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Easy Peach Cobbler with Cake Mix

Easy peach cobbler with cake mix bakes into a golden, crumbly crust over sweet bubbling peaches. A dump-and-bake method gives crispy edges with a soft center for a quick peach dessert.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Peach cobbler base
  • 2 can (21 oz) peach pie filling Use 2 cans if using pie filling; if using fresh peaches, use 4 cups sliced peaches plus 1/2 cup sugar instead.
  • sugar Use only if substituting fresh peaches: 1/2 cup sugar for the sliced peaches.
  • 1 box (15.25 oz) yellow cake mix Dry cake mix; do not stir into the peaches.
  • 0.5 cup unsalted butter Cut into thin slices so it melts into the cake mix and creates a crumbly crust.
  • 1 tsp cinnamon Sprinkled over the peaches.
  • 0.5 tsp nutmeg Sprinkled over the peaches.

Equipment

  • 1 sheet pan

Method
 

Preheat and prep
  1. Preheat oven to 350F and grease a 9x13 baking dish.
  2. Spread peach pie filling (or sugared fresh peaches) evenly in the bottom of the dish.
Build the cobbler
  1. Sprinkle cinnamon and nutmeg over the peaches.
  2. Pour the yellow cake mix evenly over the top and do not stir.
  3. Lay thin slices of unsalted butter evenly across the top of the dry cake mix, covering as much surface as possible.
Bake and serve
  1. Bake for 40-45 minutes until the top is golden brown and the edges are bubbling.
  2. Serve warm.

Notes

Pro tip: for the most even browning, slice the butter thin and distribute it all the way to the corners so it melts into every patch of dry cake mix. Refrigerate leftovers in an airtight container up to 3 days; reheat in the oven or microwave until warm. Freezing is not recommended for best crumb texture. Dietary swap: use unsalted dairy-free butter sticks in the same amount for a butter-forward crust while keeping the rest of the dump-and-bake method the same.