WHAT IS A PEACH COBBLER 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!
VIDEO INCLUDED BELOW:
CAN I USE ANY PIE FILLING FOR PEACH COBBLER CAKE?
Absolutely! 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.
WHY IS THERE YEAST ADDED?
Now 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:
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…
Enjoy!
Originally published: April 2013
Updated and republished: April 2019
PEACH COBBLER 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!
Print Pin RateServings: 12
Calories: 317kcal
Ingredients
- 1 box yellow cake mix divided use
- 1 cup all-purpose flour
- 1 packet active dry yeast
- 2/3 cup warm water
- 2 eggs
- 2 (21 oz) cans peach pie filling
- 1/2 cup butter 1 stick
- 1 cup powdered sugar
- 3-4 tbsp milk
Instructions
- Preheat oven to 350F degrees.
- Spray 9 x 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. 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. 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. 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
Calories: 317kcal | Carbohydrates: 53g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 47mg | Sodium: 394mg | Potassium: 49mg | Sugar: 28g | Vitamin A: 280IU | Calcium: 103mg | Iron: 1.5mg
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I love peach cobbler too! It always feels like a summer treat to me and with the weather going up and down here, I need it to feel a little more summery here!
I know exactly what you mean Pamela! I usually make this with apple pie filling in the fall and winter but by spring and summer I love it with peaches and strawberry pie filling.
I am anxious to give this a try. May be the dessert for Mother's Day. Thank you for sharing.
Darlene
Hope you love it Darlene!
This is a step up from the original dump cake recipe. I'm going to make it for church this Sunday. I like the peaches, but I think I'll use one can of apple and one can of cherry pie filling this time. That should make a good combination.
Your blog is like visiting a neighbor. Thanks!
Jill
Jill, you are so sweet. Thank you so much! I can tell you that apple and cherry and even blueberry all work really well with this recipe. I hope everyone at church loves it!
How would it be if you added just a touch of cinnamon to the crumb topping?
Personally I love cinnamon so I don't think you could go wrong by adding some!
I use pumpkin pie spice it was great
I cannot wait to make this recipe! Yum!!!!
Hope you love it Joan!
Looks peachy…er, uh…oh I guess it really is huh? YUM! I've never seen a recipe quite like this one…I'm sure it's delightful. Leave it to the Cake Queen to come up with this one. =) Thanks for sharing.
You know I love my cake mixes Marsha! 😉
Your Pin It click does not work!
Hmmm..I'm not sure what is wrong. It is working for me. Sorry you are having trouble. Maybe it is just a temporary glitch. 🙂
This looks so easy and yummy!I bet a Golden Butter Cake Mix would be excellent with it too!
I bet it would be Julie!
Does this need to be stored in the fridge?
I can tell you that I don't refrigerate it unless it is not going to be eaten up in a day. Then I will cover and put it in the fridge.
I am gonna try this but I'm gonna make peach filling with some peaches I canned last summer. Hoping for a nice fresh peach taste. Wish me luck!! I'll let you know how it turns out
Are you supposed to use rapid rise yeast or does it matter?
this is in the oven now! teenage boys are gonna happy campers tonight! the directions say to stir the dough, but in the pic it shows a mixer. I didn't pull out the mixer, I just stirred. Hope this doesn't make a difference.
I made this today, it's so good! I didn't have peach pie filling, so I thawed some peaches I froze last summer, added sugar, heated them, thickened with cornstarch & used them.(I let them cool before adding them) Thank you for sharing.
Nadine Osborne
My Mom and Nana made something very similar to this years ago. They got the recipe from Ladies Home Journal or one of those late 60's-early 70's women's magazines. I know they didn't add yeast tho, but I'll have to try this to see how close it is. They called it a "fruit torte", LOL. Thanks for posting this, and bringing back that wonderful memory for me.
I got up around 5:30 just to make this cake after I got my husband out the door for work and it's in the oven now. I am wondering, and this might sound silly, but does this cake require refrigeration after cooling? I want to take this cake to church tonight after work but don't know if it would be ok to leave it out on the counter or if I should put it in the frig while I am at work.
Made this cake with peaches. it was great everybody hat 2 pieces. Now will try with fresh raspberries
I love this recipe. I have made this with apple, blueberry and peach pie filling. I am like you…I use the cinnamon with the apple in cooler weather. GREAT recipe! Easy to make and it sits on the table until bedtime and off to the frig it goes!!!
just made my first peach cobbler and my husband didn't like it much. he thought it should have more cake in it so I went on computer and yours came up. he approves so I will try it.
I made this for a women's bake-off at church. I won first place with it! Thank you for your amazing recipe posts!
Why is the yeast used? Does it rise extra because of the yeast? Thanks!
When I had seen this posted on Pinterest I didn't even wait to pin it before I made it. It just looked to good to wait. I didn't have the peach pie filling but had two cans of peaches that I drained, added 1/2 c of sugar and 1 tsp cinnamon to. I skipped the icing and It was fabulous!
I make this but have called it the "Thing".. I made it for my son one Birthday,.. by mistake he loved it and would ask me to make that THING..lol but i use a streusel topping instead.
OH MY GOODNESS!!! I absolutely LOVE your recipes, you make most seem so simple!! I recommended your site to both my girls, actually EVERYONE I KNOW, cause everything is so delish and easy to make, great for kids just starting out also!
I love all the pictures you show on making a recipe. This sounds easy and delicious. Pinned it!
Was invited to my brother's antique car club picnic. Brought this peach cobbler cake to share. It was my first time making this particular dessert. I just wanted to let you, know not only did it come out beautifully, it received so many rave reviews at the picnic. I followed your directions with two minor changes. I stirred in a half teaspoon of cinnamon to the left over cake mix for the topping. I also had to add some flour to it, as well, in order to get it to that crumbly stage. I found that the stick of butter was too much for what was left of the cake mix. It worked great… Another successful recipe of the oh so many I've made from your site!!!
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.
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!
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!
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!!!
Made it – loved it! Can’t wait to try other flavors!
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
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
This sounds SO good and I can hardly wait to make it!
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!
HI TAMARA,
Have you ever used fresh peaches? They are in season and would like to use them
Thanks and this sounds wonderful
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 🙂
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!
C’est Incredible! Tres Joliet!❤????????????????
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