Our cake mix peach cobbler recipe with canned peaches is a simple oven-baked dessert that requires minimal prep. Serve it warm with a scoop of vanilla ice cream and your guests will think it’s homemade. If you enjoyed a blueberry version made with cake mix but want an even easier option, this peach cobbler is perfect.
This is one of our favorite boxed cake mix recipes: you simply layer the ingredients, pour melted butter over the top, bake and scoop to serve. The method works with a variety of canned fruits — pears, fruit cocktail, or peaches — and the instructions remain the same for all combinations.
For this recipe we use canned peaches. You’ll need two 15-ounce cans: drain one can completely and leave the other with its syrup or juice. You can use peaches packed in syrup or juice and choose no-sugar-added or light syrup varieties if you prefer less sweetness.
Use a white or yellow boxed cake mix for the best fruit-forward flavor. Yellow tends to be the most complementary, letting the peaches shine rather than the cake mix. If you want a seasonal variation, a spice cake mix will add a warm, autumnal note.
What Kind of Cake Mix to Use
Start with one box of boxed cake mix — yellow or white are ideal. You’ll also need 1/2 cup melted butter (or a vegan butter alternative) and 1 teaspoon vanilla extract for better depth of flavor. A dash of almond extract is optional and pairs nicely with peaches.
Peach Cobbler with Cake Mix and Canned Peaches
For the fruit, use two 15-ounce cans of peaches, draining only one can. The reserved syrup from the second can helps keep the filling juicy and ensures the cake mix bakes into a tender topping.
Can you use fresh peaches?
Yes, but fresh peaches require extra liquid. If you use about 28 ounces of fresh sliced peaches, add an additional 1/2 to 2/3 cup of water or fruit juice and a tablespoon of brown sugar to make up for the missing canning syrup. Without this extra moisture the finished cobbler can be dry.
Can you use frozen peaches?
Frozen peaches can work if you thaw them first and reserve about 1/2 cup of their thawing juice to add to the pan. Avoid adding frozen fruit straight into the baking dish, since it can make the texture uneven.
Can you add nuts?
Absolutely. Stir in roughly 1/2 cup chopped walnuts into the fruit layer or sprinkle them over the top for a crunchy contrast. Dried cranberries are another nice addition; they plump up during baking and add a sweet-tart note.
This dessert doesn’t slice neatly like a layered cake. Instead, serve it family-style with a large spoon and scoop into bowls. It’s meant to be comforting and rustic, not picture-perfect.
Tips for Success
Preheat your oven to 350°F (175°C) and use an 8×8 or 9×9-inch baking dish greased with non-stick spray or butter. Make sure the oven reaches temperature before baking for even results.
Drain only one can of peaches and pour the other can, with its juice, into the bottom of the pan. In one bowl mix the dry cake mix with optional cinnamon; in a small bowl combine melted butter and vanilla.
Spread the peaches across the bottom of the pan, sprinkle the dry cake mix evenly over the peaches, then drizzle the melted butter mixture over the top. Do not stir—this is the classic “dump cake” method.
Bake for about 35–40 minutes, or until the top is lightly golden and the center is set but still moist. Allow the cobbler to cool slightly before serving. Top with vanilla ice cream if desired.
How to Make the Frosting
This cobbler doesn’t require frosting, but a light glaze of powdered sugar mixed with a tablespoon or two of milk or reserved peach juice makes a pleasant drizzle. Warm store-bought frosting also works in a pinch. A scoop of ice cream is a classic finishing touch that creates a creamy sauce as it melts into the warm dessert.
Peach Cobbler Recipe with Cake Mix
Easy peach cobbler made with boxed cake mix and canned peaches — a quick and satisfying dump cake.
Prep: 15 mins • Cook: 37 mins • Servings: 8
Equipment
- 1 8×8 or 9×9 baking pan
- 2 bowls
Ingredients
- 1 box yellow or white cake mix
- 2 cans peaches (15 oz each), drain only one can
- 1/2 cup butter, melted
- 1 tsp vanilla extract
- 1/2 tsp cinnamon (optional)
Instructions
- Preheat oven to 350°F. Grease an 8×8 or 9×9 baking dish.
- Pour the peaches with their juice into the bottom of the pan. Drain the second can and set aside.
- In a bowl, whisk together the cake mix and cinnamon (if using). In a small bowl, stir melted butter with vanilla extract.
- Evenly sprinkle the dry cake mix over the peaches. Drizzle the melted butter mixture over the cake mix; do not stir.
- Bake 35–40 minutes, until the top is lightly golden and the center is set. Cool slightly before serving. Serve warm with ice cream if desired.
Nutrition
Nutrition values are estimates and should be used as a guideline.
If you’ve never made a dump-style dessert before, this cobbler is a delightful place to start. The dry cake mix absorbs the fruit juices as it bakes, creating a tender, cake-like topping over bubbling peaches.
How to Save Leftovers
Store leftovers in a sealed container in the refrigerator to keep the fruit from becoming overly soft. Reheat individual portions in the microwave for 45 seconds to one minute. A tablespoon of reserved peach juice or a small drizzle of cream before reheating helps maintain moisture.
How to Reheat Leftovers
Reheat in the microwave on a plate for 45 seconds to one minute, adding a little juice or a spray of whipped cream to prevent drying. This dessert is enjoyable warm or cold, and a scoop of ice cream transforms it into a delicious treat.
