Easy Peach Cobbler with Cake Mix
Peach Cobbler with Cake Mix is a no-brainer when peach season arrives! 3-ingredients, one pan, bake and done. Serve it warm topped with ice cream.
Servings: 10 servings
Calories: 206kcal
Ingredients
- 20 ounces frozen peaches
- 1 box 15.25 ounces white cake mix (It works especially well with Duncan Hines cake mix)
- 12 ounces Sprite Sierra Mist, 7-Up or other lemon lime soda
Instructions
- Preheat oven to 350°F. Spray a 13x9-inch baking dish with nonstick spray.
- Place both bags of peaches (still frozen) in a single layer in the bottom of a prepared pan.
- Sprinkle cake mix evenly over peaches.
- Pour Sprite over the cake mix making sure to soak every bit of the top. It’s a good idea to pour some of it over the top then use a tablespoon to put the remaining soda on spots where the cake mix isn’t covered.
- Let sit 5 minutes.
- Place in oven and bake for 45-50 minutes. It is done when a toothpick inserted into the center comes out clean. Make sure to keep the toothpick above the fruit filling to get an accurate reading.
- Serve warm with a scoop of vanilla ice cream on top.
Notes
STORE/FREEZE/REHEAT
Store cooled cobbler in a covered airtight container in the refrigerator for 3-4 days.
Freeze cooled cobbler, covered with plastic wrap then aluminum foil, in the freezer for up to 3 months. Thaw it in the fridge overnight.
Reheat dessert by placing a portion of the cobbler on a microwave-safe plate and heat on high for 30-second intervals until warmed through. Or heat in a preheated 350°F oven in an oven-safe dish for 15-20 minutes.
Nutrition
Calories: 206kcal | Carbohydrates: 43g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Sodium: 323mg | Potassium: 108mg | Fiber: 1g | Sugar: 26g | Vitamin A: 185IU | Vitamin C: 4mg | Calcium: 18mg | Iron: 1mg
