This Peach Cobbler with cake mix is the easiest dessert you will ever make. Plus, you don’t need eggs or fancy ingredients to make this easy cobbler recipe, and less than 10 minutes to put together.
This is another lazy-baking recipe with this easy peach cobbler with cake mix. You might have tried some of my other quick-baking recipes like how I used spice cake mix to make pumpkin bread.
This is a way of using cake mix to make an easy peach cobbler, and I can guarantee it’s the easiest cobbler you will make.
What’s A Peach Cobbler With Cake Mix?
A peach cobbler is an easy dessert made from a layer of peach slices topped with a biscuit batter.
This cobbler with dry cake mix uses a dry vanilla cake mix, melted butter, and canned peach juice to make the cobbler biscuits for a quick and easy dessert.
How To Make Peach Cobbler With Cake Mix
You won’t believe how easily you can turn a can of peaches and a box of your favorite vanilla cake mix into a cobbler.
All you need to make this peach cobbler are a few basic ingredients:
- Canned Sliced Peaches – I like slices, so I don’t have to cut the peach in halves. This recipe uses the juice from the cans, so don’t discard it.
- Yellow Cake Mix or vanilla cake mix. A 15-oz bag of dry cake mix is what you need for this peach cobbler recipe.
- Ground Cinnamon
- Vanilla Extract – optional, but it adds a delicious taste to the canned peaches.
- Melted Butter – dairy or non-dairy butter,
- Brown Sugar
Draining The Peaches
First, place a sieve above a mixing bowl and pour the canned peaches into the sieve. Keep both, the peaches in the sieve, and the juice in the bowl.
Preheat the oven to 350°F (180°C). Lightly butter a 9-inch x 9-inch baking dish. Set aside.
Place the peach slices evenly in the prepared baking dish.
Sprinkle cinnamon, cornstarch, brown sugar, vanilla extract. Then, add the 1/4 cup of peach juice you set aside. Mix the peach cobbler bottom layer to coat the peach slices evenly with the mixture. Set aside.
Cobbler Biscuit Layer
In another large mixing bowl add dry cake mix, melted butter and 3/4 cup of peach juice from the step 1.
Whisk until it forms a smooth cake batter.
Drop the cake mix batter over the peaches.
Bake the cake for 35 to 40 minutes at 350°F (180°C) until the top is golden brown.
A cobbler is always better with some toppings. Serve about 1/2 cup of this recipe in a shallow bowl and top it with some of the delicious cobbler topping ideas below:
- Scoop of vanilla ice cream
- Whipped cream
- Shredded coconut
- Dollop of Greek yogurt for a protein add on.
- Sliced almonds
- Maple syrup
Here are some options to make this recipe if you have some food allergies.
- Peach Swap – You can use other canned fruits like canned apricot halves or pineapple.
- Dairy-Free – Use a dairy-free milk like almond milk, soy milk, or oat milk. Swap the melted butter for melted margarine or vegetable oil.
- Gluten-Free – Use a gluten-free vanilla cake mix.
Frequently Asked Questions
Below are my answers to your most common questions about this easy dessert recipe.
If you are using fresh peaches, peel them, core them, and cut them in slices.
Place the slices in a non-stick saucepan with 1/3 cup of water, brown sugar, and cinnamon.
Cook until the peaches are softer and a syrup forms. Remove from heat and stir the vanilla extract.
A dump cake consists of throwing all the ingredients into the baking dish, it’s a zero-bowl recipe.
A cobbler requires two steps, preparing the fruit layer and the biscuit layer.
In the end, the texture of both desserts is very different even if they both look pretty similar from the outside.
A dump cake topping is moist and not as thick and cakey in texture.
Yes, to do so pour one 15-ounce can of peach slices in a 9-inch square baking pan with their juice.
Add one can of drained peaches. Pour the white cake mix over the peaches.
Finally, drizzle the melted butter and cinnamon on top. Don’t stir, bake it as is.
This happens when there’s too much liquid in the fruit layer. You can stir 1 tablespoon of cornstarch or tapioca flour in the fruit to avoid a soggy texture.
Absolutely yes! Cool down the cobbler at room temperature, place a piece of foil on the baking pan and refrigerate overnight.
Rewarm the next day or serve cold.
Cool completely in its baking dish. Tent the pan with a large piece of foil and place on top of the fridge.
It keeps fresh for up to 4 days. Rewarm in single portions in a microwave-safe bowl or oven-safe ramekin.
Uncooked cobbler comes from too much liquid released by the fruits.
That’s why it’s better to use canned fruit – they don’t release more juice, or use fresh fruit and cook them with sugar and cornstarch before adding it in the pan.
Peach Cobbler with Cake Mix
- Place a sieve over a large mixing bowl. Pour both cans of peaches over the sieve. Keep the juice in the bowl and peach slices in the sieve.
- Preheat oven to 350°F (180°C). Lightly grease a 9-inch x 9-inch baking dish with cooking spray.
- Place the peach slices evenly in the baking dish and sprinkle on top the cinnamon, brown sugar, vanilla extract, cornstarch, and 1/4 cup of the peach juice from the mixing bowl.
- Stir to bring the ingredients together and coat the peach slices evenly with the mixture. Keep an even layer of peach in the pan for the best results.
- In another large mixing bowl, add dry cake mix, melted butter, and 3/4 cup of peach juice from the previous bowl in step 1. Whisk until the batter is smooth.
- Pour the cake batter all over the peaches.
- Bake at 350°F (180°C) for 35-40 minutes or until golden brown on top.
- Cool down for at least 30 minutes in the baking dish, at room temperature to avoid a soggy cobbler.
- Foil the cooled pan and store up to 4 days in the fridge.