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This type of cobbler is my absolute favorite - and the fact that it's one of
those "dump and go" recipes makes it even better!
I've never loved some types of traditional fruit cobblers. Sometimes the dough
is too "doughy" for me. I'd almost rather use a pie pastry on top (and if I'm
gonna do that, I'll just make pie!).
Does the fact that I prefer this type of cobbler put me at risk of getting my
"southern card" taken away?? I hope not! The heart wants what the heart wants!
Now, you're probably going to look at the ingredients and wonder at a few so
I'll explain a lot below. Y'all know me... I overthink everything and nerd-out
on recipes!
You're probably already wondering about substitutions too and I'll get into
that also!
I've made this six ways from Sunday and can tell you, these exact ingredients
yield what I think is the absolute best version of cake mix cobbler (from
sweetness to consistency).
INGREDIENTS FOR CAKE MIX COBBLER EXPLAINED
CANNED PEACHES - Because canned peach slices are large, not a
lot fit in a can (a lot of empty volume in the can) - this is why we need TWO cans.
PEACH PIE FILLING - The thick, sweet and seasoned pie filling creates
the perfect base for the cobbler so you won't need to add anything.
YELLOW CAKE MIX - Yellow cake mixes (not vanilla) taste like the old
"Butternut" or "Vanilla and Butter Nut" extract which is a flavor I love AND
it goes perfectly with the pecans.
CHOPPED PECANS - The nuts give the topping a texture similar to a baked fruit
"crisp" and pair perfectly with the soft peaches.
MELTED BUTTER - Because butter make everything better.
10 FAQ ON PECAN PEACH CAKE MIX COBBLER
1. Do I use peaches in heavy syrup or juice? It's entirely
up to you!
2. Why do we drain one can of peaches? The base mixture
will be too soupy otherwise.
3. Can I use different canned fruit or pie filling? Of
course! Change things up however you like!
4. How can I make this with fresh or frozen peaches? I haven't done it myself but my best guess would be to add 4 cups
diced peaches and 1/3 cup water in place of the canned peaches.
5. What if I don't have pie filling? Again, I'm guessing here,
but I would combine 2 cups diced peaches with 1/4 cup sugar, some warm spices
(cinnamon, nutmeg, etc.) and 2 teaspoons cornstarch (plus the canned peaches).
6. Can I use other nuts? Of course! I imagine walnuts would be great in this!
7. Can I omit the pecans? Yes (but please don't because
pecans and peaches just go so perfectly together!)
8. What brand cake mix should I use? For this recipe, size doesn't matter (volume) so use whichever yellow
cake mix you like!
9. Can I use vanilla or Golden Butter cake mix? Yes! I prefer the specific taste of "yellow" cake mixes but use
whatever you have or like best!
10. Do I prepare the cake mix? No, just sprinkle the dry
mix on top of the fruit.
MORE CAKE MIX RECIPES TO TRY!
White Chocolate Berry Bundt Cake
- Tender white chocolate cake with a berry swirl based on Nothing Bundt Cakes
famous White Chocolate Raspberry cake.
Butterscotch Crunch Cake Bars
- An easy snack cake made with a cake mix, vanilla pudding mix, butterscotch morsels and crunchy pecans that's the perfect easy dessert!
Cherry Danish Cake
- A semi-homemade cake dotted with cherry pie filling, drizzled with sour
cream icing and topped with slivered almonds.
White Wine Cake
- Brown sugar, cinnamon and white wine transform an ordinary cake mix into an
indulgent, super moist bundt soaked in a simple wine glaze.
Peach Pecan Cake Mix Cobbler
Yield: 10 Servings
Author: Mandy Rivers
Prep time: 5 MinCook time: 45 MinTotal time: 50 Min
An easy "dump cake style" cobbler recipe with canned peaches, peach pie filling, crunchy pecans and a yellow cake mix.
Ingredients
2 15-oz cans sliced peaches
1 21-oz can peach pie filling
1 box yellow cake mix
1 cup chopped pecans
1 stick butter (1/2 cup), melted
Instructions
Preheat oven to 350 degrees.
Drain one can of peaches then add both cans to a glass or ceramic 13x9 baking dish (you can use metal but you'll want to spray with cooking spray and mix/cut the peaches in a bowl before pouring into the pan).
