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Quick Peach Cobbler Made with Cake Mix and Canned Peaches

This easy peach cobbler made with boxed cake mix and canned peaches is a nostalgic, no-fuss dessert that tastes like summer. The peaches bake into a bubbling, syrupy filling while the dry cake mix and butter create a golden, buttery crust. It’s an ideal last-minute dessert served warm with vanilla ice cream or whipped cream.

Peach cobbler topped with a scoop of vanilla ice cream.

Often called a peach dump cake, this recipe requires almost no prep: everything goes straight into the baking dish. There’s no peeling or slicing when you use canned peaches, and you won’t need extra bowls or complicated steps.

Serve it at potlucks, family dinners, or any gathering. Because it relies on pantry staples, you can make this cobbler year-round.

Kelsey’s Recipe Highlights

  • Minimal prep and easy cleanup: No mixing bowls—just layer, bake, and serve.
  • Classic flavor: Sweet peaches, warm cinnamon, and a crisp, buttery topping.
  • Just a few ingredients: Canned peaches, cinnamon, boxed cake mix, and butter.

Ingredients

Box of yellow cake mix, two cans of sliced peaches, ground cinnamon, and two sticks of butter.
  • Canned sliced peaches in heavy syrup: Heavy syrup gives the best, most syrupy filling. If needed, light syrup or juice can work, but the result will be less sweet and a bit less saucy.
  • Ground cinnamon: Adds warm, classic cobbler flavor.
  • Yellow cake mix: Used dry to form a crisp, buttery topping.
  • Unsalted butter, melted: Poured over the cake mix to create a golden finish.
  • Vanilla ice cream or whipped cream (optional): Great for serving, but optional.

See the recipe card for exact quantities.

Instructions

Preheat the oven to 350ºF (176°C). Lightly grease the sides of a 9×13-inch baking dish.

A 9 by 13 inch glass baking dish with sliced peaches in syrup.

Dump the canned peaches with their syrup into the prepared baking dish. Do not drain the peaches — the syrup helps form the filling.

Sliced peaches in a baking dish sprinkled with cinnamon.

Sprinkle the ground cinnamon over the peaches and gently stir in the dish to distribute the spice evenly.

Two hands pressing dry cake mix over the peaches in a baking dish.

Evenly cover the peaches with the dry cake mix, then press the mix down gently with your hands or a spatula to level and help it contact the syrup.

Melted butter spread over the cake mix in a baking dish.

Pour the melted butter evenly over the dry cake mix. Use the back of a spoon to smooth butter into any dry spots, but do not stir the layers together.

A baked peach cobbler with a golden brown top in a glass dish.

Bake 45–50 minutes, until the cake layer is crisp and golden brown. Let cool about 10 minutes before serving to allow the filling to set slightly.

A serving of peach cobbler on a small plate.

Serve warm or at room temperature with vanilla ice cream or whipped cream, if desired.

A wooden spoon holding a scoop of peach cobbler.

Substitutions

  • Canned peaches: Heavy syrup gives the most luscious filling. If you only have peaches in light syrup or juice, add a few tablespoons of brown sugar to boost sweetness and thickness.
  • Fresh peaches: Use about 6 cups of peeled, sliced fresh peaches tossed with 1/3 cup sugar (or brown sugar) before layering.
  • Cake mix: Yellow cake mix is classic, but white, French vanilla, or even spice cake mix can be used for different flavor profiles.

My Top Tips

Don’t mix the cake mix into the peaches. Keep the layers separate so the topping crisps properly.

Press the cake mix gently. This helps the topping make even contact with the syrup and butter.

Distribute butter evenly. Pouring melted butter slowly and smoothing it ensures there are no dry patches; if using pats of butter, space them evenly.

Kelsey Smith holding a forkful of peach cobbler.

Storage: Store leftovers covered in the refrigerator for 3–4 days. Reheat single servings in the microwave until warmed. For longer storage, cool completely, wrap tightly, and freeze up to 3 months; thaw overnight in the refrigerator before reheating.

📖 Recipe

A plate of peach cobbler with vanilla ice cream on top.

Peach Cobbler with Cake Mix and Canned Peaches

A simple dump cake that combines canned peaches and boxed cake mix for a buttery, golden topping and juicy peach filling.
Recipe by: Kelsey Smith
Prep time: 5 minutes
Cook time: 50 minutes
Total time: 55 minutes
Servings: 12 servings

Ingredients

  • 2 cans sliced peaches in heavy syrup 15.25 ounce each, or one large 29-ounce can
  • ½ teaspoon ground cinnamon
  • 15.25 ounces boxed yellow cake mix
  • ¾ cup unsalted butter melted

Instructions

  • Preheat the oven to 350ºF (176°C) and lightly grease the sides of a 9×13-inch baking dish.
  • Dump the peaches with their syrup into the baking dish.
  • Sprinkle the ground cinnamon and stir gently to combine.
  • Cover the peaches evenly with the dry cake mix and press down firmly to level.
  • Pour the melted butter evenly over the cake mix, smoothing with the back of a spoon to cover dry spots. Do not mix.
  • Bake 45–50 minutes, until the top is crisp and golden. Cool 10 minutes, then serve warm or at room temperature with ice cream or whipped cream.

Notes

Storage: Refrigerate leftovers covered for 3–4 days. Reheat portions in the microwave until warm. To freeze, cool completely, wrap tightly, and freeze up to 3 months; thaw overnight in the refrigerator before reheating.

Nutrition

Calories: 305kcal
Carbohydrates: 46g
Protein: 1g
Fat: 13g

Related

If you enjoy this easy cake mix dessert, try other simple dump cakes like blueberry or cherry for quick, crowd-pleasing treats.

  • Easy Blueberry Dump Cake
  • 3-Ingredient Cherry Dump Cake