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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!
Course
Dessert
Cuisine
American
Prep Time
20
minutes
minutes
Cook Time
55
minutes
minutes
Total Time
1
hour
hour
15
minutes
minutes
Servings
12
Calories
317
kcal
Author
Brandie @ The Country Cook
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
Calories:
317
kcal
|
Carbohydrates:
53
g
|
Protein:
3
g
|
Fat:
9
g
|
Sodium:
394
mg
|
Sugar:
28
g