Hamdi Saidani This five-ingredient Pioneer Woman peach cobbler with cake mix is made with canned sliced peaches, a box of yellow cake mix, cubed butter, almond extract, and toasted almonds. It takes 5 minutes to put together and about 45 minutes in the oven.
There’s no mixing bowls, no batter, no eggs. You pour the canned peaches and their syrup into the dish, sprinkle some butter cubes over the fruit, dump the dry cake mix on top in an even layer, then scatter the rest of the butter over that. The peach syrup bubbles up from below and the melting butter soaks down from above, and together they hydrate the cake mix into a golden, crispy topping without you ever stirring anything.
The almond extract is a small addition that makes a big difference. Just half a teaspoon stirred into the peaches gives the whole dish a warm, nutty depth that straight peach-and-sugar doesn’t have on its own. Don’t skip it. Scatter the butter cubes evenly across the top so every section of cake mix gets moisture. Any dry patches left uncovered bake into powdery, raw-tasting spots instead of crispy golden crust.
Pioneer Woman Peach Cobbler With Cake Mix
Description
This Pioneer Woman peach cobbler with cake mix layers canned peaches under dry yellow cake mix and cubed butter, baked until golden and bubbly with zero mixing required.
Ingredients
Instructions
- Preheat the oven to 375°F. Spray a 9×13-inch baking dish with nonstick cooking spray.
- Pour the peaches and all their syrup into the prepared dish. Drizzle with the almond extract and stir gently to combine.
- Cut the butter into 1/2-inch cubes. Scatter 1/4 cup of the butter cubes over the peaches.
- Pour the dry cake mix evenly over the peach mixture. Pat it into an even layer using your hands or the back of a spoon.
- Scatter the remaining butter cubes evenly across the top of the cake mix.
- Bake until the top is golden brown and the peach mixture is bubbling up around the edges, about 45 minutes.
- Sprinkle with toasted sliced almonds and serve warm with scoops of vanilla ice cream.
FAQs
Do I really just sprinkle dry cake mix over the fruit?
Yes. The peach syrup from below and the melting butter from above provide enough moisture to soak into the cake mix and turn it into a crispy, golden crust as it bakes. No eggs, no milk, no mixing required.
Can I use fresh peaches instead of canned?
You can, but you’ll need to add about 3/4 cup of water or peach nectar to the dish since fresh peaches don’t have the heavy syrup that hydrates the cake mix. Toss the sliced fruit with 1/3 cup of sugar before adding to the pan.
Why is my topping still powdery in some spots?
The butter cubes weren’t distributed evenly. Every section of cake mix needs butter above it to melt down and create moisture. Spread the cubes in a grid pattern across the surface so no area is left dry.
What do I serve it with?
Warm from the dish with a big scoop of Vanilla Ice Cream melting over the top. For a dessert table, the Peach Cobbler with the biscuit topping next to it lets guests compare a from-scratch version against this shortcut one. The Peach Dumplings alongside add a fun, individual wrapped-in-dough option to round out a full peach spread.
How do I store leftovers?
Let it cool completely, then cover tightly with plastic wrap or foil and refrigerate for up to 3 days. The topping softens in the fridge, so reheat uncovered in a 350°F oven for about 10 minutes to crisp it back up before serving.
