This is a quick and easy peach cobbler recipe that’s especially great when you need something quick for a potluck or a dish to take to a loved one.
Easy Peach Cobbler Recipe
This is the easiest Peach Cobbler Recipe when you’re in a pinch. It’s great when you need something quick for a potluck or a dish to take to a loved one. Most of us already have all of the ingredients in your pantry.
1 (18 oz.) box of yellow cake mix
1 stick butter
2 large (29 oz.) cans of sliced peaches
- Preheat oven to 350°.
- Pour peaches into a 9×13 inch cake pan.
- Pour the cake mix over the top (dry cake mix).
- Melt 1 stick butter.
- Pour over the top.
- Bake for 35 minutes or until golden brown on top.
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Thanks, Jackie! Tonya W. sent in this same peach cobbler recipe but she uses butter pecan cake mix instead of yellow cake. Thank you, ladies. These both sound so good and easy.
P.S. I did sprinkle a little extra cinnamon on the peaches before I sprinkled on the cake mix. This is another one of those recipes that allow you to try many different variations.
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both of these sound yummo!… :D :D…
and i love anything with tomatoes… :D
thanks so much to your reader who, gave the 3 ingredient recipe for the peach cobbler. This is the first dessert I have made in years at home. Due to my being disabled with lupus,fibromyligia,etc… It was literally 1,2,3,and my roommate and I gobbled it up. Yummy to my Tummy!! laura Upstate NY.
Are the peaches in their natural juice or in heavy syrup?
I usually use heavy syrup just because I like mine extra sweet.
Hi, please forgive me for asking but no eggs? Nothing but the three ingredients? I’m a farely new cook and I just can’t believe it can be that easy.
Yep, just those ingredients…it is FABULOUS I have been making it for years. I sprinkle it with cinnamon sugar as well though! YUM!!
should the peaches be drained first, or should you pour the juice in the pan, too?
No don’t drain the peaches, at least that is the way the original recipe is and that is part of the liquid for the cake mix. Now it is moist and if you want it more cakey you could maybe drain one can of the peaches. You might try the recipe as is first and then adjust it if you need to.
This is a recipe I remember from my childhood (about 45 years ago). My parents bought a travel trailer and joined a club for owners of that particular trailer model. We went group camping one weekend a month, and this recipe was traded around as “Trailer Cake”. Over the years, I’ve tried many variations of this, such as chocolate cake mix with canned cherries, fruit coctail with white cake mix, spice cake mix with peaches, etc. I’ve tried it with just putting the cake mix on top, and with stirring it up before cooking. The results are different, but just as delicious. It tastes very rich, but if you leave off the butter, it is still delicious. My DH doesn’t like the name Trailer Cake, so I just call it cobbler.
I have tried this recipe and it is indeed delish. I have also made it with one variation. I started with a frozen pie crust so it’s easier to serve. Yum!
Do have to defrost or bake the pi crust frist?
Just defrost it first.
Can I use peach pie filling with this recipe ?
You could maybe try it but it would really be rich and sweet because the pie filling would be sweetened and the cake mix is sweetened so can peaches would be better plus you need the juice from the canned peaches and the pie filling is not as juicy so I personally would not try it myself.
Have you ever heard of the recipe with one cup of flour, one cup of sugar, one cup of milk, one can of peaches and butter as wanted? 350 for 30 min
This is the greatest stuff ever! I make it often. I usually sprinkle a little cinnamon and sugar on the top to make it look like a dessert that took a lot of effort.
I think I will make this on Sunday.
What size cake pan ???? I am in an RV and have a “Barbie” sized oven.
Ginny it is a 9×13 cake pan but I halved mine and it fit in a 9×9 pan just fine. Even though it calls for a whole box of cake mix I just eyeballed half of the cake mix, used 1 can of peaches and 1/2 stick of butter.
I made this tonight (mostly because I was skeptical it wouldn’t work) & it was fantastic!! I used a sugar free cake mix & one of the cans of peaches was in light syrup instead of heavy. Very yummy!
Frances mentions a recipe with 1 cup flour. I made this recipe all last summer and gave the recipe to a gazillian people. I usually used fresh blueberries but have used peaches and a friend used pineapple.
