This peach cobbler with cake mix is a 5 ingredient dump style cobbler made with two 15 ounce cans of sliced peaches in syrup, one box of yellow cake mix, a stick of melted butter, and a little cinnamon and nutmeg. It takes 5 minutes to assemble and 45 to 50 minutes to bake at 350°F, and it serves 12 from one 9×13 inch pan.
Nothing gets mixed. The peaches and their syrup go in the pan, the dry cake mix is sprinkled over the top, and melted butter is drizzled across it. In the oven the butter and bubbling syrup turn the mix into a crisp, golden crust over soft, syrupy peaches.
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- Serves: 12, from one 9×13 inch baking dish
- Time: 5 minutes prep, 45 to 50 minutes baking, 10 to 15 minutes resting
- Oven: 350°F (175°C)
- Peaches: 2 cans (15 oz each) in heavy syrup, not drained, or peach pie filling
- Topping: 1 box (15.25 oz) yellow cake mix and ½ cup melted butter
- Leftovers: covered in the fridge for up to 3 days; not recommended for freezing
Do You Drain Canned Peaches for Cake Mix Cobbler?
No. Pour both cans in with all of their syrup. The syrup is the liquid that bubbles up under the cake mix, moistens it from below, and cooks down into the jammy sauce around the peaches. Drained peaches leave the bottom of the topping dry and powdery.
Use peaches in heavy syrup for the classic sticky, sweet result. Peaches in light syrup or juice also work but bake up a little less sweet and saucy.
Peach Pie Filling vs Canned Peaches in Syrup
You have two options, and they change the dessert more than you would think. I have tried both in this cobbler. Peach pie filling gives a thicker, more set base that is sweet and almost like pie. Canned peaches in syrup give a looser cobbler with more bubbling juice and a softer bite, which is perfect if you like spooning it warm over ice cream.
I reach for canned peaches most often. They leave more room for the spices to come through, and they bake up with that nostalgic, syrupy texture I love. If you use pie filling, just spread it in an even layer and continue the same way.
Layering It Step by Step
Grease the 9×13 inch dish generously so the edges release easily. Pour in the peaches with their syrup and spread them out evenly. Sprinkle the cinnamon and nutmeg over the fruit; they add warmth that balances the sweetness, though you can leave them out for a plainer cobbler.
Sprinkle the dry cake mix straight from the box over the peaches so it covers the fruit completely. Do not stir it in or press it down. Finally, drizzle the melted butter over the top, using a spoon to spread it across as much of the dry mix as you can.
Melted Butter or Cold Butter Slices?
Some versions lay thin slices of cold butter over the cake mix. I have tried that too, and I find melted butter gives a much more even topping. It soaks into more of the mix, so the top crisps and browns instead of leaving floury pockets. In my notes I have circled “melted beats cold” with big arrows.
The most common complaint with any cake mix cobbler is dry, powdery spots on top. They are always places the butter did not reach. Drizzle slowly, cover the corners and edges, and if you still see dry patches before baking, dab them with the back of a buttery spoon.
Baking for a Crisp, Golden Top
Bake at 350°F for 45 to 50 minutes. It is ready when the top is golden brown and the peach filling is bubbling around the edges. If the center still looks pale and dry, give it 5 more minutes; that little bit of extra time makes a big difference in crispness.
Let the cobbler rest for 10 to 15 minutes before serving. The syrup thickens slightly as it cools, so it does not run all over the plate.
Common Cake Mix Cobbler Problems
- Dry cake mix on top: the butter did not cover it. Drizzle more evenly next time and spread it with a spoon.
- Soggy, pale topping: it needed more time. Bake until the top is golden and the edges bubble.
- Filling too runny: it was served straight from the oven. Rest it 10 to 15 minutes first.
- Too sweet: use peaches in light syrup or juice, and serve with plain Greek yogurt or lightly sweetened whipped cream.
- Burnt edges: the dish was not greased, or the oven runs hot. Check it at 40 minutes.
Serving and Leftovers
This cobbler was made for vanilla ice cream; the warm and cold contrast cannot be beat. Whipped cream works too if you want it less sweet, and for brunch I have served it with plain Greek yogurt, which balances the sugary filling.
Cover leftovers and refrigerate for up to 3 days. Reheat a portion in the microwave for 30 to 40 seconds. I do not recommend freezing it, because the cake topping changes texture too much.
Making It Ahead
Assemble the peaches, spices, and cake mix earlier in the day, cover the dish with foil, and keep it in the fridge. Add the melted butter only right before it goes into the oven, so the topping does not turn soggy. That makes it an easy dessert for potlucks, Sunday dinners, and holiday gatherings where oven time is tight.
