This Peach Cobbler with Cake Mix and brown sugar is the easiest dessert with 4 ingredients, 5 minutes of prep time, and tastes completely homemade! You can always save room for a sweet treat thanks to a fruit cobbler as simple as this, and I guarantee it will receive many compliments too.
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It’s not a true Southern gathering without a peach cobbler for dessert. It’s a recipe that everyone likes, and perfect for serving or transporting to any large occasion. This 4-ingredient Peach Cobbler using cake mix has been a lifesaver in my kitchen. Whether I’m having friends over for a last-minute meal or need to bring something sweet to a church gathering, this cobbler is quick to make in just 5 minutes before baking.
You may have also heard this easy peach cobbler called Box Cake Peach Cobbler or Cake Batter Peach Cobbler. No matter the name, it’s all deliciously the same. I've made it with either peach pie filling and canned peaches.
Over the many years I’ve made peach cobbler with a cake mix, I’ve tested out multiple methods for combining or layering the ingredients. I prefer this method when I combine the cake mix and melted butter in a bowl, rather than the dump cake method where the butter is just dotted on top of the ingredients. This mixing method prevents any dry spots in the cake batter and still makes a buttery topping.
Be sure to gild the lily and serve it with a big scoop of vanilla ice cream, it'll bring back nostalgic memories with every spoonful. If you love a Southern dessert, my Coconut Custard Pie and Chocolate Magic Cake are two others that will tickle your sweet tooth.
If you have fresh or frozen peaches, try my peach cobbler made from scratch, Easy Peach Crumble with shortcuts!
Shortcuts
- Using a cake mix saves time measuring dry ingredients and means you only have to buy one ingredient instead of several.
- Peach pie filling saves time because you don't have to peel fresh peaches or thicken the mixture with cornstarch or flour.
Kathleen's Tip: A little trick when I’m entertaining, I assemble and bake this peach cobbler right before I’m serving the meal to friends and family. It bakes while we are eating and comes out golden brown and bubbling right in time for dessert. If I need to keep it warm, I turn the oven down to 200ºF until it’s time to dig in!
I prefer peach pie filling for this recipe, but I've made it with canned peaches, too. I tell you how to make that swap under Substitutions and Variations.
Ingredients
Scroll down to printable recipe for exact ingredient quantities.
- Canned peach pie filling: Responsible for that fruity and sweet filling that's just the right thickness. I tested it with many brands and found that the store brands have the best peach color. The brand names often had no high fructose sugar, so you decide.
- Butter: Adds richness to each bite and the melted butter gives you that perfect crumble.
- Box yellow or vanilla cake mix: Either kind will do for that moist texture and sweet flavor.
- Brown sugar: Adds that perfect golden brown finish and an extra touch of molasses sweetness.
How to make Peach Cobbler with Cake Mix
Scroll down to the bottom for the printable recipe with detailed instructions.
- Preheat oven to 350F. Coat a 2 ½ quart baking dish (12x8) or casserole dish with nonstick spray or grease with butter.
- Pour the peach pie filling into the prepared pan.
- Cut the butter up into 4 pieces and place in a large, microwave safe bowl. (Tip: This helps prevent the butter from popping in the microwave.)
- Microwave on HIGH for 40 seconds or just until butter is melted. You can also melt the butter in a small pan on medium heat.
Tip: A 13x9 pan will work, the cobbler will just be a little thinner. Reduce the baking time by 5 minutes.
- Add the cake mix to the melted butter and stir just until the mixture resembles crumbles. I like to use my fingertips for this step.
- Measure out ½ cup of the crumble mixture and sprinkle all the rest over the peach pie filling.
- In a small bowl, combine the brown sugar and the reserved ½ cup crumble mixture. Combine it with your fingertips to incorporate the brown sugar. (This will give the topping a more golden brown color.) Sprinkle the brown sugar topping evenly over the top.
- Bake 35 to 40 minutes or until browned and bubbly around the edges.
- Let cool slightly before serving or serve at room temperature.
I love to serve this peach cobbler with a big ol’ scoop of vanilla ice cream.
Substitutions & Variations
- Cherry and Peach Cobbler. Swap cherry pie filling for the peach pie filling. Or use one can of cherry pie filling and one can of peach pie filling. Swirl them together or dollop the two pie fillings alternately in the dish.
