This easy peach cobbler made with boxed cake mix and canned peaches is a nostalgic, no-fuss dessert that’s perfect year-round. Canned peaches bake into a bubbling, syrupy filling while the dry cake mix and butter form a golden, buttery crust. It’s a great last-minute dessert—serve warm with a scoop of vanilla ice cream for a classic pairing.
This version is often called a “dump cake” because the components go straight into the pan with almost no prep. There’s no need to peel or slice the peaches, and you won’t need a separate mixing bowl—everything is assembled in the baking dish.
It’s ideal for potlucks, family dinners, or any summer gathering, but the simplicity of canned peaches and cake mix means you can make this anytime. The method also works beautifully with other canned fruit for easy variations.
Kelsey’s Recipe Highlights
- Minimal prep and easy cleanup: No mixing bowls required—dump, bake, and serve.
- Classic flavor: Sweet peaches, warm cinnamon, and a buttery, crisp topping.
- Only 4 main ingredients: Canned peaches, cinnamon, boxed yellow cake mix, and butter.
Ingredients
- Canned sliced peaches in heavy syrup: Heavy syrup yields the best, glossy filling; if using light syrup or juice, the cobbler will be a little less sweet and less syrupy.
- Ground cinnamon: Adds classic cobbler warmth and depth.
- Yellow cake mix: Used dry to create the crisp, golden topping.
- Unsalted butter, melted: Poured over the cake mix to produce the browned, tender crust.
- Vanilla ice cream or whipped cream (optional): Delicious served warm with a cold scoop on top.
See the recipe card below for exact quantities and yield.
Instructions
Preheat the oven to 350ºF (176°C). Lightly grease the sides of a 9×13-inch baking dish.
Dump the peaches into the baking dish with their syrup—do not drain. The syrup keeps the filling juicy and helps the cake mix form a tender top.
Sprinkle the ground cinnamon over the peaches and stir gently in the baking dish to distribute the spice evenly.
Evenly cover the peaches with the dry cake mix. Press the mix down gently with your hands or a spatula so it contacts the syrup beneath, helping it bake up evenly.
Pour the melted butter evenly over the cake mix. Use the back of a spoon to coax butter into any dry spots so the topping browns uniformly—do not stir the layers together.
Bake for 45–50 minutes, or until the cake layer is crisp and golden brown. Remove from the oven and let cool for about 10 minutes to set the filling.
Serve warm or at room temperature. A scoop of vanilla ice cream or a dollop of whipped cream complements the hot, syrupy peaches perfectly.
Substitutions
- Canned peaches: Heavy syrup produces the sauciest result. If using peaches packed in light syrup or juice, add a few tablespoons of brown sugar to the peaches before adding the cake mix to boost sweetness and body.
- Fresh peaches: Use about 6 cups of peeled, sliced fresh peaches tossed with 1/3 cup sugar (or brown sugar) to help release juices and mimic the canned texture.
- Cake mix: Yellow cake mix is traditional, but white, French vanilla, or spice cake mix can be used for a slightly different flavor profile.
My Top Tips
Don’t stir the layers: Keeping the cake mix on top creates the characteristic crust while the fruit fills and bubbles below.
Press the cake mix: Gently pressing the dry mix ensures better contact with syrup and helps the top bake evenly.
Even butter distribution: Pour melted butter slowly and smooth it into any dry spots to avoid patches that won’t brown.
Storage: Store leftovers covered in the refrigerator for 3 to 4 days. Reheat individual portions in the microwave until warmed through. For longer storage, cool completely, wrap tightly, and freeze up to 3 months; thaw in the refrigerator overnight before reheating.
Recipe
Peach Cobbler with Cake Mix and Canned Peaches
Ingredients
- 2 cans sliced peaches in heavy syrup (15.25 oz each) or one large 29 oz can
- 1/2 teaspoon ground cinnamon
- 15.25 oz boxed yellow cake mix (dry)
- 3/4 cup unsalted butter, melted
Instructions
- Preheat the oven to 350ºF (176°C). Lightly grease a 9×13-inch baking dish.
- Pour the peaches and their syrup into the prepared dish.
- Sprinkle the cinnamon over the peaches and stir gently to combine.
- Evenly cover the peaches with the dry cake mix and press down gently to level.
- Pour the melted butter evenly over the cake mix and smooth the butter into any dry spots; do not stir the layers together.
- Bake 45–50 minutes or until the top is crisp and golden brown. Let cool about 10 minutes before serving. Serve warm or at room temperature with vanilla ice cream or whipped cream.
Notes
Storage: Store leftovers covered in the refrigerator for 3–4 days. Reheat in the microwave until warmed through. To freeze, cool completely, wrap tightly, and freeze up to 3 months; thaw overnight in the refrigerator before reheating.
Nutrition (per serving, approximate)
- Calories: 305 kcal
- Carbohydrates: 46 g
- Protein: 1 g
- Fat: 13 g
- Sugar: 31 g
Related
Looking for other easy cake mix desserts? Try these variations using the same dump-cake method with different fruits:
-
Easy Blueberry Dump Cake -
3-Ingredient Cherry Dump Cake
