Ingredients
Scale
- 2 cans (21 oz each) peach pie filling
- 1 box (13.25 oz) yellow cake mix
- 1/2 cup (1 stick) unsalted butter (melted)
- 1 tablespoon raw coarse sugar
- ½ teaspoon ground cinnamon
Instructions
- Preheat the oven to 350° F. Spray a 9×13-inch baking dish with nonstick spray.
- Spread the canned peach pie filling evenly in the prepared baking dish.
- In a medium bowl, mix the dry cake mix and melted butter until combined. Spoon this mixture over the peaches.
- Sprinkle raw sugar and ground cinnamon over the top of the cake batter.
- Bake the cobbler for 40-45 minutes until it's golden brown and bubbly.
- Allow the cobbler to cool for 10 minutes before serving.
- Serve warm with a scoop of vanilla bean ice cream.
Notes
For extra flavor, add a pinch of nutmeg to the cake batter.
Serve with whipped cream for a delightful finishing touch.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 24g
- Sodium: 210mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.