This easy peach cobbler with cake mix and canned peaches is one of those simple, nostalgic desserts that takes minimal effort but delivers on flavor. The canned peaches bake into a bubbling, syrupy filling, while the dry cake mix and butter form a golden crust. It’s a perfect last-minute dessert to serve warm with a scoop of vanilla ice cream.
This recipe is often called a peach dump cake because everything goes straight into the baking dish with almost no prep. You don’t need to peel or slice peaches, and there's no mixing bowl required.
Serve it for potlucks, family dinners, or any summer get-together. But really, using canned peaches and cake mix, you can make this peach cobbler recipe year-round.
Cake mix cobbler is really easy to customize with other canned fruit. If you like peach cobbler dump cake, try my berry cobbler with cake mix, cherry dump cake, strawberry dump cake, or blueberry dump cake.
Shortcut Notes
- Minimal prep and easy cleanup: This is the best peach cobbler. No mixing or extra bowls required—just dump, bake, and serve.
- Classic flavor: Sweet peaches, warm cinnamon, and buttery topping in every bite.
- Only 4 ingredients: Just four ingredients: canned peaches, cinnamon, cake mix, and butter.
Jump to:
Ingredients
- Canned sliced peaches in heavy syrup: Cans of peaches typically come in juice, extra light syrup, and heavy syrup. Be sure to grab heavy syrup for the right consistency.
- Ground cinnamon: Gives it that classic cobbler taste.
- Yellow cake mix: Used dry, this forms the crisp, buttery topping.
- Unsalted butter, melted: Poured over the top to create that golden, crisp finish.
- Vanilla ice cream (for serving): Optional, but highly recommended. Who doesn't love peaches and cream?
See the recipe card for quantities.
Instructions
Preheat the oven to 350ºF (176°C) and lightly grease the sides of a 9x13-inch baking dish.
Pour the peaches and their syrup into the prepared baking dish. (Do NOT drain the peaches!)
Add the ground cinnamon and stir directly in the baking dish to combine.
Sprinkle the dry cake mix evenly over the peaches. Gently smooth the surface with clean, dry hands or the back of a spatula without pressing down too hard.
Slowly pour the melted butter evenly over the dry cake mix. Use the back of a spoon to smooth the butter over any dry spots (but do NOT mix).
Bake for 45–55 minutes, or until the fruit is bubbling actively around the edges and the top is deep golden-brown and crisp.
Cool for at least 10 minutes, then serve warm or at room temperature with vanilla ice cream or whipped cream.
Substitutions
- Canned peaches: Canned peaches in heavy syrup are your best bet, but you can use the ones that are labeled as light syrup or juice in a pinch. The main difference is that the dessert will be a bit less sweet and slightly less gooey compared to using peaches in heavy syrup. You can always add a few tablespoons of brown sugar to the peaches before layering on the cake mix.
- Fresh peaches: If using fresh peaches, use about 6 cups of sliced peaches and toss them in ⅓ cup of sugar (or brown sugar).
- Pie filling: You can also replace the peaches with 2 cans of peach pie filling.
- Yellow cake mix: White cake mix, French vanilla cake mix, or spice cake mix also works for a slightly different flavor.
My Top Tips
Don’t stir the cake mix into the peaches. Resist the temptation to mix everything together.
Press in the cake mix. This helps it make more even contact with the syrup and butter.
Butter distribution is key. If you're using melted butter, pour evenly to avoid dry patches. If using pats, make sure they’re evenly spaced (the goal is coverage).
Did you make this recipe? I’d love to hear what you think! Please take a moment to leave a rating and review—it helps me create high-quality recipes and lets others know what to expect.
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📖 Recipe
Peach Cobbler with Cake Mix and Canned Peaches
Video
Equipment
Ingredients
- 2 (15.25-ounce) cans sliced peaches in heavy syrup or one large 29-ounce can
- ½ teaspoon ground cinnamon
- 1 (15.25-ounce) box yellow cake mix
- ¾ cup unsalted butter melted
Instructions
- Preheat the oven to 350ºF (176°C) and lightly grease the sides of a 9x13-inch baking dish.
- Pour the peaches and their syrup into the prepared baking dish. Add the cinnamon and stir directly in the baking dish to combine.
- Sprinkle the dry cake mix evenly over the peaches. Gently smooth the surface with clean, dry hands or the back of a spatula without pressing down too hard.
- Slowly pour the melted butter evenly over the dry cake mix. Use the back of a spoon to smooth the butter over any dry spots but do not mix.
- Bake for 45–55 minutes, or until the fruit is bubbling actively around the edges and the top is deep golden-brown and crisp. Cool for at least 10 minutes, then serve warm or at room temperature with vanilla ice cream or whipped cream.
Notes
Nutrition
Related
Looking for other recipes like this? Try these easy cake mix desserts:
Newbie says
Can you make this with canned peach in juice?
Kelsey Smith says
The main difference is that the filling won't be quite as thick compared to using peaches in heavy syrup (or canned peach pie filling). You can always add a few tablespoons of brown sugar and/or a few tablespoons of corn starch to the peaches before layering on the cake mix.
Sue says
I made this with my home canned pears. To make the syrup heavy, I added some brown sugar. Everyone loved it it was quick and easy to assemble! Delicious
Kelsey Smith says
Excellent, great idea on the brown sugar.
Kelsey Smith says
Peach cobbler couldn't get any easier! I hope you love my peach cobbler dump cake recipe. Let me know what you think.