Best 15 Peach Cobbler Cake Recipes

PEACH COBBLER DUMP CAKE

Steps:

• Preheat oven to 350°. Pour 1 can of peaches into a greased 13x9-in. baking dish. Drain remaining can of peaches and add to baking dish; sprinkle with brown sugar and cinnamon. Sprinkle with cake mix and almonds., Cut butter into very thin slices; arrange over top, spacing evenly. Bake until golden brown and fruit is bubbly, 35-40 minutes. Serve warm.

PEACH COBBLER DUMP CAKE

Steps:

• Preheat the oven to 375 degrees F. Spray a 9-by-13-inch baking dish with cooking spray.
• Add the peaches with their juices, the cinnamon and 1 teaspoon salt to the baking dish. Stir to combine. Top evenly with the corn muffin mix and then the brown sugar. Dot evenly with the butter.
• Bake until golden brown and set, about 45 minutes. Let cool for 20 minutes. Top with the pecans and serve with ice cream.

PEACH COBBLER DUMP CAKE RECIPE

Steps:

• Preheat oven to 375 degrees F.
• Empty peaches into the bottom of a 9 x 13 inch baking pan.
• Cover with the dry cake mix and press down firmly.
• Cut butter into small pieces and place on top of cake mix.
• Sprinkle top with cinnamon.
• Bake for 45 minutes.
• Serve with vanilla ice cream, if desired.

PEACH COBBLER UPSIDE-DOWN POUND CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®).
• Combine peaches, water, white sugar, brown sugar, butter, vodka, cinnamon, vanilla extract, almond extract, and nutmeg in a saucepan over medium heat. Cook down until filling has a cobbler-like texture, about 25 minutes.
• Mix brown sugar and butter for topping together in a bowl and spread evenly in the prepared cake pan. Combine sliced peaches and cinnamon and arrange neatly on top of brown sugar and butter mixture.
• Combine eggs, butter, buttermilk, sour cream, shortening, almond extract, and vanilla extract in a bowl and mix very well.
• Combine flour, sugar, cinnamon, and baking powder in another bowl. Mix into wet ingredients until combined. Pour 1/2 of the batter into the prepared cake pan. Pour filling on top; pour remaining cake batter on top.
• Bake in the preheated oven for 45 minutes. Reduce oven temperature to 325 degrees F (165 degrees C). Continue baking until a toothpick inserted into the center comes out clean, about 1 hour and 15 minutes. Invert onto a cake plate and let cool.

PEACH COBBLER CAKE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Spread 1/2 of the yellow cake mix into a 9x13-inch baking dish.
• Cut peaches from the larger can into large chunks and layer on top of the cake mix. Sprinkle butter over peach layer. Cover butter layer with remaining cake mix. Pour the reserved juice from both cans over cake mix mixture. Set the peaches from smaller can aside for another use.
• Bake in the preheated oven until cobbler is lightly browned, 35 to 40 minutes.

PEACH COBBLER COFFEE CAKE

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream. Beat just until combined., Pour half the batter into a greased 13x9-in. baking dish. Combine pie filling and peaches; spread over batter. Drop remaining batter by tablespoonfuls over filling. , For topping, combine brown sugar, flour, oats and cinnamon in a bowl. Cut in butter until mixture is crumbly. Sprinkle over batter. , Bake 70-75 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. In a small bowl, combine confectioners' sugar and enough milk to achieve desired consistency; drizzle over coffee cake.

PEACH COBBLER POUND CAKE

Steps:

• Preheat the oven to 325 degrees F.
• For the streusel topping: Whisk together the melted butter, brown sugar, granulated sugar, cinnamon and salt in a small bowl until smooth and combined. Stir in the flour until completed moistened and clumping into pea-size pieces. Cover with plastic wrap or a kitchen towel and set aside.
• For the pound cake: Line a 9-by-5-inch loaf pan with parchment, leaving a 2-inch overhang on the longer sides. Spray generously with nonstick cooking spray.
• Beat the butter and granulated sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 4 minutes. Add the eggs, one at a time, until combined, then beat in the vanilla.
• Whisk together the cinnamon, baking powder, baking soda, salt and 1 1/2 cups of the flour in a separate large bowl until combined. With the mixer on medium low, add the flour mixture to the butter mixture in three batches, alternating with the buttermilk; beat until just combined.
• Toss the diced peaches with the remaining 2 tablespoons flour in a small bowl, then gently fold into the batter until evenly distributed throughout.
• Transfer the batter to the prepared loaf pan and sprinkle evenly with the streusel topping. Bake until golden brown and a toothpick inserted in the center comes out clean, 1 hour 15 minutes to 1 hour 30 minutes. Transfer to a wire rack to cool slightly, about 15 minutes. Run a small offset spatula around the edge of the loaf pan, then use the parchment paper overhang to lift the cake out of the pan and onto the wire rack. Let cool completely.
• For the macerated peaches: Toss the sliced peaches with the brown sugar, lemon zest and vanilla in a large bowl until combined. Set aside until the peaches are softened and starting to release their juices, about 30 minutes.
• For the whipped cream: Beat the heavy cream, sour cream and brown sugar in a large bowl with an electric mixer on medium-high speed until soft peaks form, about 2 minutes. Cover and keep cold in the refrigerator until ready to serve.
• Cut the pound cake into 1-inch-thick slices using a serrated knife. Top with some of the macerated peaches and a dollop of whipped cream.

