Can I use fresh peaches instead of pie filling?

Yes. Slice fresh peaches and cook them briefly with sugar and cornstarch before adding them to the recipe.

Why does this Peach Cobbler Cake use yeast?

The yeast creates a soft texture that feels slightly chewy and rich. It gives the dessert its signature cobbler-cake consistency.

Yes. Bake the dessert earlier in the day and add the icing before serving.

Yellow cake mix gives the richest flavor, but white cake mix also works well.

Absolutely. Cinnamon and nutmeg pair beautifully with peaches.

The topping should appear golden brown and the center should look set instead of wet.

Peach Cobbler Cake combines soft cake, sweet peach filling, buttery crumble topping, and creamy icing for an easy summer dessert everyone loves.

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Preheat oven to 350F degrees and spray a 9×13-inch baking dish with nonstick cooking spray.
Measure 2 cups of cake mix and reserve remaining cake mix for topping.
Combine cake mix, flour, and yeast in a mixing bowl.
Pour in warm water and stir well.
Add eggs and mix until combined.
Spread batter into prepared baking dish.
Spread peach pie filling evenly over batter.
Combine reserved cake mix with butter until crumbly.
Sprinkle crumble topping evenly over peach filling.
Bake for 45 to 55 minutes until topping turns light golden brown.
Allow cake to cool for 10 to 15 minutes.
Mix powdered sugar and milk until smooth icing forms.
Drizzle icing over cake and serve warm.