Have you ever gotten to that point in the summer when you don’t know what to do with all the peaches you bought? Or that point in the doldrums of winter when you are dreaming about said peaches? Well this easy peach cobbler with cake mix is here to make all your peach dreams come true.
My kids and husband could easily go through 10 peaches a day when it’s peak season, so I had to come up with a way to make a peach cobbler that didn’t rely on having fresh peaches on hand. The juicy delicious fruit of summer always gets gobbled up before there are enough left for me to bake with.
So I got to work with canned peaches and peach cobbler on the brain. Kinda like my cake batter dip, chocolate pudding pie and my pumpkin dump cake, I wanted to come up with another super easy recipe that any busy mom could make in just minutes. No fancy biscuit or pastry toppings here. With just 5 ingredients you likely already have on hand, this scrumptious dessert is in the oven in less than 10 minutes.
Ingredients
- Cake Mix: Yellow cake mix is our favorite to pair with the peaches, you can use regular (Duncan Hines is our brand of choice) or a gluten free cake mix.
- Peaches: Canned, Fresh or Frozen will all work in this recipe. Look for sliced peaches in light syrup. If using frozen peaches, you’ll want to let them defrost before baking.
- Cornstarch: This one tablespoon of cornstarch is essential in making sure that the peach juices don’t leak out all over the place.
How to Make a Peach Cobbler with a Cake Mix
Preheat the oven to 350 degrees. Spray a 9x13 cake pan with baking spray. I like using a glass or Pyrex baking dish so I can see the peach juice bubbling up when it’s done cooking.
Drain 2 of the cans of peaches, but keep the liquid from the 3rd can of sliced peaches.
Mix the peaches, cornstarch and cinnamon in the bottom of the prepared baking dish. I like to use a gloved hand or a wooden spoon to do this.
Sprinkle the dry cake mix evenly over the bottom layer of peaches, cornstarch and cinnamon. Then pour the melted butter over the entire dish, being sure to cover all of the cake mix.
Alternatively, mix the cake mix and melted butter in a separate dish until it makes crumbs. Then pat this mixture over the prepared peaches. I like the dump cake method so I don’t have to clean another bowl, but either method will work.
Bake for 40-45 minutes, until the top is golden brown and the filling bubbling up.
Canned Peaches vs. Fresh Peaches
While I wrote and tested this peach cobbler recipe with canned peaches so that it was easy and accessible to make all year long (think cozy holiday dessert spread, yum), you can easily make it with fresh peaches as well.
Look for sliced canned peaches in the light syrup. However, any canned peaches will work (light syrup, heavy syrup and fruit juice).
If you go the fresh peach route, you’ll be sure that your peaches are at the peak of ripeness, which is typically in July and August. Then toss them in a simple syrup to ensure that the peach mixture is juicy enough to make the peach cobbler cake mix topping have something to soak into. You’ll want to use 10-12 sliced peaches.
Serving Suggestions
I like to serve this dessert warm about 20 minutes after it comes out of the oven. Once it’s been put on plates you could serve with any of these toppings:
- Ice Cream: a scoop of vanilla or peach ice cream gives a great contrast of warm and cold to the dessert
- Whipped Cream: Homemade vanilla whipped cream is a great addition.
- Caramel Sauce: Caramel and peaches play well together and a drizzle over the top makes this dessert extra fancy.
Variations
- Gluten Free: Simply swap the traditional yellow cake mix for a gluten free baking mix. King Arthur’s Yellow Cake Mix is a great option.
- Dairy Free: Substitute the melted butter for plant based alternatives.
- Extra Peachy: Add ½ cup homemade peach puree to the peaches before adding the topping.
- Crockpot Peach Cobbler: Follow the directions as written, but instead of using a baking dish, put everything into your crockpot. Cook on low for about 4 hours or high for about 2 hours.
Storage Tips
While I always suggest eating a peach cobbler while it’s warm, you can also leave any leftovers on the counter, covered, for up to 3 days. If your house is anything like ours, it won’t last that long. I suggest leaving a spoon on the counter next to the pan for quick tastes as you walk by.
More Easy Desserts your going to love!
📖 Recipe
Easy Peach Cobbler With Cake Mix (5 Ingredients)
Ingredients
- 1 box yellow cake mix
- 3 can sliced peaches in light syrup 15 oz cans, 2 drained, one with syrup
- ¾ cup melted butter 12 TB
- 1 TB cornstarch
- 1 teaspoon cinnamon
Instructions
- Preheat the oven to 350 degrees. Spray a 9x13 cake pan with baking spray. Then Drain 2 of the cans of peaches, but keep the liquid from the 3rd can of peaches.
- Mix the peaches, cornstarch and cinnamon in the bottom of the prepared baking dish. I like to use a gloved hand or a wooden spoon to do this.
- Sprinkle the dry cake mix evenly over the bottom layer of peaches, cornstarch and cinnamon. Then pour the melted butter over the entire dish, being sure to cover all of the cake mix.
- Bake for 40-45 minutes, until the top is golden brown and the filling bubbling up.
Notes
- Make a dairy free dessert: Substitute the butter for a plant based option
- To make a more crumbly top with piles of topping: In a mixing bowl, mix the cake mix and melted butter together until it makes crumbs. Then pat this mixture over the prepared peaches. I like the dump cake method so I don’t have to clean another bowl, but either method will work.
Marni Katz says
So simple to make! The family loved it.