Description
This dessert combines the sweetness of ripe peaches with a rich, buttery cake topping. The result is a gooey center surrounded by a golden, crisp crust. It is ideal for summer gatherings or as a simple afternoon snack.
Ingredients
- 1 jar peach butter (16 oz)
- 1 box yellow cake mix (15.25 oz)
- 1 cup unsalted butter (melted)
- 1 teaspoon vanilla extract
- 1 can cherry pie filling (21 oz)
- 1 box white cake mix (15.25 oz)
- 1 cup unsalted butter (melted)
- 1 tablespoon vanilla extract
- 1 can apple pie filling (21 oz)
- 1 box yellow cake mix (15.25 oz)
- 1 teaspoon ground cinnamon
- 1 cup unsalted butter (melted)
- 1 can crushed pineapple (20 oz, drained well)
- 1 box yellow cake mix (15.25 oz)
- 1 cup unsalted butter (melted)
- 1 cup sweetened shredded coconut
- 1 can strawberry pie filling (21 oz)
- 1 package cream cheese (8 oz, softened)
- 1/2 cup granulated sugar
- 1 egg
- 1 box yellow cake mix (15.25 oz)
- 1/2 cup unsalted butter (melted)
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13 inch baking dish; pour the entire jar of peach butter into the bottom and spread evenly; combine dry cake mix, melted butter, and vanilla extract in a medium bowl until resembling wet sand with clumps; sprinkle mixture evenly over the peach butter without stirring; bake for 35 to 40 minutes until deep golden brown and edges are bubbling vigorously; allow to cool for at least 15 minutes before serving.
- Preheat oven to 350°F (175°C) and lightly grease a 9×9 inch square baking pan; spoon cherry pie filling into the bottom and spread completely; whisk together cake mix, melted butter, and vanilla extract until crumbly; distribute mixture evenly over the cherry layer ensuring no fruit is exposed at the edges; bake for 40 to 45 minutes until top is firm to the touch and lightly browned; let rest for 10 minutes before cutting into squares.
- Preheat oven to 350°F (175°C) and prepare a 9×13 inch baking dish with non-stick spray; spread apple pie filling evenly across the bottom; combine cake mix and cinnamon in a large bowl, pour in melted butter, and stir until coarse crumbs form; sprinkle crumb mixture generously over apples covering them entirely; bake for 35 to 40 minutes until top is golden and apples are bubbling around edges; remove from oven and allow to cool for 15 minutes before serving.
- Preheat oven to 350°F (175°C) and grease a 9×9 inch baking pan; drain crushed pineapple thoroughly using a colander and spread evenly in the pan; mix cake mix and melted butter until crumbly, then fold in shredded coconut; sprinkle coconut-cake mixture over the pineapple layer; bake for 40 to 45 minutes until top is golden brown and fruit is bubbling; cool for 10 minutes before slicing.
- Preheat oven to 350°F (175°C) and grease a 9×13 inch baking dish; pour strawberry pie filling into the bottom of the dish; beat softened cream cheese, sugar, and egg in a separate bowl until smooth and creamy; mix cake mix and melted butter in another bowl until crumbly; drop spoonfuls of cream cheese mixture over the strawberry filling, then sprinkle cake mix crumbs over the cream cheese dots; bake for 45 to 50 minutes until top is set and golden; let cool for 20 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: dessert
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg
Keywords: Peach Butter Cobbler Tips: If your peach butter is very runny, simmer it in a saucepan for 5 minutes to thicken slightly before pouring into the pan to prevent the cobbler from becoming too soupy. Cherry Vanilla Cobbler Tips: To prevent the topping from sinking into the fruit, ensure the butter is melted but not scorching hot when mixing with the dry cake mix. Apple Cinnamon Cobbler Tips: For added crunch, add 1/2 cup of chopped walnuts or pecans to the topping, or use sautéed fresh apples if preferred over canned filling. Pineapple Coconut Cobbler Tips: Draining the pineapple is crucial; if too much liquid remains, the cobbler will become soggy rather than having a thick, jammy consistency. Strawberry Cheesecake Cobbler Tips: Ensure the cream cheese is truly softened to room temperature before mixing to avoid lumps in the topping layer.