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This super simple Peach Cobbler with Cake Mix is a perfect way to enjoy all the fresh, juicy peaches (or frozen if not in season)! Sliced peaches lightly sweetened and topped with a buttery cake topping that is perfect served with a big scoop of vanilla ice cream. This dessert will be a family favorite for sure!
Peaches are a favorite in our house. When they are juicy and in season, they can’t be beat. And summer peaches were made for peach cobbler! Using cake mix makes for a super simple way to whip it up but flavor is not sacrificed with the use of it.
A 15 minute prep dessert that uses everyone’s favorite summer peaches. And if not in season? Frozen peaches can work as well in this cake mix peach cobbler recipe.
If you can’t get enough of them, try these peach overnight oats, peach smoothie, or creamy peach popsicles! This recipe is somewhat similar to a “dump cake” which is a favorite of ours as well. Try this apple dump cake this fall!
Why You Will Love This Cake Mix Peach Cobbler:
- It is so simple to make. This peach cobbler made with a cake mix makes for an easy dessert that the trickiest part is slicing the peaches. It doesn’t get too much easier when enjoying juicy summer peaches.
- Easily made gluten free. Gluten free cake mix options are much easier to find at the grocery and online now. Using your favorite brand allows for this recipe to easily be made without gluten.
- An easy make ahead recipe! You can prepare this recipe a day ahead of time and then reheat it just before serving. Allows you to have one more thing checked off when you are preparing for guests or a special occasion.
- The perfect summer dessert and more. We generally think of peaches in the summer, and this easy peach cobbler is ideal if you got a crate of fresh, ripe peaches from the Peach Truck or the farmer’s market. But thanks to frozen peaches, you can enjoy them any time! You can freeze your own peaches too, a great way to store any bulk you may have over the summer.
Recipe Ingredients:
- peaches: fresh, ripe peaches are ideal, but not overly ripe so they don’t become super mushy. You can peel them or leave the peeling on. I typically leave it on because it’s one less thing to do, and that is the way I roll most of the time. Frozen peaches will work as well. They will release a bit more liquid into the peach layer so it will just make for more of the sauce. You can add a bit more cornstarch if using frozen peaches if desired.
- sugar: white sugar to add a touch of sweetness and sweeten the sauce that is formed from the juices.
- brown sugar: light brown sugar is the preference, but dark will work as well, just will have a richer molasses flavor.
- cinnamon: I don’t think there is ever such a thing as too much cinnamon so feel free to add more if desired.
- corn starch: this will thicken the sauce that is made from the juices released by the peaches while baking. Arrowroot powder is another option if needed.
- lemon juice: just a touch of fresh lemon juice is ideal. The bottled lemon juice will work as well if you don’t have fresh lemons on hand.
- cake mix box: a yellow cake mix box, about 15.25 ounces is generally the weight. I use Betty Crocker’s yellow cake mix. You can use your favorite gluten free cake mix for a gluten free variation. You can also use a spice cake mix to add some more flavor.
- butter: salted or unsalted, either will work, just based on your preference. We prefer unsalted.
How to Make It:
- Start out by preheating the oven–doesn’t take long to prep this easy cake mix peach cobbler so you should have everything ready about the time the oven is all heated up!
- Slice the peaches, you can peel if desired, but I never do. The best way to slice the ripe peaches is to halve them, remove the pit and then slice thin.
- Add the peaches, corn starch, lemon juice, cinnamon, brown and regular sugar to a medium bowl and toss together until peaches are evenly coated. You can do this part right in the greased pan if desired.
- Add the peaches to a well greased 9×13 inch baking pan.
- Combine the melted butter, cake mix and cinnamon in a bowl and mix well until the mixture becomes moist and crumbly.
- Sprinkle the mixture evenly over top of the peaches. You can make the topping smaller crumble like pieces or spoon larger dollops, whichever look you may prefer.
- Bake the peach cobbler for about 30-40 minutes or until the peach mixture is bubbling and the topping is set and golden brown. Allow to cool for about 10 minutes before serving, with a big scoop of vanilla ice cream, of course!
