Ingredients:

  • 29 oz canned peaches, sliced and drained
  • 1/2 cup packed brown sugar
  • 1 tsp ground cinnamon
  • 1 box (15.25 oz) yellow cake mix
  • 3/4 cup unsalted butter, melted
  • 2 tbsp brown sugar

Instructions:

  1. Drain canned peaches thoroughly and pour them into a 9x13 inch baking dish, spreading them in an even layer.
  2. Sprinkle 1/2 cup brown sugar and 1 tsp cinnamon evenly over the peaches.
  3. Sprinkle the dry yellow cake mix evenly over the peaches in a flat layer without stirring.
  4. Drizzle melted butter evenly over the cake mix and use a spatula to gently press the butter into the powder to eliminate dry patches.
  5. Sprinkle the remaining 2 tbsp of brown sugar over the top.
  6. Bake at 350°F (175°C) for 40–45 minutes until edges bubble and the topping is deep mahogany gold.
  7. Allow the cobbler to rest for 10 minutes before serving to let the syrup thicken.