- Stir in some warm spices like cinnamon or nutmeg. A little pinch of either in the crumble topping adds more comforting flavors to every spoonful of cobbler.
- Use another flavor of cake mix. Try using a spice cake or even a fun flavor, like butter pecan, for a twist.
- Small Batch Peach Cobbler. I also tested this recipe using half the cake mix (1 ½ cups), 1 can pie filling and ⅓ cup butter and baked it in an 8x8 inch square baking pan for 35 minutes. Perfect when cooking for just your family.
How to make Cake Mix Peach Cobbler with Canned Peaches
It's as easy as swapping out the 2 cans of peach pie filling for either 3 (15 ounce) cans of sliced peaches in heavy syrup or one (29 ounce) can and one (15 ounce) can. Drain off half of the liquid. I don’t recommend peach slices in lite syrup or juice for this recipe. This version will be "juicier" and less thick than using the pie filling.
Pro Tips
- Use the empty butter wrapper to grease the dish. It’s already thinly coated in butter that easily greases the baking dish just right.
- Make sure you buy peach pie filling and not canned peaches in juices. There’s a big difference! Peach pie filling is sweetened and also thickened.
- Cut your butter into pieces prior to microwaving. This is a little tip I always like to share to prevent the butter from splattering all over your microwave. It melts evenly and smoothy every time.
- You’ll know when the cobbler is finished baking when the sides are bubbling and the cake batter is golden brown and cooked through.
- Allow the peach cobbler to cool for 10 minutes before enjoying. This helps the juices to settle so the cobbler is just right when serving.
Storage
Store any leftover cake batter peach cobbler in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave until warmed through.
You can freeze leftovers as well, just be sure to let the cobbler fully cool before freezing in an airtight container or tightly wrapped in foil for up to 2 months. When ready to serve, thaw in the fridge overnight and reheat.
When it comes to making this in advance, it’s simple! You can bake the cobbler and keep it warm in a 200ºF oven until ready to serve. Or bake it fully in advance, and just reheat when it’s time to enjoy.
FAQ's
I like to mix the cake batter with melted butter instead of “dumping” cake mix into the baking dish, like many recipes do. This way its thoroughly mixed and always the ideal buttery texture.
You may have not baked it long enough, added too much liquid or have not let it cool to set properly before serving. The juices will settle and thicken as they cool.
Of course! Feel free to stir in berries or another pie filling flavor to the peach pie filling. It’s also delicious with cherries too.
More Easy Fruit Dessert Recipes
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Peach Cobbler with Cake Mix (4 ingredients)
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Equipment
- 2 ½ quart Baking Dish (12x8)
Ingredients
- 2 (21 ounce) cans peach pie filling (See NOTES to use canned peaches)
- 7 tablespoons butter (salted or unsalted)
- 1 (13.25 ounce) box yellow (I used Betty Crocker)
- ½ cup light brown sugar, divided
Instructions
- Preheat oven to 350F. Coat a 2 ½ quart baking dish (12x8) or casserole dish with nonstick spray or grease with butter.
- Pour the peach pie filling into the prepared pan.
- Cut the butter up into 4 pieces and place in a large, microwave safe bowl. (Tip: This helps prevent the butter from popping in the microwave.)
- Microwave on HIGH for 40 seconds or just until butter is melted. You can also melt the butter in a small pan on medium heat, then add to a bowl with cake mix in it.
- Add the cake mix to the melted butter and stir just until the mixture resembles crumbles. I like to use my fingertips for this step.
- Measure out ½ cup of the crumble mixture in a small bowl and sprinkle all the rest over the peach pie filling.
- Combine the brown sugar and the reserved ½ cup crumble mixture. Combine it with your fingertips to incorporate the brown sugar. (This will give the topping a more golden brown color.) Sprinkle the brown sugar topping evenly over the top.
- Bake 35 to 40 minutes or until browned and bubbly around the edges.
- Let cool slightly before serving or serve at room temperature.
- I love to serve this peach cobbler with a big ol’ scoop of vanilla ice cream.
Notes
Nutrition
Nutrition analysis on GritsAndGouda.com recipes are mostly calculated on an online nutrition calculator. I am not a dietitian and nutritional information is an estimate and can vary based on products used.
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