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This Peach Cobbler with Cake Mix and Canned Peaches is juicy, sweet, and cakey. The canned peaches and cake mix are the secret to this quick and simple dessert. Special enough for a holiday but simple enough to throw together any weeknight.
My Very Favorite Peach Cobbler Recipe!
Today, I’m sharing my Father-in-law’s Peach Cobbler Recipe! The first time I had this was at the Oregon Coast when Brooke was 8 months old. The recipe I learned is originally made in a dutch oven over a campfire and can be made quickly with just about any canned fruit. After enjoying this every Labor Day at the coast (with every fruit combo imaginable) my favorite is the peach, so that’s what I’m sharing with you today!
And don’t worry! You don’t need a dutch oven OR campfire for this recipe. Just a 9×13 pan and an oven. It’s super easy to throw together (only four ingredients!) for a quick and comforting dessert year-round. Top with vanilla ice cream or Homemade Whipped Cream.
But First, What is Cobbler?
Cobbler is generally a sweet dessert consisting of a fruit filling poured into a large baking dish and covered with a batter, biscuit, or dumpling before being baked. Some cobbler recipes are savory, but generally they are considered to be sweet.
Main Ingredients Needed
Like I said before, this is a super easy peach cobbler recipe that takes no time at all to prepare. Here’s what you will need:
- Canned Peaches – you are going to want to get the peaches in syrup (not to be confused with peaches canned in water or sugar free versions)
- Yellow Cake Mix – this creates the cobbler part of the recipe.
- Cinnamon – a complimentary flavor to the cake and peaches but is so good. It’s an optional addition, but would definitely recommend it. Nutmeg is also delicious!
- Butter – melted and used for flavor in the cobbler topping
How to Make Peach Cobbler in Three Easy Steps
While there are lots of ‘cake mix cobblers’ online, this one is pretty similar to the rest. The two changes I made to my father-in-law’s recipe is (1) melting the butter instead of dotting the top and (2) pouring over half of the syrup over the top to cover the cake mix. I’ve tested this recipe several different ways and my biggest issue is having powdered cake mix that doesn’t turn into that delicious ‘cobbler topping’ we know and love. Ensuring the cake mix layer is well covered with liquid is key.
Step 1: Prep the Peaches
Preheat oven to 375 degrees. Pour one can of peaches (syrup and all) into a 9×13 glass baking dish. Drain the second can of peaches, reserving the syrup, and pour the peaches into the pan.
Step 2: Add the Cake Mix
Sprinkle the dry cake mix and ground cinnamon over the peaches and level the top. Drizzle the powdered cake mix with reserved syrup and melted butter, doing your best to cover all the cake mix with liquid.
Step 3: Bake and Enjoy!
Bake you cobbler 35-45 minutes or until the top is puffed and browned. Cool 10 minutes before serving.
Toppings For Peach Cobbler
While this dessert is delicious hot out of the oven as is, the classic way to top any cobbler, including this peach cobbler recipe, is with Homemade Whipped Cream or with homemade vanilla ice cream. The cold creaminess mixing with the hot and gooey cobbler is HEAVEN.
Making Ahead and Reheating
Peach Cobbler is best when eaten fresh out of the oven and warm. But if you happen to have any leftovers or would like to bake this in advance and then reheat, here’s how you would do that:
Once your cobbler is cooked and cooled, cover with plastic wrap and refrigerate for up to 5 days.
To reheat, use the microwave or oven:
Reheating with a Microwave
I’d recommend using a microwave if you’re wanting to heat up individual portions one or two at a time. Scoop some Peach Cobbler into a microwave-safe bowl, then microwave in 30-second increments until heated through.
Reheating with an Oven
I would suggest using the oven for reheating the entire pan of Peach Cobbler at once instead of using the microwave. It’s a gentler way to do it. Remove pan of Peach Cobbler from the fridge and allow it to come to room temperature. Cover with foil and bake at 325 degrees until heated through (about 30 minutes). You’re not trying to cook it again, just reheat.
My Baked Peach Cobbler Still Has Powdered Cake Mix! What do I do?
Unfortunately from time to time, the cake mix doesn’t mix fully with the peach syrup and melted butter and you end up with powdery clumps. While it’s totally fine to eat powdered, it’s not the best way to enjoy it. The best way to avoid this is to ensure the top of the peach cobbler is completely covered with the syrup and melted butter. Alternately, you can stir the cake mix together with the syrup of one can of peaches and the melted butter to create a batter and dot the top of the peaches with that. Bake as usual.
Different canned fruits have different fruit to syrup ratios. I used two 29-ounce cans of Del Monte Sliced Peaches and would recommend using the same.
Other Cobblers to Try
This is not my first rodeo when it comes to cobblers! So go ahead and try some of my other cobbler recipes on the blog, I’ve linked a few below.
- Raspberry Peach Cobbler (made with fresh peaches and raspberries)
- Pumpkin Pecan Cobbler
- Chocolate Cobbler Recipe
- Carrot Cake Cobbler
Printable recipe card is below! Make sure to save it for your fruity dessert needs. Pin it, print it or bookmark this page. Have a great day, friends!
- 2 cans sliced peaches in syrup 29 oz. each, Del Monte preferred
- 15 oz box yellow cake mix
- 1 teaspoon ground cinnamon
- 1/2 cup butter melted
- Preheat oven to 375 degrees. Pour one can of peaches (syrup and all) into a 9×13 glass baking dish. Drain the second can of peaches, reserving the syrup, and pour the peaches into the pan.
- Sprinkle the dry cake mix and ground cinnamon over the peaches and level the top.
- Drizzle with melted butter and reserved syrup, doing your best to cover all the cake mix with liquid.
- Bake 35-45 minutes or until the top is puffed and browned. Cool 10 minutes before serving with whipped cream or vanilla ice cream.