Peach Cobbler Cake

  • Yield 15 servings


4 /15 oz can sliced Peaches
1 box Yellow Cake Mix
3/4 cup butter or Margarine
1 1/2 teaspoons Cinnamon
1/2 cup milk
1/3 cup packed Brown Sugar
3 tablespoons Cornstarch
1 tablespoon (heaping) minute Tapioca


Heat oven to 375*. In large saucepan, heat sliced peached, juice less 3/4 cup, cornstarch, tapioca and 1 tsp. cinnamon to just below a boil, stirring constantly. Remove from heat and pour into a 9" X 13" pan.

Mix butter and cake mix together and take out 1 1/2 Cups of this mixture to another bowl and set aside. To the remaining mixture, mix in the milk and spoon  on top of the peaches, spreading it out to gently cover the peaches.

The the reserve mixture, mix in 1/2 tsp cinnamon and brown sugar. Then sprinkle this on top fo the cake and peach mixture. Bake for 30-40 minutes, Cool at least 30 minutes before serving. This is good when served a bit warm and with some vanilla Ice Cream.  My children loved a bowl cold for breakfast too.

Yeild: 15 servings.




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