Cake Mix Peach Cobbler Coffee Cake is a soft, moist coffee cake with a simple peach cobbler layer underneath and a buttery cinnamon crumb on top. It’s the kind of bake I like when I want something easy, familiar, and still a little special.
The peaches make the bottom sweet and jammy, and the sour cream batter stays tender even after it cools. I also like that the topping is made with the reserved cake mix, so you get that classic streusel feel without digging out extra flour.
For me, this is best as a weekend breakfast bake or an easy potluck dessert. It’s great with coffee, and it slices neatly enough to pack up and share.
Why You’ll Love This Recipe
Fast and easy: Starting with cake mix keeps it simple, but the end result still tastes like you put real effort into it.
Soft cake, crisp top: The sour cream batter bakes up tender, and the cinnamon crumb gives you that crunchy, buttery finish.
Real peach cobbler feel: The fruit layer sets up nicely and tastes like a cobbler filling, not just peaches baked under cake.
Great for sharing: A 9×13 pan gives you plenty of servings, and it’s easy to cut into clean squares.
Flexible ingredients: Canned peaches work well, fresh peaches work too, and you can add pecans or skip them depending on who you’re feeding.
Ingredients You’ll Need
Peach Layer
- Sliced peaches: I use canned peaches most of the time because they’re reliable year-round. Just make sure they’re drained really well so the bottom doesn’t get soggy.
- Lemon juice: A little brightness helps the peaches taste more “peachy,” especially with canned fruit.
- Cornstarch: This thickens the fruit layer as it bakes so you get more of a cobbler-style set instead of a watery layer.
- Ground cinnamon: Cinnamon with peaches is always a good idea here. It ties the fruit and the crumb topping together.
- Light brown sugar: Adds a deeper sweetness than white sugar and works really well with the cinnamon.
- Unsalted butter: Drizzling melted butter over the peaches gives the fruit layer a richer, more cobbler-like taste.
Cake Batter
- Yellow cake mix: This is the shortcut that makes the whole recipe doable on a busy day. Reserving some for the topping keeps the ingredient list short.
- Eggs: Helps the batter set and gives it structure so it slices cleanly.
- Sour cream: This is what keeps the cake tender and a little denser like coffee cake. Plain Greek yogurt works the same way if that’s what you have.
- Vegetable oil: Oil keeps the crumb moist for days. I stick with a neutral oil so the peach and cinnamon flavors stand out.
- Vanilla extract: A small thing, but it makes the batter taste more like a from-scratch cake.
Crumb Topping
- Reserved dry cake mix: This is your “flour” for the streusel, and it keeps the topping easy. Break up any lumps before you mix it in.
- Light brown sugar: Makes the crumb topping caramel-y and helps it brown nicely.
- Ground cinnamon: If you like a stronger cinnamon topping, this is the place to lean in a little.
- Unsalted butter: Melted butter makes the crumb mix come together fast. If it looks too wet, keep stirring and it will start to clump.
- Chopped pecans (optional): I like the crunch, but I skip them if I’m bringing this somewhere with nut allergies.
Optional Glaze
- Powdered sugar: This gives you that simple bakery-style drizzle. It’s optional, but it looks nice if you’re serving this to guests.
- Milk: Use just enough to get the consistency you like. Start with less—you can always add a few drops more.
- Vanilla extract: Keeps the glaze from tasting flat.
Recipe Instructions
- Preheat the oven: Heat the oven to 350°F and grease a 9×13-inch baking dish.
- Mix the peaches: In a bowl, mix the drained peaches with lemon juice, cornstarch, cinnamon, and brown sugar until the peaches are evenly coated.
- Add the peach layer: Spread the peach mixture evenly in the baking dish, then drizzle the melted butter over the top.
- Mix the batter: Reserve 1 cup of the dry cake mix for the topping. Whisk the remaining cake mix with the eggs, sour cream, oil, and vanilla until smooth.
- Spread the batter: Spoon the batter over the peaches and spread it out gently into an even layer.
- Make the crumb topping: Stir the reserved cake mix with brown sugar, cinnamon, and melted butter until crumbly.
- Add the topping: Sprinkle the crumb topping evenly over the batter, then sprinkle with chopped pecans if you’re using them.
- Bake: Bake for 40 to 45 minutes, until the top is golden and a toothpick inserted in the center comes out mostly clean.
- Cool: Let the cake cool for 15 to 20 minutes before slicing.
- Glaze (optional): Whisk the powdered sugar, milk, and vanilla until smooth, then drizzle over the warm or cooled cake.
Some of my tips!
This is the part that really makes a difference. If you only read one section, make it this one because this is where I share the little trick that helps the recipe turn out so well.
Recipe Tips & Tricks
Drain the peaches really well. I usually let them sit in a colander for a few minutes, then dab them quickly with paper towels. Extra liquid is the main reason the bottom can turn a little soft.
