Recipe Dessert
Mar. 5th, 2026 12:15 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
pattrosePeach cream cheese cobbler
Ingredients
2 cans (20 oz each) peaches chunks or tidbits, drained (reserve ½ cup juice)
8 oz cream cheese, softened
1 box yellow or white cake mix
¾ cup unsalted butter, melted
½ cup granulated sugar
1 tsp vanilla extract
1 tsp ground cinnamon (optional)
Pinch of salt
Serves: 8–10
Prep time: 15 minutes
Cook time: 35–40 minutes
How to Make:
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish. In a medium bowl, beat the softened cream cheese with sugar, vanilla, and the reserved peach juice until smooth. Spread the drained peach chunks evenly across the bottom of the prepared dish.
Dollop the cream cheese mixture over the peaches and spread it out as evenly as possible. Sprinkle the dry cake mix over the top, followed by a dusting of cinnamon if you are using it. Pour the melted butter evenly over the entire surface, ensuring there are no large dry patches of cake mix.
Bake for 35 to 40 minutes until the top is golden brown and the peach filling is bubbling. Remove from the oven and let it stand for at least 15 minutes to allow the cobbler to set. Serve warm, perhaps with a scoop of vanilla ice cream or a dollop of whipped cream.
🧊 Storage Tip:
Store any leftover cobbler in an airtight container in the refrigerator for up to 1 day. To reheat, place a portion in the oven at 300°F for 10 minutes to maintain the texture of the cake topping.
Ingredients
2 cans (20 oz each) peaches chunks or tidbits, drained (reserve ½ cup juice)
8 oz cream cheese, softened
1 box yellow or white cake mix
¾ cup unsalted butter, melted
½ cup granulated sugar
1 tsp vanilla extract
1 tsp ground cinnamon (optional)
Pinch of salt
Serves: 8–10
Prep time: 15 minutes
Cook time: 35–40 minutes
How to Make:
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish. In a medium bowl, beat the softened cream cheese with sugar, vanilla, and the reserved peach juice until smooth. Spread the drained peach chunks evenly across the bottom of the prepared dish.
Dollop the cream cheese mixture over the peaches and spread it out as evenly as possible. Sprinkle the dry cake mix over the top, followed by a dusting of cinnamon if you are using it. Pour the melted butter evenly over the entire surface, ensuring there are no large dry patches of cake mix.
Bake for 35 to 40 minutes until the top is golden brown and the peach filling is bubbling. Remove from the oven and let it stand for at least 15 minutes to allow the cobbler to set. Serve warm, perhaps with a scoop of vanilla ice cream or a dollop of whipped cream.
🧊 Storage Tip:
Store any leftover cobbler in an airtight container in the refrigerator for up to 1 day. To reheat, place a portion in the oven at 300°F for 10 minutes to maintain the texture of the cake topping.
