Peach Cobbler with Cake Mix and Canned Peaches
Servings: 12 servings
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
Storage: Store leftovers covered in the refrigerator for 3 to 4 days. Reheat portions in the microwave until warmed through. This dessert is best enjoyed fresh but can be frozen. Cool completely, wrap tightly, and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
Peaches: You can replace the canned peaches and cinnamon with 2 (21-ounce) cans of peach pie filling.
