Peach Cobbler with Cake Mix

5 from 16 votes

Caramelized juicy peaches tossed in cinnamon and nutmeg with a crisp cobbler topping full of brown sugar and butter - the perfect dessert.

Prep Time10

Cook Time1

Total Time1 10

Course: Dessert

Cuisine: American

Servings:

Calories: 510kcal

Author: Britney

10 Yellow Peaches , sliced OR 3 15oz cans of Sliced Canned Peaches in Heavy Syrup
¼ cup Sugar
2 tsps Cinnamon
¼ tsp Nutmeg
½ tsp Ground Ginger
1 tsp Vanilla Extract
¼ tsp Almond Extract
2 tbsps Lemon Juice
¾ cup Brown Sugar
1 cup Salted Butter
1 Box Yellow Cake Mix

Preheat the oven to 350 degrees F. Add the fresh peach slices to a large bowl and toss in sugar, cinnamon, nutmeg, ginger, vanilla extract, almond extract, and lemon juice. Ensure that all peaches are coated. (if using canned peaches, omit the lemon juice and sugar and just add the spices and extracts and toss together)
Place peaches in a 9x13 baking dish and pour cake mix on top. Ensure that all of the peaches covered with the cake mix. Then add brown sugar on top in an even layer.
Melt ½ cup of butter and drizzle the melted butter on top of the brown sugar. Then slice remaining ½ cup of butter and place all along the top of the cobbler. This allows it to crisp up in the oven.
Bake in the oven for 1 hour, until the top is golden brown. (If any dry patches remain on the top of the cobbler after baking, spoon some of the cobbler juice on top) Allow the cobbler to cool for 10-20 minutes before cutting it.

Tips and Substitutions

If you're using canned peaches, you'll need 3 15 oz cans of canned peaches in heavy syrup.
Can't find yellow cake mix? You can make your own homemade cake mix recipe! Another option would be to use other cake mixes like spice cake mix or white cake mix if that's what you have/can find.
Pro tip: Be sure BOTH melt half of the butter AND cut the butter into small pieces when placing it on top of the cake mix. This will prevent dry patches from forming in the cobbler crust.
It may be tempting to cut right into the cobbler fresh out of the oven, but be sure to let it cool for at least 10-15 minutes. It's as hot as lava coming out of the oven yes, but letting it cool gives the flavors a chance to set!
This recipe calls for a 9x13 baking dish, but you can also use a cast iron skillet - preferably a large 12-inch skillet.