Dutch Oven Peach Cobbler with Cake Mix

👩‍🍳 A Nostalgic Intro Story

There’s something magical about a campfire dessert that tastes just like home. Growing up, cobblers were always on the summer table—whether it was my grandma pulling a bubbling dish out of the oven or my parents making a quick “dump cake” style cobbler at family cookouts.

But nothing beats a Dutch oven peach cobbler with cake mix, baked right over the coals. The sweet smell of peaches, a golden buttery crust, and that little hiss of soda poured over the top—it’s a recipe that feels rustic, old-fashioned, and wonderfully comforting. If you’ve ever been camping with family or friends, this dessert brings everyone running to the fire ring when the lid finally comes off.

And the best part? It’s ridiculously easy. Just a few pantry staples, fresh peaches if you’ve got them, and your Dutch oven will do the rest.

❤️ Why You’ll Love This Recipe

Simple ingredients: Just cake mix, fruit filling, soda, and butter.
Camping-friendly: No whisking, no mixing bowls—just layer and bake.
Perfect crust: The soda makes the topping light and golden while butter adds richness.
Customizable: Works with peaches, cherries, apples, or even blueberries.
Crowd-pleaser: Serves a group and tastes like something straight out of grandma’s kitchen.

🥘 Ingredients Breakdown & Tips

Here’s everything you’ll need to make this Dutch oven peach cobbler with cake mix:

2 cans peach pie filling – Use your favorite brand. I love mixing in fresh peaches for a burst of flavor.
3 ripe peaches (peeled & sliced) – Optional but highly recommended! Fresh fruit balances the sweetness of canned filling.
1 box yellow cake mix – The classic “dump cake” base. You can also try white cake mix for a lighter flavor or spice cake mix for fall.
7 ounces lemon-lime soda (Sprite, 7Up, or ginger ale) – This secret ingredient keeps the cake topping moist and fluffy.
1 stick butter (cut into small pads) – Butter adds richness and helps the topping brown beautifully.
Cinnamon (to taste) – A sprinkle of cinnamon gives warmth and depth.

👉 Substitutions:

Use apple pie filling + spice cake mix for a cozy autumn version.
Swap gluten-free yellow cake mix to make it celiac-friendly.
Try diet soda if you want to cut sugar a bit.

🔥 Step-by-Step Instructions

Line your Dutch oven. Place a disposable aluminum pie pan inside the Dutch oven to prevent scorching. Lightly grease with cooking spray.

2. Add the peaches. Pour in 2 cans of peach pie filling. Stir in fresh sliced peaches. Sprinkle lightly with cinnamon.

Add cake mix. Sprinkle the dry yellow cake mix evenly over the peach filling. Do not stir.
Pour soda. Slowly pour 7 ounces of Sprite (or ginger ale/7Up) over the dry cake mix. Again—do not stir.
Add butter. Place butter pads evenly across the top of the cake mix.
Bake over coals. Cover the Dutch oven with its lid. Place about 6–8 hot coals on top and 10–12 underneath. Bake for ~50 minutes, checking at 30 minutes and every 15 minutes after.

7. Serve & enjoy. The cobbler is ready when the crust is golden brown and bubbling around the edges. Serve warm with a scoop of vanilla ice cream.

🧑‍🍳 Expert Tips & Troubleshooting

Burnt bottom? Always use a liner or rotate your Dutch oven to avoid hotspots.
Dry topping? Make sure you pour soda evenly across the cake mix.
Soggy cobbler? Don’t stir the layers—this ensures the topping bakes into a crust.
Too sweet? Mix in extra fresh peaches or add a squeeze of lemon juice.

🍴 Variations & Serving Ideas

Cherry Cobbler: Swap peaches for cherry pie filling and add almond extract.
Apple Cobbler: Use apple pie filling + spice cake mix + extra cinnamon.
Berry Cobbler: Try mixed berry pie filling with lemon-lime soda.
Tropical Cobbler: Use pineapple chunks with coconut cake mix.

👉 Serving suggestion: Top with vanilla ice cream, whipped cream, or even a drizzle of caramel sauce.

🥶 Storage & Make-Ahead Notes

Refrigerator: Store leftovers covered for up to 4 days.
Freezer: Freeze portions in airtight containers for up to 2 months.
Reheat: Warm in oven at 325°F until bubbly.
Make-ahead camping tip: Pre-slice peaches and portion cake mix in a zip bag before your trip.

❓ FAQs

Can I make this in the oven instead of a Dutch oven?
Yes! Bake in a 9×13 dish at 350°F for 45–50 minutes.

Can I use canned peaches in juice instead of pie filling?
You can, but you’ll need to add ½ cup sugar + 2 tbsp cornstarch for thickening.

Do I have to use soda?
No, but it gives a lighter texture. You can use milk instead, though the topping will be denser.

What size Dutch oven should I use?
A 12-inch Dutch oven works best, but you can scale down for a smaller group.

🏕️ Conclusion

This Dutch oven peach cobbler with cake mix is everything a campfire dessert should be—easy, golden, bubbling, and absolutely irresistible. Whether you’re camping with family, cooking out in the backyard, or just craving a little Southern comfort, this cobbler never disappoints.

👉 Did your grandma make cobbler like this too? Let me know in the comments, and don’t forget to share this recipe or 📌 save it to Pinterest for later!