Easy Peach Cobbler Recipe with Cake Mix and Canned Peaches

If you’re short on time but still craving something warm, sweet, and home-baked, this Peach Cobbler with Cake Mix gives you that in under an hour—without even touching a mixer.

This isn’t just a shortcut dessert. This is how I turn a pantry staple into something that feels like a late summer Sunday, with sticky fingers and seconds guaranteed.

You’ll learn how to make a buttery, bubbling cobbler using canned peaches and cake mix, and you’ll walk away knowing how to tweak the ingredients so it fits your taste—or your schedule.

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Why Cake Mix Peach Cobbler Works So Well

I’ve made cobbler from scratch more times than I can count, but sometimes you need something faster that still hits the same comfort notes. That’s where this version shines.

The dry cake mix, sprinkled straight from the box, forms a crisp, golden crust once it bakes under melted butter. No mixing, no extra bowls, no fuss.

Canned peaches bring in both sweetness and syrup. That syrup thickens and bubbles under the crust, creating that soft-bottomed, sticky-sweet finish I remember from my grandma’s kitchen.

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The Peaches: Pie Filling vs. Canned Peaches in Syrup

You’ve got two options here, and they change the dessert more than you’d think.

I’ve tried both in this cobbler. Peach pie filling gives you a thicker, more custard-like base. It’s sweet and set, almost like pie.

Canned peaches in syrup create a looser cobbler with more bubbling juices and a softer bite. If you like spooning it warm over ice cream, this is your choice.

For me, I reach for the canned peaches most often. They leave more room for the spices to shine, and they bake up with that nostalgic, syrupy texture I love.

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How I Layer the Ingredients for Best Texture

First, I grease the baking dish generously. This makes cleanup easier and keeps the edges from sticking.

I pour in both cans of peaches—syrup included—and spread them out evenly across the dish. I don’t drain the syrup because it helps the filling stay moist and cook down into that jammy texture.

Next comes a light shake of cinnamon and nutmeg. These two bring a warmth that balances the sweetness. I don’t skip them unless I know I’m serving someone who prefers plainer flavors.

Then I sprinkle the cake mix straight from the box, making sure it covers the fruit but isn’t pressed in.

Finally, I drizzle the melted butter. I use a spoon to help me cover as much of the cake mix surface as possible.

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Why Melted Butter Works Better than Cold Slices

Some versions use cold butter, sliced and placed over the cake mix. I’ve tried that too.

But I’ve found melted butter gives you a more even topping. It helps the mix crisp up instead of forming floury pockets.

In my notes, I’ve circled “melted > cold” with big arrows. The top always browns better this way, and you avoid that raw mix taste in spots the butter didn’t reach.

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How to Bake It for the Right Crust

I set the oven to 350°F and bake the cobbler for 45 to 50 minutes.

I look for a golden top and bubbling edges. If the center still looks dry, I give it five more minutes. A little extra time can make a big difference in crispness.

Once it comes out of the oven, I let it cool for 10 to 15 minutes. This lets the syrup set up a bit so it doesn’t run all over your plate.

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Serving Ideas That Keep It Simple

This cobbler was made for vanilla ice cream. That warm-cold contrast can’t be beat. A little whipped cream works too, especially if you want it less sweet.

For brunch, I’ve even served it with plain Greek yogurt. That tang balances out the sugary filling and makes it feel fresh.

Leftovers? I pop them in the fridge, covered, for up to 3 days. Reheat a portion in the microwave for 30 to 40 seconds and it comes back to life.

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Make-Ahead and Storage Notes

I wouldn’t recommend freezing this one. The texture of the cake topping changes too much.

But you can assemble it earlier in the day, cover it with foil, and bake right before serving. Just don’t add the butter until you’re ready to put it in the oven.

This helps keep the topping from getting soggy before it bakes.

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Other Summer Peach Recipes You Might Like

If this cake mix cobbler gets you in a peach mood, you’ll want to try my Peach Pavlova next. It’s got a honey drizzle and crisp meringue.

Or go extra easy with my Peach Dump Cake, which has the same spirit as this cobbler.

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Save This Peach Cobbler for Your Summer Board

This cake mix peach cobbler is one of those desserts that earns its place in your rotation.

I hope you give it a try and tell me how it went in the comments. Or let me know if you added your own twist—I love hearing what you come up with.

And don’t forget to save this on Pinterest so it’s easy to find next time peaches call your name.

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