My aunt brings this to every Sunday dinner and the pan is scraped clean before the adults even sit down. You will not believe it takes only 3 ingredients.

This southern 3-ingredient peach cobbler is the kind of dessert that shows up at every family gathering and disappears before anyone can politely pretend to wait. It’s based on an old Southern ‘dump cobbler’ style recipe that relies on pantry staples rather than fussy technique: canned peaches, a boxed cake mix, and butter. The result is a bubbling, golden-topped cobbler with caramelized peach juices peeking through the crust—comforting, familiar, and almost embarrassingly easy for how quickly the pan gets scraped clean.

Serve this cobbler warm, straight from the glass casserole dish, with a scoop of vanilla ice cream or a spoonful of lightly sweetened whipped cream so it melts into the hot, syrupy peaches. A cup of coffee or black tea balances the sweetness nicely, while a small glass of cold milk is perfect if you’re serving kids. If you’re making a bigger Sunday spread, pair it with simple, classic mains—roast chicken, meatloaf, or baked ham—and a couple of vegetable sides so the cobbler can shine as the nostalgic, just-like-auntie-made-it finish to the meal.

Servings: 8-10

2 cans (29 ounces each) sliced peaches in heavy syrup, undrained

Preheat your oven to 350°F (175°C). Place a 9x13-inch glass casserole dish on the counter so it’s ready for layering.

Pour both cans of peaches with all of their syrup directly into the glass casserole dish. Use a spoon to spread the peaches into an even layer so every bite gets some fruit.

Sprinkle the dry yellow cake mix evenly over the peaches. Do not stir. Gently shake the dish back and forth to help the cake mix settle into an even layer over the fruit.

Slowly drizzle the melted butter over the entire surface of the dry cake mix, aiming to moisten as much of the top as possible. It’s fine if a few dry spots remain; they’ll still brown and crisp in the oven.

Place the casserole dish on the center rack of the preheated oven and bake for 40–50 minutes, or until the top is deeply golden and the peach juices are bubbling thickly around the edges and through a few cracks in the crust.

Remove the cobbler from the oven and let it rest for at least 10–15 minutes. This short cooling time allows the hot juices to thicken slightly so they’re syrupy instead of runny when you scoop.

Serve the cobbler warm, scooping down through the buttery crust to pull up plenty of peaches and syrup with each portion.

If you prefer a slightly less sweet cobbler, substitute one can of peaches in heavy syrup with a can of peaches in juice, still undrained, to keep the moisture balance right. For a more tart, nuanced flavor, you can stir a teaspoon of lemon juice into the peaches before adding the cake mix—this technically adds an extra ingredient but doesn’t change the core 3-ingredient method. A white or butter-flavor cake mix can be swapped in for yellow; white will taste a bit lighter, while butter cake mix gives more richness. If your family loves extra texture, you can lightly crush a handful of pecans and scatter them over the top along with the melted butter for a Southern nutty crunch. To make smaller servings for a potluck, divide the peaches, cake mix, and butter among individual glass ramekins and bake on a sheet pan, reducing the baking time slightly and watching for the same visual cues: golden top and bubbling juices. Leftovers reheat well in a low oven until warm and bubbly again; avoid the microwave if you want to keep the top a bit crisp.