Peach Cobbler with Canned Peaches and Cake Mix
Easy peach cobbler made by topping canned peaches with a crust made from boxed cake mix.
Servings: 8 servings
Calories: 476kcal
Equipment
- 9x13 baking dish
- small mixing bowl
Ingredients
- 3 15-oz cans peaches
- 1 tablespoon vanilla
- 1 cup brown sugar divided
- 1 15.25 oz box yellow cake mix
- 1 stick butter melted, 8 tablespoons
Instructions
- Preheat oven to 350℉.
- Drain the peaches and pour the drained peaches into a 9x13 baking dish.3 15-oz cans peaches
- Drizzle vanilla over the peaches.1 tablespoon vanilla
- Sprinkle ¼ cup of brown sugar evenly over the top. (see notes)1 cup brown sugar
- Combine cake mix, melted butter, and ¼ cup brown sugar until there is no powdered cake mix remaining and the mixtures resembles a clumpy, dry batter.1 15.25 oz box yellow cake mix, 1 stick butter, 1 cup brown sugar
- Crumble the batter mixture evenly over the peaches.
- Sprinkle the remaining ½ cup brown sugar over the batter.1 cup brown sugar
- Bake for 45-50 minutes until browned and bubbly. Let cool for 15 minutes, then enjoy warm!
Video
Notes
Do not prepare the cake batter in accordance with the recipe on the box. We want to use the dry cake mix in the package as an ingredient in this recipe.
Feel free to add additional spices, such as cinnamon and nutmeg, to the peaches when the brown sugar is added to the peaches.
Using a fork to combine the cake mix, butter, and brown sugar helps break up clumps.
Except for creating the cake batter topping, nothing should be stirred. Everything is just layered in the baking dish and baked in layers.
Be sure to cool the cobbler for at least 15 minutes before eating. The peaches will be very hot, even after cooling.
Nutrition
Calories: 476kcal | Carbohydrates: 88g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 30mg | Sodium: 513mg | Potassium: 262mg | Fiber: 3g | Sugar: 64g | Vitamin A: 873IU | Vitamin C: 7mg | Calcium: 147mg | Iron: 2mg
