Peach Cobbler with Cake Mix is a scrumptious summer dessert with sweet, juicy peaches and a cookie-like cake mix cobbler topping.
It’s easy to make with fresh or canned peaches and your favorite flavor of cake mix for a sweet treat your whole family will enjoy gobbling up, even if it isn't peach season.
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Jump to:
- How to Make Peach Cobbler with Cake Mix
- You’re Going to Love This
- Ingredients
- Step-by-step instructions (fresh or canned peaches)
- Expert Tips
- How do I reheat peach cobbler?
- What is the difference between peach cobbler and peach crumble?
- Why is my peach cobbler doughy?
- Do you refrigerate peach cobbler after baking?
- What texture should cobbler be?
- Is peach cobbler served hot or cold?
- Recipe FAQs
- Hungry for more simple dessert recipes?
- 💌Let's Stay in Touch
- 📖 Recipe
Peach Cobbler with cake mix is everything you want in a fruit cobbler. The simple fruit layer is sweet and soft with just enough juicy peach brown sugar sauce to drizzle a little over your ice cream.
The cake mix cobbler topping is kind of like a cookie, kind of like cake, and made even more delicious with sliced almonds and coarse sugar.
The best part about this cake mix peach cobbler recipe is it’s one of the easiest desserts ever.
How to Make Peach Cobbler with Cake Mix
It's so easy to make peach cobbler with cake mix. Just toss canned or fresh peach slices with a little brown sugar and mix the cake mix with cold grated butter and a little milk, similar to biscuit dough. Dollop the dough over the peaches, top with sliced almonds and crunchy turbinado sugar, and bake to a golden brown.
While this recipe may be a far reach from traditional peach cobbler recipes, it’s a quick and easy interpretation of the classic that uses handy ingredients like canned peaches and cake mix.
And it’s pretty darned delicious.
You’re going to love eating it warm with a big scoop of vanilla ice cream or a dollop of sweet whipped ricotta.
If you love a good cake mix recipe, try these next!
You’re Going to Love This
Warm and saucy fruit filling with a soft cookie-like topping
Perfect dessert for easy summer entertaining
Super simple peach cobbler recipe from a cake mix
Canned peaches mean you can make this easy peach cobbler recipe any time of year
Ingredients
This easy cake mix peach cobbler recipe comes together with very common ingredients.
Canned peaches in juice. This peach cobbler with canned peaches recipe uses three 15 oz cans of sliced peaches in juice and the juice from one of the cans. You can also use 8-9 cups of fresh peach slices.
Cake mix. I love to make this with spice cake mix because it is full of rich flavors like cinnamon, nutmeg, allspice — all things that taste delicious with peaches. You can also use yellow cake mix or white cake mix and add a teaspoon of cinnamon or your favorite spices.
Milk. A little bit of milk pulls the cobbler topping together.
Cold butter. Keep the butter in the refrigerator up until the very last minute.
Brown sugar. A little brown sugar helps create the yummy sauce.
Sliced almonds. Almonds are a perfect pair with peaches. You can use pecans, walnuts, hazelnuts — any kind of nut you love. Or omit them.
Coarse sugar. This is completely optional, but I love the crunch that turbinado sugar adds to the top of this delicious cobbler recipe.
Step-by-step instructions (fresh or canned peaches)
Preheat the oven to 350 degrees. Spray a 9 x 13 baking pan or casserole dish with nonstick spray.
Step 1
For Canned Peaches: Drain the juice from TWO of the cans of peaches and leave the juice in ONE can of peaches. You should end up with about ¼ cup of peach juice.
Place all of the peaches and the juice from one can of peaches in a large mixing bowl with the brown sugar. Toss until combined. Place the peaches in the pan.
For Fresh Peaches: In a large bowl, toss 8-9 cups fresh peach slices in brown sugar and place them in the pan.
Step 2
Remove the butter from the refrigerator and grate it with a box grater.
Step 3
Place the cake mix in the same bowl you used for the peaches and add the grated butter. Use your fingers to combine the small pieces of butter with the cake mix, pinching it until it clumps together. Do this quickly so you don’t melt the butter.
Step 4
Pour the milk into the cake mixture and stir until just combined. It’s okay if you can still see a little dry cake mix.
Step 5
Using two spoons, drop small dollops of the cake mixture on top of the peaches. Keep the dollops small so the topping cooks through and doesn't become gummy.
Try to leave some of the peaches slightly uncovered so steam can escape and the lovely juices can bubble up.
Step 6
Sprinkle the almonds on top of the cake mix cobbler topping.
Step 7
Bake for 45 - 50 minutes. If desired, sprinkle the turbinado sugar on top of the cobbler after 30 minutes.
Bake until the cobbler topping is a deep golden brown, thick juices are bubbling up around the edges, and the center is completely cooked through. The internal temperature on an instant-read thermometer placed into the center should read 200 degrees.
Let the cobbler rest for at least 20 minutes before serving to let the filling thicken up a bit.
