Cake Mix Peach Cobbler
Canned peaches, a box of yellow cake mix and sliced butter. No stirring, no mixer, and a crispy buttery top that tastes like you tried.
Ingredients
Ingredients for servings
Enter a number of at least ½, in steps of ½.
Original recipe serves 10. Ingredient amounts adjust automatically. Cooking times and pan size may need adjusting separately.
- 2 cans sliced peaches in heavy syrup, 29 oz each
- 1 tsp ground cinnamon, divided
- 1 box yellow cake mix, about 15 oz
- 3/4 cup butter, 1.5 sticks, cold, sliced thin
- 2 tbsp brown sugar
To serve
- vanilla ice cream, for serving
Steps
Step 1: Heat the oven to 350°F.
Step 2: Pour one can of peaches with all its syrup into a 9x13 baking dish. Drain the second can and add just the peaches. Sprinkle with half the cinnamon.
Step 3: Dump the dry cake mix evenly over the peaches. Do not stir. Level it out with the back of a spoon.
Step 4: Lay the butter slices over the top, covering as much of the mix as you can. Gaps turn into dry powder, so tile it like a roof.
Step 5: Mix the brown sugar with the rest of the cinnamon and sprinkle it over the butter.
Step 6: Bake 45 to 50 minutes, until the top is golden brown and the edges are bubbling.
Step 7: Let it cool at least 10 minutes. Serve warm with vanilla ice cream.
Swaps
- Fruit: Canned cherry or apple pie filling, or a mix of canned peaches and frozen blueberries.
- Cake mix: Butter pecan or spice cake mix are both great with peaches.
- Crunch: Scatter chopped pecans over the cake mix before the butter.
Tips
- Thin, evenly spaced butter slices give the crispiest top. Grate frozen butter if you want even coverage.
- Any dry spots left after baking can be rescued: dab them with a little melted butter and bake 5 more minutes.
The story
HAM Cooking. Let’s fire it up.
I want to tell you this recipe has a secret technique. It does not. It has three layers and one rule: don’t stir. I know you want to. Fight it.
What actually happens in the oven is kind of neat. The syrup from the peaches bubbles up from below, the butter melts down from above, and the cake mix in the middle soaks up both. The bottom turns soft and cakey, the top turns crisp like a cookie. You get two textures without lifting a whisk.
Take this to any potluck and set it next to somebody’s three-day homemade pie. Then watch which pan empties first. I’m not saying that’s fair. I’m saying that’s what happens.
HAM out.
Related recipes
AI illustrationOvenDessertEasyCake Mix Cookies
Soft, chewy cookies from a box of cake mix, two eggs and oil. Pick any flavor and toss in chocolate chips, sprinkles or nuts.
25 min · serves 24 · No meat
AI illustrationOvenDessertEveryday ClassicsChocolate Chip Cookies
Big, chewy chocolate chip cookies with crisp edges and gooey centers, made with browned butter, extra brown sugar and a sprinkle of flaky salt.
60 min · serves 18 · No meat
AI illustrationOvenSideEasyJiffy Corn Casserole
Creamy, sweet, spoonable corn casserole made with Jiffy mix, two kinds of corn, sour cream and butter. The side dish everybody fights over.
60 min · serves 10 · Veggie
Cooked this? Tell us how it went.
Loading reviews…