Easy Peach Cobbler with Cake Mix
My peach cobbler with cake mix uses just 5 ingredients including canned peaches and butter golden cake mix for maximum flavor and sweetness without taking too much work!
Servings: 12 servings
Calories: 227kcal
Equipment
Ingredients
- 3 (15 ounce) cans sliced peaches divided
- 1 box butter golden cake mix 15.25 oz box, (I used Duncan Hines)
- ¼ teaspoon salt
- ½ cup butter melted
- ½ teaspoon ground cinnamon
Instructions
- Preheat the oven to 350F.
- Place 2 of the cans of peaches with their liquid on the bottom of a 9x13-inch baking dish.
- In a medium sized bowl, mix the cake mix with the melted butter until it becomes clumpy.
- Sprinkle the cinnamon on top of the peaches in the baking dish and then, in scoops, put the cake mixture on top.
- Drain the remaining can of peaches and top the cobbler with the peaches, tucking the edges under the cake mixture.
- Place the baking dish on the center rack in the oven and bake it for 45 minutes, covering the baking dish with foil the last 10 minutes of baking.
- Remove the baking dish from the oven, uncover, and let sit for 5 minutes before serving.
Notes
- My top tip: Do not stir the cake mixture into the peaches. They need to stay separate in order to get that nice crispy golden brown topping.
- How to store leftovers: Let the cobbler cool fully to room temperature then cover it with plastic wrap or foil and store in the fridge. It stays good for 2-3 days!
- How to enjoy leftovers: I eat this cold or warmed for leftovers. To warm it, just place it in the microwave in 30-second increments until it's just warmed.
Nutrition
Calories: 227kcal | Carbohydrates: 36g | Protein: 2g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.4g | Cholesterol: 20mg | Sodium: 423mg | Potassium: 23mg | Fiber: 1g | Sugar: 19g | Vitamin A: 237IU | Vitamin C: 0.01mg | Calcium: 94mg | Iron: 1mg