Serve with ice cream or whipped cream.
Peach cobbler is best served the day it is made.
Store leftovers in an airtight container the refrigerator for up to 4 days.
Peach cobbler will soften overnight, but it's still delicious warmed up the next day.
Expert Tips
- Keep the butter in the refrigerator until it’s time to start grating it.
- For canned peaches, drain the peaches from TWO cans and keep the juice from ONE can.
- For fresh peaches, use 8-9 cups of fresh peach slices.
- Drop the cake mix topping in small dollops so the topping cooks through and doesn't become gummy.
- Leave some of the peaches uncovered so steam can escape and juices can bubble up.
- Let the peach cobbler rest for 20 minutes after it comes out of the oven.
- For a crunchy topping, add turbinado sugar after 30 minutes of baking.
How do I reheat peach cobbler?
Peach cobbler can be reheated in the microwave or the oven.
Microwave: Place the peach cobbler in a microwave-safe dish. Reheat in 30-second increments until heated through. Be careful not to overheat so you don't cook the topping any further and cause it to become rubbery.
Oven: Preheat the oven to 350. Place the cobbler in an oven-safe dish and heat until the center is warm, about 10-15 minutes for a single serving.
What is the difference between peach cobbler and peach crumble?
Peach cobbler is a fruit dessert with no bottom crust that's topped with a soft biscuit topping. Peach crumble is similar in that there is no bottom crust, but it is topped with a brown sugar streusel topping that often contains oats.
Why is my peach cobbler doughy?
Peach cobbler topping may be dough if it isn't baked long enough -- it's just simply underdone -- or it has been baked at too high of a temperature. When peach cobbler in an oven that's too hot, the outside of the topping is cooked, but the insides are still doughy. To ensure fully cooked peach cobbler topping, baked it in an oven that is no hotter than 350-375 degrees.
Do you refrigerate peach cobbler after baking?
Yes, to keep the topping from getting too soggy, I have found it is best to store leftover peach cobbler in a sealed container or covered with plastic wrap or aluminum foil in the refrigerator.
What texture should cobbler be?
Peach cobbler has a saucy fruit bottom and a topping that is biscuit-like or sometimes cake-like, depending on the region.
Is peach cobbler served hot or cold?
Peach cobbler is best served warm the day it is made, preferably with ice cream or whipped cream. You can also eat it cold the next day, or warm it up in the oven or microwave.
Recipe FAQs
The top should be a deep amber brown, the peaches should be bubbling, and the center should be completely cooked. A thermometer inserted into the middle should read 200 degrees.
A dump cake is a recipe where you simply “dump” the ingredients in without mixing them. Many peach cobbler with cake mix recipes you see are dump cakes where the cake mix is sprinkled on top and drizzled with melted butter or dotted with cold butter.
If the fruit portion of the cobbler is too runny, there was too much juice in your peaches. You also may not have let the cobbler rest long enough after it came out of the oven.
Hungry for more simple dessert recipes?
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📖 Recipe
Peach Cobbler with Cake Mix
Ingredients
- 3 15 oz. cans peach slices in juice or 8-9 cups fresh peach slices
- ⅓ cup brown sugar
- 1 spice cake mix
- ½ cup milk
- 1 stick cold butter
- ⅓ cup sliced almonds, optional
- ½ tablespoon turbinado sugar, optional
Instructions
- Preheat the oven to 350 degrees. Spray a 9 x 13 baking pan or casserole dish with nonstick spray.
- For Canned Peaches: Drain the juice from TWO of the cans of peaches and leave the juice in ONE can of peaches. You should end up with about ¼ cup of peach juice. In a large mixing bowl, toss the peaches and juice with the brown sugar. Place the peaches in the prepared pan.
- For Fresh Peaches: In a large bowl, toss 8-9 cups of fresh peach slices in the brown sugar and place them in the prepared pan.
- Remove the butter from the refrigerator and grate it with a cheese grater.
- Place the cake mix in the same bowl you used for the peaches and add the grated butter. Use your fingers to combine the small pieces of butter with the cake mix, pinching it until it clumps together. Do this quickly so you don’t melt the butter.
- Pour the milk into the cake mixture and stir until just combined. It’s okay if you can still see a little dry cake mix.
- Using two spoons, drop small dollops of the cake mixture on top of the peaches. Keep the dollops small so the topping can cook through and so it won't become gummy. Try to leave some of the peaches slightly uncovered so steam can escape and the lovely juices can bubble up.
- Sprinkle the almonds on top of the cake mix cobbler topping.
- Bake for 45 - 50 minutes. If desired, sprinkle the turbinado sugar on top of the cobbler after 30 minutes.
- Bake until the cobbler topping is a deep golden brown, the juices are bubbling up around the edges, and the center is completely cooked through. The internal temperature should read 200 degrees on an instant read thermometer.
- Let the cobbler rest for at least 20 minutes before serving to let the filling thicken up a bit. Serve warm with ice cream or whipped cream.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
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