Peach Cobbler
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You won’t believe how easy this 3-ingredient peach cobbler is! Juicy peaches, a buttery topping, and a little baking magic come together to create one of the best (and simplest) desserts you’ll ever make. No fuss—just dump, bake, and enjoy!
Go all-in and serve this cake recipe with a giant scoop of vanilla ice cream or whipped cream! It’s the perfect combination and great way to step up the flavor!
Why You’ll Love This Recipe
- Quick dessert idea – Ready in under an hour with only a few minutes of prep.
- No-fail cobbler recipe – Practically impossible to mess up, making it great for beginners.
- Last-minute dessert idea – Need something sweet fast? This comes together in a pinch.
- Peach dessert with cake mix – Uses boxed cake mix for an easy shortcut.
I first tried this peach cobbler with cake mix on a camping trip when my brother-in-law tossed everything into a Dutch oven and let the fire do the work. An hour later, we had a warm, buttery, peach-filled dessert with almost zero effort. One bite, and I was hooked!
Since then, it’s been a family favorite—perfect for busy nights, potlucks, or last-minute cravings. The peaches turn bubbly, the cake mix crisps up just right, and the 7-Up ties it all together. Simple, foolproof, and always a hit!
Ingredients You’ll Need
This easy peach cobbler is as simple as it gets! No fancy steps, no complicated ingredients—just a few pantry staples that bake into a golden, bubbly masterpiece.
- Peach Pie Filling – The key to that rich, fruity flavor. If you don’t have pie filling, canned peaches (drained) work in a pinch! Just sprinkle in a little cinnamon and sugar for extra flavor.
- Yellow Cake Mix – This is what gives the cobbler its buttery, crumbly topping. No need to mix—just sprinkle it right on top!
- 7 Up – Adds moisture and a subtle sweetness without making the cobbler too dense. Any lemon-lime soda will do!
That’s it! Just layer, bake, and get ready for a dessert that tastes like it took way more effort than it actually did.
Jesseca’s Recipe Review
This 7-Up Peach Cobbler is dangerously easy and insanely good. It takes just a few pantry staples and zero fuss—no peeling, no mixing bowls full of mess. The bubbly soda gives the cake a light, fluffy texture while the sweet peaches create the perfect gooey base. It’s my go-to when I need a crowd-pleasing dessert without the work.
Tip from Jesseca:
If you want a little extra flavor, sprinkle a pinch of cinnamon or nutmeg over the peach filling before adding the cake mix. It adds just the right cozy touch!
Variations and Substitutions
This cobbler is easy to tweak based on what you have on hand or the flavors you love!
- Peach Pie Filling – If you don’t have pie filling, canned peaches (drained) work great! Add a sprinkle of cinnamon and sugar for extra flavor. You can swap this for any other fruit pie filling for a fun flavor twist.
- Yellow Cake Mix – Swap it for white cake mix for a lighter taste or spice cake mix for a warm, fall-inspired twist.
- 7-Up – Any lemon-lime soda like Sprite or Sierra Mist works just as well.
- Extra Flavor – Stir in a dash of cinnamon, nutmeg, or chopped pecans for a little extra texture and warmth.
This recipe is super flexible, so feel free to get creative and make it your own!
Peach Cobbler with Cake Mix
This peach cobbler with canned peaches is as easy as it gets—no complicated steps, just simple ingredients that come together for a warm, bubbly, golden dessert. Perfect for last-minute gatherings or a quick sweet fix!
- Preheat the oven to 350°F and grease a 9×13-inch baking dish.
- Spread the peach pie filling evenly in the dish.
- Mix the dry cake mix and 7-Up until just combined.
- Pour the batter over the peaches, spreading gently.
- Bake for 45-60 minutes until golden and set.
- Serve warm with ice cream or whipped topping.
That’s it! Just a few simple steps, and you’ve got a delicious, no-fuss dessert that everyone will love.
Storage and Make-Ahead Instructions
This peach cobbler is just as delicious the next day—if you have any leftovers! Here’s how to store and prep it ahead of time:
- Refrigerate Leftovers – Once cooled, cover and store in the fridge for up to 4 days. Warm in the microwave or oven before serving.
- Freeze for Later – Wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge and reheat in the oven at 350°F until warmed through.
- Make Ahead – Assemble the cobbler up to a day in advance, cover, and refrigerate. When ready to bake, let it sit at room temp for 15 minutes before putting it in the oven.
This is one of those desserts that tastes just as good the next day, making it perfect for prepping ahead or enjoying leftovers!
Recipe FAQs
If your cobbler turns out dry, try using more soda next time or making sure the cake mix is evenly moistened before baking. You can also dot the top with butter for extra richness.
The top should be golden brown, and a toothpick inserted in the center should come out clean or with a few crumbs. If the top browns too quickly, loosely cover it with foil and continue baking.
Yes! Layer everything in a greased slow cooker, cover, and cook on high for 2-3 hours or low for 4 hours until set.
Warm individual servings in the microwave for 20-30 seconds or reheat in the oven at 350°F for 10-15 minutes to maintain the best texture.