Cut peaches into bite-sized pieces. I just cut each slice with a paring knife right from the dish.
Add pie filling to peaches then stir well.
Sprinkle dry cake mix evenly over peaches then top with pecans.
Drizzle butter evenly over pecans then bake at 350 degrees for 45-50 minutes or until bubbly around the edges and cake layer is starting to brown.
Let rest at least 20 minutes so peach filling can thicken a bit.
Store, covered, at room temperature for 3-4 days or refrigerated up to one week.
Notes
You don't have to cut the peaches - I just do it so that they are more evenly distributed and bite-size.
See article above for notes on ingredients and FAQ.
A virtual recipe swap with dozens of new recipes from some of the TOP recipe
creators online and on Pinterest!
Take a look at these amazing recipes featured from last week's Weekend Potluck (recipe links listed with full photos just below), then scroll down to
see all the NEW recipes this week!
If so, sorry about that! Sometimes you have to click the blue box below to see the recipes. It's not a change we made on our end so we can't fix it back the way it used to be but all of the recipes are still there - you just have to click the blue button to view them!
An easy snack cake recipe made with a cake mix, vanilla pudding mix, butterscotch
morsels and crunchy pecans (or any nuts) that's the perfect easy dessert!
This easy dessert satisfies so many of my snack cravings! It's sweet
(obviously) but we finish it with a sprinkling of salt that really brings out
the pecans and balances all the sweet ingredients!
It's glorious while it's warm but I especially love it the next day when the
butterscotch chips have firmed up because then we get amazing contrasts in
texture with the soft cake-bar base and the crunchiness from both the pecans
and the butterscotch morsels!
Be warned, though... if you're a butterscotch fiend like me, you will not be
able to stay out of these!
AND I MIGHT BE LOSING IT...
My whole life, butterscotch has given me the warm-and-fuzzies. I have an
entire set of memories about butterscotch milkshakes that I must have dreamed up because, according to Mama, they never
happened. Leave it to me to have an entire fantasy life around food.
I would have bet a month's pay that this was real. I can remember going with
Mama to get her hair done every month then going to Fat Boy's afterwards to
get butterscotch milkshakes.
Any West Columbia people remember when J.B. White's had that hair salon in
Woodberry Plaza??
Anyway, I was talking about it one day and Mama said it never happened because
she doesn't like butterscotch (so she would never have ordered me a
butterscotch anything) and we never stopped for milkshakes. Ever.
Ummm... what?? I can vividly remember sitting in that green '78
Silverado with the saddle blanket seat cover, sucking down butterscotch
milkshakes. Like VIVIDLY remember. Me and Barbara Mandrell would sing our hearts out the whole way home while I sucked the air out the
bottom of my styrofoam cup.
But... evidently I made it up so, hey maybe I should write that book because I
clearly have an active imagination!
Well, aside from my make-believe memories of butterscotch milkshakes, those
classic Magic Cookie Bars (sometimes called Hello Dollies and 7-Layer Bars)
were some of my absolute favorites too! I can remember sneaking into the
kitchen to snag a square.
Some modern recipes replace the butterscotch morsels with peanut butter but,
I'm here to tell you, the two do not compare. That butterscotch just hits
different and my LORD, it's good stuff!
Wait a minute, though... if Mama didn't like butterscotch then why did
she always make the Magic Cookie Bars??? Hmmmm... I can't be
hallucinating about both of those things. Probably.
CHANGE IT UP
This recipe can be used with all sorts of flavor combinations! Here are some
of the variations I have made and a few I think sound good!
Lemon - Lemon cake and pudding, white chocolate chips, macadamia nuts
Chocolate - Chocolate cake and pudding, chocolate chips,
walnuts
Pistachio - White cake, pistachio pudding, white chocolate chips,
pistachios
German Chocolate - Chocolate cake and pudding, butterscotch chips,
pecans & coconut
Make it however you like! Just have about 2 cups chips/morsels and 1 cup
nuts/coconut
FAQ ON BUTTERSCOTCH CRUNCH CAKE BARS
What brand and size cake mix to use? The brand doesn't matter BUT you need to make sure you have a
15.25-oz box (some brands are only about 13 oz).
