Can I make this in a slow cooker?

Yes! Grease the slow cooker, layer peaches, cake mix, and butter. Cook on High for 2 hours or Low for 4 hours. The top won't be as crispy as the oven version, but it will be delicious.

Can I use sugar-free cake mix and peaches?

Absolutely. You can use Splenda-sweetened peaches and a sugar-free yellow cake mix to reduce the sugar content. The caramelization won't be quite as dark, but it works well for diabetic-friendly diets.

Why is my cobbler topping mushy?

This usually happens if the cobbler is underbaked or if the ratio of liquid to dry mix is too high. Ensure you bake until the top is deep golden brown, not just pale yellow.

Can I use white cake mix instead of yellow?

Yes, but yellow cake mix is richer and mimics the flavor of a traditional cobbler biscuit dough better. White cake mix is lighter and sweeter.

Do I have to use canned peaches?

No, you can use fresh or frozen, but you must adjust sugar and liquid levels. Frozen peaches should be thawed, but do not drain the liquid they release.

How to Make Easy Peach Cobbler with Cake Mix

Description

This 3-ingredient Peach Cobbler with Cake Mix is the easiest dessert you’ll ever make. Using canned peaches and yellow cake mix, it creates a bubbling, golden, and buttery treat in under an hour. Perfect for beginners and crowd-pleasing potlucks!

Ingredients

Scale

2 cans (29 oz each) sliced peaches in heavy syrup (do not drain)
1 box (15.25 oz) yellow cake mix (dry, do not prepare)
1 cup (2 sticks) salted butter, cold and sliced into thin pats
1/2 tsp ground cinnamon (optional, for sprinkling)
1/2 tsp vanilla extract (optional, added to peaches)
Vanilla ice cream (for serving)

Cook Mode Prevent your screen from going dark

Instructions

Preheat: Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish with butter or non-stick spray.
Layer Peaches: Pour both cans of peaches (syrup included) directly into the prepared baking dish. Spread them out to form an even layer. Optional: Stir in vanilla extract or sprinkle cinnamon over the fruit now.
Add Cake Mix: Sprinkle the dry yellow cake mix evenly over the peaches. Gently shake the pan to distribute the mix, but do not stir the mix into the fruit.
Add Butter: Slice the cold butter into thin square pats. Place them in a single layer over the top of the dry cake mix, covering as much surface area as possible.
Bake: Bake for 45 to 55 minutes. You are looking for the fruit filling to be bubbling vigorously around the edges and the top crust to be a deep golden brown.
Cool: Remove from the oven and let the cobbler sit for at least 15–20 minutes. This allows the sauce to thicken up before serving.
Serve: Serve warm with a scoop of vanilla ice cream.

Notes

Don’t Stir: The most important rule is not to mix the layers. If you stir, you will get a cake-like texture instead of a cobbler crust.
Dry Spots: If you notice dry patches of cake mix after 40 minutes of baking, you can spray them lightly with cooking spray or dab with a little extra butter to help them bake down.
Storage: Store leftovers covered in the refrigerator for up to 4 days. Reheat in the oven or microwave.

Prep Time: 5 mins
Cook Time: 45 mins
Category: Dessert
Method: Bake
Cuisine: American

Nutrition

Serving Size: 1 slice (approx. 1/12 of pan)
Calories: 385 kcal
Sugar: 42g
Sodium: 340mg
Fat: 18g
Saturated Fat: 10g
Carbohydrates: 58g
Fiber: 2g
Protein: 2g
Cholesterol: 40mg