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, 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 then 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?
Originally published: April 2013
Updated and republished: April 2019
Peach Cobbler Cake
Ingredients
- 15 ounce box yellow cake mix divided use
- 1 cup all-purpose flour
- 1 packet active dry yeast
- ⅔ cup warm water
- 2 large eggs
- 2 (21 ounce) cans peach pie filling
- ½ 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 and other nutritional values can vary quite a bit depending on which brands were used.
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!!!
I love all the pictures you show on making a recipe. This sounds easy and delicious. Pinned it!
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 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.
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!
Why is the yeast used? Does it rise extra because of the yeast? Thanks!
I made this for a women's bake-off at church. I won first place with it! Thank you for your amazing recipe posts!
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 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!!!
Made this cake with peaches. it was great everybody hat 2 pieces. Now will try with fresh raspberries
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.
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 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
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.
Are you supposed to use rapid rise yeast or does it matter?
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
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.
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!
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. 🙂
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! 😉
I cannot wait to make this recipe! Yum!!!!
Hope you love it Joan!
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
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!
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!
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.