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–+ servings

Cake Mix Peach Cobbler

Erin Indahl-Fink
Just 4 ingredients is all you need to make this fantastic Cake Mix Peach Cobbler! Made in less time it takes to preheat the oven, this fantastic peach dessert is perfect anytime you're in the mood for old fashioned cobbler!
5 from 1 vote
Three bowls of cake mix peach cobbler in glass bowls with vanilla ice cream.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Desserts
Cuisine American
Servings 8 servings
Calories 193 kcal

Equipment

  • Oval Baking Dish This Staub 9" Oval baking dish is perfect for cobblers, crumbles, casseroles and more!
  • Glass Mixing Bowls Ideal for cooking and baking, and great for anything that needs to go into a microwave.

Ingredients
  

  • 2 lbs. peaches fresh, frozen or canned, peeled and sliced
  • 1 (15.25 oz. box) cake mix white or yellow
  • 1/2 cup butter (1 stick), melted
  • 1/2 cup pecans roughly chopped (optional)

Instructions
 

  • Preheat oven to 350 degrees.
  • In a 9x13" pan or oval baking dish, add the peaches to the bottom of the pan or dish. (If using frozen, make sure they're completely thawed. If using canned, drain off the juice.)
  • In a microwave-safe bowl, melt the butter. Add the cake mix to the melted butter and stir until crumbly. Evenly crumble the mixture over the top of the peaches.
  • Top the cake mix crumble with the chopped pecans. Bake the cobbler for 40-45 minutes or until golden brown.
  • Let cobbler cool slightly for 10-15 minutes before serving. Serve warm, and top with vanilla ice cream, if desired.

Notes

8 servings, 1 serving = about 2/3 cup of cobbler.
Storage: Store any leftovers in an airtight container, covered and kept refrigerated. Leftover dessert will keep for up to 3 days refrigerated.

Nutrition

Serving: 1gCalories: 193kcalCarbohydrates: 12gProtein: 2gFat: 16gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.5gCholesterol: 31mgSodium: 107mgPotassium: 167mgFiber: 2gSugar: 10gVitamin A: 728IUVitamin C: 5mgCalcium: 13mgIron: 1mg
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