Easy Peach Cobbler with Canned Peaches and Cake Mix

bowl of peach cobbler with ice cream on top.

Easy Peach Cobbler with Canned Peaches and Cake Mix

This easy peach cobbler with canned peaches and a cake mix is quick and delicious way to enjoy peach cobbler any time of year! It starts with a few cans of peaches, a yellow box cake mix, and some basic ingredients to make this classic southern cobbler. It has a layer of gooey peach filing topped with a slightly cakey, yet crisp and crunchy cobbler topping.

Course All Desserts

Cuisine American

Prep Time 10

Cook Time 45

Total Time 41

Servings servings

Calories 478

Author In Fine Taste--Alyssa

Ingredients

Peach Filling

60 ounces canned sliced peaches in juice or syrup (I usually buy four 15 ounce cans or two 29 ounce cans)
1 tablespoon cornstarch
⅓ cup canned peach juice or syrup (reserved from can if using syrup decrease the sugar added)
¼ cup granulated sugar (use only 2 tablespoons of sugar if using syrup instead of juice)
½ teaspoon almond extract
2 teaspoons vanilla

Cobbler Topping

15.25 ounce yellow cake mix (can also use a white, vanilla, or butter cake mix)
½ cup melted butter
6 tablespoons sour cream or plain Greek yogurt
½ cup light brown sugar packed
½ cup cold butter

Instructions

Preheat oven to 350 degrees Fahrenheit. Drain the juice or syrup off the peaches, reserving ⅓ cup of juice or syrup.
Pour the sliced peaches into a greased 9x13 inch pan. Add in the reserved peach juice or syrup, cornstarch, sugar (add ¼ cup if using juice or two tablespoons if using syrup), almond extract, and vanilla. Stir it together in the pan until everything is equally coated.
In a mixing bowl, mix together the cake mix with melted butter and sour cream until a soft dough forms.
Drop teaspoons of the dough over the top of the peaches until it is evenly covered with the cobbler dough.
Sprinkle brown sugar evenly over the top of the dough. Thinly slice the cold butter into small pieces and place over top of the brown sugar until it is equally dispersed.
Bake the cobbler for about 45-50 minutes until the topping is crisp and golden brown. Let it cool for 15-30 minutes (this allows time for the peach filling to thicken) before serving warm with vanilla ice cream or whipped cream.

Video

Notes

If you find that the top is getting too dark, but the underneath still needs to cook, cover the peach cobbler with foil. This will help prevent it from burning.

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

Follow the instructions above 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 Frozen Peaches. For fresh or frozen peaches, you’ll need about 5-6 cups of sliced peaches. If frozen, thaw the peaches completely. 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.

Can I halve the recipe? Yes, you can halve the recipe! The ingredients are pretty simple to divide in half, the only tricky thing is the cake mix. Half of a 15.25 ounce cake mix is roughly 1 ⅔ cups of cake mix. Instead of using a 9x13-inch pan, use an 8x8-inch square pan or a 9-inch round pan. The bake time will need to be reduced slightly, it takes about 40 minutes to cook.

Nutrition