Peach Cobbler Cake

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 eggs

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.