This recipe is such a fun one. If I had to choose a favorite dessert. It would probably be cake. I make cakes the most. I mean, I will eat any dessert but I seem to always gravitate towards cake. And this recipe is kind of a cake, and kind of a cobbler. It is a nice mix of the two really.
And I want to point out right off the top that you can use absolutely any pie filling 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.
Now what is really interesting about it is the yeast that is combined with the cake mix.
Easy Peach Cobbler Cake recipe
Peach Cobbler Cake
Prep Time
20 mins
Cook Time
55 mins
Total Time
1 hr 15 mins
This recipe for Peach Cobbler Cake is the best of both worlds. It is part cobbler and part cake and ALL good! It's made so simple by using a boxed cake mix. Plus, it can be changed up by using any store-bought pie filling you love!
ourse: Dessert
Cuisine: American
Servings: 12
Calories: 317 kcal
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.