Peach Pecan Cake Mix Cobbler

Home » Desserts » Peach Pecan Cake Mix Cobbler

An easy "dump cake style" cobbler recipe with canned peaches, peach pie filling, crunchy pecans and a yellow cake mix.

Author: Mandy Rivers | Published: 7/30/26

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! 

Now, you're probably going to look at the ingredients and wonder about 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 makes 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 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!

Impossible 5-Ingredient Chocolate Cake - An easy chocolate bundt cake recipe that's moist, fudgy and decadent made with just five ingredients. 

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 Peach Pecan Cake Mix Cobbler

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

1. Preheat oven to 350 degrees.
2. 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).
3. Cut peaches into bite-sized pieces. I just cut each slice with a paring knife right from the dish.
4. Add pie filling to peaches then stir well.
5. Sprinkle dry cake mix evenly over peaches then top with pecans.
6. 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.
7. Let rest at least 20 minutes so peach filling can thicken a bit.
8. 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.

Author: Mandy Rivers

https://www.southyourmouth.com/2026/07/peach-pecan-cake-mix-cobbler.html

Images and text © South Your Mouth LLC 2026

peach cobbler, pecan peach cobbler, cake mix cobbler, peach pie filling, canned peaches, cobbler with canned peaches, easy, best, how to, recipe, pecans, georgia, dump cake cobbler

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Pecan Cobbler

An easy, homemade dessert recipe with a warm, gooey butterscotch/caramel sauce that’s baked-in under a pecan-studded cake layer as the cobbler bakes.

JUMP TO RECIPE

Do you remember my recipe for Chocolate Cobbler?? I call it the “OG Molten Lava Cake” because that recipe has been producing cake with a baked-in hot chocolate sauce for decades. Before lava cakes made it cool.

I make it All. The. Time. because it’s so easy to throw together and the results are insanely decadent and delicious. Seriously, if I have half a carton of vanilla ice cream in the freezer that looks sad and lonely, I whip up that Chocolate Cobbler et voila, I’m a rockstar. 

I got to thinking about it the other day and wondered what other flavor cobbler I might be able to make with the same base recipe.

I could try with fruit but part of what’s fun about the chocolate version is that it’s called cobbler but, unexpectedly, doesn’t have any fruit.

It’s really all about that sauce that bakes under the cake-like part and when I focused on that, I knew it would be easy to make a caramel/butterscotch version! Seriously, uuuggghhhhh, hot caramelly sauce with vanilla ice cream?? Yes, please!!

And it took me all of 3 seconds to decide to add pecans because those flavors just GO together!! 

I’m using butterscotch and caramel interchangeably here but I really shouldn’t because the only difference in the two is that butterscotch is made with brown sugar and caramel is made with white sugar and I made this recipe with all brown sugar.

So, that would make this a butterscotch sauce but – and y’all be patient with me while I overthink everything – it tastes more like caramel to me.

You know what? Let’s all call it what we want and be happy because we get to eat some!

INGREDIENTS FOR PECAN COBBLER

I separate the ingredients in the recipe card below to make it easier to follow but the base and the topping have a lot of the same ingredients.

• Brown sugar
• All-purpose flour
• Baking powder
• Salt
• Milk
• Vanilla extract
• Butter
• Pecans
• Boiling water

FAQ ABOUT PECAN COBBLER

Is this what’s called a hot water cobbler?  It surely is. This type of baked dessert makes its own sauce by pouring hot or boiling water over sugar just before the dish goes in the oven.

Can I substitute walnuts for pecans?  You surely can but it won't be a pecan cobbler anymore.

Can I use self-rising flour instead of all-purpose?  Yes! Omit the baking powder and reduce the salt from 1/2 teaspoon to just a pinch (we need a fair amount of salt in this to bring out the flavor in the sauce).

Can I use unsalted butter?  Yes, but you’ll need to add a pinch of salt. See the note in parenthesis above.

Can I add cinnamon?  You don’t need me for this one. You can add cinnamon to anything you want any time you want to. You do you, girl. Pumpkin Pie Spice, cinnamon and nutmeg would all be lovely in this – especially in the Fall!

Can I double the recipe?  Yes! If you do, bake in a 13x9 baking dish.

Can I make this the night before or ahead of when I want to serve it?  This is BEST when it's hot from the oven. Once the cobbler sets, the cake-like part will eventually absorb the syrup. It is still delicious but you won't have the gooey layer underneath.

Can I add fruit?  Probably. But I’m not sure what changes you’d need to make with the rest of the recipe to tell you exactly how. My guess would be to add canned pie filling to the dish before the batter, but you may need less water. If anyone tries, please comment below to let us know!

MORE PECAN DESSERT RECIPES TO TRY

PECAN PIE CAKE - All the warm caramel and toasted pecan flavors of a pecan pie in a super simple snack cake made with just a few ingredients and NO cake mix. 

