My neighbor brought this over for Easter dinner and everyone begged for the recipe. It tastes absolutely incredible and only uses 4 ingredients!

This oven baked 4-ingredient peach cobbler bake is the kind of recipe that shows up at a holiday table, disappears in minutes, and then gets passed around the neighborhood. It’s a classic Midwestern-style shortcut cobbler—think church potluck meets Southern pantry magic—built on canned peaches, a simple cake mix, and butter. No fancy equipment, no elaborate technique, just a bubbling, syrupy peach layer under a golden, craggy topping with browned edges. It’s perfect for Easter dinner, but honestly, it’s the sort of dessert you pull together whenever you want something warm, comforting, and impressive with almost no effort.

Serve this peach cobbler warm, straight from the baking dish, with generous spoonfuls that capture both the syrupy fruit and the browned, buttery topping. A scoop of vanilla ice cream is the classic pairing—the cold cream melts into the hot juices and softens the edges of the crust. Lightly sweetened whipped cream or a dollop of Greek yogurt works nicely if you prefer something less rich. For a simple finish to a holiday meal, pair it with coffee or black tea; for a summer cookout, it’s lovely alongside grilled meats and a crisp green salad. Leftovers (if you have any) are surprisingly good at room temperature with a cup of morning coffee.

Servings: 8

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

Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish with butter or nonstick spray to help prevent sticking and encourage those nicely browned edges.

Pour both cans of peaches with all their syrup into the prepared baking dish. Use a spoon to spread the peaches into an even layer so every scoop later will have plenty of fruit.

Sprinkle the granulated sugar evenly over the peaches and syrup. This extra sugar helps the juices thicken into a glossy, sweet sauce and promotes caramelization along the edges.

Evenly sprinkle the dry yellow cake mix over the sugared peaches, covering the entire surface from corner to corner. Do not stir; leaving it layered is what creates that cobbler-like, craggy topping as it bakes.

Arrange the thin slices of butter all over the top of the dry cake mix, overlapping slightly if needed to cover as much of the surface as possible. The melting butter will moisten the cake mix and help it brown and crisp in spots.

Place the baking dish on the middle rack of the preheated oven and bake for 40 to 50 minutes, or until the top is deeply golden brown, the edges are bubbling with syrupy peach juices, and there are no obvious dry patches of cake mix. If any small dry spots remain near the end, you can gently tap them with a spoon to help them absorb nearby butter and juices.

Remove the cobbler from the oven and let it rest for at least 10 to 15 minutes. This brief cooling time allows the hot syrup to thicken slightly so the fruit layer becomes more spoonable and less runny while still staying wonderfully saucy.

Serve warm, scooping down through the browned topping into the soft, sweet peaches and syrup. Enjoy as is or with a scoop of vanilla ice cream or a spoonful of whipped cream.

For a bit of warmth and complexity, you can sprinkle 1 teaspoon of ground cinnamon or a pinch of nutmeg over the peaches before adding the cake mix. If you like a slightly tarter flavor, swap one of the cans of heavy-syrup peaches for peaches in juice, or add a squeeze of lemon juice to the fruit. A white or French vanilla cake mix can stand in for yellow cake mix for a slightly different flavor profile. To add texture without changing the basic 4-ingredient structure too much, you can lightly scatter a handful of chopped pecans or walnuts over the top along with the butter for a nutty crunch. For smaller households, halve the recipe and bake it in an 8x8-inch dish, checking for doneness about 10 minutes earlier. Leftovers keep well in the refrigerator for up to 3 days; rewarm individual portions in the microwave until just heated through so the topping stays tender rather than hard.