This super simple Peach Cobbler with Cake Mix is an easy, delicious way to enjoy fresh, juicy peaches (or frozen when out of season). Sliced peaches are lightly sweetened, tossed with a touch of lemon and cinnamon, then topped with a buttery cake-mix crumble. Serve warm with a big scoop of vanilla ice cream for a dessert the whole family will love.
When peaches are in season they’re unbeatable, and this cobbler highlights their juicy flavor with minimal effort. Using a boxed cake mix for the topping keeps this recipe fast without sacrificing taste.
Prep takes about 15 minutes, and if fresh peaches aren’t available, frozen peaches work well too—just expect a slightly saucier filling. This cake-mix approach is similar to a classic dump cake but with the bright flavor of fresh peaches.
Why You Will Love This Cake Mix Peach Cobbler:
- So simple: The hardest part is slicing the peaches. The rest is quick assembly and baking.
- Easy to make gluten-free: Use a gluten-free yellow cake mix to adapt the recipe.
- Make-ahead friendly: Prepare a day ahead and reheat before serving to save time on entertaining.
- Seasonal or year-round: Fresh summer peaches are ideal, but frozen peaches or your own frozen stash make this dessert available anytime.
Recipe Ingredients:
- Peaches: About 7 large ripe peaches, sliced. Peels are optional—leaving them on saves time. If using frozen peaches, add a little extra cornstarch to thicken the extra juices.
- Sugar: 1/4 cup granulated sugar to sweeten the fruit and juices.
- Brown sugar: 2 tablespoons light brown sugar (or dark for a richer flavor).
- Cinnamon: 1 teaspoon in the filling and a pinch in the topping; add more to taste.
- Cornstarch: 1 teaspoon to thicken the peach syrup (arrowroot works as a substitute).
- Lemon juice: 1 teaspoon fresh or bottled to brighten the filling.
- Yellow cake mix: One 15.25 oz box (use a gluten-free mix if needed).
- Butter: 3/4 cup (1 1/2 sticks), melted; salted or unsalted per preference.
How to Make It:
- Preheat the oven to 350°F (175°C).
- Slice the peaches: halve, remove the pit, then slice thin. Peels may be left on for convenience.
- In a medium bowl, toss sliced peaches with cornstarch, lemon juice, cinnamon, brown sugar and granulated sugar until evenly coated. Transfer the mixture into a well-greased 9×13-inch baking pan.
- In a separate bowl, combine the melted butter, cake mix and a bit of cinnamon. Stir until the mixture is evenly moistened and crumbly.
- Sprinkle the cake-mix topping evenly over the peaches. You can leave it as coarse crumbs or dollop larger pieces for a more rustic look.
- Bake uncovered for 30–40 minutes, until the filling is bubbling and the topping is golden and set. Let cool for about 10 minutes before serving with vanilla ice cream or whipped cream.
Recipe Tips and Notes:
- Best way to slice peaches: Cut lengthwise around the pit, twist the two halves apart, remove the pit and slice. Ripe peaches will separate easily.
- Peel or don’t peel: Leaving the peel on saves time and works fine for this cobbler. If you prefer peeled peaches, blanching briefly and slipping off the skin makes peeling easier.
- Frozen peaches: No need to thaw—add them frozen and add an extra teaspoon of cornstarch to help thicken the juices.
Can You Use Canned Peaches in this Recipe?
Yes, canned peaches will work in a pinch, but fresh or frozen deliver better texture and flavor. Canned fruit often sits in syrup or juice, so you may need to adjust added sugar to avoid an overly sweet filling.
Storage Instructions:
Refrigeration: Store cooled leftovers in an airtight container in the refrigerator for up to 5 days; best within 2–3 days.
Freezing: Cool completely, then freeze in an airtight container for up to 3 months. Reheat thawed portions at 350°F for about 15 minutes until warmed through, or bake from frozen for about twice the reheating time.
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
- 1/4 cup granulated sugar
- 2 tablespoons light brown sugar
- 1 teaspoon cinnamon
- 1 teaspoon cornstarch
- 1 teaspoon lemon juice
Topping:
- 1 box yellow cake mix (approx. 15.25 oz)
- 3/4 cup melted butter (1 1/2 sticks)
- 1/4 teaspoon cinnamon
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, toss sliced peaches with cornstarch, lemon juice, cinnamon, brown sugar and granulated sugar until evenly coated. Transfer to a well-greased 9×13-inch baking pan.
- Mix melted butter, cake mix and 1/4 teaspoon cinnamon until crumbly and moist. Sprinkle evenly over the peaches.
- Bake uncovered 30–40 minutes until the filling bubbles and the topping is golden. Cool 10 minutes before serving.
- Store refrigerated up to 5 days or freeze up to 3 months.
Notes
- Cut peaches by slicing lengthwise around the pit, twisting the halves apart, removing the pit, then slicing.
- Peels are optional—leaving them on saves time and works well in this recipe.
- Frozen peaches can be used straight from the freezer; add an extra teaspoon of cornstarch if desired.
Nutrition
Carbohydrates: 45 g,
Protein: 2 g,
Fat: 13 g
Nutrition information is an approximation.
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