Recipe: Peach Cobbler Cake

Yield:  1 Bundt Cake
Peach Cobbler Cake
Peach Cobbler Cake

This is my quick go to cake that I make when a last minute desert is needed. You can try different fruit combinations such as Apple pie filling with a spice or caramel flavored cake, blueberry or blackberry pie filling with lemon cake. The choices are endless! You can make it a large Bundt pan or make mini Bundt to give as gifts.


Chef T


  • 1 box of yellow cake mix (any brand)
  • 1 can peach pie filling,
  • 3 eggs,
  • 1/2 tsp nutmeg,
  • 1/2 tsp cinnamon


  1. Preheat oven to 325°
  2. Mix cake mix w/ eggs, stir until moist (batter will be lumpy if mixing by hand). Add nutmeg and cinnamon.
  3. Fold in the pie filling
  4. Pour mixture into a greased bundt pan
  5. Bake at 325° for 1 hour or until done

*Let cake cool before glazing*


Butter Rum Glaze


  • 1/2 cup sugar
  • 1/4 cup (1/2 stick) REAL butter
  • 2 tbsp water
  • 1/2 tsp Imitation Rum flavoring



Melt butter in saucepan over med heat, add sugar and water, boil for one minute, then remove from heat and add flavoring. Use immediately

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