PECAN CREAM DEEP DISH PIE - Brown sugar swirled with warm melted butter then mixed with cream cheese, pecans and whipped topping. 

PECAN POUND CAKE WITH THE BEST PECAN CREAM FROSTING - A decadent Southern pound cake recipe made with sour cream and pecans topped with an ultra-creamy pecan-studded cream cheese frosting. 

EASY PECAN PIE BARS - All the fabulous flavor of pecan pie in a chewy, gooey bar recipe made easy with a cake mix base. 

CLASSIC PECAN PIE - A no-fail recipe for pecan pie with a smooth, caramelly filling studded with southern pecans perfect for Thanksgiving and Christmas dinner! 

Recipe for Pecan Cobbler

Pecan Cobbler

Yield: 9 Servings

Author: Mandy Rivers | South Your Mouth

Prep time: 10 MinCook time: 40 MinTotal time: 50 Min

An easy, homemade dessert recipe with a warm, gooey butterscotch/caramel sauce that’s baked-in under a pecan-studded cake layer as the cobbler bakes.

Ingredients

Base:

• 3/4 cup brown sugar, packed
• 1 1/3 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup milk
• 1 teaspoon vanilla extract
• 1/3 cup butter, melted
• 2 cups chopped pecans

Topping:

• 1 cup brown sugar, packed
• Pinch of salt
• 1 1/4 cups boiling water
• 1 teaspoon vanilla extract

Instructions

Make the base:

1. Preheat oven to 350 degrees. Ceramic or glass dishes don't need to be greased. If using a metal pan, spray with cooking spray.
2. Combine brown sugar, flour, baking powder and salt in a mixing bowl then mix well, breaking up any brown sugar lumps if necessary; set aside.
3. Add milk, vanilla and melted butter to dry ingredients then mix by hand or with an electric mixer set on low until just combined and smooth.
4. Spread mixture into a 2-quart baking dish then top with pecans.

Make the topping:

1. Sprinkle brown sugar and salt evenly over pecans.
2. Add vanilla to water then pour water slowly over brown sugar. Do not stir.

Bake:

1. Bake at 350 degrees for 40-45 minutes or until cobbler is nearly set in the middle and pecans are starting to brown.
2. Cool 10 minutes then serve warm. Serve with vanilla ice cream for a special treat!

Notes

• This is BEST when it's first cooked. Once it sets for a while, the cake will absorb the hot syrup.
• Use light or dark brown sugar.
• This cooks in a 2-quart dish. If you’re unsure which pan to use, you can pour 8 cups of water into one and see how it fits.
• Any other questions are likely answered in the FAQ section above the recipe card.

https://www.southyourmouth.com/2024/03/pecan-cobbler.html

Images and text © South Your Mouth LLC 2024

pecan cobbler, pecan pie, pecans, cobbler, dessert, easy, sauce, syrup, sundae, caramel, butterscotch, best, gooey, lava, cake, molten, recipe, old fashioned, how to, hot water, boiling

dessert

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Chocolate Cobbler

Home » Desserts » Chocolate Cobbler

An easy, homemade chocolate dessert recipe with a warm, decadent chocolate fudge sauce that’s formed under the cake-like top as the cobbler bakes like Molten Lava Cake!

TABLE OF CONTENTS:

1. JUMP TO THE RECIPE
2. 7 REASONS YOU SHOULD TRY IT
3. THE FEW INGREDIENTS NEEDED
4. RECIPE NOTES WORTH READING

There are some recipes that have been around forever because they are good. They’re more than good, they’re practically perfect. They’re iconic.

This is one of those recipes. It goes by several names… Chocolate Pudding Cake, Molten Lava Cake and Hot Fudge Cobbler are a few I’ve heard.

That’s what happens when an old recipe is this good… people like to call it something new to freshen it up (and - dare I say - pretend it’s an original recipe).

The first time I ever made this for the family, I got exactly one little serving and those hoovers I live with sucked the rest of it down before it even cooled to room temperature.

Lesson learned? Make two! I almost always make two of these because it cooks in a smaller 2-quart dish so two easily fit side-by-side in the oven. We will literally knock one out in one setting, so why not go ahead and make two then save one for later??

This is great to bring to a potluck or covered-dish dinner because it doesn't have to be refrigerated and it always elicits ooohs and ahhhhs once someone spoons out that first serving and all that yummy fudgy sauce spills out all over the place!