More Easy Fruit Desserts
If this gets you in a peach mood, try my peach dump cake for the same easy spirit with a slightly different top, or the peach bourbon dump cake for a grown up version. When fresh peaches are in season, my peach pie and rustic peach galette are worth the extra effort.
For fall and the holidays, the same dump method works in pumpkin pie dump cake, sweet potato dump cake, and spiced pear walnut dump cake. And if you love peach cobbler flavor in other forms, there are peach cobbler cookies and peach pavlova with honey drizzle.
Peach Cobbler With Cake Mix: Quick Answers
What cake mix is best for peach cobbler?
A standard 15.25 ounce box of yellow cake mix. Its buttery flavor suits peaches, and it bakes into a golden, crisp crust.
Do you drain canned peaches for cake mix cobbler?
No. Keep all the syrup. It moistens the cake mix from below and becomes the sauce, so drained peaches leave a dry topping.
Do you mix the cake mix with butter first?
No. Sprinkle the cake mix dry over the peaches, then drizzle melted butter on top. Do not stir.
Can I use Sprite instead of butter?
Some versions pour lemon lime soda over the cake mix instead of butter. That makes a lighter, less rich top. This recipe uses melted butter for the crispest, most golden crust.
Can I use fresh peaches?
This recipe is built around canned peaches because their syrup is what bakes into the sauce. For fresh peaches, a from scratch fruit dessert such as a pie or galette is a better fit.
Save this cake mix peach cobbler to your easy desserts board so it is ready the next time you need a dessert in under an hour. Tell me in the comments how it went or which twist you added.
Peach Cobbler with Cake Mix
This peach cobbler with cake mix is an easy dump style cobbler made with canned sliced peaches in syrup, a box of yellow cake mix, melted butter, and a little cinnamon and nutmeg. It takes 5 minutes to assemble and 45 to 50 minutes to bake at 350°F, and it serves 12 from one 9x13 inch pan. Do not drain the peaches: the syrup bubbles up under the dry cake mix, and melted butter drizzled on top turns it into a crisp, golden crust with no mixer needed. This easy peach cobbler with canned peaches and cake mix is perfect for potlucks, Sunday dinners, and holidays, served warm with vanilla ice cream. Peach pie filling also works. Leftovers keep 3 days in the fridge.
Ingredients
- 2 cans (15 oz each) sliced peaches in heavy syrup (or peach pie filling)
- 1 box (15.25 oz) yellow cake mix
- 1/2 cup (1 stick) unsalted butter, melted
- 1/2 teaspoon cinnamon (optional but recommended)
- 1/4 teaspoon ground nutmeg (optional)
- Nonstick spray or butter for greasing
Instructions
- PREHEAT THE OVEN: Set your oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish using nonstick spray or butter.
- LAYER THE PEACHES: Pour both cans of peaches, including the syrup, into the prepared baking dish and spread them out evenly. If using peach pie filling instead, simply spread it in an even layer.
- ADD SPICES: Sprinkle cinnamon and nutmeg evenly over the peach layer if using. These spices add a warm and aromatic flavor to the cobbler.
- SPRINKLE THE CAKE MIX: Distribute the dry yellow cake mix evenly over the peach layer. Do not stir or mix—just let it sit as a dry layer on top.
- ADD THE BUTTER: Drizzle the melted butter evenly over the surface of the cake mix, trying to moisten as much of the dry mix as possible. This helps create a crisp, golden topping during baking.
- BAKE: Place the baking dish in the preheated oven and bake for 45–50 minutes, or until the top is golden brown and the peach filling is bubbling around the edges.
- COOL AND SERVE: Remove the cobbler from the oven and allow it to rest for 10–15 minutes before serving. This helps the filling thicken slightly and makes serving easier.
Notes
Do not drain the canned peaches; the syrup moistens the cake mix and becomes the sauce. Do not stir the cake mix into the peaches. Drizzle the melted butter as evenly as possible so no dry spots remain. Let the cobbler rest 10 to 15 minutes before serving so the filling thickens. Serve warm, optionally with a scoop of vanilla ice cream or a dollop of whipped cream. Leftovers can be covered and stored in the refrigerator for up to 3 days. Reheat individual portions in the microwave for 30 to 40 seconds. Freezing is not recommended.
Nutrition Information
Yield
12Serving Size
1Amount Per Serving Calories 206Total Fat 3gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 1gCholesterol 4mgSodium 334mgCarbohydrates 43gFiber 1gSugar 24gProtein 2g
