Easy Peach Cobbler Cake: The Ultimate Blend of Cobbler Comfort and Cake Perfection

Discover the delightful harmony of two beloved desserts in one easy recipe: our Easy Peach Cobbler Cake. This simple yet sensational treat masterfully combines the fruity, comforting warmth of a classic peach cobbler with the light, tender crumb of a homemade cake. Crafted for convenience and maximum flavor, it relies on a clever use of boxed cake mix, luscious peach pie filling, a touch of butter, and a sweet, simple icing to create an unforgettable dessert experience. If you’re a fan of traditional peach cobbler, prepare to find your new favorite, as this recipe elevates the experience with an incredibly moist and unique cake texture.

“I usually don’t rate recipes but I felt this needs to be heard! VERY PLEASED! VERY EASY!! The whole family LOVED it!”
– Alaina

Why This Peach Cobbler Cake is a Must-Try

What sets our Easy Peach Cobbler Cake apart is its brilliant simplicity and incredible outcome. It’s a versatile dessert that delivers on both flavor and texture, making it a fantastic choice for family gatherings, potlucks, or a cozy evening treat. The innovative addition of active dry yeast to the cake mix is the secret ingredient that transforms an ordinary boxed mix into something extraordinary, resulting in a delightfully moist and almost sponge-like cake base. This distinct texture, combined with the sweet, gooey peach filling and a buttery, crumbly topping, truly bridges the gap between a classic cake and a rustic cobbler.

Tips for Perfecting Your Peach Cobbler Cake

• Flavor Flexibility: While peach is a timeless choice, feel free to experiment with other pie filling flavors. Blueberry, cherry, or apple pie fillings work exceptionally well, allowing you to customize this dessert to suit any preference or seasonal availability. This flexibility ensures you can enjoy a fresh variation every time you bake it, preventing any recipe fatigue.
• The Yeast Advantage: The active dry yeast used in this recipe is not for leavening in the traditional bread-making sense, but rather to enhance the cake’s structure and moisture. It interacts with the cake mix to create an incredibly tender crumb that’s distinct from a regular cake, giving it that delightful, almost “sponge-like” quality that complements the fruit topping so beautifully. Don’t skip this step – it’s key to the unique texture!
• Butter Makes it Better: The crumble topping, a hallmark of any good cobbler, is made with the remaining cake mix and rich salted butter. Cubing the butter and working it into the dry mix creates those desirable crumbles that bake into a golden, irresistible crust. Using salted butter also adds a subtle depth of flavor that balances the sweetness of the peaches and icing.
• Serving Suggestions: This cake is phenomenal served warm, especially with a generous scoop of vanilla bean ice cream that slowly melts into the warm peaches and cake. A dollop of freshly whipped cream or a dusting of cinnamon sugar also makes for a fantastic presentation and flavor enhancement.
• Cooling is Key: While tempting to dive in immediately, allowing the cake to cool for 10-15 minutes after baking helps the filling set slightly, preventing it from being too runny and ensuring cleaner slices. However, if you prefer a more rustic, spoonable dessert, feel free to serve it piping hot!

Ingredients You’ll Need for Your Easy Peach Cobbler Cake

Gathering your ingredients is the first step to creating this mouth-watering dessert. Most of these items are pantry staples, making this a convenient recipe to whip up whenever a craving strikes. Here’s a detailed list of what you’ll need:

• Yellow Cake Mix: A standard 15-ounce box of yellow cake mix forms the foundation of our cake. We’ll divide it, using a portion for the moist cake base and the remainder for the delicious crumble topping.
• All-Purpose Flour: Added to the cake base to give it structure and a more ‘homemade’ feel, balancing the richness of the cake mix.
• Active Dry Yeast: This is the secret to the unique, sponge-like texture of the cake. It’s crucial for that satisfying chewiness that distinguishes this dessert.
• Warm Water: Essential for activating the yeast and bringing the cake batter to the right consistency. Ensure it’s warm, not hot, to keep the yeast active.
• Large Eggs: Two large eggs provide moisture and bind the cake batter together, contributing to its tender texture.
• Peach Pie Filling: Two 21-ounce cans of store-bought peach pie filling make this recipe incredibly easy. The pre-sweetened and thickened peaches burst with flavor and create the gooey, fruity layer of the cobbler.
• Salted Butter: Half a cup (one stick) of cold, salted butter is key for creating the perfect crumbly topping. The salt enhances the overall flavor profile.
• Powdered Sugar: The base for our simple, drizzly icing, providing a smooth sweetness.
• Milk: Used to thin the powdered sugar into a pourable icing, allowing you to adjust the consistency to your liking.

