Easy Peach Cobbler with Canned Peaches and Cake Mix

Why You’ll Love this Recipe

Peach Cobbler made with canned peaches and a box cake mix is about as easy as it gets! The gooey peach filling is mixed straight in the baking dish, and topped with a simple cobbler dough that starts with a yellow cake mix. We top it off with extra brown sugar and cold butter that gives this canned peach cobbler a beautifully crisp and caramelized topping.

Peach cobbler is a southern tradition that is quick, easy, and a favorite by all who try it. This recipe was designed around canned peaches so it can be enjoyed whether or not peaches are in season. Of course, we have instructions for how to make it with fresh or frozen peaches as well.

If you’re looking for another great peach cobbler recipe that doesn’t use a cake mix, try our Southern Peach Cobbler Recipe.

Ingredient Notes

• Canned Peaches. Use sliced canned peaches in juice or syrup.
• Cornstarch. Cornstarch will help thicken the gooey peach filling and keep it from becoming soggy.
• Peach Juice or Syrup. Reserve some of the peach juice or syrup from the canned peaches to help make the gooey, sticky filling with the peaches.
• Sugar. A little sugar goes into the peach filling. White sugar is used to sweeten the filling.
• Almond Extract. A little almond extract adds a light, subtle aroma to the peach cobbler filling.
• Vanilla Extract. Vanilla adds a rich flavor to the canned peach filling.
• Cake mix. You’ll need a 15.25 ounce cake mix for the cobbler topping of this “cake mix peach cobbler”, I like yellow, but you can also use a vanilla, butter, or white cake mix.
• Butter. Melted butter goes into the cobbler topping and then sliced cold butter goes on top the brown sugar to caramelize the topping.
• Sour Cream or Greek Yogurt. Sour cream or plain Greek yogurt goes into the cobbler topping to help lighten the texture.
• Light Brown Sugar. Brown sugar is sprinkled over of the cobbler to give it a crunchy, caramelized, cobbler topping.

How to Make this Recipe

1. Grease a 9x13-inch baking pan.  Drain the canned peaches, saving ⅓ cup of the juice or syrup. Add the peaches, juice/syrup, sugar, cornstarch, vanilla, and almond extract to pan to the pan. Stir the mixture together until evenly coated.

2. In a mixing bowl, combine the cake mix with melted butter and plain Greek yogurt/sour cream until a soft dough forms.

3. Drop teaspoons of the dough evenly over the peaches until they are completely covered.

4. Sprinkle brown sugar evenly over the dough. Slice cold butter thinly and distribute it over the brown sugar.

5. Bake the peach cobbler with canned peaches and cake mix for about 45-50 minutes, until the topping is crisp and golden brown. Allow it to cool for 15-30 minutes to let the peach filling thicken. Serve with vanilla ice cream or whipped cream.

Frequently Asked Questions (FAQs)

Recipe Variations

• Add Spices. Adding some warm spices to your canned peach cobbler is a great way to add some flavor, and is especially good in the fall! Try adding a teaspoon of ground cinnamon or pumpkin pie spice to your peach filling.
• Add Nuts. I love adding chopped nuts to the cobbler topping. Try adding a ½ cup of chopped pecans or sliced almonds on top of the dough before you sprinkle the brown sugar and butter on top.
• Use a Different Cake Mix. I typically like to use a yellow cake mix, but a white cake mix, vanilla cake mix, or butter cake mix will be just as delicious.

Making Peach Cobbler with Canned Peaches in a Dutch Oven for Camping

Cake mix peach cobbler while camping was one of my favorite traditions when I was a kid and this recipe works great in a Dutch oven.

Follow the instructions below for preparing the peach cobbler with canned peaches and cake mix. Instead of placing in a 9x13-inch pan use a 12-inch round Dutch oven, greased with oil or lined with parchment paper. Place the lid on top.

Place Dutch oven in the fire ring on top of about 8-10 hot coals with 15-20 hot coals on top. It will take roughly 30 minutes. Check on it after 30 minutes, if it is not yet golden on top and bubbling, let it cook for another 5 minutes before checking it again.

Using Fresh or Frozen Peaches instead of Canned Peaches

You can absolutely use fresh or frozen peaches in place of canned peaches. You’ll need to make a few small tweaks to the recipe.

Frozen Peaches

For frozen peaches, you’ll need about 5-6 cups of sliced peaches, thaw the peaches completely and drain off any extra liquid (or use it in place of water). Toss the peaches with 2 tablespoons cornstarch, ½ cup water, ½ cup sugar, 2 teaspoons of vanilla extract, and ½ teaspoon of almond extract. The bake time will not alter from the original recipe.

Fresh Peaches

If you choose to use fresh peaches over canned peaches, you’ll need 5-6 cups of freshly sliced peaches. You can choose to either leave the skins on or peel them, it is up to you! Mix the fresh peaches with 2 tablespoons cornstarch, ½ cup water, ½ cup sugar, 2 teaspoons of vanilla, and ½ teaspoon of almond extract. Bake according to the instructions below.

How to Store this Recipe

This easy peach cobbler with canned peaches and cake mix can be stored covered at room temperature for two days or covered in the fridge for 3-4 days. It does not store well in the freezer.

I recommend reheating leftovers it in the microwave until warm and serving with vanilla ice cream or whipped cream.

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