Peach Cobbler with Cake Mix

This easy peach cobbler with cake mix is a simple, dump cake-style dessert made with just 3 ingredients. Sweet, gooey peaches bake under a buttery, golden cake topping for a classic cobbler flavor, no mixing or fuss required.

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Ingredients Notes

• Canned sliced peaches in juice: Fresh or frozen work too. If using fresh peaches, add ½ cup sugar and let sit to release juices. You can also use peaches in heavy syrup, but the cobbler will be sweeter and slightly thicker. Peach pie filling or other fruit pie fillings work as well; no need to add sugar or juice if using these.
• Yellow cake mix: Yellow cake mix is best, but butter, spice, or white cake mix also work. Avoid chocolate.
• Unsalted butter: Use melted unsalted butter. For a dairy-free version, use vegan butter or coconut oil. Use more butter for a crispier topping.

See the recipe card for full information on ingredients and quantities.

How to Make Peach Cobbler with Cake Mix

1. Prep the pan: Preheat the oven to 350°F and lightly grease a 13-inch baking dish.
2. Layer the fruit: Pour canned peaches with liquid into the dish and spread evenly.
3. Add the topping: Sprinkle dry cake mix evenly over the top of the peaches. Do not stir.
4. Drizzle butter: Pour melted butter evenly over the top of the cake mix.
5. Bake: Bake uncovered for 40 to 50 minutes, until the top is golden brown and the peach filling is bubbling.
6. Rest and serve: Let cool for a few minutes. Serve warm with ice cream or whipped cream if desired.

Recipe Tips

• Do not drain the peaches—the juice helps create the filling.
• Sprinkle cake mix lightly and evenly—don’t press or stir.
• Pour melted butter as evenly as possible.
• Mist any dry spots during baking with more butter or peach juice.
• Let rest for 5–10 minutes before serving.
• Sprinkle with cinnamon or nutmeg for warmth.
• Serve warm with vanilla ice cream.

How to Store and Reheat

• Store: Keep leftovers covered in an airtight container in the refrigerator for up to 4 days.
• Reheat: Warm in a 300°F oven for 10–15 minutes to crisp the topping, or microwave for a softer texture.
• Freeze: Wrap tightly and freeze for up to 2 months. Thaw in the fridge overnight before reheating.

Don’t let leftover peaches go to waste! Why not make my peach dump cake and easy peach crisp next for more simple, fruit-filled desserts.

More Easy Dump Cake Recipes

• Blueberry Dump Cake
• Cherry Dump Cake
• Apple Dump Cake
• Pumpkin Dump Cake
• Pineapple Upside Down Dump Cake
• Chocolate Cherry Dump Cake
• Oreo Dump Cake
• Caramel Apple Dump Cake

If you’ve tried this Peach Cobbler with Cake Mix Recipe or any other recipe on my website, please leave a star rating and let me know how it turned out in the comments below.

5 from 3 votes

Peach Cobbler with Cake Mix

Author — Jennifer Fishkind

Serves — 8

This peach cobbler with cake mix is sweet, warm, and perfectly crisp on top. Just three ingredients and a few minutes of prep for a dessert everyone loves.

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Prep Time 5 minutes mins

Cook Time 40 minutes mins

Total Time 45 minutes mins

Ingredients

 

• ▢ 30 ounce sliced peaches in juice undrained
• ▢ 1 box yellow cake mix
• ▢ ½ cup unsalted butter melted

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Instructions

 

• Preheat the oven to 350°F (175°C). Lightly grease a 9×13 inch baking pan.
• Pour the peaches along with their juices into the prepared dish, spreading evenly.
  30 ounce sliced peaches in juice
• Sprinkle the dry cake mix evenly over the peaches, do not stir.
  1 box yellow cake mix
• Drizzle the melted butter evenly over the top of the cake mix.
  ½ cup unsalted butter
• Bake uncovered for 40 to 50 minutes, until the top is golden brown and the filling is bubbly.
• Let cool for a few minutes before serving. Serve just as is, or with a scoop of vanilla ice cream.

Jenn’s Notes

Storage: 

• Store: Keep leftovers covered in an airtight container in the refrigerator for up to 4 days.
• Reheat: Warm in a 300°F oven for 10–15 minutes to crisp the topping, or microwave for a softer texture.
• Freeze: Wrap tightly and freeze for up to 2 months. Thaw in the fridge overnight before reheating.

Tips: 

• The juice is essential for creating the gooey peach, bubbling filling that makes this cobbler so satisfying.
• Lightly scatter it across the top without pressing or stirring. This keeps the texture crumbly and crisp.
• Make sure the melted butter covers as much of the cake mix as possible to achieve that golden, buttery topping.
• If dry cake mix remains after baking, lightly mist those areas with extra melted butter or some reserved peach juice.
• After baking, allow the cobbler to sit for 5–10 minutes. This helps the filling thicken and makes serving easier.
• A dash of cinnamon, cardamom, nutmeg, or even a sprinkle of brown sugar over the peaches adds a cozy, flavorful twist.
• Best enjoyed hot with a scoop of vanilla ice cream or a dollop of whipped cream for a classic comfort dessert.

Nutrition Info

Calories: 384kcal | Carbohydrates: 64g | Protein: 3g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 486mg | Potassium: 163mg | Fiber: 2g | Sugar: 37g | Vitamin A: 701IU | Vitamin C: 4mg | Calcium: 144mg | Iron: 2mg

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