The best peach cobbler with cake mix recipe that you'll ever taste. The sweet, soft, and gooey peach filling with delicious caramelized cinnamon brown sugar on top is just amazing. It's effortless, takes 10 minutes to prepare and it is a great last-minute summer dessert.
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Why This Recipe Works
This is the better version of the typical cake mix peach cobbler recipes out there! The cake mix will not create a cakey texture, but instead, it'll create a soft layer that blends beautifully with the peaches. And you'll also have a delicious caramelized crunchy topping!
I'm changing the typical boring looks of a peach dump cake to this beautiful and fancy-looking beauty by putting some peach slices on top! Let's be honest, peach cobbler cake is not the prettiest dessert but having some caramelized slices on top is really a game changer!
This is fresh peach dump cake so I'm using fresh peaches. They're so affordable, fresh, and delicious. Canned peaches work also but I have to admit, fresh ones taste way better. Fresh fruits always look more vibrant than canned ones, like the ones I use in my healthy pineapple upside-down cake.
This easy recipe uses basic ingredients that you already have in your pantry, so convenient! It's so versatile that you can use other fresh (or canned!) fruits like pineapple, apple, or pear. Sprinkle chopped walnut, pecan, or almond on top for extra crunch. Get creative!
If you love the smell of baking with fruits then my lemon blueberry cake, summer berry cake, and orange olive oil cake are a must-try.
Ingredients For This Recipe
Peach - I use fresh ripe ones, skin on for the beautiful contrast look. Ripe ones are sweeter so I don't need to use lots of sugar. They're softer so they cook faster in the oven also. Canned peach in natural juice, light or heavy syrup works great also, like in my 4-ingredient healthy upside-down peach cake.
Cake mix - I use a box of vanilla cake mix. Any cake mix will work like a white or spiced cake mix. Just think of the flavors that are going to compliment the delicious peach.
Butter - I prefer salted butter as it balances the sweetness of the peach and cake mix. Unsalted butter works great also.
Cinnamon-brown sugar - This is optional but I do recommend you add this. It's amazing with peaches and adds such depth to this already scrumptious dessert.
⭐ See the recipe card for full information on ingredients and quantities.
Step-By-Step Instructions
I'm sharing with you how to make peach cobbler with cake mix my way, and I promise, once you've tried it, you'll never go back!
1. Prepare the peaches. Cut each peach into 6-8 wedges. Add them into a big bowl together with sugar, cornstarch, zest, and juice of half a lemon. Using a spatula, mix everything well.
2. Pour into the pan. Grease a 9x13-inch pan with some butter. Pour a bit more than half of the sliced peaches together with all its juice into the pan. Spread evenly.
3. Sprinkle the cake mix. Using your hand, sprinkle the cake mix evenly on top. I like to use my fingers after that and spread it all around, just for good measure.
4. Put the butter. Arrange the thinly sliced butter on top, making sure they're spread out evenly. I like to reserve 4-5 slices to put on the rest of the peaches later.
5. Put the rest of the peaches. This will make this dessert looks extra beautiful. Place the rest of the peaches randomly. Put the reserved butter slices on top of them.
6. Sprinkle cinnamon-brown sugar. Although this is optional but I highly recommend adding it as it goes amazing with peaches. Sprinkle evenly on top.
7. Bake. Bake in a preheated oven at 350ºF (175ºC) for 50 minutes or until it's bubbly on the sides and the top looks golden brown. Cool slightly before serving, enjoy!
Recipe Expert Tips
- Use ripe peaches. They're sweeter so you don't need to use much sugar. They also release delicious juice that's perfect to blend in with the cake mix, without having to add water or syrup. They also soften faster when you bake so less cooking time is needed.
- Leave the peaches' skin on. This will create a beautiful contrast color to this amazing peach dessert.
- Sprinkle the cake mix evenly. This is to make sure it's the same thickness so the cake mix cooks evenly. I like to spread it out with my fingers after sprinkling it, just for good measure.
- Cut the butter thinly and spread the slices evenly in the pan. This is to avoid dry patches of cake mix, you don't want that!
How To Serve And Store
Serve - I like to serve this peach cobbler with cake mix warm with a scoop of vanilla ice cream! A scoop or two also goes great with my healthy blueberry crumb bars. Of course, room temperature chilled from the fridge tastes just as delicious.
Store - In an air-tight container, in the fridge for up to 3-4 days. Freeze in portions in cling wraps, in an air-tight container for up to 3 months. Thaw in the fridge or in the microwave. As always, I like to serve it warm!
Recipe FAQs
They're basically the same, which are a layer of fruits with batter. The names are often used interchangeably. Dump cake usually uses cake mix while cobbler uses batter, pie, or biscuit instead.
Definitely! Use 2 cans of 15 oz each. Drain 1 can but pour the other together with its syrup. Peaches in natural juice, light, or heavy syrup work great. Omit the sugar. Just sprinkle cornstarch, lemon zest, and juice on them.
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Peach Cobbler With Cake Mix
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Equipment
Ingredients
Filling
- 6 ripe peaches
- ¼ cup (50 g) granulated sugar
- 2 tablespoon cornstarch
- ½ lemon , the zest and juice
Topping
- 15.2 oz (430 g) vanilla cake mix box
- ¾ cup (170 g) salted butter , thinly sliced, room temperature
- 2 tablespoon brown sugar
- ½ teaspoon cinnamon powder
Instructions
- Preheat the oven to 350ºF (175ºC), without the fan on. Grease a 9x13-inch pan with some butter.
Filling
- Slice the peaches into 6-8 wedges each. Put them in a big bowl together with sugar, cornstarch, zest, and lemon juice. Mix well using a spatula.
- Pour a bit more than half of the peaches into the pan, with all the juice. Spread evenly.
Topping
- Using your hand, sprinkle the cake mix evenly on top. I like to use my fingers after that and spread it all around, just for good measure.
- Arrange the thinly sliced butter on top, making sure they're spread out evenly. Reserve 4-5 slices to put on the rest of the peaches later. Place the rest of the peaches randomly. Put the reserved butter slices on top of them.
- Optional but I highly recommend mixing brown sugar and cinnamon powder and sprinkling them on top.
Bake
- Bake on the middle rack for 50 minutes or until it's bubbly on the sides and the top looks golden brown. Cool slightly before serving, enjoy!
Notes
- Make sure to slice the butter thinly and put them evenly on the cake mix. This will prevent dry cake mix spots.
- If using canned peaches, use 2 cans of 15 oz each. Drain 1 can but pour the other together with its syrup. Omit the sugar in this case.
- Ripe peaches are usually sweet that's why I'm using just a bit of sugar. Adjust the sugar amount accordingly and to your preference.
- Use a portable oven thermometer to get an accurate oven temperature. I use it every single time I bake.
Nutrition Facts
The nutrition facts provided are an estimate per serving. Accuracy is not guaranteed.
Jeanette Hunter says
I love this this is the way my mother made it but then she would use flower but cornstarch works fine
Bea & Marco says
Awesome! That's so nice to know.
Leela says
It was so yummy. Thank you for this recipe.
It was my first time making it.
Our family loved it. So easy.
Bea & Marco says
Yay! I’m happy that everybody liked it. Thanks for leaving your feedback!