Ingredients:

  • 2 cans (15 oz / 425g each) sliced peaches in heavy syrup
  • 1/2 cup (100g) packed light brown sugar
  • 1 tsp (2g) ground cinnamon
  • 1 box (15.25 oz / 432g) yellow or white cake mix
  • 1 cup (225g) unsalted butter, melted

Instructions:

  1. Preheat your oven to 350°F (175°C).
  2. Pour the canned peaches, including the syrup, directly into a 9x13-inch baking pan, spreading them into an even layer.
  3. Sprinkle the brown sugar and cinnamon evenly over the peaches, using a spatula to lightly press the sugar into the syrup.
  4. Sprinkle the dry cake mix evenly over the top of the peaches and lightly level with the back of a spoon; do not stir the layers.
  5. Carefully pour the melted butter over the cake mix, tilting the pan to ensure the butter reaches the corners and covers the dry powder.
  6. Bake for 40 to 45 minutes until the peaches are bubbling around the edges and the topping is a deep, mahogany-gold.
  7. Remove from the oven and let the cobbler rest for 10 minutes to allow the syrup to thicken before serving.