Can I use sugar-free pudding mix? Absolutely!
Why don't you use butterscotch pudding? I have - and I like it! - but I like it better with the yellow cake
mix.
Can I use other flavors? YES! See the section above.
How long do these stay fresh? I've never had any last
longer than 3-4 days but I would guess these will stay lovely well beyond that
so long as they are store in an air-tight container.
Can these be frozen? Yes, ma'am! These freeze very well
up to 6 months and only need to be thawed to eat.
Are they called butterscotch morsels or chips? Heck if I know. These two words seem to be used interchangeably in the baking world.
MORE CAKE MIX RECIPES TO TRY!
White Chocolate Berry Bundt Cake
- Tender white chocolate cake with a berry swirl based on Nothing Bundt Cakes
famous White Chocolate Raspberry cake.
Honey Bun Cake
- An easy cake recipe with all the classic flavors of a honey bun made with a
doctored up cake mix, cinnamon and brown sugar.
Cherry Danish Cake
- A semi-homemade cake dotted with cherry pie filling, drizzled with sour
cream icing and topped with slivered almonds.
White Wine Cake
- Brown sugar, cinnamon and white wine transform an ordinary cake mix into an
indulgent, super moist bundt soaked in a simple wine glaze.
Recipe for Butterscotch Crunch Cake Bars
Butterscotch Crunch Cake Bars
Yield: 12 Servings
Author: Mandy Rivers
Prep time: 10 MinCook time: 25 MinTotal time: 35 Min
An easy snack cake recipe made with a cake mix, vanilla pudding mix, butterscotch morsels and crunchy pecans (or any nuts) that's the perfect easy dessert!
Ingredients
1 15.25-oz yellow cake mix
1 3.4-oz instant vanilla pudding mix
3/4 cup vegetable oil
1/4 cup milk
2 eggs
1 11-oz bag butterscotch chips
1 1/4 cup chopped pecans
Pinch of salt
Instructions
Preheat oven to 350 degrees. Spray the bottom and sides of a 13x9 pan with cooking spray; set aside.
Combine oil, milk and eggs in a bowl then stir until eggs are mixed in well. 3/4 c. oil, 1/4 c. milk, 2 eggs
Add cake mix and pudding mix to wet ingredients then stir until well combined (some small lumps are OK).
Spread batter in the bottom of prepared pan.
Top batter evenly with butterscotch chips then pecans. Sprinkle a hefty pinch of salt on top then bake for 25 minutes or until set in the middle and sides are starting to brown. 1 bag chips, 1 c. pecans, salt
Remove from oven then cool at least 15 minutes. Serve warm or let cool completely then cut into squares.
Store in an air-tight container up to 5 days.
Notes
The cake batter will be thick but a sturdy spoon will mix it just fine. Feel free to use a hand-held mixer or your stand mixer with the paddle attachment.
Use a 4-serving box of instant pudding (sugar-free and some brands weigh less than 3.4-oz).
Be sure to check out the post above the recipe card for substitutions, variations and FAQ.
You can skip the salt if using other flavor variations above (the salt really only helps with the super sweet butterscotch and unsalted pecans).
A virtual recipe swap with dozens of new recipes from some of the TOP recipe
creators online and on Pinterest!
Take a look at these amazing recipes featured from last week's Weekend Potluck (recipe links listed with full photos just below), then scroll down to
see all the NEW recipes this week!
If so, sorry about that! Sometimes you have to click the blue box below to see the recipes. It's not a change we made on our end so we can't fix it back the way it used to be but all of the recipes are still there - you just have to click the blue button to view them!
A virtual recipe swap with dozens of new recipes from some of the TOP recipe
creators online and on Pinterest!
Take a look at these amazing recipes featured from last week's Weekend Potluck (recipe links listed with full photos just below), then scroll down to
see all the NEW recipes this week!
If so, sorry about that! Sometimes you have to click the blue box below to see the recipes. It's not a change we made on our end so we can't fix it back the way it used to be but all of the recipes are still there - you just have to click the blue button to view them!
A virtual recipe swap with dozens of new recipes from some of the TOP recipe
creators online and on Pinterest!