Step-by-Step Guide: How to Make Easy Peach Cobbler Cake

Follow these straightforward steps to create a show-stopping dessert that’s sure to impress:

1. Prepare Your Baking Dish: Begin by preheating your oven to 350°F (175°C). Take a 9×13-inch baking dish and generously spray it with nonstick cooking spray. This will ensure your cake comes out easily and cleanly.
2. Measure Cake Mix: Carefully measure out 2 cups of the yellow cake mix. Set this portion aside in a separate bowl – this will form the delightful crumble topping later. The remaining cake mix will be used for the cake base.
3. Combine Dry Ingredients: In a large mixing bowl, combine the remaining yellow cake mix (the majority of the box), along with the all-purpose flour and the packet of active dry yeast. Stir these ingredients thoroughly until they are well combined and uniform.
4. Add Wet Ingredients to Batter: Pour in the warm water and stir well to incorporate it into the dry mixture. The batter will be thick and appear quite lumpy at this stage, resembling a dense, blob-like consistency. Next, crack in the two large eggs and continue to stir until they are fully integrated into the lumpy batter. Don’t worry if it’s not perfectly smooth; that unique texture is what we’re aiming for!
5. Spread the Cake Base: Carefully spread the lumpy cake mixture evenly into the bottom of your prepared 9×13-inch baking dish. Due to the yeast, the mixture will have a slightly stretchy, elastic quality, which might take a minute or two to spread out completely. Use a spatula or the back of a spoon to ensure an even layer.
6. Add Peach Filling: Open both cans of peach pie filling and gently spoon the entire contents over the cake batter. Use the back of a spoon to spread the peaches and their thick syrup as evenly as possible across the cake layer, covering it completely.
7. Prepare the Crumble Topping: In a separate bowl, combine the 2 cups of cake mix you set aside earlier with the ½ cup of cold, salted butter. For best results, cube the butter into small pieces before adding it to the cake mix. This makes it easier to blend.
8. Create the Crumbles: You can use a pastry cutter, a fork, or even your fingertips to work the butter into the cake mix. Mix until the butter is fully incorporated and the mixture forms coarse, clumpy crumbs. Avoid overmixing; we want distinct crumbles, not a smooth dough.
9. Top the Cake: Evenly sprinkle this buttery crumble topping mixture over the peach pie filling layer in the baking dish. Ensure a good distribution for that perfect golden crunch on top.
10. Bake to Perfection: Place the baking dish in your preheated 350°F (175°C) oven and bake for approximately 45-55 minutes. The cake is done when the topping appears beautifully golden brown and the filling is bubbly.
11. Cooling Time: Once baked, remove the Peach Cobbler Cake from the oven and allow it to cool on a wire rack for about 10 to 15 minutes. This cooling period helps the cake set and the filling thicken slightly, making for easier serving.
12. Whip Up the Easy Icing: While the cake cools, prepare the simple icing. In a small bowl, combine the 1 cup of powdered sugar with 3-4 tablespoons of milk. Start with 3 tablespoons of milk and whisk thoroughly. If the icing is too thick, add the remaining milk a teaspoon at a time until you reach your desired drizzly consistency. This step, while optional, truly elevates the dessert!
13. Drizzle and Serve: Once the cake has slightly cooled, generously drizzle the prepared icing all over the golden-brown crumble topping. Now, your Easy Peach Cobbler Cake is ready to be served! You can slice it carefully and serve on plates. Be mindful that the peaches can be a bit slippery. For a more casual and comforting presentation, serve it warm directly from the dish into bowls, accompanied by a generous scoop of vanilla ice cream. Pure bliss!

The cake batter, enriched with yeast, will be noticeably thick and slightly elastic. This unique consistency is part of what makes this “cobbler cake” so special, yielding a beautifully tender and chewy base once baked.

Once your cake base is prepared, the next luscious layer is added: a generous amount of sweet, syrupy peach pie filling. This creates the quintessential fruit-filled heart of our cobbler cake, bursting with bright, fruity flavor in every bite.

The final touch before baking is the irresistible crumble topping. Made from the reserved cake mix and rich butter, it bakes into a golden, crisp layer that provides a delightful textural contrast to the soft cake and tender peaches. The clumpy texture is exactly what you want for that rustic cobbler feel.

After baking, the aroma filling your kitchen will be incredible. While the cake cools slightly, a quick and easy icing is prepared. This simple glaze adds another layer of sweetness and moisture, making each bite even more satisfying. It’s the perfect finishing flourish to this already delicious dessert.

Whether you prefer a neat slice on a plate or a warm, rustic serving in a bowl, this Easy Peach Cobbler Cake is a treat for the senses. The combination of warm peaches, tender cake, crunchy crumble, and sweet icing is truly irresistible, especially when crowned with a melting scoop of vanilla ice cream. It’s comfort in every bite!