Spread the batter gently. The peach layer is slippery, so take your time and drop the batter in spoonfuls first, then spread it out. If a few peaches peek through, it’s fine.
Stop mixing the batter once it’s smooth. Cake mix batters don’t need a lot of beating. Mix until you don’t see dry streaks, then move on.
Watch the center for doneness. The edges will brown first, but the middle is what matters. I pull it when the toothpick comes out mostly clean, with a few moist crumbs.
Don’t make the glaze too thin. Start with less milk and add a little at a time. A thicker drizzle looks better and doesn’t disappear into the crumb topping.
Make some touches!
There are plenty of easy ways to serve this depending on the occasion. Keep it simple, or add a few small touches to make it feel a little more special.
Serving Suggestions
- Coffee: This is really good with a hot cup of coffee, especially something darker like a French roast. The cinnamon topping just works with it.
- Vanilla ice cream: If you’re serving it as dessert, warm a slice and add a small scoop on the side. It melts into the peaches a bit.
- Whipped cream: A spoonful of lightly sweetened whipped cream is simple and nice here. I like it most when the cake is fully cooled.
- Fresh berries: A handful of raspberries or blueberries on the plate is an easy way to add something fresh. It also cuts the sweetness a little.
Save it for later
This section covers how to store leftovers and what parts of the recipe you can prepare ahead of time.
Storage and Make Ahead
Store leftovers covered in the fridge for up to 4 days. I usually keep it right in the baking dish with foil over the top, or move slices into an airtight container.
To reheat, warm individual pieces in the microwave for a few seconds, just until heated through. If you want the crumb topping to stay a little crisp, use the oven instead.
You can make this recipe ahead by baking it the day before and glazing right before serving (or skipping the glaze). The flavors actually settle in nicely overnight.
If you want to keep it longer, freeze individual portions wrapped well and stored in a freezer bag. Thaw in the fridge overnight, then warm if you like.
A few quick answers
This section covers a few extra details that may help before you head to the recipe card.
Recipe FAQs
Can I use fresh peaches instead of canned?
Yes. Use about 4 cups of peeled, sliced fresh peaches and add about 2 tablespoons of sugar to help them get juicy. If your peaches are very ripe and soft, the layer will be a little more jammy.
Can I use peach pie filling?
You can, and it makes the fruit layer thicker and more like a classic cobbler filling. Use 2 cans (21 oz each) of peach pie filling and omit the cornstarch.
Can I swap the sour cream?
Plain Greek yogurt is my go-to swap and works well in the same amount. I’d stick with full-fat or 2% if you can, since it keeps the cake more tender.
How do I know when it’s done?
The top should be golden and the center should look set, not jiggly. A toothpick in the middle should come out mostly clean with a few moist crumbs (peach filling on the toothpick is fine).
Do I have to use pecans?
No. The crumb topping is still great without nuts. If you want crunch but can’t do nuts, try a small handful of old-fashioned oats mixed into the topping.
You might also like
Before you go, take a look at a few other recipes below the recipe card. They use similar ingredients in a different way and are worth saving too.
MORE DINNER RECIPES TO TRY
Cake Mix Peach Cobbler Coffee Cake
INGREDIENTS
Peach Layer
- 2 cans 15 oz sliced peaches drained
- 1 tbsp lemon juice
- 1 tbsp cornstarch
- 1 tsp ground cinnamon
- 2 tbsp light brown sugar
- 2 tbsp unsalted butter melted.
Cake Batter
- 1 box 15.25 oz yellow cake mix divided with 1 cup reserved for topping
- 2 large eggs
- 1 cup sour cream
- 1/2 cup vegetable oil
- 1 tsp vanilla extract.
Crumb Topping
- 1 cup reserved dry yellow cake mix
- 1/2 cup light brown sugar packed
- 1 tsp ground cinnamon
- 6 tbsp unsalted butter melted
- 1/2 cup chopped pecans optional.
Optional Glaze
- 1/2 cup powdered sugar
- 1 to 2 tbsp milk
- 1/2 tsp vanilla extract.
INSTRUCTIONS
Prep and Peach Layer
- heat oven to 350 F and grease a 9x13 inch baking dish
- mix drained peaches with lemon juice cornstarch cinnamon and brown sugar then spread evenly in the dish and drizzle with melted butter.
Batter and Topping
- whisk remaining cake mix with eggs sour cream oil and vanilla until smooth then spread over peaches
- stir reserved cake mix with brown sugar cinnamon and melted butter until crumbly then sprinkle over batter and add pecans if using.
Bake and Finish
- bake until golden and a toothpick inserted in the center comes out mostly clean 40 to 45 minutes
- cool 15 to 20 minutes before slicing
- whisk glaze ingredients and drizzle over warm or cooled cake if desired.
