Peach Cobbler with Cake Mix
This peach cobbler recipe with cake mix delivers all the comfort of a homemade dessert with a fraction of the effort, using a simple boxed cake mix to create a perfectly sweet, crumbly topping that turns golden brown in the oven while the peaches bubble underneath into a luscious filling.
Equipment
- 9x13-inch baking dish - Glass or ceramic recommended
- Large mixing bowl
- Whisk or fork
- Measuring cups and spoons
- Can opener
- Knife and cutting board - Only if using fresh peaches
- Spatula
- Wire rack - For cooling
Ingredients
For the Peach Filling
- 3 cans sliced peaches in heavy syrup - 15 oz each, 2 cans undrained, 1 can drained; or 6-8 fresh peaches, peeled and sliced
- 2 tablespoons cornstarch
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice - Only if using fresh peaches
- 2 tablespoons granulated sugar - Only if using fresh peaches
For the Cake Topping
- 1 box yellow cake mix - 15.25 oz
- 1/2 cup unsalted butter - 1 stick, melted
- 1/4 cup light brown sugar
- 4 tablespoons cold unsalted butter - cut into small pieces
For Serving (Optional)
- vanilla ice cream
- whipped cream
- caramel sauce
Instructions
- Preheat oven to 350°F (175°C) and spray a 9x13 inch baking dish with nonstick cooking spray.
- Pour 2 cans of peaches with their syrup into the dish, drain the third can completely and add only the peach slices. If using fresh peaches, peel and slice them into 1/4-inch thick pieces and toss with sugar and lemon juice.
- Sprinkle cornstarch, cinnamon, nutmeg, salt, and vanilla over the peaches and gently toss to coat evenly, then spread into an even layer.
- Pour dry cake mix into a bowl, add melted butter, and mix with a fork until it resembles coarse crumbs with no dry powder remaining.
- Sprinkle the cake mix mixture evenly over the peach filling, then top with brown sugar and dot with cold butter pieces spaced about 2 inches apart.
- Bake for 45-55 minutes until the top is golden brown and the peach filling is bubbling around the edges.
- Let cool for 15-20 minutes before serving warm with vanilla ice cream, whipped cream, or caramel sauce.
Notes
- Don't Skip the Cornstarch: This ingredient is crucial for transforming the peach juices into a thick, glossy sauce.
- Prevent Dry Spots: Make sure every bit of cake mix gets some butter on it. Check the surface before baking and redistribute butter if you see large dry areas.
- Use Real Butter: Margarine or butter substitutes won't provide the same rich flavor or proper texture.
- Fresh Peaches: Choose fruit that gives slightly to gentle pressure. Rock-hard peaches won't soften enough during baking.
- Make Ahead: You can prepare the peach filling up to 4 hours before baking, but don't add the cake mix topping until you're ready to bake.
- Storage: Refrigerate covered for 3-4 days. Reheat in a 350°F oven covered with foil for 15-20 minutes to restore texture.
- Freezer-Friendly: Freeze individual portions wrapped in plastic wrap and foil for up to 3 months.
- Recipe Variations: Try different cake mix flavors like spice or butter pecan, or add 1/2 cup of chopped pecans to the topping.