Prep 5 mins
Cook 20 mins
This is the easiest desert I have ever made. I had the idea as a poor college student who rarely shopped anywhere but Walgreens. There are, consequently, only two ingredients. Because there are no raw ingredients, I often under-cook the cake so that it is still a bit gooey. Great as a desert or for brunch.
- Preheat oven to 400 and grease a 9x13 cake pan.
- Reserve approximately 1/2 cup of cake mix.
- Pour the contents of the peach cans (including juice!) into a large mixing bowl. Add to this the larger portion of the cake mix and stir to combine.
- Empty the batter into the greased cake pan and sprinkle the top with the reserved cake mix. Bake.
NOTHING is easier than this tasty treat! We absolutely love this warm with a scoop of vanilla frozen yogurt. I used a reduced-sugar cake mix with lite Splenda-sweetened peaches. Most similar recipes on Zaar have a stick of butter sliced across the top, so to get some of that butter flavor, I sprayed the top with butter-flavored Pam. Lots less fat! I baked at 375 in a convection oven for 25 minutes (no time given in recipe). Just super!
How easy is this?
This was a bit of a disappointment. I checked online for a precise definition of fruit cobbler...and it varies so much that I suppose this is technically 'a fruit cobbler'. Most fruit cobblers I've eaten and made had a bit of sauce along with the baked pasty/cake like texture. This recipe made more of a peach cake. I wish I had at least sprayed the topping with some kind of oil or butter mixture like Chef DuChick did, because I didn't care for the flour like topping on it's top. The Chef said they usually cook it so it is still a little 'gummy'. If the chef would post how long this is supposed to be baked it might be helpful. I followed the box directions for a conventional oven and baked mine 30 minutes. Without the topping...it was a good cake with peaches throughout it...as a cobbler it was not as good as others I have made. I believe this recipe could be corrected however. I will just scrape off the topping and eat it that way. Made for Spring PAC 2010