This cake mix cobbler recipe is the easiest and fastest way you can enjoy a homemade peach cobbler.
Whether you’re looking for a quick recipe for an impromptu get-together or just have a craving for cobbler, this recipe is all you’ll need.
This peach cobbler calls for just three simple ingredients: yellow cake mix, canned peaches, and butter.
But don’t be fooled. It may not be as complex as Patti LaBelle’s peach cobbler, but it sure is just as delectable.
It’s crisp, golden brown on top, and soft and ooey-gooey in the middle. Served warm with vanilla ice cream, this is the ultimate southern dream!
Cake Mix Cobbler
This three-ingredient, three-step peach cobbler defies all the odds.
It’s such a breeze to make, yet surprisingly, it yields such an immaculate flavor and texture.
If you’re a beginner in the kitchen and want to impress, this is definitely the recipe for you.
What is the Difference Between a Dump Cake and a Cobbler?
A dump cake is any cake made by throwing in all the ingredients directly in the baking dish before baking.
It typically calls for a cake mix, and there’s little to no mixing involved.
That said, this peach cobbler is a type of dump cake that includes a layer of fruit at the bottom.
How to Make Cake Mix Cobbler
Start by preheating the oven to 350 degrees Fahrenheit. Then, grease a 9×13-inch baking dish with butter. You can also spray it with baking spray.
Next, pour the canned peaches, juices included, into the bottom of the dish. Don’t drain the juices! You’ll need the liquid to saturate the cake mix.
Sprinkle the yellow cake mix evenly over the peaches. The syrup will moisten the cake mix, turning it into a batter.
There’s no need to mix them together. It’ll turn into a nice cobbler even if you don’t.
Pour melted butter all over the cake mix. Some recipes use cold butter, but I like melting mine.
This way, you’re guaranteed that the butter is evenly incorporated into the batter.
Pro-tip: melt the butter in the microwave for 2-3 minutes. This will make a nice, nutty, brown butter with a super-rich flavor.
That’s it! All that’s left now is to bake the dish for 50 minutes.
You’ll know it’s done when the top is crisp and golden brown and the juices are bubbling up on the sides.
For accuracy, check for doneness by sticking a thermometer into the center of the cobbler. The temperature should read 200 degrees Fahrenheit.
Let the cobbler cool for a few minutes. Slice it while warm and serve it with vanilla ice cream or whipped cream. Enjoy!
Why is My Cobbler Gooey?
Be sure to use just enough liquid to saturate the dry cake mix. If you use too much, your cobbler will be way too gooey.
A gooey cobbler can also result from over-ripe peaches. If you’re using fresh peaches, be sure they’re just the right ripeness!
Tips for the Best Cobbler
- For the best flavor, stick to yellow cake mix as it yields a richer, more buttery, and cobbler-like flavor. You can also use white or vanilla cake mix, in a pinch, though. I like to use Betty Crocker, but any good-quality brand works.
- Or, use Bisquick! This Bisquick peach cobbler recipe is just as easy and yields an equally delicious peach cobbler.
- Don’t drain the syrup. You’ll need liquid to saturate the dry cake mix and turn it into a batter.
- Use canned peaches in heavy syrup. A light syrup will result in a runny cobbler.
- Other cake mix cobbler recipes will instruct you to use cold butter, but I recommend using melted butter more. This way, the butter is evenly incorporated into the batter, which results in even baking.
- Melt the butter for an additional 1 to 2 minutes to get brown butter. It has a deeper, nuttier flavor that tastes amazing.
- Don’t be tempted to stir the mixture. There’s no need for it! Be amazed at how it transforms into an actual cobbler after baking – even without mixing.
- Aside from the crisp, golden brown exterior, you’ll also know the cobbler is done when the juices are bubbling on the sides.
- If you want to be more accurate, though, use an instant read thermometer. Insert it into the thickest part of the cobbler. The temperature should read 200 degrees Fahrenheit.
- If you’ll serve or eat the entire cobbler within the same day, there’s no need to refrigerate it. Just cover it with plastic wrap or aluminum foil and leave it on the counter.
- Store leftovers in an air-tight container and refrigerate for up to 3 days.
- To freeze, place the cobbler in an air-tight container, label, and freeze for up to 4 months. Thaw it in the fridge overnight and warm it in the microwave or oven.
Peach cobbler tastes great, whether hot or cold. Personally, I prefer it warm from the oven, finished with any (or all) of these toppings:
- Ice cream – It can be vanilla, peach, or whatever flavor you want. The contrast between hot and cold is to die for!
- Caramel – a good drizzle of hot caramel over cold vanilla ice cream is absolute perfection.
- Chocolate syrup – This is particularly perfect for mango cobbler.
- Whipped cream – It’s white, light and pillowy! Unlike ice cream, whipped cream isn’t sweet, which will really make the cobbler’s flavor shine through. Freshly whipped cream is best, but Cool Whip works, too, in a pinch.
This recipe is super basic, but you can easily amp it up with a few more ingredients.
- Add almond or vanilla extract for an extra punch of flavor.
- Top the dish with chopped almonds, pecans, walnuts, or pistachios before baking. It’ll give your cobbler a crunchy, nutty crust.
- Speaking of crunch, sprinkle brown sugar and cinnamon over the dish for a sweet and crunchy exterior.
- No peaches? No problem. You can use other fruits to make cobbler, too. This recipe works well with pears, apples, berries, pineapple, cherries, and mangoes. A good rule of thumb is, if the fruit is naturally sweet and retains its texture even when cooked down, it’s perfect for a cobbler.
That said, watery fruits such as melon, watermelon, and cantaloupe aren’t ideal candidates for cobbler.
- While fresh is best, frozen and canned fruits work well, too. You can even use pie filling to make cobbler.
- If you’re using fresh fruit, sprinkle it with sugar and let it sit to macerate for 30 minutes. This will release the juices of the fruit and make it sweeter.
- If you’re using fresh peaches, get big ones so there’s less to peel. Or, don’t peel at all! It’s completely up to you.
Toss the peaches with brown sugar, almond extract, butter, and peach juice. If you don’t have peach juice on hand, orange juice is a good alternative.
- Season with nutmeg and ginger for extra warmth. For a fall-inspired flavor, add in some pumpkin spice.
More Cake Mix Recipes You’ll Love
- Banana Cake with Cake Mix
- Depression Cake (Wacky Cake)
- Lemon Cake with Yellow Cake Mix
- Rhubarb Dump Cake
- Pineapple Dream Cake
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