Peach Cobbler with Cake Mix is a scrumptious summer dessert with sweet, juicy peaches and a cookie-like spice cake mix cobbler topping. It’s easy to make with canned peaches and cake mix for a sweet treat your whole family will enjoy gobbling up, even if it isn't peach season.
315 oz. canspeach slices in juiceor 8-9 cups fresh peach slices
⅓ cupbrown sugar
1spice cake mix
½cupmilk
1stickcold butter
⅓ cupsliced almonds, optional
½tablespoonturbinado 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 andgrate 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.
Notes
Keep the butter in the refrigerator until it’s time to start grating it. Drain the peaches from TWO cans and keep the juice from ONE can.Drop the cake mix topping in small dollops so it will cook through without becoming gummy.Try to leave some of the peaches slightly uncovered so steam can come through 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.