Peaches and Cream Cobbler

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Total Time
1hr 10mins
Prep
10 mins
Cook
1 hr

Posted by request. This cobbler is a "dump" recipe and the juices of the pineapple and frozen peaches mixes with the cake mix while baking to form a cake layer that is both gooey and crispy on top. It is a recipe from a local PBS cooking show QED cooks.

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Ingredients

Nutrition
  • 1 (20 ounce) can crushed pineapple, in its own juice
  • 2 (16 ounce) bags frozen peaches (DO NOT THAW)
  • 1 (18 1/4 ounce) box white cake mix
  • 12 cup brown sugar
  • 8 tablespoons margarine, melted
  • 12 cup raisins (optional) or 12 cup pecans (optional)

Directions

  1. Preheat oven to 350 degrees.
  2. Spread crushed pineapple with its juices in the bottom of a 13x9 inch pan.
  3. Next scatter one bag of frozen peaches over the pineapple.
  4. Dump the white cake mix on top of the peaches.
  5. Scatter second bag of frozen peaches over the cake mix.
  6. Sprinkle the optional raisins or pecans.
  7. Sprinkle the brown sugar over the raisins.
  8. Next evenly pour the melted margarine over the entire pan.
  9. Bake 55-60 minutes, or until the edges are crispy golden and pulling away from the side of the pan.
  10. Serve warm with vanilla ice cream, frozen yogurt, or whipped cream.
  11. Enjoy!
Most Helpful

5 5

I'm revising my initial review of this because I made it again for a church event. This time it was perfect sweetness so it may well depend on the brand of cake mix that you use. I received a lot of complements on it and a lot of people asked me for the recipe. Thanks again for sharing!

5 5

I really like this recipe except I don't use the pineapples or the raisins or pecans and I have also used my peaches fresh from my tree. I just cover the bottom with peaches, add some peach nectar about 1/4 -1/3 cup and on top I put about 2 cups of peaches. I also have switched margarine with butter and added cinnamon and that has made all the difference in the world!

5 5

I saw this on a show on PBS and I knew I had to make it. My family LOVED it--it is something I can see myself making pretty often.