Peach Cobbler Cake (+Video)
Easy Peach Cobbler Cake is part cobbler and part cake. It’s made so simple by using a boxed cake mix, pie filling, butter and an easy icing!
A DELICIOUS PEACH CAKE
Easy Peach Cobbler Cake is part cobbler and part cake. It’s made so simple by using a boxed cake mix, pie filling, yeast, eggs, butter and an easy icing! It really is such a fun recipe! If you enjoy my PEACH COBBLER RECIPE than this will be your new favorite!
TIPS FOR MAKING PEACH COBBLER CAKE:
- You can use any pie filling flavor you want. This works so good with blueberry, cherry or apple. Whatever you prefer. So it’s a nice recipe to change up so that you don’t get bored making the same version over and over.
- What is really interesting about it is the yeast that is combined with the cake mix. This really transforms the flavor and texture of the cake mix. It is incredibly moist and the yeast makes it almost sponge-like. And then of course, you’ve got this crumbly topping which makes it kinda like a cobbler.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- yellow cake mix
- all-purpose flour
- active dry yeast
- warm water
- eggs
- peach pie filling
- salted butter
- powdered sugar
- milk
HOW TO MAKE EASY PEACH COBBLER CAKE:
Preheat oven to 350F degrees. Spray 9×13 baking dish with nonstick cooking spray. The first thing you need to do is measure out 2 cups of the cake mix. Put aside the leftover cake mix. We’ll use that later for the crumble topping. In a mixing bowl combine the 2 cups of cake mix, along with the flour and yeast. Stir until combined. Then pour in warm water and stir well. Next add eggs and stir. Batter will be pretty lumpy. It will be blob-like.
Spread the mixture into your prepared baking dish. This will take you a minute to do as it is kinda stretchy because of the yeast.
Then spread both cans of pie filling on top of cake batter. Try to spread it out as evenly as possible.
In a bowl, combine the rest of the cake mix (that you set aside earlier) with the butter. I cubed the butter to help blend it in easier. You can use a pastry cutter to combine it together or a fork or even your hands. It should be clumpy. Sprinkle this topping mixture over the pie filling.
Then bake at 350F degrees for about 45-55 minutes. Topping should appear golden brown. Allow the cake to cool for about 10 or 15 minutes. Now, this next step really isn’t totally necessary. But let’s face it, icing makes everything just a bit better. In a bowl, combine powdered sugar and milk. Start with a smaller amount of milk and then add more until it gets to the desired consistency.
Drizzle icing all over the top of cake. And then serve. You can slice it up and serve on a plate, although those peaches can be slippery suckers and can slide a bit off the cake some. Or you can serve it up warm in bowls with a generous scoop of vanilla ice cream. Oh yeah…
CRAVING MORE RECIPES?
Peach Cobbler Cake (+Video)
Ingredients
- 15 ounce box yellow cake mix divided use
- 1 cup all-purpose flour
- 1 packet active dry yeast
- 2/3 cup warm water
- 2 large eggs
- 2 (21 ounce) cans peach pie filling
- 1/2 cup salted butter (1 stick)
- 1 cup powdered sugar
- 3-4 Tablespoons milk
Instructions
- Preheat oven to 350F degrees. Spray 9 x 13-inch baking dish with nonstick cooking spray.
- The first thing you need to do is measure out 2 cups of the cake mix. Put aside the leftover cake mix. You’ll use that later for the crumble topping.
- In a mixing bowl combine the 2 cups of cake mix, along with the flour and yeast. Stir until combined.
- Then pour in warm water and stir well.
- Next add eggs and stir. Batter will be pretty lumpy.
- Spread the mixture into your prepared baking dish. This will take you a minute to do as it is kinda stretchy because of the yeast.
- Then spread both cans of pie filling on top of cake batter. Try to spread it out as evenly as possible.
- In a bowl, combine the rest of the cake mix (that you set aside earlier) with the butter.
- You can use a pastry cutter to combine it together or a fork or even your hands. It should be clumpy.
- Sprinkle this topping mixture over the pie filling.
- Then bake at 350F degrees for about 45-55 minutes. Topping should appear light golden brown.
- Allow the cake to cool for about 10 or 15 minutes. In a bowl, combine powdered sugar and milk.
- Start with a smaller amount of milk and then add more until it gets to the desired consistency.
- Drizzle icing all over the top of cake. Slice up and serve.
Video
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
Originally published: April 2013
Updated and republished: April 2019
Would this recipe work in cupcakes?
I don’t think it would hold up as well as cupcakes.
This sounds delicious. Can you use self rising flour instead of AP flour as I only use self rising in almost everything and don’t have any all purpose on hand
C’est Incredible! Tres Joliet!❤????????????????
Can I make this in a Bundt pan or in Bundt cake style?
Hi Cricket – I haven’t tried it in a bundt pan. If you do, please let me know!
I WANNA VOTE, I WANNA VOTE! I usually don’t rate recipes but I felt this needs to be heard! VERY PLEASED!!! VERY EASY!!! I did bake for the full 55 min, I ran an errand and raced back home so I was barely back in time for the 55 min max. . I will pull at 45 next time to get that ultimate ooey gooey love. It was ooey gooey but I could tell I could have pulled it 5 to 10 minutes earlier. Made this cake and the whole family LOVED !!!!!!!!
Ha! I love your comment Alaina! Thank you so much for taking the time to come back and comment – I am honored 🙂
HI TAMARA,
Have you ever used fresh peaches? They are in season and would like to use them
Thanks and this sounds wonderful
Very good, a nice change from my usual cobbler that uses a cake mix and pie filling. I used sugar free cake mix, sugar free apple pie filling and did not make the icing – I served it with sugar free vanilla ice cream. I added some oatmeal to the topping and somehow forgot the eggs, so it was more shortbread then cake, but still good..
I am glad it still turned out good for you even without the eggs. Thanks so much for taking the time to come back and let me know!
This sounds SO good and I can hardly wait to make it!
Does it have to be a can of peach pie filling? Can it be just a can of peaches? Or are they the same?
Hi Tamara, it should be peach pie filling for the added sweetness. 🙂
I hope it taste just as good with canned peaches because thats what I used by mistake! Can’t wait to taste it haha
We have to stop meeting like this!! These recipes cause me to crave, crave causes baking/cooking, baking/coking causes eating, eating causes FAT!!!! LOL!! BEST RECIPES EVER!
Hahah! I am a terrible influence! LOL
Made it – loved it! Can’t wait to try other flavors!
This Cake is soooooo good!!! I didn’t know that this type of cake existed until I went to a Southern Style restaurant here in Vegas. I was in heaven and had to find the recipe for my newest addiction! And this one IS the Best!!!
I was a bit skeptical about that yeast but wow – it really just slightly changes the texture so it is a combo of cake and cobbler. YUMMY!
Can this be made with gluten free mix?
Hi Nana! I’m not really familiar with gluten free mixes so I can’t say for certain. But if you try it, I’d love to know how it turns out for you!
Love this recipe, I was looking for a Sunday coffee cake that had yeast. The yeast just adds something special in coffee cakes. I would definitely add Nutmeg & some cinnamon to this, or even some nuts, like pecans mixed in with the topping.