Take a look at these amazing recipes featured from last week's Weekend Potluck (recipe links listed with full photos just below), then scroll down to
see all the NEW recipes this week!
If so, sorry about that! Sometimes you have to click the blue box below to see the recipes. It's not a change we made on our end so we can't fix it back the way it used to be but all of the recipes are still there - you just have to click the blue button to view them!
Here in South Carolina, we have a restaurant called
California Dreaming (well
there's one in GA and AL but the majority are in SC). And if you've been
there, you already know what I'm fixing to say...
They are famous for their house salad! It is served as an entree salad
with ham and turkey or as a side salad without. Everyone who goes there orders
this salad! And most folks have it with their house dressing which is a warm
bacon vinaigrette.
The best part is the salad is served with a fresh croissant that's drizzled
with honey and butter and my mouth is watering just thinking about it!
I'm calling my version Carolina Dreaming Salad. Pretty please, don't
roll your eyes 🙈 I really debated over the name and don't want to seem silly,
but settled on it for a two reasons...
The first is that this is 100% a South Carolina thing. I don't know how we
ended up with a restaurant with a west coast name but it's been here as long
as I can remember and their menu is definitely Southern-inspired.
The second reason is I'm using my own warm bacon salad dressing (not trying
to recreate theirs), though I think it's a dead-ringer on taste.
A special note to everyone in NC and SC: As a life-long SC
resident, I know how annoying it is when something gets coined "Carolina"
because we are two gloriously distinguishable states who don't like getting
lumped together but 'South Carolina Dreaming Salad' is just too much of a
mouthful!
WHAT IS WARM BACON DRESSING?
Very popular in the South, warm bacon dressing is a slightly sweet vinaigrette
made with warm bacon drippings instead of salad oil (olive oil, canola, etc.).
It is typically made with a milder vinegar like apple cider vinegar or red
wine vinegar then sweetened with sugar or honey. The addition of dijon
mustard naturally emulsifies the ingredients into a more homogenized dressing.
It is often served over spinach salad and commonly paired with salads that
feature boiled eggs.
WHAT'S DIFFERENT ABOUT THIS SALAD AND THE ORIGINAL?
Dressing - Copycat recipes online vary GREATLY (some are downright
laughable). I don't know the actual recipe for the original but mine tastes
exactly the same to me!
Red Onions - Both my salad and dressing have red onions and the
California Dreaming version doesn't (though I'd venture to guess their
dressing has some shallots sweated in there somewhere).
Cheese - The California Dreaming salad uses both cheddar and monterey
jack cheeses. I use colby jack to get the best of both worlds.
Ham & Turkey - Though the side salad has neither, the California
Dreaming entree salad has both.
NOTES ON INGREDIENTS & SUBSTITUTIONS
Bacon - Use whichever (center-cut, thick-sliced, regular, etc.) but
if using center cut or something that looks particularly lean, consider
using 10 slices to ensure there are enough bacon drippings for the
dressing.
Red Onions - Regular white or yellow onions can be substituted but I
really like the bite and color from the red onions in this.
Lettuce - Use 1 whole head of romaine. If using the "hearts of
romaine" that come in the 3-pack, you will likely need all three. You can
use whichever lettuce or greens you enjoy best! You just need about 8-10
cups.
Tomatoes - I usually use grape tomatoes when I make this because
they're my favorite for salads but use what you like!
Almonds - The original salad has almond slivers but
sliced almonds or any type of nuts work! Pecans are divine! You don't have
to toast the nuts but they're so much better if you do!
Cheese - Use your favorite. Any semi-hard cheese (cheddar, swiss,
colby, monterey jack, etc.) works! Sharp cheddar is great in this!
Optional - add shaved deli turkey and ham to amp up the protein if
serving this as an entree salad!
7 FAQ ON THE SALAD AND DRESSING
Do I have to use apple cider vinegar? I think it's best but red
wine vinegar is a great alternative because it is a milder vinegar too. If
using plain white vinegar, dilute it with 1 tablespoon of water.
Can I use less sugar? Yes! The dressing this recipe is based on
is definitely on the sweet side (think honey mustard) and I think it's
perfect but you can reduce to 1/4 cup if you'd like.
