | Vitamin A: 691IU | Vitamin C: 2mg | Calcium: 131mg | Iron: 2mg