Peach Cobbler Cake
1 box yellow cake mix, divided use
1 cup all purpose flour
1 packet (2 1/4 teaspoons) active dry yeast
2/3 cup warm water
2 (21 ounce) cans peach pie filling
1/2 cup (1 stick) butter
1 cup powdered sugar
2 - 3 tablespoons milk
Preheat oven to 350 degrees F. Prepare a 9 x 13-inch baking dish with cooking spray.
Measure 2 cups of the dry cake mix out into a mixing bowl; set the remaining cake mix aside to use later.
Combine the 2 cups cake mix with flour and yeast, add warm water, stir well. Add eggs; stir until combined. Spread mixture in prepared baking dish. Next, spread both cans of pie filling evenly on top of cake batter.
In a medium bowl, combine remaining dry cake mix and butter. Blend together with a pastry cutter until mixture is crumbly. Sprinkle this mixture over the pie filling.
Bake in preheated oven for about 45 - 55 minutes, or until topping is golden brown. Allow the cake to cool for about 15 minutes.
In a small bowl, combine powdered sugar and milk. Drizzle icing over top of cake and serve.
This Peach Cobbler Cake starts with a layer made from cake batter.
The second layer is peach pie filling.
The pie filling is covered with a crumble topping.
Drizzle the cooled cake with icing. This Peach Cobbler Cake was well worth the wait, but just a bit of advice - if you see a recipe you want to try - print it or Pin it!