What can I use besides Dijon mustard? The Dijon adds flavor but
it also helps to emulsify the dressing. If you're dead-set against it, use
mayo plus a pinch of dry mustard powder and a dash of Worcestershire.
Can I add other vegetables to the salad? Heck yeah! You do you,
girl! Cucumbers are great in this!
What if I really hate onions? You can leave them out but
consider adding a pinch of red pepper flakes to the dressing.
Can I substitute ______ for ______ in the salad? See section above.
How many entree salads will this recipe make? You can serve 4
entree-size salads with this sharable size recipe. Add shaved deli ham and
turkey if you'd like!
SERVING SUGGESTIONS
With Soup - Folks often pair this salad with potato soup at the restaurant. Here's my favorite potato soup recipe (and it has bacon in it too!)
Sally & Sammy* - Serve the salad ("sally") with a sandwich ("sammy")
as a cool meal that's perfect for summertime!
Brunch - This type of salad is often served for brunch because of the
ample amount of bacon and eggs.
Cobb-Style - Assemble the salad with the components on top of the
greens in definable rows. This is great for buffets so folks can avoid any
ingredients they don't care for.
Potlucks - Bring along to potlucks and cookouts - assemble the salad in
a 13x9 pan then add the dressing just before serving (bring in a lidded jar).
Entree Salad - Serve as an entree salad. Consider adding shaved deli
ham and turkey for more protein (recipe makes 4 entree-size salads).
*this is the corny phrase I used when the kids were little to try to get them excited about eating salad and sammiches for a quick supper.
Recipe for Carolina Dreaming Salad
Carolina Dreaming Salad with Warm Bacon Dressing
Yield: 8 Side Salads
Author: Mandy Rivers
Prep time: 20 MinCook time: 10 MinTotal time: 30 Min
A sharing-size salad based on the iconic California Dreaming house salad with a warm dressing made from bacon drippings and apple cider vinegar.
Ingredients
Salad
8 slices bacon
1/2 medium red onion
1 whole head of romaine lettuce, shredded
1 cup chopped tomatoes
1 cup slivered almonds
6 oz colby jack cheese, shredded
6 boiled eggs, chopped
Dressing
2/3 cup apple cider vinegar
1/3 cup sugar
1.5 tablespoons Dijon mustard
1.5 teaspoons salt
1/2 cup reserved bacon drippings (approx.)
1/4 cup finely diced red onion
Instructions
Salad
Optional: toast the almonds in the skillet before cooking the bacon. Just put them in the pan dry then heat over medium-high heat until fragrant and starting to brown.
Cut bacon into 1/2" pieces then brown in a large skillet until crispy and golden brown. Using a slotted spoon, remove bacon from drippings to a plate lined with paper towels. Turn off heat and leave the drippings in the pan. 8 slices bacon
Finely dice onion then set aside 1/4 cup to be used in the dressing. 1/2 red onion
Arrange lettuce on a serving platter or 13x9 pan then top with tomatoes, remaining onions, almonds, eggs, cheese and cooked bacon. 1 head romaine, 1 c. each tomatoes and almonds, 6 eggs, 6-oz cheese
When ready to serve, drizzle half of the dressing over salad then serve the remaining dressing on the side.
Dressing
Combine vinegar, sugar, mustard and salt in a small mixing bowl then stir until sugar is dissolved. 2/3 c. vinegar, 1/3 c. sugar, 1.5 Tbsp dijon, 1.5 tsp salt
Heat skillet with bacon drippings then add red onions. Cook over medium-high heat 3-4 minutes or until onions are soft. Approx 1/2 c. bacon drippings, 1/4 c. onions
Pour vinegar mixture into hot skillet. Bring to a boil then remove from heat. Add dressing back to mixing bowl then whisk vigorously until emulsified.
Refrigerate dressing to store (up to 4 weeks). Reheat and whisk well before serving.
Notes
If using center cut or extra lean bacon, consider using 10 slices to ensure there are enough drippings to make the dressing (we need about 1/2 cup).
If you're unsure about the amount of bacon drippings, feel free to measure. A little more or less is fine. If needed, add a neutral oil.
The dressing works great with monk fruit, Splenda, honey or maple syrup instead of sugar.
6 ounces cheese yields about 3 cups shredded. Feel free to use more!
