How to Video
Easy Peach Cobbler with Cake Mix
This peach cobbler with yellow cake mix is so easy, quick to make, and full of flavor. The lightly-spiced peach filling has a moist, cake-like crust topped with pecans, brown sugar, and cinnamon for a sweet crunch. Make this peach dump cake using store-bought shortcuts or our from-scratch options.
Ingredients
- 1 (29-ounce) can sliced peaches in heavy syrup (See fresh peach sub in Notes.)
- 1 (29-ounce) can sliced peaches in heavy syrup, drained
- 1 1/2 tablespoons cornstarch
- 3/4 teaspoon cinnamon, divided
- 1/4 teaspoon cardamom
- 1/4 teaspoon ground ginger
- 1 teaspoon lemon juice
- 1 1/2 teaspoons vanilla extract
- 1 batch of Homemade Yellow Cake Mix (sub: 1 box of yellow cake mix)
- 1/3 cup light brown sugar
- 1/2 cup chopped pecans
- 8 tablespoons 1 stick unsalted butter, melted
Instructions
- Prep: Preheat oven to 350°F. Grease and sprinkle a little flour all over a 9×13 inch metal baking dish.
- Combine Peach Mixture: In large bowl, mix together canned peaches (be sure to drain one of them first), cornstarch, 1/2 teaspoon cinnamon, cardamom, ginger, lemon juice, and vanilla.
- Build the Cobbler: Pour mixture into the prepared baking dish. Sprinkle cake mix all over the top of the peach mixture (use all of it). Sprinkle brown sugar, pecans, and 1/4 teaspoon cinnamon over cake mix. Drizzle melted butter all over the top.
- Bake: Bake 40 minutes with foil loosely over the top (to prevent pecans from burning). Remove foil, rotate pan, and bake 20-25 more minutes. The filling should be bubbling and the cake topping golden brown.
- Cool and Serve: Let cool for a few hours. Serve with whipped cream or vanilla ice cream. Store in the refrigerator in air-tight container for up to 3-4 days.
Freezer Instructions
Freeze for Later: Let it fully cool and store in an air-tight, freezer-friendly container (or wrap tightly in several layers of foil or plastic wrap). It can typically be stored in the freezer for 1-2 months and still maintain good quality.
Prepare from Frozen: Let thaw in the refrigerator overnight.
Notes/Tips
- Tips for Success:
- Sprinkle the cake mix over the peach mixture as evenly as possible – tap the pan against the counter a couple times to let it settle in an even layer.
- When you’re drizzling the butter on top of the mix, try to cover as much surface area as possible by thinly drizzling, and then tap the pan again on the counter a couple times.
- If there are patches of dry cake mix near the end of the bake time that are still there, you can smooth them with a spatula to gently moisten them, or drizzle a tablespoon or two extra or melted butter onto those areas and continue baking.
- To substitute fresh or frozen peaches: Use 3 pounds of sliced fresh or frozen peaches (peeled or unpeeled works!), increase the cornstarch to 2 tablespoons, and add 1/4 cup brown sugar, 1/4 cup granulated sugar, and 1 1/3 cups of water to the filling. Cobbler will bake about 5-10 minutes longer.
- If you don't have cardamom or ground ginger on hand, feel free to omit either ingredient. You could also replace either with cloves or allspice.
- It is recommended to use canned peaches in heavy syrup because using peaches canned with juice or light syrup may result in a soggy topping.
- Pecan variations: pistachios, almonds, walnuts.
- For a more nutty, complex flavor, use melted browned butter in place of regular melted butter.
Nutrition
Calories: 300 kcal (15%) | Carbohydrates: 47 g (16%) | Protein: 3 g (6%) | Fat: 12 g (18%) | Cholesterol: 20 mg (7%) | Sodium: 308 mg (13%) | Fiber: 3 g (13%) | Sugar: 31 g (34%)
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