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Lazy Peach Cobbler
Ingredients
- 2 (21 oz) cans peach pie filling
- 1 box yellow cake mix
- 1 (12 oz) can 7up
Instructions
- Preheat your oven to 350°F. Lightly coat a 9×13-inch baking dish with nonstick spray to prevent sticking.
- Spread the peach pie filling evenly across the bottom of the prepared baking dish. If using canned peaches, drain them first and sprinkle in a little cinnamon and sugar for extra flavor.
- In a medium bowl, stir together the dry yellow cake mix and 7-Up until just combined. The batter will be lumpy, which is perfectly fine! Avoid overmixing.
- Pour the cake mix batter over the peaches, spreading gently to cover. Do not mix—this layering technique helps create the perfect cobbler texture.
- Place the dish in the oven and bake for 45-60 minutes, or until the top is golden brown and a toothpick inserted in the cake comes out clean or with a few crumbs.
- Let the cobbler cool slightly before serving. Enjoy warm with a scoop of vanilla ice cream or whipped cream for the best flavor!
Equipment
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
Can this be done in an oven on a smaller scale?? We are a family of 4, & the above seems like a lot. I usually just use a small 8×8 pan and one 15 oz. can of fruit. We don’t eat alot of sweets at once. How would I make this like that?? Could I just cut it in half and still use the mentioned oven temp and time?? Thank you.
Hi Kathy,
We are a family of three so I definitely understand the need to cut back a recipe. I would do as you stated and cut the ingredients in half (maybe not the butter topping) and check your cobbler around 30 minutes. Using a regular 8×8 pan shouldn’t be an issue.
You could also use a box oven the old girl scout way. Line a heavy duty cardboard box with heavy duty foil. Make a rack to set the pan on with a wire cooling rack and four empty pop cans for support. Set it on level ground, and find a small rock to put under one edge of the box to vent. Count about 50 degrees per briquet.
what size Dutch oven are you using? Camping for the 4th of July and would love to make this.
One question wasn’t answered that I also would like to know,
How many charcoals do you use on both the bottom & top?
I’ve bern told that makes a big difference in your temperature of the oven.
Im feeding a crowd of 150 for an event…how many serving per dutch oven? I figured about the same as a 9 X 13? So-15-18?
My number should be around 10/11 pots?
I’d say more like 10-12 per pan.
How many coals are used – top & bottom please?
I’ve read most other “dump cake” 30 coals total 10 in a ring around the bottom and the other 20 on top
Could I do this on a Coleman stove (the area I’ll be camping in has a no-fire policy right now so I can’t have coals!
That is an excellent question… I know you can do it in an oven, but I’m not sure you can do it on a stove…
I’ve made this before but used diet cream soda instead of the sprite. Delicious! Of course that was for blackberry pie and the berries were pretty tart.. may give it a try with this too anyway.
What if I wanted to make this using a traditional oven…what would the temp be and for how long?
9×13 pan, 375 degrees for 30-35 minutes, or until a toothpick comes out clean. :0)
We make something similar and SUPER good:
1 box any cake mix
2 cans any fruit pie filling
1 stick butter or margarine
put the pie filling the Dutch Oven. Top with dry cake mix. Slice butter and lay slices on top. PUt coals under and over. About 30-45 minutes and you have an awesome cobbler. Try apple pie filling with cinnamon swirl cake for a yummy breakfast.
Cynthia, My grandma used to make this cake for me when I was younger in the oven. You just reminded me how much I loved it! I think I’ll have to make it this week sometime…
This is good even if you aren’t camping. My family calls this “dump cake”, thought I can’t figure out why. Cherry filling really works well.
We love cherry filling too!
It’s a dump cake because you just “dump” everything in. 🙂
Uh, YUM! Never thought about something other than white or yellow cake mix (I’m creative like that–not). Apple pie filling with spice cake! Holy crap…a whole new world just opened for me. lol The cinnamon swirl sounds good too, but I love me some spice cake.
what size cans of filling? thanks!!!!
15 oz
Looks uber yummy! What is the foil you use in there, did you just make your own foil “bucket”, or did it start life as something else? Also, I’ve made something similar but without the Sprite. Any ideas on what the Sprite contributes?
Been enjoying reading your blog!
Sometimes, in the camping department, you can find foil dutch oven inserts. I’ve also heard that they sometimes have them in local grocery stores as well. That’s what the foil insert is.
As for the sprite… I’m not sure why, but by using the soda you are able to eliminate the eggs, oil, and water called for on the box. I’ll have to do some more research though.
The sprite is the leavening agent. What gives the “rise”.
Are those the “big” cans of peaches? Or the smaller 15oz cans? Sounds wonderful!
It’s two 30oz cans. Drained. I totally messed that up in the post. Thanks for catching it!
We have made the same thing, but just with cake mix and peaches (you don’t drain them…the liquid in the peaches takes the place of the sprite)…I’ll have to give it a try with the sprite, I’m sure it adds a nice extra layer of yum!! (But I thought I’d post, just in case you found yourself in the woods without the soda :))
Ok did I miss something? This recipe did not mention Sprite.