1 cup self rising flour
1 cup milk
1 cup sugar, mix in 8X8 pan and add at least 1 cup bluberries bake at 350 until done (canned fruit needs to be drained
Jill, I was looking through my cupboard last night and found some brown sugar that got hard, so I went to your cookbook and found the solution of using the slice of bread to soften it back up, and it WORKED great. I was impressed. And to think of how much hard brown sugar I threw away in the past because I didn’t know that solution!!! Thanks.
Bea there is another way I use now too to soften brown sugar that I like and that is I put it in the microwave for 30 sec. – a minute (depending on how much you put in there) and it instantly softens it. Just check it every 30 secs until it is soft.
I use four large marshmallows to keep brown sugar fresh. Works well also.
Thanks for the microwave tip Jill, but I’m kind of a dinosaur when it comes to gadgets, I don’t even own a microwave or a cell phone.
I made this over the weekend and it’s good. I halved it like you did Jill, and it came out real nice and yummy.
I just made this, my DH doesn’t like peaches so I used pears. I can’t believe how good and how easy this is! Thanks for the recipe…..
its funny how u posted this again .. hehehe :D ..
this week i went and bought 2 cans of sliced peaches .. and a small box of jiffy biscuit mix ..
now i have seen 2 ways to make this dessert (one mix the peaches in with the biscuit maker and the other .. lay the peaches down and the top with the dough and bake as usual) ..
and of course we have cool whip too ..
thanks for posting htis ..
In your recipe of one cup of flour,sugar,milk do you use any butter in the pan?
What size of peaches and do i drain them. I made it with 2 29oz Cans of peaches and bake it like it said and it turned out real runny
Drain the peaches next time Elizabeth.
Can you tell me what size can of peaches? 15 oz or 29oz. Thanks so much
29 oz. size.
My question follows Elizabeth H, What size can of peaches? And, what size cake mix?
29 oz can of peaches, 18 oz (regular size) box cake mix.
extra yummy…sprinkle top with coconut or crushed nuts before baking.
I make this all the time for my kids, but we use canned pie filling (apple, cherry, blackberry) instead of the canned fruit. They absolutely love it! I’ve also tried it with canned pumpkin – not nearly as pretty, but still delicious!
my daughter was just asking about a peach cobbler that would be easy to make (or any fruit for the cobbler) .. i usually use the jiffy biscuit mix .. but will show this to her again and see what she thinks .. it does look good tho .. and serve with some cool whip :D ..
Try using a butter pecan cake mix in place of the yellow in the peach cobbler…….YUMMY!
I’ve done this with a can of cherry pie filling, a can of crushed pineapple, 1 yellow cake mix, and 1 stick of butter for a variety. Yum!
I have a question, what brand is there of butter pecan, I would love that, but haven’t seen it here in N.J.
Donna I am not sure what brand they were talking about but I have found that sometimes trying different stores I can find different flavors.
It’s either Betty Crocker or Duncan Hines that has Butter Pecan cake mix. Walmart carries it.
Would this work with frozen peaches?
You might have to add some sugar with frozen peaches.
Thanks, Bea. I’ll probably try it that way next time. I made the cobbler today and it was fabulous!
That’s great Kirsten. I really like cobblers because they are easy and delicious. I like to add cinnamon too. They also are great on vanilla ice cream.
Oh, I did add cinnamon and ice cream. Everything is better with ice cream!
You are so right Kirsten. Everything is better with ice cream. :: )
Has anyone used fresh fruits (like from a “pick your own” farm)? If so, what should be used for the liquid since there would be no “syrup” like there is in canned fruits.
You could make a simple syrup (1/4-1/2 cup) and that is made by mixing equal parts of water and sugar together then heating until the sugar is dissolved.
We have made this for years with different fruit. Our favorite is called Cherry Dump Cake. We use one can of cherry pie filling and one can of crushed pineapple (don’t drain). Top with yellow or white cake mix and a stick of melted butter. Apple pie filling is also good mixed with the pineapple.
and if anyone isnt in the mood to bake anything .. popeyes chicken is having a special of peach pies! .. nice and warm too! .. :D .. and topped with ice cream! yummo :D
This sounds yummy. Can you use fruit canned in juice? And if so, for Jaime’s question about what to add to fresh fruit, for the liquid, would fruit juice, like apple or pear work?
