Jump to:
Why we love this recipe!
This incredibly, addictively delicious dessert is SO easy in so many ways, it almost doesn’t seem fair. The recipe itself doesn’t require a bowl or a mixer – there is a spoon involved, but that’s about it.
And here’s how scrumptious it is: the Southern husband, who is usually not a big dessert person (and pretty much the only one I know who can eat ONE fresh-baked chocolate chip cookie at time) took a bite of this as it was cooling on the counter.
And another. And another. By the time it actually came time to serve the thing as an official dessert, I would say about a third of it had been nibbled away. There’s something about a sweet gentle fruit dessert that just has that effect, I guess!
Yep, it’s that good. No exaggeration. Now get ready for how easy it is.
Ingredients you need
Ingredient notes and substitutions
- Cake Mix: You can use any yellow cake mix you like, just make sure it is in a 15.25 ounce box.
- Canned Peaches: You can also use any canned peaches you like…just make sure they are the ones in syrup, as that is key to the magic of this recipe
- Walnuts: You can leave them out, or swap in a different kind of nuts (hello there, pecans!) if you like.
See the recipe card for full information on ingredients and quantities and nutritional information.
How to make this recipe
STEP 1: STEP 1: You take one of those big 28 ounce jars of sliced peaches in light syrup. Dump the whole thing in a 9 x 13 inch pan, syrup and all, spreading it out to the edges of the pan as best you can.
STEP 2: Now take a box of yellow cake mix. Pour the mix evenly over the peaches. Yes, the dry mix, you don’t make it into cake batter first…dry mix only. Trust me.
STEP 3: Now take a stick of butter. (I said this was easy, I didn’t say it was slenderizing 😂). Slice it up into about 16 pats and arranged them evenly on the top of the cake mix.
STEP 4: Next, pour a cup of brown sugar on top, and a half cup of walnuts on top of that.
STEP 5: Bake it for 40 minutes in a 350 degree oven. Let it cool just long enough to not burn your tongue when you take that first spoonful, and then enjoy it plain or with ice cream…that is, if you can keep the hungry masses at bay long enough to have a reasonable amount left in the pan to actually HAVE it for dessert.
I know, you are thinking where is the liquid, and why won’t I just have hot dry cake mix at the end of the baking time, but I guess there is something about the butter and the peach syrup that somehow magically blends with the cake mix to produce peach heaven.
I’m not going to think too hard about it so I don’t jinx it. You don’t mess with ridiculously easy baking magic – that’s my motto and I’m sticking to it!
Equipment we used for this recipe
These are some of my favorite kitchen tools! These are Amazon affiliate links, which means I get a little something if you buy through my links at no extra cost to you. (Which helps pay for all that bacon I keep buying! 😄) And I only share things I use and love. I’m so grateful for your support!
- 9 x 13 Casserole: This casserole is what we use for everything from this peachy recipe to an easy taco casserole supper.
- Measuring Cup: We love these angled cups that show the measurements on both the inside and outside of the cup.
Recipe FAQs
Nope, for this one we need the ones in the can, and the syrup they come with. But I hear you on fresh peaches, so here’s a butterscotch peach pie that has your name on it! And the very best upside down peach cake that I know!
You absolutely can, and/or you can switch in your favorite kind of chopped nuts if you want to.
It definitely can be made earlier in the day, and it’s the kind of recipe that travels well if you are bringing it somewhere.
Pop your question in the comments section below and I promise to answer pronto!
Happy peach baking!
Other peach recipes we love!
We’d Love Your Review!
If you try this recipe, I would love to hear how it came out for you! I’d be super grateful if you could leave a star rating and your thoughts in the Comments section under the recipe.
Ridiculously Easy Peach Crumble
This ridiculously easy peach crumble is a real crowd pleaser! Just don’t tell them how crazily easy it is as they come back for dessert seconds.
- Prep Time: 5 minutes
- Cook Time: 40 minutes
- Total Time: 45 minutes
- Yield: 10 1x
- Category: Dessert
- Method: Oven
- Cuisine: American
- Diet: Vegetarian
Ingredients
- One 25 ounce jar of peaches in light syrup
- 1 15.25 ounce package yellow cake mix
- 1 stick butter (8 tablespoons) cut into 16 pieces
- 1 cup brown sugar
- 1/2 cup chopped walnuts
Instructions
- Preheat oven to 350.
- Layer your crumble ingredients in a 9 x 13 pan in the following order: first, one 25 ounce can of peaches with their syrup, followed by one 15.25 ounce package of yellow cake mix sprinkled on top of the peaches, 1 stick of butter that you have cut into 16 pieces dropped on top of the cake mix, one cup of brown sugar sprinkled over the whole thing and finally a half cup of chopped walnuts.
- Do your best to add each of these ingredients all around the pan as best you can, but don’t stir! Each one just gets scattered on top of the one before.
- Bake for 40 minutes.
- Serve warm with vanilla ice cream. Or eat it with a spoon right out of the baking dish.
Notes
-
- Cake Mix: You can use any yellow cake mix you like, just make sure it is in a 15.25 ounce box.
-
- Canned Peaches: You can also use any canned peaches you like…just make sure they are the ones in syrup, as that is key to the magic of this recipe
-
- Walnuts: You can leave them out, or swap in a different kind of nuts (hello there, pecans!) if you like.
Janelle says
Can you mix the cake mix and brown sugar then put it on top instead of layering?
Hi Janelle! Technically yes, but putting the brown sugar on top makes for a slightly crispy top that is one of the scrumptious things about this recipe. If you do try mixing it, will you come back and tell us how it came out? Thank you! ????????
Suzanne Johnson says
Can you double the recipe and how long do you bake?
Hi Suzanne! You would need a gigantic pan to double this recipe all in the same pan, so I would make two pans of it, and the cooking time is the same if you cook them one after another. If your oven can manage two pans at the same time, I would add another 10 minutes to the baking time. Hope this helps!
Beatrice Milton says
Cake mix is now 13 .5 now not15.5 what can I do?
Hi Beatrice! Yes, cake mixes do coming in different weights. I would just use a little less of the peach syrup that is in the can and you should be fine! Hope this helps!
Emily Brenner says
Here’s the thing. I wouldn’t normally bother to make dessert because I’m fine with any ready made dessert and who has the friggin time? But when I hear the words “ridiculously easy” in front of a recipe, I’m curious. And suspicious. And it actually WAS ridiculously easy and totally delish. There should be a whole ridiculously easy cookbook for lazy people like me!
Your food adventures always MAKE MY DAY (and so do your comments!) – and you know, that is a fabulous cookbook idea. Hmmmm… xoxo!
Rosemary says
I have made this recipe many times for company. It really is that good–and no one can believe how easy it is. It’s magical!
I’m so glad! It’s crazy how this just turns into peach wonderfulness! Miss you my friend – xoxo