Recipe Tips and Notes:
- The best way to cut peaches is to halve them first. Cut the peach lengthwise all the way through to the pit and then cut around it all the way back to the top. If the peach is ripe, it should easily twist in half. Remove the pit (with fingers or a knife) and then slice lengthwise into pieces.
- Peel your peaches or leave the peel on! I leave the peel on the peaches because I don’t want to add any more work or time when preparing a recipe, if I am being honest. The peels don’t really make a difference in this cake mix peach cobbler so I find it not needed. If you would like to remove the peels, use this method for easy removal.
- If using frozen peaches, there is no need to thaw. Add the peaches straight from the freezer into the recipe. Add an extra teaspoon of corn starch if using frozen peaches to better thicken the syrup/sauce made from the juices. Frozen peaches will release more liquid and make for a saucier peach layer.
Can You Use Canned Peaches in this Recipe?
The answer is yes, you could use canned peaches to make this peach cobbler recipe if that is all you have available. However, I am not a fan of this option at all. I find the flavor and texture of fresh or even frozen peaches to be much better than canned.
Canned peaches are also typically in some sort of juice or syrup so nailing the sweetness level can be tricky as well. So if you can, opt for fresh or frozen peached when making this recipe.
Storage Instructions:
Refrigeration: This peach cobbler can be refrigerated in an airtight container for about 5 days. It’s typically best within the first 3 days but we have still eaten it on day 5 and enjoyed it as well.
To freeze: Cobblers freeze very well. Allow it to cool completely and then store in a freezer safe, air tight container. Freezing in individual servings is a great option as well. Freeze for up to 3 months. Allow to thaw and then bake at 350°F for about 15 minutes or until warm or place directly from frozen into the oven and bake for about twice as long.
Other Summer Desserts:
- Strawberry Peach Shortcakes
- Simple Strawberry Crumble
- Blueberry Lemon Dump Cake
- Mixed Berry Oat Bars
- No Bake Oreo Cheesecake Cups
- Homemade Butter Pecan Ice Cream
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Easy Cake Mix Peach Cobbler
Ingredients
Peach Layer:
- 7 large peaches, sliced, ripe
- 1/4 c sugar
- 2 T brown sugar
- 1 tsp cinnamon
- 1 tsp corn starch
- 1 tsp lemon juice
Topping:
- 1 yellow cake mix box, approx. 15.25 oz.
- 3/4 c melted butter, (1 1/2 sticks)
- 1/4 tsp cinnamon
Instructions
- Preheat the oven to 350°F.
- Add sliced peaches, corn starch, lemon juice, cinnamon, brown and regular sugar to a medium bowl and toss together until peaches are evenly coated. Add the peaches to a well greased 9×13 inch baking pan.
- Combine the melted butter, cake mix and cinnamon in a bowl and mix well until the mixture becomes moist and crumbly. Sprinkle the mixture evenly over top of the peaches.
- Bake uncovered for about 30-40 minutes or until the peach mixture is bubbling and the topping is set and golden brown. Allow to cool for about 10 minutes before serving, with a big scoop of vanilla ice cream or whipped cream.
- Refrigerate leftovers for up to 5 days or freeze for up to 3 months.
Notes
- The best way to cut peaches is to halve them first. Cut the peach lengthwise all the way through to the pit and then cut around it all the way back to the top. If the peach is ripe, it should easily twist in half. Remove the pit (with fingers or a knife) and then slice lengthwise into pieces.
- Peel your peaches or leave the peel on! I leave the peel on the peaches because I don’t want to add any more work or time when preparing a recipe, if I am being honest. The peels don’t really make a difference in this cake mix peach cobbler so I find it not needed. If you would like to remove the peels, use this method for easy removal.
- If using frozen peaches, there is no need to thaw. Add the peaches straight from the freezer into the recipe. Add an extra teaspoon of corn starch if using frozen peaches to better thicken the syrup/sauce made from the juices. Frozen peaches will release more liquid and make for a saucier peach layer.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Quantity of sliced frozen peaches to use-thanx!
Hi! About 7-8 cups should be good!