Yes you are suppose to use the juice from the canned fruit because that is what works with the cake mix to moisten it some. Good idea too to use the apple or pear juice.
If using juice would we still need to add sugar to make it somwhat thicker and more like a syrup? Or, is plain juice just fine on its own?
Jaime I’m not sure. One thing too it will depend on the tartness of the fruit. You may want to add the sugar for that too.
Stephanie, That Cherry and Pineapple Dump Cake sounds good. Since I have the ingredients I will probably make that tonight.
Has anyone tried to make a chocolate cobbler using this method? I’m curious if pudding would work or if it is to dry?
CHOCOLATE COBBLER! I never thought about that and I’m going to look up some recipes. Would be great with ice cream.
Can this be made using Bisquick?
Yeah you probably could use it.
ruby tuesday’s sells a slice of cake they call italian wedding cake (or something like that) .. its actually the butter pecan cake that they add walnuts too .. and the frosting is the cream cheese frosting wiht the very finely chopped walnuts on it ..
i cant remember how i found out but i did make this once and yes it did taste just like the cake at that restaurant ..
just sharing :D
Rose, Thanks for sharing I love Italian Cream Cake, but don’t want to make it from scratch I’m going to give this a try~in fact I just bought Italian Cream Cake ice cream~and oh my goodness it is fantastic. Thanks Again!
fran.. i usually put the jiffy biscuit mix on top when i bake .. :D
I need to make a peach cobbler this weekend for 25 people.
Should I just double the amount of everything, and can I put it all in a big aluminum “Lasagnia” pan, and if so, how long do you think I should bake?
You can get 12-15 servings from a 9×13 pan, of course depending on the serving size, so doubling should be enough. You may need to measure the Lasagne pan because it might be 9×13 but only deeper. If that is the case I would put it in two pans then. You would end up with a really thick cake part on top and I’m not sure how good that would be or how well it would cook through.
I’m making it with peaches in natural juice and sugar free yellow cake mix. I sprinkled a little cinnamon on the peaches before adding the mix and butter. Just tried it…. Delish, but I would like it a little more cakey… gonna try one large can of peaches next time
Here’s another cheap and easy and most of all delicious dessert
4 cups sliced rhubarb stems places in bottom of pie dish
3/4 to 1 cup sugar sprinkled on top
2 tbsp corn starch sprinkled on top
in your food processor put
1/2 cup sugar
3.5 Oz butter
3/4 cup flour
3/4 cup oats
pulse the food processor until you have a lumpy mixture
spread on top of rhubarb
bake in 400 degrees for about 15 to 20 minutes
serve with vanilla ice cream or vanilla sauce.
this is cheap, quick and Apollo delicious.
And you can use almost any kind of fruit and add any spice you want.
This is what my mom used to whip up when unexpected guests showed up
I made it yesterday as a nice Sunday snack, with rhinitis from our garden
I looked at Wal Mart today for an 18oz cake mix. None of the name brands came in an 18oz size. They were all either 16.5 or 15.5. Ideas? Suggestions? I was looking for it to make the easy banana bread recipe from this site, but now I will need it for this recipe too! Help!
Many products they are starting to give you less in the package (instead of 5lb sugar it now comes in 4lb.) so they can keep the price the same so they may be doing that on cake mixes too. Most of mine say 18 but it is no big deal just use the 16 oz if that is all you can fine. This recipe just needs a regular size cake mix.
We do this camping in a cast iron Dutch oven.
That would be a great way to use it Ramona. Thanks for the idea.
Has anyone tried using a simple cake recipe to sprinkle over the peaches omitting the eggs, liquid and oil?
My Mom would use cinnamon and a drop of almond extract in her peach cobbler. It was sooo good.
The butter pecan cake mix works well with the peaches too. I also melt the butter in a medium to large bowl and mix the cake mix with it then drop by handful over the top of the peaches.