I’ll be honest — I never expected something this easy to taste this good. I mean, how can a box of cake mix and a few everyday ingredients turn into something that feels so homey, rich, and warm?
But the first time I made this cake mix peach cobbler, it completely changed the way I looked at “simple” baking.
I wasn’t in the mood to follow a long, complicated recipe. I just wanted something sweet, something baked, and something that felt like a treat after a long day.
I had a can of peaches, some butter, and a box of cake mix sitting in the pantry. I gave it a shot — and now, this cobbler is on repeat in my kitchen.
It’s soft and gooey in the middle, thanks to those juicy peaches and a touch of cinnamon. The top is golden and crisp, almost like a sugar cookie, but with more crumble and texture.
And the smell that fills the kitchen? Unreal. You’ll be checking the oven like five times just to stare at it bubbling in the corners.
No mixer, no dough-making, no stress. Just stir, layer, and bake. This isn’t just a recipe — it’s one of those go-to desserts I keep up my sleeve when I want something that feels special but doesn’t take over my whole evening.
You can eat it straight from the dish (no judgment here), or add a scoop of ice cream if you’re feeling fancy.
Cake Mix Peach Cobbler Recipe
Ingredients
For the Filling:
- 4 cups sliced yellow peaches (fresh or canned in juice, drained if canned)
- ⅔ cup granulated sugar
- ¼ cup light brown sugar, packed
- 2 tablespoons cornstarch
- ¼ teaspoon ground cinnamon
- 1½ teaspoons lemon juice
- ¼ teaspoon fine sea salt
- ½ teaspoon vanilla extract
- 2 tablespoons unsalted butter, cubed (room temperature)
For the Topping:
- 1 box (about 430g) yellow cake mix (plain, without pudding)
- ½ cup unsalted butter (melted)
- ⅓ cup whole milk (room temperature)
- ½ teaspoon vanilla extract
Instructions
- Set your oven to 175°C (350°F). Position the rack in the center of the oven.
- In a large mixing bowl, combine sliced peaches, granulated sugar, brown sugar, cornstarch, cinnamon, lemon juice, salt, and vanilla. Toss everything gently with a rubber spatula until peaches are evenly coated and the mixture is glossy.
- Lightly grease a 9×13-inch ceramic or glass baking dish with a little butter or non-stick spray. Pour the peach mixture into the dish, spreading evenly. Dot the top with the cubed butter pieces. Set aside.
- In a separate large bowl, empty the full box of dry yellow cake mix. Pour in the melted butter, milk, and vanilla extract. Using a fork or clean hands, mix until the ingredients turn into a crumbly, sandy texture—some clumps are okay and even desirable. It should look like thick damp crumbs, not a smooth batter.
- Evenly sprinkle the crumb topping over the peach mixture, making sure to cover the entire surface. Don’t press down; let it stay fluffy and uneven for that rustic, bakery-style texture.
- Place the cobbler in the preheated oven and bake for 42–48 minutes, or until the top is golden brown and crispy, and the peach filling is bubbling through the edges and cracks.
- Let the cobbler rest for at least 15 minutes after baking. This helps the filling thicken further. Serve warm as is or with a scoop of vanilla ice cream.
- For fresh peaches, peel them and make sure they’re ripe but firm.
- If using canned peaches, choose those in juice, not syrup, and drain well.
- Don’t skip the cornstarch—it helps thicken the peach juices into a glossy, jam-like consistency.
- The topping’s texture depends on not overmixing the wet ingredients into the cake mix—keep it crumbly.
Why Is My Peach Cobbler Runny In The Middle?
A runny cobbler can be disappointing — but it’s usually easy to fix once you know why it happens.
- Too much juice in the peaches: Drain canned peaches properly before using them.
- No thickener in the filling: Always mix peaches with a little cornstarch before baking.
- Didn’t bake long enough: The filling needs time to bubble and thicken; underbaking keeps it watery.
- Didn’t rest after baking: Let the cobbler sit for at least 15–20 minutes so the filling sets.
Do You Stir The Cake Mix Into The Peaches Or Just Sprinkle It On Top?
This is one of the most common mistakes — so here’s the right way:
- Don’t stir: Never mix the cake mix into the peaches.
- Even sprinkle: Spread the dry cake mix evenly over the top of the peach layer.
- Let it sit like a crust: It bakes into a golden, crumbly topping when it stays on top.
Can I Make Peach Cobbler Without Using Butter?
Yes, you can — but the texture will change slightly.
- Use neutral-flavored oil: Like sunflower or canola oil, in the same amount as melted butter.
- Try margarine: If you prefer a softer topping with no dairy.
- Don’t skip fat completely: The topping needs some kind of fat to brown and crisp up.
What’s The Best Way To Make Peach Cobbler Crispy On Top?
That golden, crispy top is the star — here’s how to get it just right.
- Use melted butter: Pour it evenly over the cake mix — don’t leave dry spots.
- Spread the mix evenly: Clumps of dry mix won’t bake right.
- Bake uncovered: Covering the dish traps steam and softens the top.
- Let it brown fully: Don’t take it out too early — wait until the topping is golden and crisp.
- Extra texture tip: Sprinkle a little sugar or crushed biscuits on top before baking.
Can I Make This Peach Cobbler Ahead Of Time?
Yes — it works really well as a make-ahead dessert.
- Bake and store: You can fully bake it, cool it down, and keep it in the fridge for 2–3 days.
- Reheat gently: Use the oven or microwave when you’re ready to serve.
- Avoid soggy topping: For best results, bake it fresh — or add a quick reheat in the oven to bring back some crisp.
Will The Topping Still Bake Right If I Use Plant-Based Butter?
Yes, it works fine — just use the right kind.
- Use block-style butter, not spread: Soft spreads can make the topping greasy or too soft.
- Melt fully before using: This helps coat the cake mix evenly.
- Watch baking time: Plant-based butter may brown faster, so check near the end of baking.
Why Did My Cake Mix Topping Stay Dry Or Powdery After Baking?
This usually happens when parts of the dry mix don’t get enough moisture during baking.
- Uneven butter: Make sure the butter covers the cake mix completely.
- Too much dry mix in one spot: Spread the mix evenly over the fruit.
- Not enough moisture from peaches: Dry peaches or not enough juice can leave the top undercooked.
- Underbaking: Give it enough time to cook — the top needs to brown fully and absorb some liquid.
How Do I Store Leftover Peach Cobbler?
Leftovers stay tasty if you store them the right way:
- Airtight container
- Refrigerator (up to 3 days)
- Glass or ceramic dish with lid
- Avoid plastic wrap pressed on top — it softens the crust