7 REASONS YOU SHOULD TRY CHOCOLATE COBBLER

1. You likely already have the ingredients on hand.
2. It’s a pretty cool recipe because the second half involves pouring boiling water over the ingredients (like… what?? how does that even work?)
3. It’s SUPER simple to whip up. You won’t need to sift anything or dirty up a bunch of bowls. You don’t even need a mixer. 
4. You won’t need to melt or temper any chocolate – this is made with cocoa powder.
5. It’s amazing hot or cold.
6. It eats JUST like the fancy, complicated Molten Lava Cakes that require ramekins, water baths and melted chocolate.
7. Spooning the hot, fudgy sauce that’s hiding under the cake-like cobbler onto vanilla ice cream is the stuff of dreams!

INGREDIENTS NEEDED FOR CHOCOLATE COBBLER

I list the ingredients separately in the recipe card (base and topping) to make it easy to follow but all you need to make this dessert is:

• Cocoa powder
• Sugar
• All-purpose flour
• Baking powder
• Salt
• Milk
• Butter
• Vanilla extract
• Boiling water

NOTES ON MAKING CHOCOLATE COBBLER

• I prefer to use half boiling water and half hot black coffee when making the topping.
• My original recipe calls for brown sugar in the topping but I’ve been using regular white sugar so long, I’ve updated my recipe to use white sugar. You can use either.
• You can use self-rising flour instead of AP flour, baking powder and salt (add an extra tablespoon of SR flour to the cup).
• There is supposed to be a chocolate lake under the cobbler. Don’t panic if you’re not expecting it, that’s where the magic is.
• This cooks in a 2-quart dish. A standard 13x9 baking dish is 3 quarts so you’ll want to use something smaller. If you’re unsure which pan to use, you can pour 8 cups of water into one and see how it fits. 
• The best way to tell if it’s done is when you can smell it. I find that’s true for most baked desserts. If your sniffer isn’t as fine-tuned as mine, you’ll know it’s done when the top looks uniformly set. When gently shaken, there should still be a little wiggle in the middle.

TWO MORE CHOCOLATE DESSERTS MADE WITH COCOA POWDER

There's a reason this and the two recipes below are so outstanding even though they're made with cocoa powder instead of melted chocolate. Each of these recipes employs the technique of blooming the cocoa powder with boiling liquid. Read more about what that means in the pound cake recipe, where I go into pretty good detail about what it is and why it makes a difference.

CHOCOLATE POUND CAKE - A true southern chocolate pound cake recipe that’s moist and fudgy and packed with rich chocolate flavor. 

THE BEST CHOCOLATE TEXAS SHEET CAKE - A tried-and-true family recipe for velvety tender chocolate cake with old-fashioned cocoa icing poured on while the cake is still warm. 

Recipe for Chocolate Cobbler

Chocolate Cobbler

Yield: 9 Servings

Author: Mandy Rivers | South Your Mouth

Prep time: 10 MinCook time: 40 MinTotal time: 50 Min

An easy, homemade chocolate dessert recipe with a warm, decadent chocolate fudge sauce that’s formed under the cake-like top as the cobbler bakes.

Ingredients

Base:

• 3/4 cup sugar
• 1 cup all-purpose flour
• 1/3 cup cocoa powder
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup milk
• 1/3 cup butter, melted

Topping:

• 1 cup sugar
• 1/4 cup cocoa powder
• Pinch of salt
• 1 1/4 cups boiling water
• 1 teaspoon vanilla extract

Instructions

Make the base:

1. Preheat oven to 350 degrees. Ceramic or glass dishes don't need to be greased. If using a metal pan, spray with cooking spray.
2. Combine sugar, flour, cocoa, baking powder and salt in a mixing bowl then mix well; set aside.
3. Add milk and melted butter to dry ingredients then mix by hand or with an electric mixer set on low until just combined and smooth (some small lumps are OK). Spread mixture into a 2-quart baking dish.

Make the topping:

1. Combine sugar, cocoa and salt in a small bowl then mix well. Sprinkle mixture evenly over base batter.
2. Add vanilla to water then pour water slowly over sugar mixture. Do not stir.

Bake:

1. Bake at 350 degrees for 40-45 minutes or until cobbler is nearly set in the middle. When you can really smell it but there’s still a little bit of wiggle in the very center, it’s ready!
2. Cool 10 minutes then serve warm. Serve with vanilla ice cream for a special treat!

Notes

• I prefer to use half boiling water and half hot black coffee when making the topping.
• You can use self-rising flour instead of AP flour, baking powder and salt. Add an extra tablespoon of SR flour to the cup.
• Any other questions are likely answered in the post above the recipe card.

https://www.southyourmouth.com/2014/09/chocolate-cobbler.html

Images and text © South Your Mouth LLC 2014

chocolate cobbler, molten lava cake. chocolate, cobbler, dessert, easy, sauce, sundae, best, gooey, fudge, lava, cake, molten, recipe, pudding, old fashioned, how to

dessert

american, southern

Keep up with my latest shenanigans by following South Your Mouth!

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