Ever reach that point in summer where you’re staring at a pile of peaches and wondering what to do with them? Or wish peach season could last all year? This simple 5-ingredient peach cobbler made with cake mix is the perfect solution.
At my house, peaches never last long—my family will eat a dozen in a day—so I wanted a recipe that works any time, even when fresh fruit isn’t available. Canned or frozen peaches plus a box of cake mix make this dessert easy to pull together with pantry staples and minimal fuss.
Like other easy recipes I love, this cobbler keeps things straightforward: no complicated toppings, no long prep. With only five ingredients and about 10 minutes of hands-on time, you’ll have a warm, bubbling peach dessert ready to serve.
Ingredients
- Cake Mix: A yellow cake mix works best with peaches. You can use a regular mix or a gluten-free variety.
- Peaches: Canned, fresh, or frozen peaches all work. For canned peaches, choose sliced peaches in light syrup. If using frozen peaches, thaw them first.
- Cornstarch: One tablespoon keeps the peach juices from becoming too runny.
- Melted Butter: To create the golden cake topping.
- Cinnamon: A teaspoon adds warmth and balances the fruit’s sweetness.
Mom Hack: Watch for cake mix sales and stock up — it makes whipping up quick desserts even easier.
How to Make a Peach Cobbler with Cake Mix
Preheat your oven to 350°F. Spray a 9×13-inch baking dish with nonstick spray. Glass or Pyrex is great because you can watch the filling bubble as it bakes.
Drain two of the cans of peaches and set them aside. Keep the syrup from the third can to add back into the filling for flavor and moisture.
Mix the peaches, the reserved syrup (from one can), cornstarch, and cinnamon in the bottom of the prepared dish. Stir gently to coat the fruit evenly.
Sprinkle the dry cake mix evenly over the peach mixture. Pour the melted butter evenly over the top so the cake mix is moistened.
Bake for 40–45 minutes, until the top is golden and the filling is bubbling up around the edges.
Alternative method: Combine the cake mix and melted butter in a bowl until crumbly, then pat it over the peaches for a more streusel-like topping. The dump method (sprinkling cake mix directly over the fruit and pouring butter on top) saves a bowl and is just as delicious.
This cobbler is more about technique than exact ingredients. Try different cake mix flavors or fruit fillings—pumpkin in fall or lemon in summer make lovely variations.
Canned Peaches vs. Fresh Peaches
This recipe was developed with canned peaches so you can make it year-round. For canned peaches, sliced in light syrup works best; heavy syrup or juice is fine too but may be sweeter.
If using fresh peaches, pick ripe, juicy fruit (usually peak in July and August). You’ll need about 10–12 sliced peaches. Toss them in a little sugar or simple syrup if they aren’t very juicy—your topping needs some fruit juices to bake into that golden finish.
Serving Suggestions & Easy Variations
Serve warm, about 15–20 minutes after baking so it sets slightly. Try these toppings:
- Vanilla or strawberry ice cream — classic and irresistible with hot fruit.
- Whipped cream — homemade or store-bought adds lightness.
- Caramel sauce — a drizzle elevates the dessert instantly.
Easy Variations
- Gluten-Free: Use a gluten-free yellow cake mix.
- Dairy-Free: Substitute melted plant-based butter.
- Extra Peachy: Fold in 1/2 cup of peach puree with the fruit for deeper flavor.
Pro Tip: You can make this in a slow cooker—layer the ingredients in the crockpot and cook on low for about 4 hours or high for around 2 hours until the top is golden and the filling bubbles.
Make Ahead and Storage Tips
Make ahead: Assemble the cobbler up to the baking step and refrigerate for a few hours. Bake when you’re ready.
Storing leftovers: Leftovers are best warm but can be covered and kept at room temperature for up to 3 days. Reheat gently in the oven or microwave before serving.
More Easy Desserts You’re Going to Love
-
Peanut Butter Tahini Chocolate Chip Cookie Bars
-
4-Ingredient Tahini Brownies
-
Vanilla Pudding Pie with Graham Cracker Crust
-
2-Ingredient Pumpkin Bread (with spice cake mix)
Did you try this recipe and love it? Leave a comment or a 5-star rating!
📖 Recipe
Easy Peach Cobbler With Cake Mix (5 Ingredients)
Marni Katz
Ingredients
- 1 box yellow cake mix
- 3 cans sliced peaches in light syrup (15 oz cans; 2 drained, 1 with syrup)
- 3/4 cup melted butter (12 TB)
- 1 TB cornstarch
- 1 teaspoon cinnamon
Instructions
- Preheat oven to 350°F. Spray a 9×13 baking pan. Drain two cans of peaches and reserve the syrup from the third can.
- In the prepared dish, combine the peaches, reserved syrup, cornstarch, and cinnamon. Stir gently to combine.
- Sprinkle the dry cake mix evenly over the peach mixture. Pour the melted butter over the cake mix, ensuring it is evenly moistened.
- Bake 40–45 minutes, until the top is golden brown and the filling is bubbling. Let cool slightly before serving.
Notes
- To make dairy-free, substitute melted plant-based butter.
- For a crumbly topping, mix the cake mix and melted butter in a separate bowl until crumbly, then pat over the peaches.
Nutrition
Carbohydrates: 87 g
Protein: 6 g
Fat: 16 g
🍑 FAQ’s
Yes. Light syrup is a good balance, but heavy syrup or fruit juice will also work. Heavy syrup will make the cobbler sweeter, so adjust as desired.
They’re similar. A dump cake layers canned fruit, dry cake mix, and melted butter and is baked without mixing. Cobbler is a broader term that can include biscuit or pastry toppings. This recipe follows the dump-cake approach for a cobbler-style dessert.