Frequently Asked Questions About Peach Cobbler Cake

• Can I use fresh peaches instead of canned pie filling? Yes, you can! You’ll need about 6-8 cups of sliced fresh peaches. You’ll also need to prepare a homemade sauce or sweet syrup for them, as fresh peaches won’t have the pre-thickened, sweetened base of canned pie filling. You might want to toss them with sugar, cornstarch, and a squeeze of lemon juice before adding them to the cake.
• What if I don’t have active dry yeast? Can I omit it? While you technically *can* omit it, the yeast is crucial for achieving that unique moist, sponge-like texture that makes this recipe special. Without it, the cake will still be good, but it will have a more traditional cake-like consistency rather than the hybrid cobbler-cake texture.
• Can I prepare this cake ahead of time? Yes, you can! The cake tastes fantastic the day it’s made, but leftovers are still delicious. Store it covered at room temperature for up to 2 days, or in the refrigerator for up to 4-5 days.
• How do I reheat leftover Peach Cobbler Cake? For best results, reheat individual slices in the microwave for 30-60 seconds, or cover the entire dish with foil and warm it in a 300°F (150°C) oven for about 15-20 minutes, or until heated through.
• Can I freeze Peach Cobbler Cake? Yes, the baked and cooled cake (without the icing) can be frozen. Wrap it tightly in plastic wrap and then in foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating and adding fresh icing.
• What kind of cake mix is best? A classic yellow cake mix works wonderfully and gives a lovely golden color. However, a white cake mix or even a vanilla cake mix could also be used for a slightly different flavor profile.

Explore More Delicious Dessert Recipes

If you loved this Easy Peach Cobbler Cake, be sure to check out these other fantastic recipes from our kitchen. From more peachy delights to other fruit-filled treats and comforting baked goods, there’s something for everyone to enjoy:

• Peaches and Cream Bars
• Peaches and Cream Dessert
• Peach Dumpling Bubble Up
• Peach Dump Cake
• Homemade Chocolate Cobbler
• Skillet Peach Cobbler
• Crescent Cherry Cheesecake Cobbler
• The Best Blueberry Cobbler
• Grilled Peaches
• Skillet Cherry Cobbler
• Blackberry Cobbler
• Banana Bread Cobbler
• Classic Country Peach Cobbler
• Homemade Peach Pie Filling
• Baked Peaches
• Easy Apple Cobbler
• Peach Cobbler Egg Rolls

Originally published: April 2013
Updated with new photos and republished: April 2019

Peach Cobbler Cake

This Easy Peach Cobbler Cake perfectly blends the warmth of cobbler with the tenderness of cake, made simple with boxed cake mix, pie filling, butter, and a delightful icing.

4.92 out of 5 stars from 36 reviews

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Prep Time: 20 minutes

Cook Time: 55 minutes

Total Time: 1 hour 15 minutes

Servings: 12

Author: Brandie Skibinski

Ingredients

• 1 (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

1. Preheat oven to 350°F (175°C). Spray a 9×13-inch baking dish with nonstick cooking spray.
2. Measure out 2 cups of the yellow cake mix and set aside for the crumble topping. The remaining cake mix will be used for the base.
3. In a large mixing bowl, combine the remaining cake mix, all-purpose flour, and active dry yeast. Stir until well combined.
4. Pour in the warm water and stir thoroughly. Next, add the eggs and stir until incorporated. The batter will be quite lumpy and thick.
5. Spread the lumpy cake mixture evenly into your prepared baking dish. It will be slightly stretchy due to the yeast, so take a moment to spread it.
6. Evenly spread both cans of peach pie filling on top of the cake batter layer.
7. In a separate bowl, combine the reserved 2 cups of cake mix with the ½ cup of cubed salted butter.
8. Use a pastry cutter, fork, or your hands to blend the butter into the cake mix until coarse, clumpy crumbs form.
9. Sprinkle this crumble topping mixture evenly over the peach pie filling.
10. Bake for 45-55 minutes, or until the topping is golden brown and the filling is bubbly.
11. Allow the cake to cool for 10-15 minutes before icing.
12. In a small bowl, combine the powdered sugar with 3 tablespoons of milk. Whisk until smooth. Add more milk gradually, if needed, to achieve a drizzly consistency.
13. Drizzle the icing all over the top of the cooled cake. Slice and serve warm, optionally with a scoop of vanilla ice cream.

Video Tutorial

Course: Dessert

Cuisine: American

Nutrition Information (Estimated Per Serving)

Please note that nutritional values are estimates and can vary based on specific brands and exact measurements used. If precise nutritional information is crucial for your dietary needs, we recommend using a professional nutritional calculator.

• Calories: 317 kcal
• Carbohydrates: 53g
• Protein: 3g
• Fat: 9g
• Sodium: 394mg
• Sugar: 28g

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