Peach Cobbler Cake SUMMERTIME EATS

A plate with a piece of the peach cobbler cake, two scoops of ice cream and a bite of the cobbler cake on a fork, ready to eat.

5 from 1 vote

Peach Cobbler Cake is a combination of peach cobbler (pie) and peach dump cake. This is a recipe using peach canned pie filling.

Prep Time15

Cook Time40

Cool Time30

Total Time1 25

Course: Dessert

Cuisine: American

Keyword: peach cobbler cake, peach cobbler cake recipe, peach dump cake, recipes using peach pie filling canned

Servings: Servings

Calories: 213kcal

Equipment

9x13 Baking dish

Ingredients

2 Cans (21 oz) Peach Pie Filling
1 Box Yellow Cake Mix
3/4 Cup Butter
1/2 Cup Milk
1/2 Tsp Cinnamon
2 Tbsp Brown Sugar

Instructions

Preheat oven to 375°.
Heat pie filling in a large sauce pan on medium until very hot.
While the pie filling is heating up, in a large bowl or stand mixer combine the cake mix and butter. Blend on low 45-60 seconds, just until crumbly.
Place 1 cup of the cake mixture in a separate medium size bowl. Stir in brown sugar and cinnamon. This will be the crumbles on top. Set aside.
Go back to the cake/butter mixture and add the milk. Blend/mix until the dry particles are moistened.
Spoon the hot peach pie filling into a 13x9 un-greased baking dish.
Spread the cake/butter/milk batter over top of the peaches carefully. This will be layered.
Crumble the cake/brown sugar/cinnamon on top.
Bake 30-40 minutes or until the top is golden brown. Let cool 30 minutes. Serve warm.

Notes

Serve with cool whip, whipped cream or ice cream.

ITEMS/INGREDIENTS USED IN RECIPE - If you are interested in any of the items I may have used (or are similar to the items I used) in making this recipe, I have listed all or some of them above within the post. NOTE: These links are affiliate links of which I receive a small commission from the sale of certain item. This does not affect your price, it remains the same.

Nutrition