Peach Cobbler with Cake Mix and Canned Peaches
Who doesn’t love peach cobbler? It can be a real baking project, but if you use a few simple hacks, then it is much easier and just as easy! Peach Cobbler with cake mix and canned peaches is super easy, totally delicious, and just as good as anything scratch-made!
This is a family recipe and one I grew up eating. My mom would make this, and we’d have it for dessert after dinner or for special occasion desserts.
Peach Cobbler with Cake Mix and Canned Peaches
Because you make this peach cobbler with cake mix and canned peaches, you can make it any time of the year! I almost always have cake mix and canned peaches on hand, and sometimes even my stepmother’s home-canned peaches.
The almond flavor in this Peach Cobbler really sets it apart from other recipes. It accentuates the natural sweetness of the peaches, and with a scoop of vanilla on the side, it’s a home run.
There’s a little secret to making this turn out perfectly every time: grate the frozen butter! Just wait until you see how light and buttery it makes the cobbler! Yum! Don’t worry; I have instructions on how to do this below. Hungry? Try this Peach Cobbler with cake mix and canned peaches today!
Why I love this recipe
- This Peach Cobbler recipe is made with pantry staples, so I can make it any time of the year!
- It’s super easy to make – there’s hardly even any mixing!
- You bake it in a 9×13-inch dish, so there’s plenty for everyone.
Gather these ingredients
- Canned sliced peaches – 3 15-oz cans or about 2 quarts of homemade canned peaches.
- Almond extract
- Vanilla extract – Pure or artificial is fine.
- Cornstarch
- Ground cinnamon – Make sure it’s fresh! Fresh cinnamon has so much more flavor.
- Yellow cake mix – 1 Box.
- Brown sugar – Packed.
- Salted butter – You’ll need ½ cup of frozen butter and another 2 tablespoons for buttering the baking dish.
How to make the best Peach Cobbler with canned peaches and cake mix
- Preheat your oven to 375-F and lightly butter a 9×13-inch baking dish with 2 tablespoons of butter.
- Add 2 15-ounce cans of peaches to a large bowl, syrup and all. Drain the 3rd can and add just the peaches to the bowl.
- Add the almond and vanilla extract to the peaches and sprinkle them with cornstarch and cinnamon. Gently stir to combine.
- Pour the peach mixture into the prepared baking dish.
- Open the cake mix and sprinkle the mix evenly over the top of the peaches.
- Sprinkle the brown sugar over the top of the cake mix.
- Grate ½ cup (or 1 stick) of frozen butter on the largest holes of a box grater and sprinkle the shredded butter over the top of the cobbler.
- Bake for 45 minutes at 375-F until the top is bubbly and golden brown.
- Remove from the oven and let cool for about 10 minutes before serving.
- Serve warm with a scoop of vanilla bean ice cream, and enjoy!
Tips & substitutions
- You can prep this dessert ahead of time and then just pop it in the oven when you sit down for dinner. It’ll be ready in time to eat dessert, and it smells amazing baking!
- Freeze the butter first, then grate it.
- If you use jarred peaches, you’ll need 2 24-oz jars. I buy them from Costco just for this recipe.
- Don’t overcook this cobbler! The top should be bubbly and brown. If it starts getting too brown, cover the baking dish loosely with foil until it finishes baking.
- You’ll know the cobbler is cooked when the cake topping is set in the middle.
- This Peach Cobbler is molten hot when it comes out of the oven. Let it sit for about 10 minutes to thicken up before serving.
Serving suggestions
I love this peach dessert, and it’s the perfect finish to meals any time of the year. It goes particularly well with pork tenderloin, tasty burgers, and Spaghetti Tacos. It’s a terrific potluck dessert, too, and it travels well, so you can take it to parties and gatherings. I love it with poolside BBQs, too. It’s just perfect all year long; just don’t forget the ice cream to go with it!
Storage
Store any leftovers in an airtight container in the fridge for 3-4 days. It won’t freeze well, so be sure to eat it fresh. You can warm it in the microwave or eat it cold from the fridge.
Check out these awesome peach recipes while you’re here
- Peaches and Cream Bread Pudding
- Peach Ricotta Toast
- Frozen Peach Crisp
- Peach Raspberry Cobbler
- Easy Peach Fruit Smoothie
Get the Recipe:
Peach Cobbler with Cake Mix and Canned Peaches
Ingredients
- 3 15 oz canned sliced peaches, one can drained or 2 (24 oz) jars sliced peaches (we buy at Costco) or 2 quarts of home canned peaches*
- 1 tsp almond extract
- 1 tsp vanilla extract
- 1 Tbsp cornstarch
- 1 teaspoon ground cinnamon
- 1 box yellow cake mix
- ½ cup packed brown sugar
- ½ cup salted butter, frozen (freeze for grating) + 2 Tbsp for buttering the baking dish
- Vanilla Bean Ice Cream, for serving
Equipment
- 9×13 baking dish (I like to use a ceramic baking dish)
- Large bowl (These glass bowls are so handy for baking)
Instructions
- Preheat the oven to 375 F and lightly butter a 9×13 baking dish.
- In a large bowl add *2 jars of peaches, one with syrup, and one jar drained. [If using 15 oz canned peaches, use 2 cans with syrup and drain 1 can.]
- Next, add the almond and vanilla extracts (yes, so good!). Sprinkle the cornstarch and cinnamon over the peaches, and gently stir the peaches with a spoon.
- Pour the peaches into the buttered 9×13 baking dish.
- Open the box of cake mix and sprinkle evenly over the peaches.
- Next sprinkle evenly the dark brown sugar over the cake mix.
- Grate the stick (½ cup) of salted butter over the brown sugar.
- Bake for 45 minutes or until the top is bubbly and golden brown. Don’t overcook the top.
- Remove the cobbler from the oven and allow it to cool for 10 minutes.
- Serve warm with some Vanilla Bean ice cream. Enjoy!
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I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
I was wondering about the liquid of the canned peaches you’ve tried. Mine are heavy syrup. Should I use less sugar? Or buy light or natural juice peaches? Thank you! Love, love your site and recipes. Have saved many of them over the years.
It’s really up to you if you want to rinse them first, or use a lighter peach. I’d keep the rest of the recipe the same! Enjoy!
This is delicious. I have been making it since 1977. I use French vanilla cake mix and sometimes add a small can of crushed pineapple with the peaches. Try it, you will like it. I love your posts and recipes. Thanks.