PEACH COBBLER DUMP CAKE

Steps:

• Preheat oven to 375ºF.
• Empty peaches into the bottom of a 13 x 9- inch pan.
• Cover with the dry cake mix and press down firmly.
• Cut butter or margarine into small pieces and place on top of cake mix.
• Sprinkle top with cinnamon.
• Bake for 45 minutes.

PEACH COBBLER DUMP CAKE II

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place peaches in bottom of 9x13 cake pan. Sprinkle dry peach gelatin over peaches. Sprinkle dry cake mix over gelatin. Cut up butter and distribute over cake mix. Pour 1 cup of reserved peach juice and 1/2 cup of water over the top.
• Bake in the preheated oven for 60 minutes, or until the top is browned.

PEACH COBBLER ICE CREAM CAKE

Steps:

• Stir 1 1/4 cups granulated sugar, the lemon juice and peaches in a large pot; let sit 15 minutes. Bring to a simmer over medium-high heat, then reduce the heat to low and cook until the peaches are tender, about 15 minutes. Remove 3/4 cup peaches with a slotted spoon and refrigerate for topping. Puree the remaining peaches and cooking liquid in a blender; transfer to a bowl and freeze until very thick, about 1 hour.
• Meanwhile, preheat the oven to 350 degrees F and line a baking sheet with foil. Coarsely crush the graham crackers and toss with the remaining 1/4 cup granulated sugar, the pecans and butter on the prepared baking sheet; spread into a thin layer. Bake 7 minutes, then stir and continue baking until golden brown, 6 to 10 more minutes. Let cool and harden, then crumble and set aside.
• Assemble the cake: Let 2 pints ice cream soften at room temperature until spreadable, about 10 minutes. Coat a 9-inch springform pan with cooking spray and line the bottom and sides with plastic wrap, leaving a 2-inch overhang. Spread the softened ice cream in the prepared pan, then top evenly with the peach puree. Freeze until the puree is firm, about 45 minutes.
• Let the remaining 2 pints ice cream soften, 10 minutes, then spread over the peach puree. Sprinkle with 1 cup of the pecan mixture and press it into the ice cream. Cut the pound cakes lengthwise into 1 1/2-inch-thick slices; arrange the slices in a single layer on top of the ice cream, trimming as needed. Cover with plastic wrap and freeze until firm, at least 6 hours or overnight.
• Beat the heavy cream, confectioners' sugar and vanilla in a bowl with a mixer on medium speed until soft peaks form. Uncover the cake, then invert onto a plate; remove the springform ring and the remaining plastic wrap. Cover the top and sides with the whipped cream. Top with the reserved peaches and remaining pecan mixture. Freeze until firm, about 1 hour.

EASY PEACH COBBLER WITH CAKE MIX

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Spread peach slices evenly into a 9x13 inch baking dish. If using canned peach juice, pour 1 cup of it over peach slices. If using fresh peaches, combine water and sugar in a small bowl. Stir to dissolve, then pour mixture over peaches.
• Sprinkle cinnamon over peach slices, followed by dry cake mix. Top cake mix with pats of cream cheese. Dot cobbler with butter or margarine.
• Bake in preheated oven for 45 minutes, until golden.

PEACH COBBLER COFFEE CAKE RECIPE - (4.5/5)

Steps:

• 1. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream. Beat just until combined. 2. Pour half of the batter into a greased 13-in. x 9-in. baking dish. Combine pie filling and peaches; spread over batter. Drop remaining batter by tablespoonfuls over filling. 3. For topping, combine the brown sugar, flour, oats and cinnamon in a bowl. Cut in butter until mixture is crumbly. Sprinkle over batter. 4. Bake at 350° for 70-75 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. In a small bowl, combine confectioners' sugar and enough milk to achieve desired consistency; drizzle over coffee cake.

PEACH COBBLER DUMP CAKE I

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Empty peaches into the bottom of one 9x13 inch pan. Cover with the dry cake mix and press down firmly. Cut butter into small pieces and place on top of cake mix. Sprinkle top with cinnamon.
• Bake at 375 degrees F (190 degrees C) for 45 minutes.

UPSIDE-DOWN PEACH COBBLER SPICE CAKE

Steps:

• 1. Preheat oven to 325 degrees. (I used my 2 1/2 qt deep dish round casserole dish for this recipe and had to play with the baking time due to the depth of the dish.)
• 2. Place butter and sugar in a casserole dish.
• 3. Place in oven while it is preheating.
• 4. In a separate bowl, mix together all dry ingredients and set aside.
• 5. Once butter is melted remove casserole dish from oven. Add in 1/2 can of evaporated milk.
• 6. Whisk in dry ingredients until well blended.
• 7. Pour can of peaches with juice into batter and mix well.
• 8. Place mixture in oven and bake until a toothpick comes out clean (about 45 minutes). (I test with a butter knife due to the depth of the casserole bowl I was using.) The cake may be a little undone on the bottom but that may be some of the peach juice.
• 9. Remove from oven when done and let set for a few minutes.
• 10. You can leave it in the casserole dish and serve from there or turn out on a plate or serving platter, but be careful since most of the peaches have settled in the bottom of the cake. Serve while still warm with the ice cream of your choice. Enjoy!

EASY CAKE MIX PEACH COBBLER

Steps:

• 1. Heat oven to 350. Lightly spray a 9" x 13" baking pan w/ cooking spray. Layer peaches in baking pan.
• 2. Sprinkle cinnamon over peaches. Toss lightly. Sprinkle w/ cake mix. Dot w/ butter. Bake 30 mins, or until bubbly.